Good Zucchini Recipes?

Question

Looking for good zucchini recpies. I dont really want anything with sauces or a lot of other ingredients. I already know about fried and baked zucchini, and stuffing it with hamburger and rice and boiling it. Anything else along those lines that are simple yet delicious?

I guess I am looking for more of an appetizer recipe for zucchini, any ideas would be great.

Answer 1

I like to cut the zucchini length wise, scrape out the seeds, and fill with a little pizza sauce and top with cheese. Then you pop it into the oven at 350 until the squash is somewhat soft and the cheese is melted.

However, you didn’t want sauce…so I’d just toss it with some Italian dressing (you can even let it sit in the dressing over night) then grill the squash.

Answer 2

Really simple and really good
The recipe is called MUSHY ZUCCHINI from book by Fergus Henderson

Melt butter in a pan (about 2T )
add crushed or minced garlic(about 2-3cloves)
brown garlic and add chopped zucchini
saute for a few minutes and turn heat down to medium
cover the pan and cook, stiring occasionally until zucchini is soft and easily falls apart..it is so delicious a perfect side dish. We are eating it up, our garden is full of zucchini!

Answer 3

Connie's Zucchini 'Crab' Cakes
INGREDIENTS

* 2 1/2 cups grated zucchini
* 1 egg, beaten
* 2 tablespoons butter, melted
* 1 cup bread crumbs
* 1/4 cup minced onion
* 1 teaspoon Old Bay Seasoning TM
* 1/4 cup all-purpose flour
* 1/2 cup vegetable oil for frying

DIRECTIONS

1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2. Shape mixture into patties. Dredge in flour.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Answer 4

SANTA FE CALABACITAS

3-4 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
2 1/2 cups diced summer squash
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen
6 scallions, chopped (3/4 cup)
1/2 cup chopped hot green chile, roasted, with skin removed (wear gloves when handling chiles)
1/2 cup chopped mild green chile, roasted, with skin removed
1 cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream or grated Jack cheese (optional)
1/2 teaspoon salt

1. Heat 2 tablespoons of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat. Add the garlic and saute 2 minutes longer.

2. Add the squash and zucchini and saute 5 minuts longer, until softened. Mp> 3. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chiles and saute 3 minutes longer.

4. Stir in the tomatoes, cilantro, and cream (if desired) and heat through, about 5 minutes.

5. Season with salt. Serve hot or warm.

Yield: 8-10 servings.

Answer 5

Amy's Chocolate Chip Zucchini Bread
Makes 4 loaves.
6 eggs
4 cups sugar
2 cups oil
4-5 cups shredded zucchini
6 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla
1 (12 ounce) package miniature chocolate chips
4 loaves

1. Preheat oven to 325 degrees.
2. Beat together eggs, sugar and oil.
3. Add zucchini and remaining ingredients, mixing well.
4. Bake in 4 well-greased loaf pans for about one hour.
5. Freezes well, if there's any left after your family goes through the kitchen.



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Zucchini Pancakes
This is a great vegetarian pancake, easy to make and is delicious.
2 cups finely shredded fresh zucchini (, 2 - 8" zucchini required)
4 large eggs, beaten
3/4 cup all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3 tablespoons extra virgin olive oil or vegetable oil
4 teaspoons baking powder
1/4 cup melted butter or margarine (, for rub)
4 servings 16 pancakes

1. Wash and shred zucchini on a fine shredder (DO NOT PEEL).
2. In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
3. Add flour, sugar, salt and olive oil and stir well to blend.
4. Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
5. Preheat griddle to 425- 450 F.
6. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
7. Rub grill or frying pan with oil before cooking each batch of pancakes.
8. Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
9. Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
10. When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
11. Serve with your choice of jams or syrups.
12. Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
13. These pancakes are delicious for breakfast, brunch or just as a snack anytime.

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Cheddar Zucchini Casserole

2 pounds zucchini, sliced (approximately 6 cups)
salt and pepper
1 cup sour cream
2 eggs, divided
2 tablespoons flour
1 1/2 cups Cheddar cheese, shredded
6 slices bacon, cooked until crisp, drained, crumbled
1/2 cup bread crumbs
1 tablespoon melted butter
PREPARATION:
Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt and pepper.
In a medium bowl, sightly beat egg yolks; stir in sour cream and flour. In another bowl, beat egg whites until stiff; fold into the sour cream mixture.
In a baking dish, about 12 x 7-inches, layer half of the zucchini, half of the sour cream mixture, and half the Cheddar cheese; sprinkle with all of the crumbled bacon. Repeat layers of zucchini, sour cream mixture, and cheese. Toss bread crumbs with melted butter; sprinkle over the top of the casserole. Bake, uncovered, at 350° for 20 to 25 minutes.
Serves 6 to 8.

Answer 6

Stuffed zuchinni.

Easy and quick.

Wash them
Scoop it center out of zuchinni with with fine knife.'
Make it like a boat. O
First,Ok you diced tomatoes,diced onions,and powder garlic.
Chop the leftover center of zuchinni. Put them in a in empty basket of zuchinni and fill it up and top over with mozarella or permessan cheese.
Bake @ 350 degree for twenty min. It turned out delicious.

Answer 7

fritatta

You really only need eggs (or egg substitute), milk, 1/2 C cheeses, onion (I like leeks), garlic and the zucchini in one pan.

Can be breakfast, brunch or lite dinner!

Answer 8

Cut it up and marinate it in balsamic vinegar and olive oil for a half-hour or less. Then put it in a BBQ vegetable basket and BBQ. It's great with other vegetables mixed with it.

Answer 9

Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
--The Barefoot Contessa Cookbook
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Zucchini with Parmesan

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

--Ina Garten
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Lubys Cafeteria Mixed Squash Casserole

1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, ¼-inch thick
4 C. zucchini slices, ¼-inch thick
1/2 C. chopped onion
1 can (10 ½ ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in ¼-inch pieces
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2–quart baking dish. Cover with foil. Bake 30 minutes.

In medium bowl combine corn bread and torn white bread. Drizzle with butter.
Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Serves 8.