Any new zucchini or yellow squash recipes?

[Linda in MO]

I've been starting to get zucchini and yellow squash out of my garden lately and I'm looking for some new ways to prepare it. Savory or sweet recipe welcome.

Here's one of my favorite ways to cook zucchini. It's sooo good. Original recipe was posted by lindrusso but I adapted it a bit.

* Exported from MasterCook *

Zucchini and Pecan Saute

Recipe By : ,posted by lindrusso at CL BB
Serving Size : 0 Preparation Time :0:00
Categories : Side Dish Vegetable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter -- I use about 2 1/2 T. butter
1/3 cup chopped pecans
1 pound fresh zucchini -- sliced (I use almost 2 lbs. and sometimes add some yellow squash if I have it)
1 tablespoon grated Parmesan cheese -- I just sprinkle it on and don't measure
kosher salt and pepper

In a large skillet, melt 1 tablespoon butter (I do about 1/2 Tbs.) over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.

Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini and raise it to med/high, and saute until soft and golden. Toss with pecans and cheese. Serve.

NOTES : 7/07
I don't follow the ingredient amounts exactly but I don't think you need to. Also, I think it really needed salt, so I sprinkled it with kosher salt and pepper.

[SueK]

Here's one that I made this past week. I love it and leftovers are just as great.

Zucchini Pie Real Simple

3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated Parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.


Yield: Makes 6 servings

[hAndyman]

Not new, Linda, but it's zucchini at it's simplest and best. I was taken by how much it stood out for it's appearance at a recent staff potluck.

Robb’s Zucchini Salad

6 small zucchini (3 yellow + 3 green)
20 leaves basil, torn or chiffonaded
6 Tbs (extra virgin) olive oil
1 tsp grated lemon zest
Juice of 1 lemon
1 tsp oregano

Trim ends of zucchini if necessary. With a vegetable peeler make long, wide slices from end to end, thus slicing the zucchini into ribbons with the coloured peel along the edges of all the slices. Pour the dressing over top and stir gently to coat all the zucchini just before serving. Sprinkle the basil over top before serving or mix it in along with the dressing.
Dressing: either mix all dressing ingredients together and shake before dressing the zucchini, or mix the zest, lemon juice and oregano in a bowl with a small whisk and while whisking continuously, drizzle the olive oil into the mixture.

[zoey55]

I just recently made some "zucchini boats", using my normal recipe for veggie stuffed bell peppers. I cored out the center of the zucchinis, (cut vertically), and stuffed them with a mix of brown rice, cheese, chipotle, onion, carrot, etc. Then baked them in the oven. They were really terrific!

[Angelsfan]

Mark Bitterman’s Italian-Style Vegetable Pancakes, posted recently by funniegrrl, are AMAZING!! I ate them warm for dinner one night and at room temperature the next day at school and they tasted great both times. I also wrote about these and took pictures of the process on my blog if you want to check them out. http://www.heathersblissfuljourney.blogspot.com/

-Heather

Italian-Style Vegetable Pancakes

Yield 4 servings


Mark Bittman, NY Times

Here, grated raw or cooked vegetables are bound minimally with flour or breadcrumbs and seasoned with Parmesan and onions. Spread the lumpy batter onto a hot, greased griddle or pan and cook until crisp on both sides, but be careful: they're so soft that they can be difficult to cook.


About 2 pounds zucchini, eggplant or turnips, peeled if necessary
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 to 4 tablespoons butter or extra virgin olive oil

1. Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. The mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.


2. Put the butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put large spoonfuls of batter in the pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.

[tea4one]

I believe this is the martha stewart recipe that I made and really liked, but when I made it 1-2 years ago I wish I would of halved the recipe as I was the only one eating it. I used both zucchini and summer squash, I don't remember using the onions but I may have and I used linguine instead of fusilli. I don't remember the basil either so I may of omitted it.


Pasta with Roasted Summer Vegetables and Basil

Prep: 25 minutes Total: 50 minutes


The flavor of roasted vegetables brightens and emboldens this easy pasta dish.


Ingredients
Serves 4.

