Looking for recipes that use zucchini?

Question

My boyfriend's father gave me over a dozen large zucchini. I would like some ideas to use them up before they go bad. ANY type of recipe is welcome, meals/desserts/snacks. Thanks!!!!

Answer 1

Zucchini Casserole

6 cups sliced zucchini
1/2 cup diced onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 pkg stuffing mix (stove-top)
1/2 cup melted butter
Boil zucchini and onion in salted water for 5 minutes. Drain. Combine soup, sour cream and carrots. Fold into zucchini and onions. Combine butter and stuffing mix. Cover bottom of 9x13 baking dish with 1/2 of the stuffing. Add zucchini mixture. Top with remaining stuffing. Bake at 350 degrees for 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Baked Stuffed Zucchini

2 medium zucchini, about 1 pound
2 tablespoons butter
1 clove garlic, minced
2 tablespoons finely chopped onion
2 cups soft bread cubes
1/2 teaspoon poultry seasoning
salt and pepper
PREPARATION:
Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper.
Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.

Answer 2

Zucchini Slice

3 large zucchini, grated
1 onion, chopped
4 rashers bacon, cooked and chopped
1 1/2 cups grated tasty cheese
1 cup self raising flour
1/3 cup oil
5 eggs lightly beaten

Combine all ingredients, mixing well.

Pour into a lightly buttered tin/tray.
Bake at 350 degrees for 40-45 minutes.
(tip: check it is cooked by inserting knife and it comes out clean)

Cut into slices - great hot or cold.

Easy recipe needing just one big mixing bowl.

Answer 3

Charlie's Beef-and-Zucchini Dish:

1 pound extra-lean ground beef
Cooking spray
3 cups diced zucchini (about 3 small)
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
2 (8-ounce) cans tomato sauce
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
2 1/2 cups hot cooked rice

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.

Wipe pan with paper towel. Coat with cooking spray; place over medium-high heat. Add zucchini and garlic; sauté 5 minutes. Add beef, seasoning, and sauce; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Add 2/3 cup cheese; stir until cheese melts. Serve over rice. Sprinkle with 1/3 cup cheese.

Yield: 5 servings (serving size: 1 cup beef mixture, 1/2 cup rice, and about 1 tablespoon cheese)

Answer 4

Heres a good one for the grill! Slice you zucchini long ways about the width of a sliced tomato and brush it with olive oil or any oil that you have and season them with cajun flavor or just good old salt and pepper taste good too. Jazz them up with anything to your liking. This makes a great sidedish with any meat!

Answer 5

Fusilli pasta with calamari and zucchini
http://www.yummyfood.net/recipes-id538.html

Zucchini bread
http://www.yummyfood.net/recipes-id63.html

zucchini fritti (fried zucchini)
http://www.yummyfood.net/recipes-id13.html

ratatouille
http://www.yummyfood.net/recipes-id468.html

Answer 6

This should get you started:

http://www.basic-recipes.com/veget/zucchini.htm

Answer 7

OLGA's ZUCCHINI BREAD:
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups coarsely grated zucchini (loosely packed)
1 Tablespoon vanilla extract
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts - chopped
In a large bowl, beat eggs until light and frothy.
Mix in oil and sugar.
Stir in zucchini and vanilla extract. Combine flour, baking soda, salt, baking powder and nuts; stir into the egg mixture. Divide batter into 2 prepared loaf (8x4 inch) pans. Bake at 350 degrees for 60 minutes, or until done. Cool for 10 minutes in pan and then cool completely on wire rack.

Zucchini-Oatmeal Muffins
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, lightly beaten
3/4 cup vegetable oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins or chopped dates
1/2 cup chopped pecans
In a bowl, mix first six ingredients. Combine eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20 to 25 minutes. Yield: 1-1/2 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=801

Zucchini Cake
2-1/2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional

FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped walnuts, optional
In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7189

Frosted Zucchini Cookies
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cloves, optional
1 cup finely shredded zucchini
1 cup raisins
1 cup chopped walnuts

FROSTING:
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini. Stir in raisins and walnuts, Cover and refrigerate for 2 hours. Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks.
In a small mixing bowl, cream butter, cream cheese and vanilla. Gradually beat in confectioners' sugar. Frost the cooled cookies. Yield: about 5 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11158

OLGA's SUMMER SQUASH CASSEROLE:
6 cups (2 pounds) yellow squash or zucchini - sliced
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots (grated fine)
1 (8 ounce) package seasoned herb stuffing
1/2 cup butter - melted
In saucepan, bring water to boil and cook sliced squash and chopped onion for 5 minutes and drain. Combine in large bowl, cream of chicken soup and sour cream. Stir in shredded carrot. Fold in squash and onion. Melt butter in large skillet and mix with herb stuffing. In casserole dish spread half of the stuffing mix on the bottom. Spoon squash mixture on top. Sprinkle remaining stuffing over squash mixture. Bake at 350 degrees for 25 to 30 minutes until heated through.

