4 medium zucchini, sliced
1/2 cup chopped onion
6 tablespoons butter
3/4 cup shredded carrots
2 1/4 cup herb stuffing cubes
1 10 ounce can cream of chicken soup
1/2 cup sour cream
grated cheddar cheese
Cook zucchini until slightly tender; drain. Saute onions in butter until clear. Add zucchini and carrots. Stir in stuffing cubes, soup and sour cream. Place in casserole, top with cheese. Bake at 350F for 30 to 40 minutes.
Low Calorie Zucchini Bread
6 egg whites
1/4 cup oil
1/2 cup unsweetened applesauce
1/2 cup sugar
3 teaspoons vanilla
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins
Cream egg whites, oil applesauce, sugar and vanilla together until thick and foamy. Withholding 1/2 cup of flour, add the remaining ingredients. Stir well. Adjust consistency of the "batter" with the remaining flour. It should not be thick, but not runny, nor dry. Spray two 5 by 9 inch loaf pans with nonstick spray. Bake at 350F for 50 minutes or until done.
Zucchini Cobbler
Crust:
4 cups all purpose flour
2 cups sugar
1 1/2 cups cold margarine or butter
1 teaspoon ground cinnamon
Filling:
8 cups peeled, shredded zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For filling:
In a large saucepan, over medium low heat, cook and stir zucchini and lemon juice for 5 to 10 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
For crust:
Combine flour and sugar in a bowl/ cut in margarine until mix resembles coarse crumbs. Stir in 1/2 cup zucchini mixture. Press half of crust mixture into a greased 15 x 10 by 1 inch pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375F for 35 to 40 minutes or until bubbly.
Zucchini Mousaka
1 1/2 pounds zucchini, scrubbed and cut lengthwise in 1/3 inch thick slices
Filling:
1/2 pound ground lean lamb or beef
1 cup chopped onion
2 teaspoons minced garlic
1/2 teaspoon each ground cinnamon, dried oregano leaves and salt
1 cup chicken broth
2/3 cup uncooked converted white rice
half a 10 ounce box frozen chopped spinach
1 8 ounce can tomato sauce
Topping:
2 tablespoons stick butter or margarine
1/4 cup all purpose flour
1 1/2 cups milk
2 large eggs, beaten
1/4 teaspoon salt
pinch of ground nutmeg
1/4 cup grated Parmesan cheese
Lightly grease a shallow 2 quart baking dish. Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat and simmer 10 minutes or until crisp tender. Remove to paper towels to drain.
Filling: Wipe skillet. Add lamb, onion and garlic Cook, breaking up meat with a wooden spoon, until no longer pink. Stir in cinnamon oregano and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat.
Topping: Melt butter in a 2 quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg.
Heat oven to 350F. To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese. Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden. Serves 4.
Zucchini Quesadillas
2 tablespoons olive oil
1 medium zucchini, shredded
1/2 yellow or red bell pepper, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, seeded and chopped
juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce, optional
4 whole wheat or white flour tortillas, 8 inch diameter
2 tablespoons toasted pine nuts
2 cups Monterey Jack cheese, shredded
Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes or until all the vegetables are soft. Stir in the cilantro, salt and black pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce if using. Spread one fourth of the zucchini mixture evenly one half of each tortilla. Sprinkle each with 1 1/2 teaspoons pine nuts and one fourth of the cheese. Fold the tortillas in half. In a large skillet over medium low heat, cook the quesadillas for 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and top with generous amounts of the tomato mixture. Makes 4 servings
Grilled Zucchini and Mozzarella
1 large zucchini, cut into 1/2 inch slices
1/2 cup olive oil
3 tablespoons balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon basil
salt and freshly ground pepper to taste
6 ounces mozzarella cheese, thinly sliced
Slice zucchini in half lengthwise. Rinse and pat dry. Combine the olive oil, vinegar, garlic oregano, basil, salt and pepper. Place the zucchini slices on a grill over moderate heat and baste with oil mixture. Turn and baste frequently until lightly browned, about 6 minutes. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt. Serves 4 to 6.
