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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 ?????

    Have you tried stuffed zucchini? It's great and simple! You take the zuchinni and hollow it out then make a mixture of hambuger and rice (hamburger uncooked/rice cooked) and stuff it in the squash. Then you steam it till' the meat is cooked all the way through. When it's done simpy top with sour cream or you can even put tomato sauce over the top. Good eating!


    • #3
      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.


      • #4
        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.


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

          zucchini bread, muffins, put it in dressing.


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

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

            Do you have a recipes for zucchini bread & dressing?



            • #7
              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
              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 /

              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 /

              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


              • #8
                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!!



                • #9
                  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.


                  • #10
                    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.


                    • #11
                      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.


                      • #12
                        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.


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

                          I just ate zuccini for dinner. I like mine simple,

                          2 tender zuccini (I slice mine sort of on the thicker size)
                          2 T butter
                          3-4 cloves of butter, chopped

                          Put all in a frying pan and sautee them until as soft as you like them. Easy and delicious.

                          Tonight I added some string beans, can also add some fresh tomato slices. All nice things if you have a garden.


                          • #14
                            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.


                            • #15
                              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.