Deep-Fried Zucchini
1-1/2 cups all-purpose flour, divided
2 tablespoons cornstarch
3/4 teaspoon lemon pepper
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon onion powder
1 cup milk
1 egg
1 pound fresh zucchini (about 3 medium)
Butter Flavor CRISCO for frying
Grated Parmesan cheese
In medium mixing bowl combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg. Blend until smooth. Refrigerate for at least 30 minutes.
Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in remaining 1/2 cup flour to coat.
In deep-fat fryer or deep saucepan heat 2 to 3 inches Butter Flavor Crisco to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl. Fry a few at a time in hot oil for 4 to 4-1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.

Tip: to make a day ahead, prepare and fry as directed. Cool. cover and refrigerate. Reheat in single layer on baking sheet in 425ºF oven for about 10 minutes, or until hot. Sprinkle with Parmesan cheese.
http://www.crisco.com/scripts/display_recipe.asp?recipe_nbr=29030

Stuffed Grilled Zucchini
4 medium zucchini
5 teaspoons olive oil, divided
2 tablespoons finely chopped red onion
1/4 teaspoon minced garlic
1/2 cup dry bread crumbs
1/2 cup shredded mozzarella cheese
1 tablespoon minced fresh mint
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.
Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender. Yield: 4 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=32001

Sausage-Stuffed Zucchini
4 medium zucchini (6 to 7 inches)
1/2 pound bulk mild Italian sausage
1/4 cup chopped onion
1 garlic clove, minced
1 teaspoon dried oregano
1/2 cup fresh or frozen corn
1 medium tomato, seeded and diced
1 cup (4 ounces) shredded cheddar cheese, divided
Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add 1/2 in. of water. Bring to a boil; reduce heat and simmer until zucchini are crisp-tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from the heat and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Yield: 4-5 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=626

Zucchini Pizza
3 cups grated zucchini
3 eggs, well beaten
1/2 cup flour
salt to taste
2 1/2 cups shredded mozzarella cheese
1/2 cup chopped black olives
1/2 cup finely chopped green onions
1/2 cup finely chopped Italian pickled peppers or chopped marinated artichoke hearts
jalapeno pepper rings, as desired
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 1/2 teaspoons fresh basil or 1/2 teaspoon dried basil
3 to 4 small tomatoes, thinly sliced
salt and pepper, to taste
Generously butter a 9x13-inch baking pan. Preheat oven to 450°. Put grated zucchini in a colandar and press out as much excess liquid as possible. Put zucchini in a mixing bowl. Add well-beaten eggs, flour and salt. Mix well and spread in buttered pan. Bake in a 450° oven for 8 minutes. Remove pan and reduce oven temperature to 350°. Cover the zucchini base with cheese. Combine ripe olives, onion, and chopped pickled peppers. Spread over cheese. Arrange jalapeno pepper rings over top. Sprinkle with fresh or dried herbs. Arrange tomatoes on top. Sprinkle with salt and pepper. Bake at 350°, uncovered, for 25 minutes. Serves 4 to 6.
http://southernfood.about.com/od/zucchinirecipes/r/bl90814l.htm

Zesty Italian Zucchini Dip
3 c Zucchini; Shredded
2 ea Eggs; Large
1/4 c Parmesan Cheese; Grated
2 ts Dried Parsley; Crushed
1/2 ts Oregano; Dried
2 tb Fresh Parsley; Minced, OR
1 c Cream Cheese; Softened
1/4 c Romano Cheese; Grated
1/2 c Yellow Onion
1/2 ts Salt
2 tb Milk
Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage 8 servings
http://recipes.epicurean.com/recipe/16163/zesty-italian-zucchini-dip.html

Minestrone Soup Recipe
http://recipes.epicurean.com/recipe/16431/minestrone-soup.html

Make-Ahead Squash Soup
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=12393&pmcode=AutoReply&e=0

Refrigerator Pickled Zucchini Ribbons
1 cup cider vinegar
1 cup water
1/4 cup sugar
2 teaspoons salt
1 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
8 fresh dill sprigs
3 garlic cloves (with peel left on)
3 medium zucchini (about 1-1/2 pounds, thinly sliced lenfgwise)
1 cup onions, thinly sliced
Combine first nine ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer uncovered 15 minutes. Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables. Cover and let stand at room temperature for 3 hours. Refrigerate for a minumum of 8 hours before using. Store covered in refrigerator for up to 4 weeks.
http://www.recipezaar.com/136605

Freeze it....directions for Freezing squash
http://www.pickyourown.org/freezing_summer_squash.htm