South American Zucchini
4 medium zucchini, sliced
3 tablespoons minced onion
1/3 cup minced green pepper
8 ounces tomato sauce
1/2 teaspoon steak sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
In large covered saucepan, cook zucchini in water for 15 to 20 minutes or until tender. Saute bacon, onion and green pepper until bacon is lightly browned. Add remaining ingredients and simmer uncovered for 10 minutes. Drain zucchini thoroughly and place in hot serving dish. Top with sauce and serve immediately.
Southwestern Zucchini Flat Bread
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon baking powder
2 egg whites
1 cup shredded zucchini
1/4 cup plain yogurt or sour cream
1 jalapeno pepper, diced
2 tablespoons grated Parmesan cheese
In a large bowl mix together the flour, salt, pepper and baking powder. In another bowl, beat the egg whites until light peaks form. To the flour mixture add zucchini, yogurt, jalapeno and cheese. Fold in the egg whites. Spread the dough in a greased 9 X 9 baking pan and bake at 350F for 40 minutes.
Zucchini Sweet Pickles
4 zucchini, thinly sliced
1 red onion, thinly sliced
2 teaspoons salt
2 red peppers, thinly sliced
2 cups vinegar
2/3 cup sugar
2 tablespoons pickling spice
Mix the zucchini, onion and salt together in a bowl and let it sit for 30 minutes. Then rinse off the salt. Bring vinegar, sugar and pickling spice to a boil in a large saucepan. Add the peppers, onion and zucchini and boil for 2 minutes. Pour the vegetables and liquid into containers, cover and refrigerate. Chill for at least overnight.
Parmesan Zucchini
1 large zucchini
1 cup flour
salt and pepper to taste
1 cup milk
1 egg
1 cup Italian bread crumbs
3 tablespoons olive oil
6 thin slices prosciutto
6 slices mozzarella cheese
Parmesan cheese, grated
1 tablespoon fresh parsley, chopped
marinara sauce
1 tablespoon fresh basil, shredded
Cut the zucchini on the diagonal in 1/8 inch thick slices. Dredge the zucchini slices in the flour salt and pepper mixture, next dip the slices into the milk egg mixture and then press each zucchini slice into the Marinara. Place the olive oil in a saute pan over medium heat. Add the zucchini slices and cook for 2 minutes on each side or until golden. Remove from pan. Layer the prosciutto and mozzarella cheese on top of the zucchini slices. Sprinkle with the grated Parmesan and chopped parsley. Place under the broiler and cook until golden. To serve: place the zucchini slices on individual serving dishes, top with hot marinara sauce and garnish with fresh shredded basil. Serves 2.
Zucchini Soup
3 cups chicken stock
1 pound boiling potatoes, peeled
4 carrots, sliced
4 turnips
2 medium onions, sliced
1 large zucchini, unpeeled
1 clove garlic, crushed
1 teaspoon parsley
1/2 teaspoon olive oil
salt and pepper to taste
Heat the olive oil in a heavy saucepan with a lid. Saute the carrots and onions until slightly softened. Add the chicken stock, potatoes, turnips and garlic and bring to a boil. Cover the saucepan with the inverted lid and place the zucchini on the lid. Reduce heat and simmer for 45 minutes. Add the parsley and salt and pepper. Simmer five minutes more. Remove lid, discard the zucchini and serve.
Zucchini and Ricotta Tarts
2 1/2 teaspoons active dry yeast
1/3 cup warm water
2 1/2 cups tepid water
1/4 cup plus 6 tablespoons extra virgin olive oil
2 tablespoons milk
1 tablespoon plus 1 teaspoon salt
4 1/2 cups all purpose flour
3 cups semolina flour
4 scallions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup thinly sliced almonds
1 teaspoon chili flakes
4 medium zucchinis, sliced into 1/8 inch rounds
1/2 cup fresh ricotta
In a large bowl, combine the yeast and the warm water and set aside for 15 minutes, until yeast dissolves and foams. In a medium bowl, mix the tepid water, 1/4 cup oil, the milk and the salt. In a medium bowl, combine the all purpose and the semolina flour and add them to the yeast mixture, along with the liquid mixture. With a wooden spoon, combine the ingredients to form the beginnings of a dough. Turn out onto a lightly floured board and knead by hand until the dough is smooth and elastic, at least 8 minutes. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap and allow to rise for 1 hour or until doubled in bulk. Meanwhile, make the filling. In a 12 to 14 inch saute pan, heat the remaining oil until smoking. Add the scallions, garlic and almonds and saute 2 to 3 minutes, until light golden brown. Add the chili flakes and zucchini and cook until the zucchini is very soft, about 10 to 12 minutes, stirring regularly. Cut the dough into 8 pieces and stretch each piece into an 8 inch round, which need not be perfectly round. Place a clean pizza stone in the oven and preheat to 450F. Divide zucchini mixture among the 8 rounds of dough, distributing it evenly and dab a little ricotta on each one. Bake until light golden brown, about 14 to 16 minutes and serve hot or at room temperature. 8 servings.
