Zucchini, zucchini, zucchini!!!
  Re: (...)
Like most gardeners, my zucchinis have really been popping lately. I recently tried a new recipe for Zucchini Parmesan Soup in the Cuisine at Home - Soups and Stews cookbook. We love it and I have been making double batches as fast as I can. I intend to freeze some for winter.

What else is everyone making with their abundance of zucchinis? I'd sure like to try something new. Any great recipes out there?
"There is one thing more exasperating than a wife who can cook and won't and that's a wife who can't cook and will." ~Robert Frost (1847-1963)

Karen (iCook)
  Re: Zucchini, zucchini, zucchini!!! by iCook (Like most gardeners,...)
I put the small ones in salad and the larger ones on the grill. My mom used to make zucchini pancakes or fritters and we always liked those. We like to add sauteed zukes to stuffing mix for a veggie type dressing.

Thanks for reviewing the soup recipe. That may be the one we tried a while back and liked a lot.

"Drink your tea slowly and reverently..."
  Re: Re: Zucchini, zucchini, zucchini!!! by Mare749 (I put the small ones...)
Try Blueberry Zucchini bread from All Recipes. It was really good
  Re: Re: Zucchini, zucchini, zucchini!!! by piano226 (Try Blueberry Zucchi...)
Here's a thread talking about zucchini from a year ago and it starts out with my review of this soup - we loved it also!! AND the Red Pepper mayo with Cheesy Pita Chips was super also!


Lots of ideas here for zucc.

Thanks for bringing this up again - I had forgotten about it and we, too, have zuccs and other squash coming out our ears.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Zucchini, zucchini, zucchini!!! by cjs (Here's a thread talk...)
Although I don't have many zucchini recipes, this got me curious, so I looked around for some recipes.

On Plate Online, the following two sounded interesting. Remember, though, that their recipes are often restaurant oriented, so you'll probably need to scale them down a bit.

Zucchini "Fries" with Cucumber-Yogurt Sauce
Executive Chef Craig Freeman
Intent Restaurant & Bar - New York, N.Y., USA

Yield: 10 servings
Menu Price: $5.00; Food Cost/Serving: 26%

  • 2 English cucumbers, peeled, halved length-wise, seeded, chopped
  • 1 Garlic clove, minced
  • 1 C Whole milk plain yogurt, drained
  • Salt and white pepper, as needed
  • 12 Zucchini
  • 3 C Milk
  • 4 C Pastry flour
  1. Place cucumber and garlic in food processor and process into rough chop. Add yogurt and season with salt and pepper. Reserve, refrigerated.
  2. Cut and discard ends of zucchini and slice remaining zucchini into 4-inch pieces. Use a mandolin to slice zucchini into julienne strips.
  3. Dip julienned zucchini in milk, drain and toss with flour. Fry in oil heated to 350 degrees F until crispy and golden brown. Drain, season with salt and freshly ground black pepper and serve with cucumber yogurt sauce.

Zucchini Fritters with Bacon-Crusted Shrimp and Citrus Salad
PlateCooks cooking team
PlateCooks - Bacon - Art Institute of Atlanta - Atlanta, Ga., USA

Yield: 8 servings
Menu Price: N/A; Food Cost/Serving: N/A

  • 4 Oz Bacon, cooked crisp and minced
  • 1 Bunch of parsley
  • 8 Shrimp peeled and deveined
  • 2 Lb Zucchini, grated
  • 1/2 C Flour
  • 2 Eggs, beaten
  • 1 TBS Oregano, dried
  • 1/2 Lb Feta cheese, crumbled
  • 3 Green onions, minced
  • 8 Oz Vegetable oil
  • 12 Oz Mesclun mix
  • 2 Grapefruit, peeled and segmented
  • 3 Orange, peeled and segmented
  1. Combine bacon and parsley. Coat shrimp with mixture and sauté until cooked through. Reserve.
  2. Combine zucchini, flour, eggs, oregano, feta and green onion. Form batter into 8 fritters, then pan-fry until golden brown. Reserve.
  3. Toss mesclun mix with citrus segments.
  4. Place salad on plate, then top with fritter and shrimp.

[Image: 8682d1.jpg]

Next, in someone's blog, I found this:
Spicy Baked Zucchini Wedges
Serves 4

  • 4 small zucchini
  • 1-2 tbsp. olive oil
  • 1/2 tsp. chili powder (I used Ancho chili powder from Penzey's)
  • 1/4 tsp. adobo seasoning (from Penzey's)
  • 1/4 tsp. ground chipotle (also from Penzey's)
  • 1/4 to 1/2 tsp. salt
  • Other spices you could use--cumin, cayenne, black pepper, paprika, garlic or onion powder, Old Bay seasoning, etc.
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray. (I probably wouldn't use a silicone baking mat for this unless you have one specifically for this kind of thing.)
  2. Cut the zucchini in half through the middle (width) and then into wedges lengthwise to create "fries" about 4" long and 1/2" thick.
  3. Mix the oil, spices and salt together in a large bowl. Add the zucchini wedges and toss to coat with the spice mixture.
  4. Place the zucchini on the prepared baking sheet, leaving any excess oil/spice mixture in the bowl. Bake the wedges for about 10 to 15 minutes, or until they are tender, but not mushy. (Trust me, you don't want them to be mushy!)

