Zucchini Recipes

[Erudite]

Does anyone have any good ideas to use up all the zucchini that is coming out of my garden? I stir-fry it and make it into bread; I've frozen it for use later, but there's still so MUCH it! I've heard there's a good zucchini brownie recipe out there and that you can use zucchini in place of the apples in apple pie, but I don't have a recipe and that last sounds pretty scary to me. I'm willing to try though! Anyone for zucchini?

[Dia Minha]

This is my favorite zucchini recipe.

Crispy Potato-Zucchini Pancakes

2 large potatoes (about 1 1/2 pounds) peeled and shredded (about 2 cups)
2 medium zucchini shredded (about 2 cups)
3/4 teaspoon salt
1 large egg
3 scallions or 4-5 green onions
2 T. cornmeal
1/2 t dried tarragon (I don't like tarragon, I use a clove of minced garlic instead)
1/8 t freshly ground pepper
olive oil
fat-free sour cream or unsweetened applesauce

1. Toss the potatoes, zucchini, and salt in a medium bowl. Let stand 10 minutes. Squeeze out the liquids and discard. Stir in the egg, scallions, cornmeal, tarragon, and pepper.

2. Heat 1/4 teaspoon of the oil in a large nonstick skillet over medium heat. Drop half of the potato mixture, 2 T at a time, into mounds and flatten with a spatula. Cook until lightly browned, about 12 minutes, turning and adding another 1/4 t oil after 6 minutes. Repeat with the ramaining oil and the potato mixture to make a total of 8 pancakes. Top each pancake with 1/2 teaspoon of sour cream or unsweetened applesauce.

Notes: If you have a ton of zucchini you can use four cups and then add half more of all the other ingredients.

This is a Weight Watchers recipe and you can count the olive oil for your healthy oil servings. If you are not worried about healthy oils, but trying to decrease your fat you can use olive oil pam spray. If you are not worried about your fat intake use more oil to make the pancakes crispier. Point value is 2 per serving which is 2 pancakes.

This is a family favorite at our house. My oldest asks for this for her birthday dinner and every other time she gets to choose dinner. I usually have to make two double batches so that everyone gets enough and then we have leftovers the next day by heating them up in the toaster. Sooooooooooo yummy.

I also have a very yummy herb, cheese, zucchini bread recipe that I can't seem to find right now. It is a seasoned bread instead of sweet and is oh so good. I'll keep looking. I know I had the book it is in out recently. It probably just got stuck somewhere.

Dia

[Dia Minha]

I didn't find my book, but I did find it online. I think this is it. Believe me it is delicious.

Zucchini Cheddar Bread

1 c. chopped onions
1/4 c. butter
2 1/2 c. Bisquick
1 tbsp. fresh parsley, chopped
1/2 tsp. thyme
1/2 tsp. basil
3 eggs
1/4 c. milk
1 c. grated cheese
1 1/2 c. to 2 c. shredded zucchini

Saute onions in butter. Cool a little and then add remaining
ingredients. Pour into an 8x8-in. baking pan and bake at 400
degrees for 40 minutes.

There is really no way to make this Weight Watchers friendly, but since I can't seem to post a recipe without trying to make it a little bit better I'll try my best. You could try using a little less than 1/4 cup canola oil, instead of butter. Then use the low fat Bisquick mix. Use skim milk and low fat or fat free cheese. I haven't tried any of these suggestions, but you could give it a go. I happen to think it is well-worth the extra calories. It is so good. However, I have been told if the ff cheese is being mixed up in something like this it isn't to bad. The skim milk, canola oil, and low fat Bisquick shouldn't change the texture or taste enough to notice.

Dia

[Erudite]

THANKS, Dia! Those do sound delish!! I'll give them a try.

[5ft Diva]

These sound yummy!

[Erudite]

Well, I found and tried a recipe for Zucchini Apple pie. I think I didn't cook it long enough or it wasn't soft enough in the first place (see the note at the top of the website below) because the zucchini was not quite as soft as you want it to be, so I felt like the texture was off just a bit. It was pretty good though!