Cheese Zucchini Crisps
1/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter
Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or til crisp. 4 servings.
Zucchini Quiche
3 cup grated, uncooked zucchini, squeezed to drain moisture
1 cup Bisquick or Jiffy Mix
1 large onion, chopped; about 1 cup
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder or garlic granules
dash pepper
1/2 cup vegetable oil
4 eggs, slightly beaten
Mix and beat all ingredients, except zucchini. Fold in zucchini. Pour into a greased 10 inch pie plate or quiche pan. Bake in 350F oven until filling is browned and knife inserted comes out clean about 35 to 40 minutes. You may add grated cheddar cheese and season with a little oregano or fresh basil and salt and pepper.
Apple Zucchini Slaw
Dressing:
1/2 cup lowfat vanilla yogurt
1 teaspoon grated orange peel
Salad:
2 small zucchini, shredded; about 2 cups
1 1/2 cups chopped apples
1/4 cup raisins
2 tablespoons unsalted shelled sunflower seeds
In small bowl, combine dressing ingredients; blend well. In large bowl, combine all salad ingredients. Pour dressing over salad; stir gently to coat. Chill.
Armenian Style Zucchini
2 pounds zucchini, washed and trimmed
1 cup ground lamb shoulder
1/2 cup raw rice
1 small onion, chopped fine
1 tablespoon chopped parsley
1/2 cup stewed tomatoes
salt and black pepper
Scoop out the centers of the zucchini. Soak the vegetable in cold salted water about one half hour. mix the lamb with the rice, onion, parsley, tomatoes, salt and pepper. Drain the zucchini and fill the hollows with the lamb mixture. Arrange in a saucepan and add water to the depth of one inch. The water should not reach more than halfway up the sides of the zucchini. Cover the pan tightly and simmer over low heat until the rice is tender, about one hour. Check from time to time to see that the water has not evaporated. Serve hot.
Cannelloni with Prosciutto and Zucchini
12 cannelloni shells, cooked
3 tablespoons olive oil
4 medium zucchini, diced
8 cloves garlic, sliced
1/4 teaspoon red pepper flakes
1/2 onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white wine
1/4 cup chicken stock
1 cup ricotta cheese
2/3 cup Parmesan cheese
3/4 cup chopped prosciutto or ham
1/4 cup fresh parsley, chopped
2 cups tomato sauce
3/4 cup Bechamel Sauce
Bechamel Sauce:
3 cup milk
3 tablespoons butter
3 tablespoons flour
1/8 teaspoon nutmeg
Cannelloni: Cook the cannelloni noodles for half the time directed on the package. Drain and let cool. Preheat oven to 400F. Heat olive oil in a large saute pan until hot. Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook for 8 to 10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away, 4 to 5 minutes. Place zucchini mixture into food processor with the ricotta and 1/3 cup of the Parmesan cheese, the prosciutto and parsley. Process to a smooth consistency. Transfer filling to piping bag. Place the tip of bag into one end of the cannelloni and fill halfway. Repeat for the other side of noodle. Pour 1 cup of the tomato sauce into a 9 x 13 baking dish. Place filled cannelloni on top of sauce. Pour the remaining tomato sauce over and top with bechamel sauce. Top with remaining Parmesan cheese. Bake for 30 to 40 minutes. Remove from oven and let sit for 10 minutes before serving.
Bechamel Sauce: In a large saucepan, warm the milk until steaming. In another saucepan, melt the butter over medium heat. Whisk the flour into the melted butter to create a roux. Continue cooking for 2 minutes, stirring constantly. Do not let the flour brown. Remove pan from heat. Add the nutmeg to hot milk. Pour a little at a time of the warm milk into the roux, whisking vigorously to prevent lumps. When milk has been added, return pan to heat, whisking until sauce thickens.
