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Oct 6, 2024 6:29:41 GMT
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Post by Deleted on Jul 24, 2014 11:56:23 GMT
It's that time of summer when we're overrun with zucchini. I have 8 perfect sized ones sitting on the counter. I'm kind of tired of the sauteed version with onions.
Baking would be good -- I could freeze some. Any good recipes out there?
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Post by magentapea on Jul 24, 2014 12:01:59 GMT
Not a baking idea, but my Mom uses sauteed zucchini and onions in a fritatta (did I spell that right?). I make a zucchini casserole that is basically diced zucchini and baked ziti combined.
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Post by CarolinaGirl71 on Jul 24, 2014 12:05:21 GMT
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Post by Monica* on Jul 24, 2014 12:17:19 GMT
Roasted Zucchini with Pistachios and Mint -- I'll try to post link: Vegetarian Times |
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Post by kmk1112 on Jul 24, 2014 12:39:40 GMT
I bought a spiralizer, one of the cheap Vegetti ones which I got at CVS. Spiralize it, and then put it in a sauté pan to heat up a little bit. While you do that, make a vinegarette (I use olive oil, white wine vinegar, a little Dijon and a little salt) and cut up chicken, tomatoes, hearts of palm, olives and whatever else you think would be good and then toss it all together. My absolute new favorite dinner.
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Deleted
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Oct 6, 2024 6:29:41 GMT
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Post by Deleted on Jul 24, 2014 13:28:00 GMT
Slice the zucchini into 1/4 inch slices. Place in a Ziploc bag with some olive oil, Italian seasoning and a splash of lemon juice. Let marinate for about 30 minutes. Place a baking sheet and roast in the oven at 400 degrees for about 15 minutes. Sprinkle with a little bit of salt and Parm cheese if you want.
Yummy!
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Post by originalvanillabean on Jul 24, 2014 13:36:45 GMT
What about zucchini bread? I don't have a a recipe but it may be an option.
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Post by worrywart on Jul 24, 2014 13:36:55 GMT
I use a julienne peeler to make it into 'noodles'.
Stir fry 'noodles' in a little butter, quickly and then use in quesadillas with roasted mushrooms or spinach.
Serve with spaghetti sauce or sauce of your choosing.
Use the zucchini noodles in place of rice with an Asian dish.
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Post by gar on Jul 24, 2014 13:50:33 GMT
Well, for a start you can call them by their proper name - courgette! Sorry, I have nothing helpful to add, they're pretty tasteless if you ask me!  |
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Post by christine58 on Jul 24, 2014 13:56:28 GMT
Here are a couple from the CSA I belong to
Here's the recipe...it's so moist...no frosting needed. I've made up cakes/muffins with it also
3 eggs
2 cups sugar
2 1/2 cup flour
3 cups shredded zucchini
1/2 cocoa
3/4 cup oil (I use applesauce instead)
2 tsp vanilla
1 tsp cinnamon
1/2 cup milk
2 1/2 tsp baking soda
Beat eggs, oil and sugar. Add vanilla, then add all dry ingredients. Mix by hand....then add milk, then zucchini. Lightly grease bundt pan and bake at 350 for 35 minutes or until a toothpick comes out clean.
Love this..It also freezes really well.
Here's another
Zucchini Pie
6 cups zucchini
1 1/4 cup sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
dash salt and nutmeg
Pare zucchini and remove seeds, then slice like apples. Put zucchini in a pot and add a little water and bring to a boil. Simmer a few minutes till tender. Cool and drain well. Combine the zucchini with the rest of the ingredients and mix well. Put mixture in the bottom half of a pie crust and cover with the top half of the pie crust. Put a few slits in top of crust and bake at 400 degrees for 40 to 50 minutes. Tastes just like apple pie. Enjoy!
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Elisabeth
Full Member
Posts: 106
Jun 25, 2014 19:27:52 GMT
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Post by Elisabeth on Jul 24, 2014 14:01:45 GMT
we cut them the long way then scoop out the inside. dice up the insides(seeds etc) add to bowl. add parm. cheese, egg and bread crumbs. then put mixture on the cut zucchini and bake.
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carhoch
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Be yourself everybody else is already taken
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Location: We’re RV’s so It change all the time .