4 yellow summer squash (about 2 pounds total), sliced 1 inch thick crosswise, halved if large
2 pints grape tomatoes (about 4 cups)
2 medium red onions, halved and sliced 1/2 inch thick
4 garlic cloves, peeled and smashed
1/4 cup olive oil
Coarse salt and ground pepper
8 ounces short pasta, such as campanelle or fusilli
2 tablespoons butter
1/2 cup grated Parmesan cheese, plus more for serving
1 cup torn fresh basil leaves
Directions
Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat. Roast without tossing until tender and starting to brown, 30 to 40 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain, and return to pot.
Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.

[tea4one]

In thinking about it I am not sure I kept any notes with this one or not but I think the shorter pasta would work better than the linguine and may have to make it again soon.

[linsleyd]

Zucchini Strand Spaghetti
Adapted from Michael Chiarello
As I’ve mentioned before, Chiarello has wonderful recipes but I can’t resist cutting out a few steps or we’d be using every dish in the apartment. Still, the link is up there to the original if you want to go that route. In the meanwhile, for the rest of us, here’s a simplified version of a really simple, wonderful dish that I could see quickly becoming a summer staple.
Servings: We got a solid four dinner servings out of this
Salt and freshly ground black pepper
3/4 pound whole-wheat dried spaghettini
3/4 pound zucchini
1/4 cup olive oil
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves
1/2 cup grated Parmesan, plus a small piece
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.
While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.
Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
Pour the pasta into a warm serving bowl; add the zucchini, basil oil (optional, recipe below), the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once.

[strawberryblond]

where to start. It is a little early for Zucchini here. But here is one recipe that comes to mind for children and adults who really don't like zucchini . It is a good family casserole. From Company's Coming , by Jean Pare.
Zucchini Casserole
4 meduim Zucchini, sliced
Boiling salted water
6 tbsp margarine, (butter browns too fast)
1 cup chopped onion
1/2 cup grated carrot
1 1/2 cups stove top stuffing
10 oz cream of mushroom soup
1/2 cup sour cream or plain yogurt.
2 tbsp margaine
remaining stuffing mix
Boil zucchini in boiling salted water for 8 to 10 minutes.
Melt first amount of margarine in frying pan. Add onions and carrots. Saute until soft. Transfer to large bowl.
Mix stuffing in a seperate bowl, measure out 11/2 cups. reserve the remainder for topping.
Add mushroom soup, sour cream and stuffing mix to onion mixture,
stir well. Add zucchini.Stir lightly . Turn into an ungreased 2
quart casserole.Melt second amount of margarine in frying pan . Add
remaining stuffing mix. Saute until browned . Sprinkle over
casserole. Bake in 350 degree oven for 30 to 40 minutes. Serves 6 to 8.
I have made this many times and a lot of people who don't like zucchiini , love this casserole.

Zucchini Lemon cookies
2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter
3/4 cup sugar
1 egg , beaten
1 tsp grated lemon peel
1 cup unpeeled zucchini , shredded
1 cup chopped walnut
lemon frost (opt.)
Stir together the flour , baking powder and salt.set aside. In a large bowl of mixer , cream butter and sugar till light. Beat in egg and lemon peel until fluffy.
At low speed or with rubber spatula stir in flour mixture until dough is smooth. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheet. Bake in a preheated 375 degree oven 15 to 20 minutes. till lightly browned. While warm drizzle with lemon frost.
Lemon Frost:
Mix well 1 cup icing sugar and 11/2 tbsp lemon juice.
Make 6 to 7 dozen cookies . These are very delicious!

[Angelina]

There is a recipe in "How to Cook Everything Vegetarian" (is that the right title?) that is like a salad. I believe it's called Eggplant and Zucchini Cinnamon Salad. I am just wondering if anyone tried it, since I have both and it's hot to bake.

Angela

[Gilgamesh37]

Two of my favorites are in this thread at post # 9

Summer Gratin and Sweet 'n' Sour Summer Vegetables

I also have a zucchini soup recipe I love which I'm happy to post but I know there have been several posted over the years. Also, somewhere I have a lovely squash souffle recipe, but I'm going to have to dig for it because it's not where I thought it was....I hate when that happens.

[Gracie]

Tonight I am making a very similar recipe to the one Linsley posted.

Zucchini Fusilli

I may make hers instead since I was going to leave out the pine nuts anyway.