Baked Stuffed Zucchini
4 zucchini, 1/2 pound each
2 tablespoons margarine
2 scallions, chopped
1/2 pound mushrooms, chopped
1/2 cup walnuts, chopped
1 cup soft bread crumbs
4 eggs
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, chopped
1/2 cup grated Parmesan cheese
salt and black pepper, to taste
Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4 inch thick. Drop shells into boiling water and boil for 5 minutes. Chop pulp and saute in margarine. Add scallion and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350F oven for about 30 minutes. Let stand 5 minutes, then serve.
Batter Fried Zucchini
pancake batter mix
zucchini
oil for frying
Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not smoking, Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain.
Broiled Baby Zucchini with Bacon and Cheese
4 fresh zucchini, about 4 inches long
pepper to taste
4 slices bacon, halved
1 cup cheddar cheese, grated
fresh parsley, chopped, for garnish
Preheat broiler and but broiling pan 7 inches from heat. Split unpeeled zucchini lengthwise and sprinkle cut sides with pepper. Put on heated pan and broil 10 minutes. Put a bacon piece on each zucchini half and top generously with cheese. Broil approximately 5 minutes longer or until bacon is crisp and cheese is golden brown and bubbly. Sprinkle with chopped parsley.
Chicken Zucchini
3 cups zucchini, sliced
4 cups cooked chicken, diced
1 cup cream of chicken or mushroom soup
1 cup carrots, shredded
1 cup sour cream
1 cup cheddar cheese, shredded
1/2 cup butter, melted
1 8 ounce package seasoned stuffing mix
1 can sliced water chestnuts, drained
1 can mushrooms, drained
1/2 cup chopped onions
Wash zucchini; cook 5 minutes in boiling salted water. Combine soup, carrots, sour cream, onions, water chestnuts and mushrooms. Fold zucchini into mixture. Add chicken and cheddar cheese. Mix melted butter with stuffing mix. Spread all but 1 cup in 9 x 13 inch pan. Put mixture over stuffing. Cover with remaining crumbs and bake at 350F for 45 minutes.
Zesty Italian Zucchini Dip
3 cups zucchini, shredded
8 ounces cream cheese, softened
2 tablespoons milk
2 large eggs
1/4 cup Romano cheese, grated
1/4 cup Parmesan cheese, grated
1/2 cup yellow onion
2 tablespoons fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon oregano, dried
Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini and place in a greased 1 1/2 quart casserole. Bake at 350F for 20 minutes or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. Suggested dippers: Italian bread chunks, bell peppers, hot dogs, Genoa sausage, veggies.
Zucchini and Bell Pepper Frittata
1/3 cup finely chopped onion
1 cup thinly sliced zucchini
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 1/2 tablespoons olive oil
4 large eggs
2/3 cup freshly grated Parmesan
2 tablespoons minced fresh parsley leaves
In a 9 inch nonstick skillet cook the onion, the zucchini and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes or until the vegetables are tender. In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley, add the vegetable mixture and stir the mixture until it is combined well. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly and cook the frittata, without stirring, for 8 to 10 minutes or until the edge is set but the center is still soft. Sprinkle the remaining 1/3 cup Parmesan over the top. If the skillet handle is plastic, wrap it in a double thickness of foil. Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes or until the cheese is golden, let it cool in the skillet for 5 minutes and run a knife around the edge. Slide the frittata onto a serving plate, cut it into wedges and serve it warm or at room temperature.
2 servings.
Zucchini and Corn with Tomato and Roasted Chiles
3 poblano peppers or New Mexican/Anaheim for less heat
1/2 medium onion, chopped
2 cloves garlic, minced
1 large tomato chopped or 14 ounce canned tomatoes, drained and chopped
4 cups chopped zucchini
1 tablespoon water
16 ounces frozen corn,n preferably shoepeg
1/2 teaspoon salt
1 leaf epazote or cilantro sprigs
1/4 cup lowfat cheddar cheese
1 tablespoon oil
Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a bag for 10 minutes. Remove stems and seeds and chop. Saute the onions and garlic until soft, but not brown. Add the tomato and heat for several minutes until the mixture has thickened. Add the zucchini and 1 tablespoon water, stir and cover. Cook until the squash is tender, about 7 minutes. Add the chopped chiles and corn and cook over medium heat for 1 to 2 minutes. Add the sat and epazote or cilantro, if using. Heat until most of the liquid has evaporated. Stir in the cheese, cover and remove from heat. Wait for 3 minutes, then serve.