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Post by carhoch on Jul 24, 2014 14:26:15 GMT
I am sorry i don't know how to post a link but google Jamie Oliver Courgette salad with mint, garlic, red chilli, lemon & extra virgin olive oil it's to die for
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Deleted
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Oct 6, 2024 6:29:41 GMT
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Post by Deleted on Jul 24, 2014 14:32:13 GMT
we cut them the long way then scoop out the inside. dice up the insides(seeds etc) add to bowl. add parm. cheese, egg and bread crumbs. then put mixture on the cut zucchini and bake. That sounds really good! I make a similar dish with sausage, spices and cheddar cheese. I call them zucchini boats. DH calls them "How to make a healthy vegetable unhealthy!"  |
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gloryjoy
Pearl Clutcher
Posts: 3,332
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Post by gloryjoy on Jul 24, 2014 14:41:12 GMT
Slice the zucchini into 1/4 inch slices. Place in a Ziploc bag with some olive oil, Italian seasoning and a splash of lemon juice. Let marinate for about 30 minutes. Place a baking sheet and roast in the oven at 400 degrees for about 15 minutes. Sprinkle with a little bit of salt and Parm cheese if you want. Yummy! This is similar to what I do except I omit the lemon juice and use Garlic Plus. Then I have a grill basket and I grill them on the bbq with whatever else we're cooking.
Okay that sounds like an All Recipes review, "great recipe but I made these substitutions" .
I could use some new zuchinni recipes as well. |
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Deleted
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Oct 6, 2024 6:29:41 GMT
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Post by Deleted on Jul 24, 2014 14:55:43 GMT
WOW! All of these sound so good. We may be having "courgettes" as a main dish for the next few days. I know this glut will continue for at least another month.
Thanks!!!
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Post by winogirl on Jul 24, 2014 15:02:02 GMT
Chicken with Zucchini in Garlic Cream Sauce
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 6
Ingredients:
•1/4 cup butter
•3 whole chicken breasts, halved
•3 cups zucchini, sliced 1/8-inch thick
•1/2 cup diced green onions
•.
•Garlic Cream:
•2 tablespoons butter
•1 large clove garlic, minced
•3 tablespoons flour
•1 (3 oz) package of cream cheese
•1 can chicken broth
•1/2 tsp. pepper Serve over rice or pasta (I use rice)
Preparation:
Chicken:
In skillet, melt 1/4 cup butter; add chicken breasts. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.
Garlic Cream Sauce:
In 2 quart saucepan, melt 2 tablespoons butter; add garlic. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and thickened.
This is pretty served on a bed of rice - layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast.
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Post by winogirl on Jul 24, 2014 15:08:28 GMT
ZUCCHINI BOATS
2 med. zucchini
1/2 lb. sage sausage (Jimmy Dean, turkey, etc.)
1/2 onion, chopped
1 tomato, chopped
1/2 c. mushrooms, chopped
1 c. chicken bouillon
1 tsp. basil, thyme, salt, pepper
1 c. stale bread cubes (diet bread is great)
Grated Parmesan cheese
Steam zucchini 15 to 20 minutes or until tender; slice lengthwise, scoop out seeds and discard. Scoop out pulp and save. Set aside.
Fry sausage with onion, tomato, mushrooms and pulp. Drain off grease. Add chicken bouillon, basil, thyme, salt and pepper. Stir in bread cubes. Should be the consistency of regular stuffing when mixed. Stuff boats. Bake at 350 degrees for 20 minutes. Sprinkle with Parmesan cheese and bake 5 minutes more. Serves 4.
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Post by winogirl on Jul 24, 2014 15:10:47 GMT
GARDEN ZUCCHINI BISQUE
2 tbsp. butter
2 c. (2 med.) sliced 1/8 inch zucchini
1 c. sliced 1/4 inch fresh mushrooms
1/2 c. (1 med.) chopped onion
1/4 c. chopped fresh parsley
3 tbsp. butter
3 tbsp. all-purpose flour
10 3/4 oz. can chicken broth
3/4 c. whipping cream
1/8 tsp. pepper
In 3-quart saucepan, melt 2 tablespoons butter; add zucchini, mushrooms, onion and parsley. Cook over medium heat, stirring occasionally, until vegetables are crisply tender, 6 to 8 minutes.
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Post by yoursweetwhimsy on Jul 24, 2014 15:12:16 GMT
We dice them up, marinate them in italian dressing and stick on a skewer and grill. Yummy.