[aggie94]

I have tons of CSA squash to use up, so this thread was perfect timing! This is one of my favorite squash side dishes.

Sautéed Baby Squash with Basil and Feta

This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.

1 tablespoon olive oil
4 cups baby pattypan squash, halved (about 18 ounces)
2 cups sliced leek (about 2)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons crumbled reduced-fat feta cheese
2 tablespoons finely chopped fresh basil

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

Yield: 6 servings (serving size: 2/3 cup)

CALORIES 61 (43% from fat); FAT 2.9g (sat 0.6g,mono 1.6g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 1mg; CALCIUM 30mg; CARBOHYDRATE 7.5g; SODIUM 253mg; PROTEIN 2.3g; FIBER 1.7g

Cooking Light, APRIL 2008

[MrsReber]

Not to hijack someone else's request, but I'm looking specifically for yellow squash recipes. Our neighbor keeps bringing over yellow squash because he has a ton of it. I'd like to bake something for him- can you use yellow squash in a zucchini bread recipe? It seems like it'd work, but I've never tried it.

[Linda in MO]

Not to hijack someone else's request, but I'm looking specifically for yellow squash recipes. Our neighbor keeps bringing over yellow squash because he has a ton of it. I'd like to bake something for him- can you use yellow squash in a zucchini bread recipe? It seems like it'd work, but I've never tried it.

It's funny that you ask that because I've been wondering the same thing. My yellow squash seem to have fairly large seeds in the fat part though, so I don't know. And the only reason I planted yellow squash is because I accidentally thought they were zucchini plants when I bought them.

All of these recipes look fantastic! Thanks a bunch and keep them coming!

[PattiA]

I'm going to try this one within the next few days. It is from last month's Fine Cooking in a no cook veggie side dish article.

Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil
by Joanne Weir

Serves eight.

3 small zucchini (about 1 lb.)
3 small yellow summer squash (about 1 lb.)
1 large daikon radish (about 1/2 lb.)
20 medium basil leaves, very thinly sliced
2 tsp. chopped fresh oregano
6 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Small basil leaves for garnish (optional)

Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center. Put the zucchini ribbons in a large bowl. Slice the yellow squash using the same technique and add them to the zucchini. Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. Add the strips to the bowl with the squash, along with the basil and oregano.

In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper. Serve immediately, garnished with the small basil leaves (if using).

serving suggestions:
This light salad is delicious with grilled chicken, onion, and red bell pepper kebabs.

From Fine Cooking 93, pp. 51

[Linda in MO]

We need some more baked goods on this thread! I haven't tried any of these yet though.

Zucchini Yogurt Multigrain Muffins
http://allrecipes.com/Recipe/Zucchin...ns/Detail.aspx
the poster did add this note in the reviews though...this recipe does have too much sugar. It should be half the amount listed in the recipe - 1/2 cup. Not sure how that happened as I didn't submit it that way. It seems the part about draining the zucchini was left out as well. The mix can be too wet if the zuchinni isn't drained.

Zucchini Brownies
http://allrecipes.com/Recipe/Zucchin...es/Detail.aspx

Zucchini-Coconut Cookie Bars
http://allrecipes.com/Recipe/Zucchin...rs/Detail.aspx

Sweet Squash and Cranberry Muffins
http://www.recipetips.com/recipe-car...ry-muffins.asp

If a little mischief is your pleasure, then this cake is for you. Unless you say something obvious, such as "Guess what's in this cake," no one will ever suppose it is made with anything but apples. This is a lovely, lovely cake - moist, gingery, and delicious.
* Exported from MasterCook *

Zapple Bundt Cake

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups zucchini -- peeled, quartered,
and sliced
1/2 cup fresh lemon juice
2 1/4 cups sugar
2 teaspoons ground ginger
3 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter -- (1 1/2 sticks)
3 large eggs
3/4 cup buttermilk or plain yogurt
2 teaspoons pure vanilla extract

In a medium saucepan, combine the zucchini and lemon juice. Bring to a boil over medium heat. Reduce the heat and simmer until the zucchini is tender, about 10 minutes. Stir in 1 cup of the sugar and the ginger and simmer for another 2 to 3 minutes, until the mixture is slightly thickened. Remove from heat and cool to room temperature.