Zucchini and Potatoes with Herb Sauce
2 pounds zucchini peeled and cut into 1/4 inch thick slices
3 tablespoons olive oil
salt and freshly ground black pepper to taste
1 1/2 pounds baking potatoes
Herb Sauce:
1/4 cup Italian parsley, leaves only
1/4 cup capers, preserved in wine vinegar, drained
1/2 tablespoon fresh tarragon leaves
1 hard boiled egg
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup olive oil
salt to taste and freshly ground black pepper to taste
Preheat oven to 450F. In a shallow baking pan toss zucchini with 1 tablespoon oil and salt and pepper to taste and spread in one layer in pan. Roast until golden, about 10 to 15 minutes. Peel potatoes and cut crosswise into 1/4 inch thick slices. In a shallow baking pan toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature. Make herb sauce: Finely chop the parsley, capers, tarragon and hard boiled egg. Transfer to a medium sized bowl and stir in remaining ingredients. Season with salt and pepper. Arrange the zucchini and potato slices on a platter and drizzle with the herb sauce. 12 servings as part of a buffet.
Zucchini Cream Cheese Pancakes
5 medium zucchini, shredded very finely
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 eggs
1/2 cup flour
1/2 teaspoon salt
3 ounces cream cheese
Mix all ingredients together thoroughly. Heat skillet on medium heat and coat with vegetable cooking spray. Drop batter on skillet, brown on both sides. They can be buttered and sprinkled with Parmesan cheese or can be served plain.
Dilled Zucchini
2 medium zucchini
salt to taste
butter, melted
dill weed
Cut unpared zucchini lengthwise in half. Cook covered in 1 inch boiling, salted water 12 to 15 minutes or until tender; drain. Brush with melted butter and sprinkle with dill weed.
Zucchini Rounds with Gorgonzola
10 small zucchini
1/2 pound gorgonzola cheese, chilled
2 pints cherry tomatoes, thinly sliced
baby basil leaves
1/3 pound Parmesan cheese, finely grated
freshly ground black pepper
Preheat the oven to 400F. Line a baking sheet with parchment paper. Wash the zucchini and slice them in 1/2 inch rounds. With a melon baller, scoop out the center of each slice of zucchini, leaving the bottom of each intact. Place 1/2 teaspoon of gorgonzola on each round. Next, position a slice of cherry tomato on each round; top with a tiny basil leaf and sprinkle with Parmesan cheese and pepper. Place the zucchini rounds on the baking sheet and bake for 5 to 7 minutes. The cheese should be melted but not browned. Garnish with fresh baby basil leaves. Serve immediately.
Zucchini Santa Fe
3 cups sliced zucchini
1/2 cup chopped onion
1 teaspoon cooking oil
1 can chopped green chilies, drained
1 medium tomato
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup cheddar or Monterey jack cheese, shredded
In a large skillet, saute the zucchini and onion in oil for 3 to 4 minutes. Add chilies, tomato, salt if desired, pepper and garlic powder. Cook and stir for 3 to 4 minutes. Spoon into a serving bowl and sprinkle with cheese.
Zucchini Scramble
2 small zucchini, about 1 pound sliced
1 medium onion, chopped
2 tablespoons butter or margarine
salt and pepper to taste
6 eggs, beaten
1/2 cup shredded cheddar cheese
tomato wedges, optional
In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from heat; cover until cheese melts. Serve with tomato wedges, if desired. Makes 4 servings.
Zucchini Southern Style
2 medium zucchini
2 slices bacon
1 medium onion
salt and pepper
Wash zucchini well under cold tap water. Cut off ends. Slice 1 inch thick. Put aside. Cut up bacon in 1 inch pieces. Put in 2 quart saucepan. Peel and chop onion. Put in saucepan. Add zucchini. Cover pan. Put on medium heat. Cook 15 to 20 minutes. Stir around 2 to 3 times during cooking. Add salt and pepper to taste. Serve.