[Only registered and activated users can see links. ]

[Erudite]

I also tried a recipe for Zucchini chips. The flavor was good, but again I thought the texture wasn't that good. I think if I were to cut them .25 inches or smaller, so that they get really crisp when they bake, they'd have been better. Here's the URL for that one: [Only registered and activated users can see links. ]

[5ft Diva]

Hmmm....interesting! My kids would probalby love these.

[runamyrun]

I have a recipe for zucchini cookies, that I really like. It is a bready type cookie with spices in it and you add either chocolate chips or raisins (I prefer raisins, my family likes chocolate chips). I love the cookies because I figure they are healthier than other cookies and they are yummy. Let me know if you are interested in the recipe.

[Meticulous madness]

I'm interested!

I just picked up two large Zuc's from a local farmer this morning. I usually just saute them. So, I was excited when I saw this thread.

I'd be interested in your Zuc bread recipe, too, ER - if you've got a good one.

Even though it's probably old to you, I tend to only make banana bread around here - so it would be nice to mix it up a bit.

Thanks everybody!

[runamyrun]

Zucchini Cookies

1 tsp baking soda
1 cup sugar
1/2 cup shortening
1 cup zucchini, peeled and grated
1 egg
2 cups flour
1/2 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp nutmeg
1 cup raisins or chocolate chips

Beat together baking soda, sugar, and shortening. Add zucchini. Add egg. Add dry ingredients and then raisins or chocolate chips. Grease the cookie sheets. Bake at 375 for 12 to 15 minutes.

[runamyrun]

I guess the cookies aren't completely healthy. I forgot that shortening was in them!

[Dia Minha]

Just substitute a little less canola oil or you can even try unsweetened applesauce. If they are already cake like you shouldn't note any differences.

Dia

[Dia Minha]

You could also substitute some oat bran for some of your white flour to increase the fiber.

Dia

[Erudite]

I found this one on allrecipes.com and made it for the neighborhood picnic. I had a bunch of people try it before telling them what it was. They were amazed. It is SOOOOOOOOOOOO good! Not good for you....GOOD. You'd never in a million years gues that the fruit was zucchini. I highly recommend this one! I'm going to make it again for my upcoming family reunion.

Zucchini Cobbler
• 8 cups peeled, chopped zucchini
• 2/3 cup lemon juice
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
•
• 4 cups all-purpose flour
• 2 cups white sugar
• 1 1/2 cups butter, chilled
• 1 teaspoon ground cinnamon
DIRECTIONS
1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

[Erudite]

Here is the zucchini bread recipe that I use. It's adapted (from BH&G) to have less sugar and use whole wheat flour, so it's a little better for you than some. The zucchinis continue to grow, so I'm sure I'll have more to try! Thanks everyone!

Zucchini Quick Bread
1 ½ cups whole wheat flour
3 cups all purpose flour
3 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
1 tsp baking powder
½ tsp ground nutmeg
2 ½ cups sugar
3 cups shredded unpeeled zucchini
¾ cup cooking oil
3 eggs
¾ tsp finely shredded lemon peel
½ cup chopped walnuts or pecans

1. Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg in a large mixing bowl. In another bowl (or your mixer) combine sugar, zucchini, oil, egg, and lemon peel: mix well.
2. Add flour mixture to wet mixture; stir until just combined. Stir in nuts.
3. Pour batter into two greased loaf pans.
4. Bake in a 350 oven for 55 to 60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes on a wire rack.
5. Remove bread from pans and cool thoroughly. Wrap and store overnight before slicing (if you can wait that long). Makes 2 loaves.

[sunrisegirl]

I love the recipes! Maybe next year I'll plant some Zucchini. Here's a good casserole with Zucchini-

1 lb. beef
1 1/2 lb. zucchini squash
1 can cream of mushroom soup
1medium onion
1/2 cup grated cheese
bread crumbs

saute beef and onion. Cook suash until soft. Place layers of swuash, meat and cheese. Cover with undiluted cream of mushroom soup. Put crumbs on top. Bake at 350 degrees for 45-60 minutes.

[5ft Diva]

Oooh, yummy, srg, this is right up my alley. This sounds really good. I'll have to give this one a try! But darn it! I accidentally grabbed two cucumber plants this year and meant to get one zucchini plant. I'll have to go to the store for my supply like you.