Preheat the oven to 350F. Butter and flour a 10-inch fluted tube pan.

Sift together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.

In a large mixing bowl, beat together the butter and the remaining l 1/4 cups sugar until light and creamy. Beat in the eggs, one at a time. Then beat in the buttermilk and vanilla until well blended. Add the flour mixture and beat just until combined. Add the zucchini mixture and beat until combined. Pour the batter into the prepared pan.

Bake for about 45 minutes, until a tester inserted in the cake comes out clean.
On a wire rack, cool the cake for 10 minutes. Invert the cake over the rack and cool completely.

NOTE: It is important to let the zucchini mixture cool to room temperature before adding it to the batter. If you add it while it is still hot, its heat will activate the baking powder and the batter will rise out of the pan, make a mess, and ruin the cake.

From: The Classic Zucchini Cookbook
by Nancy C. Ralston, Marynor Jordan, Andrea Chesman
(Storey Books; June 2002; ISBN:1580174531; PB)
Cookbook Heaven @ Recipelink.com

****************************

A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. “We really like the cake-like texture of these brownies,” writes Allyson Wilkins of Amherst, New Hampshire.
* Exported from MasterCook *

Zucchini Brownies with Peanut Butter Chocolate Frosting

Recipe By :TOH's Simple and Delicious
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 1/2 cups sugar
2 eggs
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded zucchini
FROSTING:
2/3 cup semisweet chocolate chips
1/2 cup creamy peanut butter

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Fold in zucchini.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

For frosting, combine chocolate chips and peanut butter in a small saucepan. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars. Yield: about 1-1/2 dozen.

[Elisabeth13]

This has been our favorite zucchini recipe lately:

Balsamic Zucchini

2 pounds zucchini, cut into 1-inch slices (thin slices will yield mushy results - don't be afraid to keep them a little thick!)
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
2 tablespoons Parmesan cheese
2 tablespoons pine nuts, toasted (optional)

Preheat broiler (or fire up the grill, if you're cooking outside).
Toss zucchini slices with olive oil, salt, and pepper in a large bowl.
Arrange zucchini in one layer in a shallow baking pan (or in a foil packet, if you're grilling).
Broil (or grill) zucchini until it becomes slightly browned and just begins to soften - 3-4 minutes.
Drizzle vinegar evenly over zucchini, then broil (or grill) for 2 minutes more.
Sprinkle cheese over zucchini, and broil (or grill) 1 minute more.
Sprinkle with toasted pine nuts before serving, if desired.

makes 4 servings
adapted from: Gourmet

[Elisabeth13]

Here's one that I made this past week. I love it and leftovers are just as great.

Zucchini Pie Real Simple

3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated Parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.


Yield: Makes 6 servings

I haven't made this in a few years - I'd forgotten all about it! I really love it, though...thanks for reminding me.

[mightyh]

This recipe is so yummy, if you're looking for baked goods with zucchini

Normally the only reason I use zucchini in baked goods is because I have some that I need to use up. This recipe is one that I would go out to the store to get zucchini in order to make it. It is really great. It is an amalgamation of a few recipes with a bunch of changes that I made to suit my tastes.

The cake has a nice toll house taste to it with all that brown sugar and those chocolate chips. And the caramel frosting is a great compliment. It is one of those pourable frostings that set up quickly. It is quite sweet, as all caramel frostings like this one are. The cake itself is very moist and tender.

The nutritional stats aren't too bad for a cake that is this yummy.


* Exported from MasterCook *

Caramel Frosted Chocolate Chip Zucchini Sheet Cake

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cake Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c butter -- softened
2 c packed brown sugar
1 tsp vanilla extract
2 eggs
3 c flour
1 1/2 tsps baking soda
1 tsp salt
1 tsp baking powder
2 cups shredded zucchini
1/2 cup miniature chocolate chips (or more)
Caramel Frosting:
1/2 c butter
1 c brown sugar
1/4 cup milk
1 1/2 cups confectioner's sugar

Cream butter, brown sugar, vanilla and eggs in bowl. Stir together flour, baking soda, salt, and baking powder in a separate bowl. Add flour mixture to butter mixture and stir until combined. Fold in zucchini and chocolate chips. Spread in greased 15 x 10 inch jellly roll pan. Bake at 375° for 20 minutes.
For the frosting: Bring butter, brown sugar, and milk to a boil in saucepan. Boil for 3 minutes. Stir in confectioners' sugar. Spread over cake (this is the type of frosting that hardens, so you shouldn't take your time in the spreading step).



