Help, I'm buried in zucchini!

[Stephanie]

WOW, what a great BB! I'm new here and was wondering if anyone can help me with some recipes for zucchini. I think I need to stop fertilizing my garden because the zucchini plants are taking over, and my husband's going to kill me if I steam or saute any more zucchini. I've tried zucchini bread and cake, does anyone have other ideas, I'd appreciate it.

[Deanna]

Well here are a couple...I haven't tried them but they are from Cooking Light so they MUST be good!

* Exported from MasterCook *

Rosamaria's Stuffed Zucchini

Recipe By :Rosamaria Restiani
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Sept '96
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium zucchini (about 1 1/2 pounds)
2 teaspoons chopped fresh rosemary
OR
1/2 teaspoon dried rosemary
10 spinach leaves
8 basil leaves
4 garlic cloves -- peeled
1 medium onion -- peeled and quartered
1 medium carrot -- peeled and quartered
1 1/2 teaspoons olive oil
3 large plum tomatoes -- chopped
1 teaspoon salt
1 cup dry breadcrumbs
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 large egg white

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Set pulp aside. Cut each zucchini shell in half crosswise.

Steam zucchini shells, covered, 3 minutes. Place on paper towels to drain; set aside.

Place zucchini pulp in a food processor; process until finely chopped. Spoon into a bowl; set aside.

Place rosemary and next 5 ingredients (rosemary through carrot) in a food processor, and process until finely chopped.

Heat oil in a Dutch oven over low heat. Add rosemary mixture; cover and cook 5 minutes, stirring occasionally. Add zucchini pulp, tomatoes, and salt; sauté over medium heat 20 minutes. Remove from heat; stir in breadcrumbs. Let mixture cool. Add cheese and egg white; stir well.

Preheat oven to 350º.

Divide mixture evenly among zucchini shells. Place stuffed shells on a baking sheet. Bake at 350º for 25 minutes or until golden brown.

Serving Size: 1 stuffed zucchini piece

Source:
"Cooking Light, September 1996, p.75"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 65 Calories (kcal); 2g Total Fat; (27% calories from fat); 4g Protein; 9g Carbohydrate; 3mg Cholesterol; 274mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : John Villani talked his cousin, Rosamaria Restiani, into sharing her recipe for this appetizer that uses fresh Parmesan.
Nutr. Assoc. : 26408 3399 0 2130706543 26413 3333 620 4122 2495 0 4527 0
20207 20086 3231



* Exported from MasterCook *

Creamy Zucchini-and-Rice Gratin

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : July '97 Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil -- divided
1 cup chopped onion
7 cups finely chopped zucchini (about 2 pounds)
2 large garlic cloves -- minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cooked Arborio or other short-grain rice
(about 1/2 cup uncooked rice)
1/2 cup chopped fresh parsley
1/2 cup egg substitute
1/3 cup crumbled Feta cheese
1 teaspoon fresh thyme
OR
1/4 teaspoon dried thyme
Cooking spray
1/4 cup fresh breadcrumbs

Preheat oven to 375º.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; sauté 3 minutes or until tender. Add zucchini, garlic, salt, and pepper; sauté 10 minutes or until zucchini is tender. Spoon zucchini mixture into a large bowl using a slotted spoon; cool slightly.

Add rice, parsley, egg substitute, Feta, and thyme to zucchini mixture; stir well. Spoon zucchini mixture into a 2-quart baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over top; drizzle with 2 teaspoons oil. Bake at 375º for 45 minutes or until set.

Serving Size: 1 cup

Source:
"Cooking Light, July 1997, p.70"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 259 Calories (kcal); 10g Total Fat; (34% calories from fat); 11g Protein; 33g Carbohydrate; 12mg Cholesterol; 361mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 20189 620 0 0 2840 0 0 0 0 0 2130706543 0 0


* Exported from MasterCook *

Grilled Vegetables with Balsamic Vinaigrette

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : June '98 Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
4 garlic cloves -- minced
4 plum tomatoes -- halved
2 zucchini -- cut lengthwise into 1/4-inch slices
1 (1-pound) eggplant -- cut crosswise into 1-inch-thick slices
1 red bell pepper -- cut into 8 wedges
1 onion -- cut into 2-inch-thick wedges
1 small bunch kale (about 8 ounces)
Cooking spray

Combine first 6 ingredients in a bowl.

Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal; marinate in refrigerator 1 hour, turning bags occasionally.

Remove vegetables from bags; reserve marinade. Prepare grill. Place vegetables on grill rack coated with cooking spray; grill 7 minutes on each side or until onion is tender, basting with reserved marinade.

Serving Size:1 cup

Description:
"This recipe shows how easy it is to make a zippy marinade from simple
pantry items."
Source:
"Cooking Light, June 1998, p.144"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 74 Calories (kcal); 2g Total Fat; (22% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 1091 20072 620 4527 0 3234 0 0 773 0

[LSB]

Hi - this is one of my summertime favorites:

Zucchini Soup

1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
6 zucchini, sliced
6 cups chicken broth
1 Tbsp each of fresh herbs (basil, thyme, parsley, oregano), chopped
juice of 1 lemon
salt and pepper

Heat the oil in a Dutch oven. Saute the onions and garlic. Add the zucchini and saute a few more minutes. Add the broth and cook until soft - about 20 minutes. Puree the soup in a blender and return it to the pot. Add the herbs, lemon juice and salt and pepper to taste. Serve hot or cold.

Makes about 4-6 servings.

*These are just estimated amounts - I make it by heart now - but it should be about right. You can adjust the herbs depending on what you like. I also serve it not piping hot, but a little warmer than room temp.

Hope you like it!

[Grace]

Hi

I just wanted to mention that the recipe for Rosamaria's Stuffed Zucchini is one of my all time CL favorite recipes!! They are kind of a pain to make, so I don't make them often, but they really are GOOD!!!!!

Also, I have a recipe for Lemon Zucchini Muffins that also made it into my favorites folder - let me know if that interests you - they are fantastic, and taste nothing like regular zucchini bread - so even though you've made a lot of that, I assure you this would be different!

I wish you could "e-mail" me some of that extra zucchini!!! I'd find a use for it!!

Grace

[Stephanie]

Thanks for all the Zucchini ideas. I think I'll try one of them tomorrow for dinner--now I just have to decide which one!

Grace, I would love the recipe for the muffins if you could post it. Thanks

[KimKelly]

Here's one of our favorites, I found it last year while searching online for the same zucchini overload problem! Mine haven't even hardly started growing yet - but then I planted them late.

Kim
* Exported from MasterCook *

Chocolate Wave Zucchini Bread


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup shortening
1 1/3 cups sugar
2 eggs
1 1/2 cups shredded zucchini
1/3 cup water
1 teaspoon vanilla
1 2/3 Cups ALL-Purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice -- or ground cinnamon and cloves
1/3 cup chopped nuts
3 tablespoons cocoa
1/3 cup miniature chocolate chip

Preheat oven to 350 degrees (175 C.) Grease on 9x5 inch loaf pan.
In a large bowl cream shortening and sugar. Mix in eggs. Add zucchini, water and vanilla. Stir. Blend in flour, baking soda, salt, baking powder and spices. Stir in nuts.
Divide batter in half. Add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom the loaf pan. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean - about 1 hour. Cool 10 minutes and remove from pan. Store in refrigerator.


Description:
"Moist and chocolaty with a neat layered look."
Source:
"Bread Recipe.com"
Yield:
"1 loaf"

NOTES : I used plain chocolate chips in place of mini's.
0

[Angela]

I've been making a great zucchini meal for years. It is quick and light to eat during these hot summer months. Here goes:

Zucchini "Crab" Cakes

4 slices whole wheat bread, crumbled
1 teaspoon baking powder
1 teaspoon + 1 tablespoon mayo
2 egg whites
2 cups shredded zucchini
1 tablespoon Old Bay Seasoning (or to taste)

In large bowl, combine all ingredients, except zucchini, mix well. Place zucchini in large strainer, press out as much liquid as possible. Add zucchini to bread mix.

Preheat non-stick skillet over medium heat. Oil lightly with cooking spray. Divide mix into 8 equal parts. Shape into patty. Cook til lightly browned on both sides.

