Zucchini Recipe Exchange

[carslo 0]

Zucchini Marmalade

Shred the peel of 2 large washed oranges

2 cups orange pulp

3 cups finely chopped zucchini

1/2 cup lemon juice

1.5 cups water

1 box (1 3/4 oz) powdered pectin

6.5 cups of sugar

1/2 cup sliced almonds

I peel orange and put thru shredder disc of food processor. Put oranges in processor bowl and mix with blade. Put zucchini thru shredder. Put in a large pot and bring to boil with lemon juice and water. Cook simmering about 2 hours or longer until you have about 4 cups. If reduced too much add water to make 4 cups. Add pectin to zucchini mix. Add sugar all at once and nuts. Bring to a rollingboil and boil 1 minute. Skim foam and bottle.

I process the jars in a hot water bath 5 minutes at a rolling boil.

Lemon Zucchini Chicken

1lb boneless chicken cubed

3 cups small zucchini sliced

1 onion sliced as thin as the zucchini

2 cups chicken broth

2 tbsps cornstarch with a little water

1 tsp ginger root grated or powder

Juice of 1 lemon

2 tbsps soya sauce

1 tbsp sugar

Saute chicken in peanut oil - remove from pan

Saute 1/2 zucchini and onion - remove from pan

Saute remaining zucchini and onion

Return all to pan add remining ingredients except cornstarch and water

heat through add cornstarch and water and heat until bubbly.

Serve with rice.

Enjoy!!

Janet

[Kathryn41 3,205]

Cornbread Zucchini Boats

(serves 4 to 6)

2 medium or 1 very large zucchini, halved

2 Tbsp vegetable oil

1 onion

1 Tbsp diced garlic

1 large egg, slightly beaten

1 1/4 cp shredded monterey jack cheese

1 1/4 shredded cheddar cheese

1/4 cp cornbread stuffing mix

1 tbsp Mrs. Dash seasoning

1 tsp parsley

Preheat oven to 350 F. Grease 9 x 13 inch baking pan

Scoop out zucchini pulp, leaving 1/4 inch thick shell.

Heat oil in large skillet and saute pulp, onion and garlic 5 minutes. Drain

Add egg, 1 cup of each cheese, stuffing mix and Mrs. Dash's seasoning. Mix together well

Place scooped out zucchinis in pan, fill with stuffing mixture.

Sprinkle remaining cheese over top.

Bake 30 minutes for medium sized zucchinis or 40 minutes for larger. They are ready when zucchini is tender.

sprinkle parsley and serve

Edited July 15, 2009 by Kathryn41

[Peachey 10]

I like to just fry my zucchini in a frying pan with some water. I'm actually having it tonight with some maple cinnamon salmon, and I drizzle a bit of maple syrup on it

[milimelo 4,568]

I made this the other week - in turkey, this is called dolma (any type of stuffed vegetable - can be bell peppers, little pearl onions, tomatoes...):

07/01/2009

Turkish-style stuffed zucchini with tomato-pomegranate sauce and okra garnish (Courgettes farcies à la turque à la sauce tomate-grenade et aux gombos)

Ingredients:

For 4 servings:

1 T. olive oil

2 shallots, chopped

1 scant tsp. Paula Wolfert's Dagestani spice mixture (see below)

1 lb. ground lamb neck or other slightly fatty piece

Sea salt and freshly ground pepper

8 medium zucchini (about 4"long) from your garden if possible

The sauce:

2 T. olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 lbs. luscious ripe tomatoes (Coeur de Boeuf if possible) peeled,

seeded, and diced

3 T. pomegranate molasses

1-2 t. (to taste) Turkish or Aleppo red pepper flakes (Turkish are hotter)

2 tsp. sugar

Sea salt and freshly ground black pepper

Garnish:

10 small okra, cut diagonally into 1/2" slices and fried in a bit of olive oil until just tender

3 T. chopped parsley and 2 T. chopped tarragon

3 T. pine nuts, lightly toasted in a dry skillet

P.W.'s Dagestani spice mix:

Combine:

1/2 tsp. ground coriander seeds

1/2 t. ground cumin

1/2 tsp. ground black pepper

1/2 tsp. ground caraway or black cumin seed

1/2 tsp. crrumbled dried oregano

Pinch each of ground cloves, cinnamon, cardamon, saffron or dried marigold petals

Heat the 1 T. olive oil in a medium skillet over medium heat. Saute the shallot with the spice mixture and bit of salt until translucent, add the ground lamb, breaking it up with a wooden spatula and cooking until just a tiny bit of pink remains. Season with salt and pepper, set aside.