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Post by winogirl on Jul 24, 2014 15:12:33 GMT
VEGETABLES SICILY
3 c. zucchini slices
1 med. onion, sliced
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. butter
1 med. tomato, cut in wedges or 1 pt. stewed tomatoes
Cheese, optional
Saute zucchini, onions and seasonings in butter. Add tomatoes. Cook 5 minutes over medium heat until tender and heated through. Top with favorite cheese.
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Post by shevy on Jul 24, 2014 15:16:47 GMT
I eat the smaller ones raw with hummus.
The larger ones I slice thin, salt a bit and lay on towels to drain. Then I put the oven at 400 and line the slices on a spritzed cookie sheet and bake until they're crispy. They come out like potato chips.
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Sarah*H
Pearl Clutcher
Posts: 4,015
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Post by Sarah*H on Jul 24, 2014 15:17:07 GMT
So far this week we've had fried zucchini, zucchini sauteed in pasta, baked with olive oil and garlic salt and zucchini au gratin. I picked 6 more this morning and still have to pick up our CSA share this afternoon. I love zucchini. Love it. But I feel defeated.  |
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Post by winogirl on Jul 24, 2014 15:18:06 GMT
My wonderful Father, RIP, once gave me a bunch of zucchini from his garden. I had never even cooked zucchini before and was scrambling to find recipes to use them up, hence the above recipes, which are still in my rotation. Love you Dad!  |
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Post by Princess Pea on Jul 24, 2014 15:20:45 GMT
We made zucchini brownies the other day. Even my picky child loves them. Search pinterest. Most of the recipes are pretty much the same. We made some with icing.
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Post by rumplesnat on Jul 24, 2014 15:26:32 GMT
I love to make zucchini fritters. Recipe isn't specific, I just wing it: Medium zucchini shredded (about 4 cups) 2 eggs 2 Tbsp oil 1/4 cup or so of flour...want mixture to be thin like pancake batter Salt and pepper Mix all of this up, add a touch of water if it gets too thick. Plop about 1/4 cup portions into skillet (smoosh down a bit to about pancake size diameter) with oil and fry on both sides until golden brown. Drain on paper towels and add a bit more salt. Eat plain, with heated marinara, top with parmesan cheese, Ranch dressing...whatever!  I could eat the whole batch! |
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scorpeao
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Posts: 4,521
Location: NorCal USA
Jun 25, 2014 21:04:54 GMT
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Post by scorpeao on Jul 24, 2014 15:30:56 GMT
I bought a spiralizer, one of the cheap Vegetti ones which I got at CVS. Spiralize it, and then put it in a sauté pan to heat up a little bit. While you do that, make a vinegarette (I use olive oil, white wine vinegar, a little Dijon and a little salt) and cut up chicken, tomatoes, hearts of palm, olives and whatever else you think would be good and then toss it all together. My absolute new favorite dinner. I do almost the same except with steak and feta cheese. So, so good. Even my 17 y/o dd loves it |
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Post by Goldynn on Jul 26, 2014 3:25:56 GMT
I just posted this on the "what's for dinner" thread and thought I'd share it here as well.
Zucchini pizza casserole. Sauté onions, peppers and zucchini slices (about 4 med) and dump in a baking dish. Top with pizza sauce, pepperoni and cheeses. Bake until heated and through and cheese starts to brown. We love this, it's tasty and filling without the carb overload. I actually like it better than pizza, I don't feel bloated and gross after eating it.
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msliz
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Posts: 6,419
Jun 26, 2014 21:32:34 GMT
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Post by msliz on Jul 26, 2014 4:40:19 GMT
I make a summer squash casserole, but you could switch it to zucchini without any problem. It has sliced steamed squash, prepared quinoa, butter, pepperjack, red bell peppers, spinach, and salt and pepper. Throw it together, add some breadcrumbs (mine are gluten free), and bake it til it looks and smells done. Use lots of pepperjack. That's important. |
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msliz
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Posts: 6,419
Jun 26, 2014 21:32:34 GMT
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Post by msliz on Jul 26, 2014 4:45:16 GMT
I like a grilled salad, and the dressing is just olive oil, lemon juice, salt and pepper: Grilled zucchini, grilled eggplant, grilled orange bell peppers. A little baby spinach and some halved grape tomatoes, and you're done. |
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Post by flanz on Jul 26, 2014 6:44:03 GMT
Roasted Zucchini with Pistachios and Mint -- I'll try to post link: Vegetarian TimesThanks Monica. This sounds delicious! |
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