Zucchini Stroganoff
1/2 pound ground beef, turkey or lamb
1/4 cup chopped onion
1/2 can mushroom soup
1 cup egg noodles
1 cup sliced zucchini
1/2 teaspoon chervil or basil
2/3 cup sour cream
salt and pepper
Place ground meat and onion in 10 inch skillet. Cook until meat loses pink color. Spread over the meat mixture, the mushroom soup, noodles, zucchini and seasonings. Simmer covered until noodles are done. Stir in sour cream and warm through. Serves 2.
Zucchini Top Hats
4 medium zucchini, not over 2 inches wide
salt
2 large tomatoes, skinned, seeded
2 medium Spanish onions, chopped
1/2 pound dried chanterelles, soaked in warm water and chopped
1/2 cup carrots, shredded
2 tablespoons extra virgin olive oil
1/2 teaspoon ground white pepper
1 tablespoon tomato puree
pinch saffron
4 egg whites
1/4 cup Parmesan cheese; grated
Wash zucchini, cutting into 1 inch segments. Hollow out insides of zucchini with a teaspoon, leaving a firm base and 1/8 inch sides. Salt zucchini and invert on a paper towel. Allow to drain for 1/2 hour. Heat olive oil in medium skillet and saute vegetables until all liquid has evaporated. Remove from heat and add pepper, puree and saffron. Add salt to taste. Cool for 10 minutes. In a food processor or blender, mix vegetables and egg whites. Rinse zucchini and blanch for no more than 45 seconds in boiling water in large stock pot. Remove and drain upside down on paper towels. When cool, place in buttered cake pans. Stuff each zucchini with a rounded teaspoonful of vegetable mixture. Top with parmesan cheese. Bake at 400F for 15 to 20 minutes or until lightly browned. Remove and serve after allowing a brief cooling period.
Stuffed Zucchini
1 1/2 pounds uncooked lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 1/4 cups soft teaspoonful
1 egg, beaten
1 tablespoon dried parsley
1 teaspoon basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
16 ounces canned tomato sauce, divided
2 medium tomatoes, chopped
5 medium zucchini
2 cups mozzarella cheese, shredded
In a large bowl, combine the first 11 ingredients and 8 ounces of tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13 x 9 inch baking dishes. Spoon remaining tomato sauce over each. Bake uncovered at 375F for 45 minutes or until zucchini is tender. Sprinkle with cheese the last 4 minutes of baking. Serves 12.
Syrian Baked Zucchini with Cheese
2 pounds zucchini, peeled and grated
1/2 cup milk
2 tablespoons vegetable oil
1 large onion, chopped
10 ounces kashkeval or muenster cheese, grated
6 large eggs, lightly beaten
1 teaspoon salt
ground black pepper to taste
3/4 teaspoon sugar
3 tablespoons chopped fresh parsley or dill, optional
Preheat the oven to 350F. Grease an 8 inch square or 11 x 7 inch baking pan or two 8 inch pie plates. Squeeze out any excess liquid from the zucchini. Bring the zucchini and milk to a low boil and simmer for 5 minutes. Drain. Heat the oil in a medium skillet over medium heat. Add the onion and saute until golden, about 15 minutes. Combine the zucchini, onion, 2 cups of the cheese, the eggs, salt, pepper, sugar and if desired, the parsley or dill. Spoon into the prepared pan and sprinkle with the remaining 1/2 cup cheese. Bake until golden brown, about 25 minutes. Serve warm or at room temperature.
Zucchini Chutney
3/4 cup coconut, flaked
3 zucchini, washed, coarsely chopped
1 cup water
3/4 teaspoon salt or to taste
1 teaspoon tamarind paste
2 green, hot, fresh chili peppers, seeded and chopped
1/2 inch ginger root, peeled and chopped
3 tablespoons onions, finely chopped
Put the coconut, zucchini and water in a 3 pint bowl or casserole, cover and cook on 100% power for 10 minutes. Stir every 2 to 3 minutes. Let the ingredients stand for 5 minutes, then stir in the salt and tamarind. Allow the mixture to cool. Put the zucchini and coconut mixture in a food processor and add the chile peppers and ginger, blending until the ingredients are finely chopped. Stir in the onions before serving.
