???? Zucchini ????? - Copykat Chat Forums


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???? Zucchini ?????

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  • ???? Zucchini ?????

    I have so much zucchini in the garden, what to do? I'm looking for good & easy recipes for using zucchini. HELP.... any suggestions?????


  • #2
    Re: ???? Zucchini ?????

    I slice it with a couple of fresh tomatoes (your choice as to amounts) along with some chopped onion. Cook it gently with a little butter until tender - takes about 5 minutes and is yummy.


    • #3
      Re: ???? Zucchini ?????

      I quarter the small ones length wise, spray with olive oil and sprinkle with garlic powder and fresh ground pepper and grill usually with onion slices treated the same way.


      • #4
        Re: ???? Zucchini ?????

        zucchini bread, muffins, put it in dressing.


        • #5
          Re: ???? Zucchini ?????

          [QUOTE=AllieK;256053]zucchini bread, muffins, put it in dressing.[/QUOTE]

          Do you have a recipes for zucchini bread & dressing?



          • #6
            Re: ???? Zucchini ?????

            This is my family's favorite zucchini bread recipe. I think it originally came from a Farm Journal Cookbook. Delish!!

            Recipe(tried): Lucy's Zucchini Bread
            Board: All Baking and Breadmaking at Recipelink.com
            From: Halyna - NY 8-30-2005

            Here's zucchini bread that my family loves. I got this from my friend (who has a garden with zucchini) and it's a real keeper (at least that's what my family says). A very fast recipe to make and makes the house smell divine.


            2 cups sugar
            1 cup oil (canola or similar mild oil is best)
            3 eggs
            3 tsp. vanilla
            3 cups flour
            1/4 tsp. baking powder*
            3 tsp. cinnamon
            1 tsp. salt
            1 tsp. baking soda*
            2 cups grated zucchini (1 large zucchini or 2 small), drain any liquid (I grate by hand)

            Preheat oven to 350 degrees F. Grease 3 small loaf pans or two 9x5-inch loaf pans, or 1 bundt cake.

            Mix together sugar, oil, eggs, and vanilla.

            Stir together flour, baking powder, cinnamon, salt, and baking soda. Stir into sugar mixture. Stir in zucchini and pour into prepared pan(s).

            Bake at 350 degrees F. Start checking with a toothpick at about 50 minutes. Cover with foil if top browns too much.

            Can be wrapped with plastic wrapped and frozen and keeps very well.

            Fabulous with vanilla ice cream. (My favorite way to eat it LOL)

            *Notes: Make sure the baking powder/baking soda are fresh otherwise the bread doesn't rise as nicely.

            These two recipes are on the top of my to try list for zucchini for this year. LOL

            Zucchini Muffins
            Source: Elise / simplyrecipes.com

            For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.

            3 cups grated fresh zucchini
            2/3 cup melted unsalted butter
            1 1/3 cup sugar
            2 eggs, beaten
            2 teaspoons vanilla
            2 teaspoons baking soda
            Pinch salt
            3 cups all-purpose flour
            2 teaspoons cinnamon
            1/2 teaspoon nutmeg
            1 cup walnuts (optional)
            1 cup raisins or dried cranberries (optional)

            You don't need a mixer for this recipe.

            1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl, stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.

            2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

            Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

            Chocolate Zucchini Cake Recipe
            Source: Elise / simplyrecipes.com

            2 1/2 cups regular all-purpose flour, unsifted
            1/2 cup cocoa
            2 1/2 teaspoons baking powder
            1 1/2 teaspoons baking soda
            1 teaspoon salt
            1 teaspoon cinnamon
            3/4 cup soft butter
            2 cups sugar
            3 eggs
            2 teaspoons vanilla
            2 teaspoons grated orange peel
            2 cups coarsely shredded zucchini
            1/2 cup milk
            1 cup chopped walnuts or pecans
            Glaze (directions follow)

            Preheat the oven to 350°F.

            1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

            2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

            3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

            4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

            5 Drizzle glaze over cake.

            Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

            Cut in thin slices to serve. Makes 10-12 servings.

            Last edited by deweydecimal; 07-02-2008, 05:23 PM.
            Live Laugh Love


            • #7
              Re: ???? Zucchini ?????

              I downloaded this cookbook a week or so ago, The same site has tons of recipes/cookbooks to download, just put in zucchini in the search engine and enjoy!!

              "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt


              • #8
                Re: ???? Zucchini ?????

                Zucchini Dressing
                1 stick oleo
                1 onion (chopped)
                2 cups zucchini (boiled)
                2 cups cornbread
                1 can cream of chicken soup
                2 eggs (beaten)
                1 teas. sage
                Salt & Pepper to taste
                Melt oleo and saute onion. Mash boiled
                zuke with a fork. Mix everythingt together
                and bake at 350* for 30 minutes in a
                casserole dish.

                I like this better than regular dressing.


                • #9
                  Re: ???? Zucchini ?????

                  Squash Dressing

                  1/2 cup chopped onion
                  1/2 green pepper
                  1/2 cup chopped celery
                  1/2 cup butter or margarine
                  5 cup crumbled corn bread (9-in. cake pan)
                  2 cups milk
                  1 10.75 oz. can of cream of chicken soup, undiluted
                  3 cups chopped, cooked yellow squash, (or zucchini)
                  1 tsp. salt
                  1/4 tsp. pepper

                  Saute onion, green pepper & celery in butter until tender. Add to cornbread and toss well. Stir in remaining ingredients, mixing well. Pour into a greased 13x9x2 baking dish.
                  Bake at 400° for about 50 minutes or until lightly browned.


                  • #10
                    Re: ???? Zucchini ?????

