receipes that use zucchini?

Answer 1

My mother used to make zuchinni bread for us when I was a kid. Don't know the exact recipe she used, but here's a link with some others that you can try.

http://www.cooks.com/rec/search/0,1-0,zuchinni_bread,FF.html

Answer 2

Zucchini Cream Soup
Can be served hot or cold for summer.
Made similar to a vichysoise
Peel & cut a large zucchini squash into small pieces.
Place in a pot with 2 or 3 potatoes
a vegetable bouillon cube or two (depending on the size of your zucchini . Simmer until the squash is tender
Then put in a blender
Check the salt. Then add a small pot of cream (or soy milk for vegans ) and afterwards strain.
Serve hot in winter time, and cold like a Vichysoise in summer

Answer 3

I like to halve lenghtwise and then slice a few zucchini, dice some shallots and garlic, and chop some fresh cilantro. I add some oil and butter to a frying pan set to high, add the shallots and garlic and let it cook for just a minute then add the zucchini, seasoning with salt, pepper, and california chili powder. I cook this until the zucchini begins to caramelize, then add a 16oz can of stewed or diced tomatoes ( I also like to use fresh tomatoes, but it takes longer to cook them down).
I let this simmer while I cook up some rice, or warm up some tortillas.
After about 10 minutes I add a couple handfuls of shredded montery jack cheese.
Remove from heat when the cheese has melted and add the cilantro. It's delicious just on it's own, or as tacos or mixed with rice as a sort of casserole.

Answer 4

edamame with zucchini, tomatoes, and tarragon
2 teaspoons of oil
1 small red onion, cut into halves and thinly sliced
1 clove of garlic, thinly sliced
1 medium zucchini, chopped
1/4 cup of blanched edamame soy beans
1/2 cup of diced tomatoes
1 tablespoon minced fresh tarragon (it's an herb)
salt and pepper to taste

Heat the oil in a skillet over medium heat. Saute the onion and garlic for 2 minutes and add zucchini. Cook the vegetables. Add the edamame, tomatoes, and the tarragon and heat through. season with salt and pepper. makes 2 servings.

this other dish, requires a very quick hand, so have all the ingredients prepared and close by before you begin.

zucchini with balsamic vinegar and mint
1 talespoon olive oil
2 medium zucchini, cut into halves lengthwise and sliced 1/2 inch thick
2 cloves garlic, thinly sliced
1/8 teaspoon sea salt
pinch freshly ground pepper
2 tablespoons aged balsamic vinegar
1 teaspoon minced fresh mint
1 teaspoon minced fresh basil, preferably genoves or thai basil

Heat the oil in a wide skillet over high heat. When the oil is hot, add the zucchini. it should begin to brown immediately. toss or stir the zucchini for 1 minute. add the garlic, salt, and pepper. Continue to cook the zucchini unti it is evenly browned, about 3 minutes longer. Add the balsamic vinegar to the hot pan and allow it to reduce and lightly flaze the zucchini. Remove the pan from the heat and stir in the mint and basil. this also make 2 servings.

good luck

Answer 5

While I like zucchini bread, my favorite recipe is :

In a skillet saute some onions and peppers (garlic, too if you like) in a little butter, then add some fresh tomatoes, sliced zucchini and yellow squash and cook gently until veggies are soft. You could add some parsley and/or basil if you like. This is best if you use all fresh ingredients right out of your garden.

Answer 6

My nana's recipe for Gagutza:

2 or 3 medium zucchini, cubed
olive oil
lots of sweet basil
salt and pepper to taste
2 large tins whole tomatoes, shredded briefly in blender
1 1/2 cups salad macaroni

Put the zucchini, a tablespoon or two of olive oil and lots of dried sweet basil in a large stockpot (I eyeball it because I used to watch her make it... I tried measuring in out once and two tablespoons is about right.) Shred each can of tomatoes in the blender wtih about 3/4 can of water and add to the zucchini. Bring to a boil, then lower heat and simmer partially covered for about 25 minutes. Add pasta and return to boil, simmer for another 15 minutes.

It's yummy, easy and filling. I usually add a little bit of shredded parmesan to the bowl.

Answer 7

(m)

Zucchini Fritters:

2 zucchini
1 medium onion
1 large egg
Corn meal
Milk

Mix zucchini, onion, egg and enough corn meal to bind. Add a little milk to thin it to a THICK batter (similar to muffin batter). Fry in hot oil until browned on both sides. Serve warm. Enjoy!

Answer 8

search the Vegetarian Times website, they have alot of good recipes. i like the Herbed Tofu Lasagna with Zucchini in their April issue. zucchini bread is always delicious too...

Answer 9

slice length wise[ after you clean it and dry it off]

lay in baking dish
hollow out middle save to add to spaghetti sauce
[ you cut the middle[ you removed into small cubes]
mix with a jar of ragu or prego sauce
fill zucchini
350 oven cover with lid or foil bake until done usually for my oven 45-1hr depends on how well you like yours done...top with Mozzorella
melt then cut and serve

Answer 10

http://www.basic-recipes.com/veget/zucchini.htm
http://www.recipezaar.com/search/search.zsp?query=zucchini