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

Per Serving (excluding unknown items): 289 Calories; 11g Fat (34.4% calories from fat); 3g Protein; 46g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 304mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

[Linda in MO]

Here's one that I made this past week. I love it and leftovers are just as great.

Zucchini Pie Real Simple

I made this for dinner tonight and it was really tasty! My husband even liked it and he isn't a very big fan of zucchini at all. He does like quiche though and that's what he said it tasted like. Thanks for posting Sue!

As with most recipes I changed it a bit...used a mix of zucchini and yellow squash and I seeded both before shredding; added 1/2 tsp. garlic powder; I was going to use and "Italian blend" shredded cheese but I didn't have any like I thought I did, so I used a mix of mozzarella, cheddar, and parmesan; and I was tempted to use melted butter or olive oil but I used canola oil. I had to bake it in a 9 inch pie pan because my bigger pie pan had a Glazed Fresh Strawberry Pie in it. I served it with watermelon but I was wishing I also had a piece of garlic bread to go with it.

And I would let it sit even longer than 15 minutes because I thought it was better warm rather than hot. I'm looking forward to lunch tomorrow.

[SueK]

I made this for dinner tonight and it was really tasty! My husband even liked it and he isn't a very big fan of zucchini at all. He does like quiche though and that's what he said it tasted like. Thanks for posting Sue!

Linda- I'm glad you all liked it! The leftovers really are good, too. I think I've made about 5 different zucchini dishes so far this week but this one is still one of our favorites.

[Sue1]

MrsReber ....

I saw this recipe and thought it might fit your request for a bread recipe using yellow squash.

Yellow Squash Bread presented by Big Mill Bed and Breakfast

3 eggs
2 cups sugar
1 cup oil
1 Tablespoon vanilla
2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
2 teaspoons baking powder
2 cups coarsely grated yellow summer squash (squeeze some of the moisture out of this)
1 cup pecans or walnuts, chopped, otherwise it is too difficult to cut

Preheat oven to 350 degrees. Grease 4 mini loaf pans. Dust with flour.

Beat eggs in a large bowl. Add sugar, oil and vanilla to eggs. Sift together the flour, cinnamon, baking soda and baking powder and add to egg mixture. Fold in squash and nuts and stir until just mixed. Pour into mini loaf pans, filling half full. Bake for 25 to 30 minutes. This is moist bread and cooking times may vary depending on the moisture of the squash. Cool before slicing.

Yield 4 small loaves that will each yield eight slices.

[Holly in KC]

Here's one from Lia Huber from last year's July issue of CL. I found it a few days ago looking for something simple to make for my mother when visiting. I made it again for myself, but increased the sausage to 12 ounces. Comfort food. (Use a REALLY big pan to suate the zucchini and onion!)

Zucchini, Sausage, and Feta Casserole

This pasta casserole combines pantry ingredients with fresh summer produce for a hearty, family-friendly dish. Any leftovers are even better the next day as the flavors have time to meld.

Ingredients
2 1/2 cups uncooked ziti (short tube-shaped pasta)
8 ounces chicken sausage
Cooking spray
1 teaspoon olive oil
5 cups thinly sliced zucchini (about 1 1/2 pounds)
2 cups vertically sliced onion (about 1)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


Preparation
Preheat oven to 400°.
Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.

Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.

Yield
6 servings (serving size: 1 cup)

Nutritional Information
CALORIES 284(27% from fat); FAT 8.6g (sat 4.6g,mono 1.9g,poly 0.6g); IRON 2mg; CHOLESTEROL 35mg; CALCIUM 160mg; CARBOHYDRATE 35.3g; SODIUM 433mg; PROTEIN 16.9g; FIBER 2.6g



Lia Huber , Cooking Light, JULY 2007

[lindrusso]

Here's one from Lia Huber from last year's July issue of CL. I found it a few days ago looking for something simple to make for my mother when visiting. I made it again for myself, but increased the sausage to 12 ounces. Comfort food. (Use a REALLY big pan to suate the zucchini and onion!)