                    Zucchini Spaghetti Casserole

                    1 celery, chopped

                    3 green onions, chopped

                    1 small green bell pepper, diced

                    1/4 c. olive oil

                    3 medium tomatoes, peeled and diced, or 1 (1 lb.) can tomatoes, drained

                    4 medium zucchini, sliced in 1/8 -inch rounds

                    1 tsp. salt

                    freshly ground pepper, to taste

                    sprinkling of garlic salt

                    1/2 tsp. dried oregano, crushed

                    1/2 tsp. dried basil, crushed

                    8 ozs. thin spaghetti, cooked and drained

                    1/4 c. Parmesan cheese, grated

                    Heat oven to 350 degrees. Sauté celery, onions and green pepper in olive oil. Add tomatoes and zucchini. Season with salt, pepper, garlic salt, oregano and basil. Cover and cook until crisp-tender, stirring occasionally.

                    Combine squash mixture and cooked spaghetti; pour into greased 2-quart baking dish. Stir in Parmesan cheese. Bake for 30 minutes or until bubbly. Additional grated cheese may be added as a topping.


                    • #11
                      Re: ???? Zucchini ?????

                      Shredd Some And Freeze It For Muffins Or Bread In The Winter. It Freezes Just Fine, And Fresh Bread During The Winter Months Is Awesome.


                      • #12
                        Re: ???? Zucchini ?????


                        This isn't rocket science - use more of one thing and less of another - it is your preference. Just try to keep the spices approx the same. Can be served hot or cold as a side dish

                        2 tablespoons olive oil
                        2 cloves garlic, crushed and minced
                        1 large onion, quartered and thinly sliced
                        1 small eggplant, cubed
                        2 green bell peppers, coarsely chopped
                        4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
                        3 to 4 small zucchini, cut into 1/4-inch slices
                        1 teaspoon dried leaf basil
                        1/2 teaspoon dried leaf oregano
                        1/4 teaspoon dried leaf thyme
                        2 tablespoons chopped fresh parsley

                        In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

                        Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
                        Serves 4.


                        • #13
                          Re: ???? Zucchini ?????

                          My fav way is sliced zucchini, yellow squash, onion, saute in olive oil til crisp tender, add tomato wedges and italian dressing.

                          We sometimes just slice kinda thick, flour and fry.

                          you can shred them and sneak them in lots of things, like meatloaf, any kind of cake, lasagna. slice and use in salads

                          Parm zucchini strips
                          1/3 c. seasoned bread crumbs
                          1/4 c. parm cheese
                          basil to taste
                          Mix together in bowl and set aside
                          1 egg beaten mixed with alittle water
                          4 small zucc quartered
                          Dip strips in egg and coat with crumbs, put on WELL SPRAYED baking sheet. Bake 450 20 min. or til well browned.

                          Zucchini Patties
                          1 c. bisquick
                          1/2 c. shredded mozz or cheddar cheese
                          salt to taste
                          2 eggs beaten
                          2 c. shredded zucchini
                          2 Tab. onion, minced
                          Combine all ing. fry patties in butter about 3-4 min. on each side

                          We had an overload of zucc one year, we made this and it is very good. Use in place of sweet relish.

                          Zucchini Relish
                          12 cups chopped or shredded zucchini
                          4 cups chopped onion
                          2 chopped green peppers
                          5 Tab. salt
                          Mix this and let set overnight in fridge.
                          Next day drain off liquid, rinse and drain
                          In large pot mix together
                          2 1/2 c. vinigar
                          6 cups sugar
                          1 Tab. dry mustard or mustard seed
                          3/4 tea. nutmeg
                          3/4 tea. tumeric
                          3/4 tea. cornstarch
                          1 1/2 tea. celery seed
                          1/2 tea. pepper
                          Mix ing. and cook 15 min. (after it starts to boil) then add zucchini, cook slowly 30 min. Put into hot sterile jars and seal.


                          • #14
                            Re: ???? Zucchini ?????

                            This is my aunts recipe. It is really fantastic!!!!!!!!!!!!!!

                            Zucchini Bars
                            ( tastes just like apples)

                            6 to 8 cups of peeled and cut zucchini (seeds removed)
                            1/2 cup sugar
                            1/4 teaspoon nutmeg
                            2/3 cup bottled lemon juice
                            1 teaspoon cinnamon

                            4 cups flour
                            1 cup sugar
                            1 teaspoon salt
                            1 1/2 cups shortening

                            Cook filling ingredients on top of stove until fork tender. Add 1/2 cup of crust mixture to thicken.

                            For the crust: combine dry ingredients and cut in shortening until crumbly. Mix a few minutes with your hands. Put 1/2 of crust mixture in the bottom of ungreased 9 X 13 pan and bake 10 minutes at 350 degrees. Add cooled filling to baked bottom crust. Add 1 teaspoon of cinnamon to remaining crust mixture and sprinkle on top.

                            Bake for 30 to 40 minutes at 350 degrees.


                            • #15
                              Re: ???? Zucchini ?????

                              This is my sister in laws recipe. It's really good and different!!!!!!!!!

                              Zucchini Pizza


                              3 - 4 cups raw zucchini with skins
                              2 medium raw potatoes
                              1 medium onion
                              1 cup cheese (American, Mozzarella or mixture – can
                              use “Pizza Cheese” )

                              Beat: 4 eggs.

                              Add :
                              Beaten eggs.
                              1 cup Bisquick
                              ˝ cup cooking oil (Mazola, etc)

                              Season mixture with:
                              Garlic Powder
                              Pizza Seasoning
                              (to taste)

                              Spread mixture onto greased (oiled – Pam) pizza
                              sheet or jelly roll pan and bake at 350 degrees for
                              40 to 45 minutes.

                              Note: You can sprinkle Romano or Parmesan grated
                              cheese on top before baking.