[Image: zucchiniwedges.jpg]

Next, an odd-sounding one someone had posted in a comment to a blog:

Zucchini Pie

Crust Ingredients:
  • 4 c flour
  • 2 c sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 c butter
Crust Instructions:
  1. Combine crust ingredients and cut in butter.
  2. Save out 3 cups.
  3. Press the remaining ingredients into the bottom of a 9×13 pan.
  4. Pre-bake at 375 for 12-15 min.
Filling Ingredients:
  • 8-10 c zucchini – peeled, seeded, and sliced
  • 2/3 c lemon juice
  • 1 c sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
Filling Instructions:
  1. Bring zucchini to a boil in lemon juice.
  2. Cover and let simmer 8-10 minutes.
  3. Stir in sugar, cinnamon, nutmeg, and simmer additional 5-6 minutes.
  4. Pour over baked crust.
  5. Sprinkle with reserved crust mixture.
  6. Reduce oven heat to 350 and bake for 40-45 min.
  7. Serve with vanilla ice cream.

Finally, there was a blog whose author had asked for unusual zucchini recipes, making it a contest with a nice prize for the winner. She defined "unusual" as:
  • No zucchini bread
  • No chocolate cake
  • No ratatouille recipe or anything with canned/jarred spaghetti sauce
  • No faux apple pie
  • No chicken/cream soup casserole with or without stuffing
  • No deep-fried anything
(I guess that pie I mentioned earlier was not as odd or unusual as I had originally thought). Here are the recipes she chose as the winner and first runner up:

Squash-Stuffed Chicken

  • 3 T. butter/margarine
  • 1/4 C. chopped onion
  • 1 T. minced fresh parsley
  • 1/2 t. dried basil
  • 2 medium zucchini, shredded (about
  • 2 1/2 cups worth)
  • 3 slices bread, torn into course crumbs
  • 1 egg, beaten
  • 3/4 C. shredded Swiss cheese
  • 1/2 t. salt
  • 1/8 t. pepper
  • 4 bone-in chicken breast halves (with skin)
  1. Melt butter and saute onion
  2. Throw in parsley and basil. add zucchini and cook 2 minutes longer. remove from heat
  3. Stir in bread crumbs, egg, cheese, salt and pepper.
  4. Carefully loosen skin of chicken on one side to create a pocket.
  5. Stuff each breast with mixture and place in greased 13X9 baking dish.
  6. Bake at 375 degrees for 50-60 minutes or till juices run clear.

Stuffed Zucchini

  • 1 extra large zucchini
  • 1-1 1/2 lbs groundbeef
  • 1 med red onion
  • seasoning to taste
  1. Slice top 1/4 length ways off of zucchini.
  2. Scoop out insides and drain in colander,
  3. Mince up drained zucchini, and onion and saute in olive oil til tender
  4. Brown hamburger with seasoning, ( I use a pinch of sea salt and garlic)
  5. Drain 90% of grease.
  6. Mix in sauted zucchini and onion mixture.
  7. Stuff into hollowed out zucchini and put top back on.
  8. Wrap tightly with foil.
  9. Throw onto the barbeque and turn every 10 minutes for 30 minutes or so.
  10. Un-wrap carfully, slice and serve.
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: Zucchini, zucchini, zucchini!!! by labradors (Although I don't hav...)
A friend of mine made this cake for me. It was incredible and you'd never know it was zucchini!

Zucchini Cobbler Recipe

Time: Prep 35 min
TIME: Prep: 35 min. Bake: 35 min.
• 8 cups chopped seeded peeled zucchini (about 3 pounds)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups all-purpose flour
• 2 cups sugar
• 1-1/2 cups cold butter, cubed
• 1 teaspoon ground cinnamon
In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.
  Re: Re: Zucchini, zucchini, zucchini!!! by alexsmom (A friend of mine mad...)
Pick some early and use some blossoms--stuff with ricotta and fry briefly or something else--great variation!!
"He who sups with the devil should have a. long spoon".
  Re: Re: Zucchini, zucchini, zucchini!!! by Old Bay (Pick some early and ...)
My daughter made the Zucchini cakes with Diavolo sauce from the C@H email recipes and loved them. If you cannot access them, I can see what I can do. The email was sent on Aug. 7.

Everything tastes better Alfresco!
  Re: Re: Zucchini, zucchini, zucchini!!! by chef_Tab (My daughter made the...)
Those zucchini cakes are GOOOOD!
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Zucchini, zucchini, zucchini!!! by esgunn (Those zucchini cakes...)
Erin, they are on my list to try as soon as I can get to a farmers market. Tomorrow is supposed to be a great market downtown. One of the upsides of moving is discovering new places to shop.

Everything tastes better Alfresco!

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