Zucchini, Sausage, and Feta Casserole

Thank you for reminding me about this one. It was on my "to try" list last year but I never got around to making it.

My family is not crazy about zucchini - neither am I - but I planted it in the garden anyway (maybe I wanted something in there that was easy to grow ) and now will have to find tasty ways to use it up so we don't feel like we're eating zucchini all week long. And I don't want to do ALL baked goods......

SueK - That pie looks yummy!

[SueK]

Here's one from Barefoot Contessa that I made last night:

Zucchini Gratin...from Barefoot in Paris

6 Tbsp butter (I only used about 2 TBS)
1lb yellow onions, cut in half & sliced
2 lbs zucchini, sliced 1/4" thick
2 tsp kosher salt
1 tsp black pepper
1/4 tsp nutmeg
2 Tbsp flour
1 c. hot milk
3/4c. fresh bread crumbs (I used Panko)
3/4c. Gruyere cheese (I used parm and mozzarella)

Preheat oven to 400F.

Melt the butter in a very large saute pan and cook the onions over low heat for 20minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10minutes, or until tender. Add teh salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture in a 8x10" baking dish.

Combine the bread crumbs & cheese and sprinkle on top of the zucchini mixture. Bake for 20 minutes, or until bubbly.

[SueK]

And here's a really good one that Val posted last year. I think it's from BA.

Cheesy Zucchini and Red Onion Flatbread

10 oz tube refrigerated pizza dough
3/4 cup garlic and herb cheese spread (such as Alouette), divided
3/4 cup finely grated parmesan cheese, divided
3 tbsp chopped fresh Italian parsley
1 small red onion
1 7- to 8-inch long zucchini, cut crosswise into 1/8-inch thick rounds
olive oil
salt

Preheat oven to 400. Line baking sheet with parchment.

Unroll dough onto parchment. Spread half of herb cheese over one long half of dough, leaving 1/2 inch plain border. Sprinkle with half of parmesan and 2 tbsp parsley.

Using parchment as an aid, fold plain half of dough over filled half (don't seal edges). Spread remaining herb cheese over top; sprinkle with remaining parmesan. Remove enough outer layers of onion to yield a 2-inch diameter core; cut into 1/8-inch thick rounds. Arrange one row of zucchini down one long side of dough. Arrange onion rounds in row alongside zucchini. Arrange one more row of zucchini alongside onion.

Brush vegetables with olive oil and sprinkle with salt and pepper. Bake until puffed and deep brown at edges, about 24 minutes. Sprinkle with remaining parsley.
pepper

[lindrusso]

Thanks Sue - those last 2 sound great too. You're making zucchini look so good!

[SueK]

Thanks Sue - those last 2 sound great too. You're making zucchini look so good!

I"m getting even more from our CSA on Friday so I'm continuing to look for more recipes!

I also made the Pineapple Zucchini bread from the recent CL. I asked my youngest if she wanted any and she said "No thanks, I don't like pineapple bikini bread". I laughed out loud and told her it's zucchini and not bikini,

[erin elizabeth]

Mmmmm! I love zucchini! I just picked our first ones--a huuuuuuge one and two smaller ones. I sauteed them in butter with onions, mushrooms, and garlic. I'll eat this a lot for awhile and then start making recipes. I cut a MSL recipe out a year or two ago for a roasted veggie ratatouille that I might try this year and I have a cinnamon-frosted zucchini cake that I got off this BB (maybe from Valchemist?).

I can second the flatbread posted by SueK. Yummy and different.

MrsReber--I just made our two favorite zucchini bread recipes this weekend with yellow summer squash. I noticed that the seeds were bigger in the yellow squash than in a comprably-sized zucchini, but other than that it seemed the same and both breads were good. Kinda odd to see the yellow peel in there, but not unpleasant

Oh, my two favorites: Zucchini Bread from Cook's Country (cinnamon, yogurt, walnuts, butter) and Zucchini Bread from an old Good Housekeeping cookbook (oil, lemon zest). They're pretty standard.