Using a Lebanese vegetable reaming tool, hollow out the zucchinis to 1/3" of their skin. Discard the innards. (This tool is available from Middle Eastern kitchen supplies and works miraculously.)

Make the sauce. Heat the olive oil in a clay poêlon and saute the onion over medium heat 5 minutes. Add the garlic and cook, stirring 2 more minutes. Add the tomatoes and some salt, sugar, the red pepper flakes, and the pomegranate molasses. Cook over medium heat, stirring occasionally, until the tomatoes have "melted" into a luxurious sauce. Correct the seasoning with black pepper and more salt if necessary.

Preheat the oven to 350 F. Stuff the zucchinis with the meat mixture, using your finger to pack them from both ends. You can pack them firmly; they won't burst. Arrange them in the sauce still cooking on the stove. Cook for 5 minutes, uncovered, then turn them and cook 3 minutes more. Place the poêlon in the oven and bake until the zucchini are very tender and the sauce somewhat reduced. Spoon some of the sauce over the zucchini midway through. Total baking time should be around 45 minutes. (You can cover the dish with foil and hold in a turned-off oven with no ill effects for at least half an hour.)

To serve, sprinkle with the okra, the fresh herbs, and the pine nuts. Bring to the table with a rice pilaf flavored with shallot, threads of lemon rind and dried currants. Mix a bit of chopped parsley into the pilaf with a fork before serving.

Note: I hope my friend Paula Wolfert doesn't read this recipe, which she will consider bastardized. I don't care for the heavy hand of allspice in many eastern Mediterranean meat fillings. I prefer the exotic Dagestani mix to theTurkish spice mixes Paula so lovingly details. This recipe is nonetheless absolutely delicious., with a tantalizing balance of sweet, tangy, and spicy heat. It was inspired by the first big vegetable harvest from the potager in Provence, which included a handful of baby okra...and many zucchini.

http://www.frenchgardening.com/cuisine.htm...464769582468209

[Mononoke28 135]

I like mine grilled. Cut it into pieces or slices, marinate it in Zesty Italian dressing for an hour or so and then grill it. Can't go wrong with zucchini really.

Diana

[Carlawarla 1]

Wow Janet, that's so much for posting those recipes! You know what they say about growing zuchinni...you throw the seeds in the ground and RUN!

I've posted this recipe a few times, but I'll post it again here for those that might not have seen it.

Zucchini Sausage Squares

1 package Pillsbury Crescent Rolls

mustard

1/2 package or more bulk Italian Sausage

1 med. onion

1 thinly sliced red pepper

4 or 5 small zucchini, thinly sliced (skins on)

3 or 4 eggs

Italian spices

2 cups of shredded cheese - more or less as wanted and whatever kind of cheese you want

Unroll crescent rolls, but keep together and press into 9 x 13 inch pan. Up sides if possible.

Spread mustard thinly atop crescent rolls ( I use spicy brown or dijon)

Brown up sausage and other veggies you might want into it (I just throw in what I have on hand), and lastly put in your zuchinni. Sprinkle with italian spices, or oregano and basil if that's all you have.

Lay mixture evenly atop of crescent rolls

Beat eggs with just a little bit of water or milk and pour over vegetable/meat mixture in pan

Sprinkle on cheese

Put it into a 375 degree oven for 20-30 minutes.

[trailmix 77]

I don't like zucchini

[trailmix 77]

Ok, since I feel bad about writing a negative zucchini post - here is a recipe that sounds good and you can hide a zucchini in it!

Roasted Vegetable Spread Recipe courtesy Alton Brown, 2004

Yield - 1 3/4 cups spread

Ingredients

1 red bell pepper, sliced into rings

1 medium onion, sliced into rings

4 cloves garlic, crushed

1 small zucchini, sliced

1 tablespoon olive oil

8 ounces cream cheese

Kosher salt

Freshly ground black pepper

Challah, foccacia, or pita bread, for serving

Directions

Preheat oven to 400 degrees F.

Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.

Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.

Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

Edited July 16, 2009 by trailmix

[Marilyn. 340]

Fiesta Fry Pan Dinner

Ingredients:

1 pound ground turkey or beef

1/2 cup chopped onion

1 (1.25 ounce) package taco seasoning

1 1/2 cups water

1 1/2 cups sliced zucchini

1 (14.5 ounce) can stewed tomatoes, undrained (I actually used a jar of salsa)

1 cup frozen corn

1 1/2 cups uncooked instant rice *

1 cup shredded Cheddar cheese

Directions:

1. In a skillet, cook turkey and onion until meat is no longer pink; drain if necessary. Stir in taco seasoning, water, zucchini, tomatoes and corn; bring to a boil. Add rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese; cover and let stand until the cheese is melted.

*I just used about 1/2 cup or so regular rice and just added about a 1/4 more water and let it cook about 20 minutes..

Edited July 17, 2009 by Marilyn.

[Sprailenes 47]

1 zucchini

1 knife

Cut and eat.

Omg best recipe evar.

Don't eat the knife though. Just sayin.

Edited July 17, 2009 by Sprailenes

[Saddle Bronc 124]

Zucchini kootu

Boil one cup mung-dal in 2 cups water with 1 tsp of sauteed mustard seeds, 1/2 tsp salt, 1 tsp sauteed cumin seeds

Add 1 zucchini cut into 1/4-1/2" cubes, cook about 5 more minutes

[muffin 0]

I randomly had some blueberries and zucchini the other day that needed to be used asap and I found this recipe for Blueberry Zucchini bread online. Turned out great.

http://allrecipes.com/Recipe/Blueberry-Zuc...ead/Detail.aspx

[moni_calla 0]

Their was a zucchini lasagna recipe on here somewhere, where is it?? I want to try it tomorrow night for dinner.

Can someone repost it if they find it pls?

[Marilyn. 340]

it was in the "What's for dinner" thread

Zucchini Lasagna

1 lb ground beef or turkey (I used turkey)

1 tbsp diced garlic

1 medium sized onion, diced

1 15 oz can tomato sauce

1 tbsp Italian seasoning

1 tbsp Mrs. Dash's seasoning (Table blend)

1 tsp basil

4 medium or one humungous zucchini (I used the humungous one, hehehe)

2 small Japanese eggplants, sliced

2 cups cottage cheese

1 egg

4 tbsp flour

1 cup grated mozzarella cheese

In large skillet, cook garlic, onion and meat together until meat is no longer pink. Add Italian seasoning, Mrs. Dash's seasoning and extra basil. Add tomato sauce. Stir all together, then bring to boil and simmer, uncovered for about 5 minutes.

Slice the zucchini length wise into 1/4" slices. In a small bowl, combine the cottage cheese and egg and mix together.

In a greased 7 1/2" x 9 1/2" pan layer half the zucchini to line the bottom of the pan. Cut to size if necessary. Cover the zucchini with sliced eggplant to make another layer. Sprinkle 2 tbsp of flour over the zucchini/eggplant layer. Pour in the cottage cheese/egg mixture and even out. Cover cottage cheese with half the meat mixture and spread to make another layer. Layer the remaining zucchini over top of the meat layer. Sprinkle the remaining flour over top of the zucchini layer. Sprinkle the grated mozzarella cheese to it covers the zucchini/flour layer. Create the top layer by adding the rest of the meat mixture and spread it evenly overtop.

Bake at 375 F for 40 minutes or until heated through. (I left mine waiting in the oven with the heat off for an additional 15 minutes waiting for Joe to get home). Let sit for at least 10 minutes before serving. Yields 4 to 6 generous servings. There is a bit of water in the bottom of the pan when you lift to lasagna out - that is the extra fluid from the zucchini and doesn't seem to affect anything - just drain it off.

http://www.visajourney.com/forums/index.ph...t&p=3127066

[moni_calla 0]

Thanks Marilyn!!!!!

Wish I could send you some but it will prob be slosh by the time u receive it.