What should I do with all this zucchini?

Question

I have a lot of zucchini. I have made a ton of zucchini bread already. I am looking for new ideas of what to do with all of this zucchini. I am looking for a really good zucchini cake or stuffed zucchini recipe if you have one to share. I would also like any other zucchini recipes.

Answer 1

saute with olive oil,garlic and oregano,add fresh tomatos and serve over pasta

ZUCCHINI PARMESAN

3 small or 2 larger zucchini
1 onion, very thinly sliced
3-4 whole cloves garlic, peeled
2 eggs, beaten
1 1/2 cups flour
1/2 teaspoon each onion and garlic powder
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3/4 cup mozzarella cheese
1 12-16 can Hunt's (or other) tomato sauce
2-3 tablespoons buttered bread crumbs (optional)

Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins. Slice the
onion very thinly. Peel garlic.
In a shallow bowl, beat eggs until thick and lemon colored.

In a separate shallow bowl, combine flour, onion and garlic powders, paprika,
basil, oregano, salt, and bread crumbs, stirring to mix ingredients well.

Dip sliced zucchini into beaten egg, then into flour mixture.

Pour olive oil into a skillet and heat, adding whole garlic cloves. Note: As the garlic
cloves become golden, crush them into the oil using the tines of a fork, but
remove them before they brown).

Place zucchini in hot oil (don't overload the pan as they should cook separated in
the oil). Sprinkle over them a few pieces of sliced onion; turn zucchini over as they
become golden brown and cook the other side.

Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic
and onion powder, if desired). If you sample the zucchini at this point, be sure to
save some for the rest of the dish!

Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with
a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato
sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be
substituted for the sauce in this dish).

Continue to make layers of zucchini, cheeses, and sauce until all ingredients are
used, ending with mozzarella. Sprinkle with butttered bread crumbs, if desired. If
you have a few leaves of fresh basil or some onion slices remaining, they can be
placed in the center to embellish and add extra flavor.

Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes
before slicing.

Zucchini Deep Fried

4 zucchini, scrubbed and cut into 2 x 1/2 x 1/2 inch pieces
salt
flour for dredging
fat for deep frying

Place the zucchini in a bowl, sprinkle with salt, and let stand for 30 minutes. Drain
well, rinse and pat dry on a paper towel. Roll in flour and drop into deep fat. Fry,
turning once, until crisp on both sides. Drain on paper towels and serve at once.
Makes 4 servings

Zucchini Grilled

Zucchini
Grated Parmigiano
Bread crumbs
Garlic
Parsley
Olive oil
balsamic vinegar(optional)

Wash, dry, and thinly slice lengthwise a number of zucchini -- 1/8-inch or so slices

Grill them for a couple of minutes, turning them once. Transfer the slices to a
baking dish and lay them flat.

Take a look at how many you have, and prepare a mixture made with three parts
grated Parmigiano, 1 part bread crumbs, and a little minced garlic and parsley.
Spread the mixture over the zucchini -- it shouldn't be too thick -- drizzle a little
extra virgin olive oil over them, and roast them for a few minutes in a preheated
400 F (200 C) oven. When the oil is crackling and the crust is lightly browned
they're done.

ZUCCHINI FREEZING

Grated: If you would like to have grated zucchini ready to go for your favorite recipes in your freezer this is a method to use.

Grate the required amount for a specific recipe then steam it by placing it in a
sieve or colander 1 inch deep. Steam it over water for 5 minutes. Steam the
zucchini 3 inches above the boiling water and have a lid on the kettle. Cool the
zucchini before putting it in a container for freezing. Label the package with the
amount you started with.

Slices: To freeze wash and cut zucchini in 1/2 inch slices. Place in boiling water for
3 minutes. Start timing immediately, do not wait for the boil to return. Cool in cold
water. Drain and freeze. If you wish to fry it in slices, freeze on cookie sheet and
then package frozen. Dip slices in mixture and crumbs or flour before it thaws. For
casseroles, freeze cubes or small slices of zucchini.

Answer 2

This isn't a cake or stuffed zucchini but I found it recently and it's fabulous...

BRUNCH BUFFET IN A CUP

1-pound raw spicy pork sausage (type in a roll)
2+ cups finely diced zucchini (or any vegetable)
2-3 green onions – finely sliced
8 oz. shredded cheddar cheese
12 eggs
Nature's season to taste

Preheat oven to 375 degrees and generously grease non-stick Texas sized muffin tins (enough for 12).

Slice pork sausage into fairly thick slices and cook according to package directions. Set aside to cool and then finely dice.

Divide meat, zucchini, onions and cheese equally between the 12 muffin cups.

Lightly beat each egg individually and then pour on top of vegetables in each muffin cup. Sprinkle each cup with Nature's Season and then stir to blend ingredients.

Bake for 25-30 minutes until lightly browned. Immediately loosen each eggcup with a silicone baking spatula and place on cooling racks to cool. Either refrigerate or freeze until ready to use.

To serve: Wrap in a paper towel and microwave reheat for 30 seconds if thawed or 2 minutes if frozen.