Three Cheese Zucchini Parmigiana
1 cup dry bread crumbs
1 cup grated lowfat Parmesan cheese
1 clove garlic
1 teaspoon basil leaves
1/2 teaspoon dried oregano
3 large zucchini
8 egg whites, slightly beaten
3 cups lowfat ricotta cheese
1/4 cup fresh parsley, minced
1/2 teaspoon salt
2 1/2 cups lowfat spaghetti sauce
2 cup lowfat mozzarella cheese, shredded
Preheat oven to 375F. Combine first five ingredients in a food processor or blender; blend for 20 seconds. Set aside 2/3 cup of mixture for topping. Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray. Bake for 12 to 15 minutes. Mix ricotta, six remaining egg whites, parsley and salt. Spread half the spaghetti sauce in a 13 x 9 inch baking pan. Layer 1/3 of zucchini, 1/2 the ricotta mixture and 1/3 of mozzarella. Repeat layers and top it off with remaining zucchini, spaghetti sauce and mozzarella. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes. Let cool for 10 minutes., cut into squares and serve.
Tomato Zucchini Gratin
1/4 cup olive oil
4 medium zucchinis trimmed, sliced thin
4 medium tomatoes stemmed, sliced thin
salt and freshly ground black pepper to taste
4 garlic cloves minced
1 tablespoon chopped fresh basil or parsley
1/2 cup grated Parmesan cheese
Preheat oven to 350F. Lightly coat a 9 x 13 inch baking dish with olive oil. Arrange half of the zucchini slices over the bottom of the pan. Cover with half of the tomatoes, sprinkle with salt and pepper and drizzle with oil. Repeat layers. Sprinkle with garlic, herb, salt, pepper, Parmesan and olive oil. Bake 1 hour 15 minutes. Serve hot or room temperature. Serves 6.
Zucchini Noodle Casserole
6 ounces noodles, cooked al dente, drained
1 cup chopped onion
1 cup mushrooms, sliced
1 cup zucchini, grated
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
salt and pepper to taste
1 cup cottage cheese
1/3 cup Parmesan cheese, grated
1/2 cup yogurt
While noodles are cooking, saute onions till soft and transparent. Cook mushrooms and zucchini 2 to 3 minutes. or until tender crisp. Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the Parmesan cheese and the yogurt, combining well. Gently fold in the noodles. Turn into a 1 1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350F about 20 to 25 minutes or until heated through.
Zucchini Pancakes
3 cups zucchini, coarsely grated
1 tablespoon garlic, chopped
salt and pepper
1 large egg, slightly beaten
3 tablespoons all purpose flour
1/4 cup vegetable oil, for frying
sprig mint, for garnish
In these pancakes the delicate green of the zucchini shows through the golden brown crust. Combine zucchini, garlic, salt, pepper. Add egg and stir lightly. Stir in flour. Heat oil in deep, heavy skillet. For each pancake, drop 1 heaping spoon of zucchini mixture into pan. Flatten slightly with back of spoon and fry over medium heat about 2 to 3 minutes on each side or until golden brown. Turn very carefully and drain on paper towels. Stir mixture before frying each batch. If all the oil is absorbed, add a little more. Serve hot, garnished with mint sprigs.
Zucchini Picadillo
1/2 pound ground beef
1/4 pound bulk Italian sausage
1/4 cup onion, chopped
2 cloves garlic, minced
14 1/2 ounces diced tomatoes, undrained
1 medium zucchini, diced
1 cup uncooked instant rice
3/4 cup water
1/2 teaspoon dried basil
1/2 teaspoon salt
8 8 inch flour tortillas
In a large skillet over medium heat, brown beef, sausage, onion and garlic; drain. Add tomatoes, zucchini, rice water, basil and salt; cook until zucchini and rice are tender about 10 minutes. Meanwhile, form eight 3 inch balls from aluminum foil; place on a baking sheet. Drape a flour tortilla over the top of each ball; secure sides with toothpicks to form a shell. Bake at 400F for 8 to 10 minutes or until firm. Remove the toothpicks; place shells on plates. Fill with zucchini mixture; serve warm. Zucchini mixture can also be served as a dip with tortilla chips.
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