Zucchini recipes
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=zucchini
http://www.thatsmyhome.com/farmers/zucchini-recipes.htm
http://www.basic-recipes.com/veget/zucchini.htm
http://www.recipezaar.com/recipes.php?q=zucchini
http://allrecipes.com/zucchini.asp
http://italianfood.about.com/od/zucchinirecipes/index_a.htm

Answer 8

Mmm, yummy I love zucchini. You lucky girl, send me over some, haha. Here's some of my favorites that I think you'll like too :)

Italian Meatloaf

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 jar (26 oz.) spaghetti sauce, divided
2 tsp. dried oregano leaves, divided
1-1/2 lb. extra lean ground beef
2 cups chopped zucchini
2 cups sliced mushrooms
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 375°F. Mix stuffing mix with half each of the spaghetti sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish.
MIX zucchini, mushrooms, remaining spaghetti sauce and remaining oregano. Spoon evenly over meat mixture; cover with foil.
BAKE 25 min. Uncover. Sprinkle with cheese. Bake, uncovered, an additional 10 min. or until meatloaf is cooked through (160°F). Cut into six pieces to serve.

Pecan Zucchini Bread

2 eggs
1/4 cup oil
1 tsp. vanilla
1/2 cup firmly packed brown sugar
1 cup loosely packed shredded zucchini (about 1 medium zucchini)
1 cup POST SELECTS GREAT GRAINS Raisins, Dates, Pecans Whole Grain Cereal
3/4 cup flour
1 tsp. CALUMET Baking Powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup PLANTERS Pecan Pieces

PREHEAT oven to 350°F. Beat eggs, oil and vanilla in large bowl with wire whisk until well blended. Stir in sugar. Add zucchini and cereal; mix well. Let stand 5 min. Combine flour, baking powder, cinnamon, salt and pecans. Add to cereal mixture; stir just until moistened.
SPREAD into 8x4-inch baking pan sprayed with cooking spray.
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. in pan; remove from pan to wire rack. Cool completely. Cut into 14 slices to serve.

Cheesy Squash

1 tsp. ground cinnamon
1 tsp. ground cumin
1/4 cup KRAFT Zesty Italian Dressing
2 medium zucchini, cut into 1-inch-thick slices (about 3 cups)
2 small yellow squash, cut into 1-inch-thick slices (about 2 cups)
1 medium onion, chopped
2 cans (4 oz. each) chopped green chilies, drained
1 cup KRAFT Shredded Monterey Jack Cheese
2 Tbsp. chopped cilantro

COMBINE cinnamon and cumin in large skillet; cook on medium heat 2 min. or until lightly toasted, stirring frequently.
ADD dressing, zucchini, yellow squash and onions; mix well. Cook 5 min., stirring occasionally. Reduce heat to medium-low.
STIR in chilies; cover. Simmer 10 min.; stir. Sprinkle with the cheese and cilantro.

Carrott and Zucchini Latkas


1 lb. carrots, peeled
1/2 lb. zucchini
1 small onion
2 eggs, lightly beaten
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh chives

GRATE carrots, zucchini and onion using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding the pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour, salt and pepper; mix well.
HEAT oil in medium nonstick skillet on medium-high heat. For each latke, carefully drop 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with the remaining vegetable mixture.
SERVE each latke topped with 1 tsp. of the sour cream. Sprinkle lightly with the chives.

Italian Veggie Bake

1/3 cup KRAFT House Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese

HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.

Stuffed Chicken

5 Tbsp. KRAFT Zesty Italian Dressing, divided
1/2 of a medium red pepper, seeded, finely chopped
1/2 of a small zucchini, finely chopped
1/2 of a small onion, finely chopped
3/4 cup water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.), pounded to 1/4-inch thickness
1 cup KRAFT Shredded Cheddar Cheese, divided

PREHEAT oven to 350°F. Heat 3 Tbsp. of the dressing in large skillet on medium-high heat. Add peppers, zucchini and onions; cook until crisp-tender, stirring occasionally. Add water; bring to boil. Stir in stuffing mix; cover. Remove from heat. Let stand 5 min.; set aside.
PLACE chicken breasts, top-sides down, on large cutting board; spread evenly with the stuffing mixture. Sprinkle with 1/2 cup of the cheese. Starting at one of the short ends, tightly roll up each chicken piece; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with the remaining 2 Tbsp. dressing.
BAKE 30 min.; sprinkle with remaining 1/2 cup cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

Crunchy Stuffed Zucchini

2 medium zucchini (6 to 8 inch each), parboiled
1/2 cup finely chopped mushrooms
1/4 cup chopped onion
1/4 cup chopped tomato
2 tsp. oil
20 PREMIUM Unsalted Tops Saltine Crackers, finely crushed, divided
1/2 tsp. dried oregano leaves
1/4 tsp. garlic powder
2 Tbsp. margarine or butter, melted

PREHEAT oven to 350°F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
CHOP zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine.
BAKE 20 to 25 min. or until heated through.