Here's a link to the stuffed zucchini recipes at allrecipes.com. Below each recipe you'll find comments that really make this a worthwhile site. You'll also be able to do a search for zucchini cakes....

http://allrecipes.com/Search/Recipes.aspx?WithTerm=stuffed+zucchini

Answer 3

Zucchini goes great with tomato sauce & lots of cheese.
Saute a minced clove of garlic in 1 tbsp. of olive oil.
Brush on bottom & sides of a 2L/qt baking dish.
Combine 4 cups diced zucchini &1 3/4 cups of tomato sauce
with 1/3 cup fine bread-crumbs in a large bowl.
Spread evenly in prepared baking dish.
Bake uncovered in 350F oven for 40 minutes until tender.
Remove from oven, sprinkle with 3 tbsps Parmesan cheese,
& 1 cup of grated mozzarella cheese.
Broil on centre rack for 2 or 3 minutes until golden.
Serves 6, 216 calories/serving.

Answer 4

Oh I got a good one!! Take your smaller Zucchinis and cut them in half long ways. Steam them in microwave for 1 minute. Mix sour cream and Shredded Cheddar. Put Zucchinis in pan spread cheese mixture on top of Zucchinis bake at 350 til slightly brown on edges. About 20 minutes...Good eating!!

Answer 5

I wish I could find my mother's zucchini relish recipe. As a kid I didn't like it, but now it is something nice for hamburgers and hot dogs.
A recipe I found on line isn't bad, but not as good as mom's:
INGREDIENTS
370 g grated zucchini
15 g chopped fresh cilantro
60 ml fresh lime juice
45 ml vegetable oil
6 g salt
2 g white sugar
DIRECTIONS
In a medium bowl, mix together grated zucchini, cilantro, lime juice, oil, salt, and sugar. Pack into a jar or resealable container and refrigerate overnight before serving.

Answer 6

Zucchini casserole..
italian dish
2cups cooked white rice
6 grated raw Zucchini
1 cup italian cheese
2 cup Mozzerella(reserve one cup for top)
2 jars of premade speghetti sauce
1-2 lbs italian sausage
1-2 lbs browned ground meat
1 onion chopped sauteed
couple cloves of garlic chopped
italian seasioning
mix all ingredents Except one cup Mozzerella
Put in large baking dish and sprinkle 1cup or so Mozzerella over top
Bake 35-45 min @350

Answer 7

I LOVE zucchini and summer squash simply basted with olive oil, sprinkled with salt and pepper, and grilled or broiled. It's SO good. It makes all the natural sweetness come out of the veggies and it has a fantastic texture.

Answer 8

Go onto the foodnetwork site and search for chocolate zucchini cake, very moist and rich. Then give the rest to friends.

Answer 9

best baked zucchini recipe: 1" slices of zucchini--- egg washed and breaded with Progresso Italian bread crumbs---then fry until nice and brown ---put in Pam sprayed baking dish---salt and pepper---cover with tomato sauce and smother with Parmesan cheese---bake at 350 until done---so good.

Answer 10

I love zucchini.. just made some last night.
I cut it in cubes, then saute it with sliced onions, fresh garlic, chicken breast pieces cut in cubes or sliced thin, black pepper, cayenne pepper, garlic powder, and a little soy sauce. Once done, I put it over rice or mashed potatoes.

I also like to slice them into 1 to 1 1/2 ince pieces, season them with powdered ranch mix, black pepper and bake... I usually serve it with baked fish..

Answer 11

saute sliced zucchini with onions untill almost done in butter,,add stewed tomatoes diced the whole can juise and all
simmer to desired doneness,then turn off top with shredded parmisian cheese and eat yummy

or this
Zucchini Boats
Recipe #228181 rating
A good way to clear out the zucchini glut. You can stuff with a taco mixture or change the squash to yellow.
by DiB's | Edit...My Notes

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6-8 servings 1¼ hours 10 min prep
Change to: servings US Metric
6 medium zucchini
1 lb lean ground beef
1 medium onion
2 cloves garlic
1 (1 lb) can diced tomatoes
1/4 cup dry red wine
1 tablespoon tomato paste
1 teaspoon salt
1 tablespoon herbes de provence
1/4 teaspoon pepper
2 cups monterey jack cheese

Not the one? See other Zucchini Boats Recipes
Main Dish
Oven Main Dish
North American Main Dish
Beef Main Dish
Kid Pleaser Main Dish
Preheat oven to 400 degrees.
Wash and cut zucchini in half lengthwise.
Scoop out seeds leaving at least a 1/4 inch thick shell.
In a frying pan over medium heat brown the ground beef.
Drain off fat and add the onion and garlic, cooking for 3 minutes.
Stir in the tomatoes with juice, wine, tomato paste, salt and herb mix.
Simmer uncovered for around 15 minutes-you want the sauce to thicken up.
Arrange"boats" in a shallow, oiled baking dish and stuff with meat mixture.
Bake at 400 for 25 minutes, top with cheese and continue cooking for another 15 minutes.


or soup
INGREDIENTS
2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
1/4 cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed
DIRECTIONS
In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.



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