[Vanessa]

Those are great zucchini recipes. My zucchinis have not started yet...but I saw one yesterday (yellow).
Zucchinis are great addition in stir frys too.
Zucchini Lemon muffins
2 c flour
1/2 c sugar
1 tab baking powder
2 tsp lemon rind
1/4 tsp salt
1/4 tsp ground nutmeg
1 c coarsely shredded zucchini
3/4 c skim milk
3 tab veg oil
1 large egg
cooking spray
Combine first 6 ing in a bowl & make a well in the center. Combine zucchini, milk, oil
and egg; stir well. Add to flour mixture and stir just until combined
Divide batter among 12 muffin cups coated with cooking spray. Bake 400 for 20 minutes or until golden. Remove from pans inmediately and let cool on wire rack.
Zucchini can be cut and stuff with cream cheese for canapes, used in chowders.
I also believe Eating Well (look in back issues) had an incredible chocolate zucchini bread.

Zucchini panini
3-4 (1 pound) small zucchini or yellow squash
1 baguette
1/3 pound sliced provolone cheese
1 4 -6 ounce jar roasted red bell pepper
1 can/jar (4-6 ounce) marinated artichoke hearts
2 1/2 tab olive oil divided
2 tsp fresh or dried rosemary
salt to taste & ground pepper
Cut zucchini at an angle into long slices (3/4 inch thick) Brush both sides of slices with 1 tab olive oil
Cook in a skillet over med high about 4 mins on each side turning often
Slice baguette in half lenghtwise. Line one side of bread with cheese, top with remaining ing. Combine rosemary with remaining oil, salt & pepper and drizzle over second half of baguette & place it atop cooked vegetables
(this recipe is from our supermarket magazine)
PS Looks so good cannot wait to pick some garden zucchinis http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by Vanessa (edited 06-30-2000).]

[lorilei]

My mother always had a HUGE garden -- and we always ended up with way too many zucchinis. When everyone was sick of eating zucch-this and zucch-that, she always grated up what was leftover, measured it out into 1-2 cup portions and put it into freezer bags in the freezer. The bags of shredded zucchini thaw quickly and can be used for zucchini breads and added to soups & stews for months. They should keep well for 6 months or more.

On the other end of the spectrum, an aunt of mine pickled zucchini like sweet pickles in a wonderful brine with onions. I don't have her recipe, but they were delicious (a regular sweet pickle recipe would work, I'm sure).

[Mamasue]

lorilei,

You reminded me of a side dish my mother makes with her "over abundance" of zucchini.

Grate zucchini and add some olive oil to your saute pan with minced garlic; saute a few minutes; salt and pepper to taste. Easy and good. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Mamasue (edited 06-30-2000).]

[lorilei]

Do you make ratatouille?

That's a good way to use up zucchini. Yummy too.

[Gail]

Originally posted by lorilei:
Do you make ratatouille?

That's a good way to use up zucchini. Yummy too.

Lori, you beat me to it! Ratatouille is also great in crepes-- with or without a little added Italian sausage. Cover it with jack cheese and brown... To Die For! And what about Zucchini Lasagna?

I haven't made this recipe in eons, but I remember we liked them!

ZUCCHINI OATMEAL COOKIES

1/2 cup margarine
3/4 cup honey
1 egg
2 cups whole wheat flour
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1 cup rolled oats
1 cup chopped dates or raisins

Cream margarine with honey. Add egg and beat well. Sift together flour, soda, cinnamon, cloves, nutmeg and salt. Add flour mixture alternately with zucchini to egg mixture. Stir in oats and dates. Drop by teaspoons onto greased baking sheets. Bake at 375 degrees 10 to 12 minutes.

Makes 5 dozen

(From The Los Angeles Times California Cookbook)

[lorilei]

Come to think of it, Stephanie, you could just send some of your zucchini on over to me http://www.cookinglight.com/bbs/smile.gif

My zucchs won't be ready for at least another month!

[SandyDee]

Funny you should ask, my sister was over for supper last night and I made this and she loved it. Took the recipe home to make for friends. Easy, quick and so flavorful!! A perfect summer meal with a salad and light dessert.

Easy Garden Bake (from Bisquick)

1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan Cheese
3/4 cup skim milk
2/3 cup Bisquick reduced fat baking mix
3 egg whites or 1/2 cup cholesterol free egg product
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees: lightly grease a glass pie plate, 9x1 1/4 inches. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.

Beat remaining ingredients in blender on high speed 15 seconds, with hand beater or wire whisk 1 minute or until smooth. Pour into pie plate.

Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes. 6 servings

100 calories;protein 6g; carbohydrates 13g;
fat 2g; sodium 460mg; cholesterol 4 mg; saturated fat 1 g.

[DJFan88]

Great question Stephanie!!
I'm printing this right now. My husband thought he got zucchini and summer squash plants, but they're all zucchini!!! My friend freezes it for breads (only good for that frozen) all yr. long. I'm gonna have to do some of that-- and of course, make all the above recipes.-- and give some to relatives.

[Stephanie]

Thanks again everyone for all the ideas. I think I can now gather up the courage to venture out of my zucchini bread/cake world and try some new things.

[Anne]

Hi to all you creative zuchinni folks. I make pickles from my zukes with the sweet-pickle recipe from the old 'Joy of 'Cooking' cookbook. If your zukes are the size of baseball bats cut in half lengthwise and scoop out the seeds before slicing and pickling. I also freeze a lot of zukes. Whenever I make a big batch of soup or stew I thaw some, chop, and throw in a blender. They work well in chili, spaghetti, stew, split pea soup and best of all, my kids don't even realize they are eating extra veges. I do the same thing with various greens from my garden. good luck with zuch control.

[Kathy]

My mom used to make Zucchini parmesan (like eggplant parm). She would also broil it with parmesan cheese and black pepper. (Hey the woman is Italian..everything had parmesan cheese!LOL) You could also make zucchini sticks as an appetizer.

[Beth]

Stephanie, I wish I had that problem Our plants got hit with something really yucky looking after only picking one or two this year. After seeing all these recipes, I might try and see if I can get a late crop started. Meanwhile, here's one more to try:
* Exported from MasterCook *

Zucchini Fritters

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups zucchini -- grated
5 1/2 teaspoons salt -- divided
1 cup flour
1 teaspoon baking powder
1/2 teaspoon dried oregano -- (or 1 1/2 tsp fresh)
1/2 cup cheddar cheese -- grated
3 eggs
1/2 cup salsa or picante sauce
1/2 cup onion -- chopped
1/4 cup chopped green chilies or other peppers, to
taste

Mix zucchini and salt in colander and weight with a heavy plate or bowl. Let drain for 30 min. Squeeze out any additional moisture by hand.

In a large bowl, stir together flour, baking powder, remaining 1 tsp salt. Mix in oregano and cheese.

In a second bowl, beat the eggs. Add the zucchini, salsa onions and peppers. Add the egg mixture to the flour mixture, stirring just enough to mix thouroughly.

Drop batter onto a heated non-stick skillet or griddle. (you may want to use cooking spray, but the oil for frying in the original recipe isn't necessary).

Serve hot with additional salsa and non-fat plain yogurt or light sour cream.

Yield:
"10 "

- - - - - - - - - - - - - - - - - - -

Per serving: 246 Calories (kcal); 9g Total Fat; (30% calories from fat); 13g Protein; 30g Carbohydrate; 155mg Cholesterol; 3187mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
My note say 3-4 entree servings or 4-6 appetizer servings. Now can anyone tell me why my Master Cook recipes look so scrambled?


[This message has been edited by Beth (edited 07-01-2000).]

[Marcie]

I just wanted to remind people who have an overabundance of produce from the garden, you can always give the excess to a food bank! Call around, you'll probably find one that would really appreciate fresh produce for their soup kitchen.

[Beth]

Here's another one I found. I've made this as-is or with added sausage (crumble up and precook some low-fat sausage, drain, then toss it in with the zucchini).

Zucchini Corn Casserole

2 T butter
1 large onion, chopped
4 cups sliced zucchini (4-5 Medium)
1 garlic clove, minced
2 T. canned chopped green chilies (or to taste)
1 16-oz. can cream style corn
1 C grated sharp cheddar cheese
5 eggs
1 T chopped green parsley
salt and fresh ground pepper
cooking spray

Preheat oven to 350 degrees. Spray 1 large or 2 medium size casserole dishes with cooking spray. Sprinkle sliced zucchini with salt and set aside 20-30 minutes to remove some of the water. Drain on paper towels.

Melt butter in large skillet and cook onion over med-high heat until soft. Stir in zucchini, garlic, and chilies. Reduce heat to medium and cook until zucchini is tender, about 5 min., stirring frequently to prevent sticking. Add corn, ½ cup of grated cheese, parsley, eggs, salt and pepper to taste. Turn into dish(es) and top with remaining grated cheese. Bake until set, about 45-50 minutes.