Zucchini Recipe Exchange

[Kathryn41 3,205]

I can highly recommend that zucchini lasagna - it is really, really good!

[moni_calla 0]

I can highly recommend that zucchini lasagna - it is really, really good!

Ok good thank you, I am going to make it tomorrow night or Monday night. I love Zucchini! I will have to try and find some other good recipes!

[Marilyn. 340]

I just stumbled upon this recipe.. it looks good...

Zucchini Parmesan Crisps

Ingredients

* Cooking spray

* 2 medium zucchini (about 1 pound total)

* 1 tablespoon olive oil

* 1/4 cup freshly grated Parmesan (3/4-ounce)

* 1/4 cup plain dry bread crumbs

* 1/8 teaspoon salt

* Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

http://www.foodnetwork.com/recipes/ellie-k...cipe/index.html

[Kathryn41 3,205]

Oh, I am going to have to try those zucchini Parmesan crisps! I have just the humungous zucchini to use for them too:-)

[Marilyn. 340]

one of my favourite zucchini dishes is deep fried zucchini.. there is a fish and chip place close to us that makes the best deep fried zucchini that I have ever tasted, it is dunked in a batter instead of being breaded.. tastes so good dunked in ranch dressing .... mmmmmm, now I want some ..lol

[KarenCee 3]

I found this on a diabetic website that I am on quite frequently and since everyone was sharing recipes for zucchini, this one looked good and I think I'll try it. It says it's for breakfast (which is my biggest challenge during the school year) but I as with any recipe, you can eat it anytime.

Asparagus-Zucchini Frittata

1 1/2 pounds asparagus, or two 9- or 10-ounce packages frozen cut asparagus

1 medium pepper(s), yellow, cut into 1/4-inch wide strips

1/3 cup(s) onion(s), chopped

2 tablespoon pepper(s), red sweet, roasted, drained

1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices

10 egg(s)

1 cup(s) milk, fat-free

2 tablespoon dill, snipped

dill, (optional)

1 1/4 teaspoon salt

1/4 teaspoon pepper, black ground

Directions

Preheat oven to 350°F. Butter a 2-quart rectangular baking dish; set aside. If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces. In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, and onion. Bring just to boiling; reduce heat slightly. Cover and boil about 1 minute or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Layer zucchini slices on top. In a large bowl, beat eggs with a wire whisk or rotary beater. Stir in milk, snipped dill, salt, and black pepper. Pour over vegetables in baking dish. Bake, uncovered, about 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. If desired, garnish individual servings with extra dill sprigs.

[Marilyn. 340]

this looks yummy...

Zucchini Quiche

* 2 cups zucchini, sliced thin

* 1 cup white onion, sliced

* 3 Tablespoons vegetable oil

* 1 clove garlic, minced

* 1-1/2 teaspoons salt

* 4 eggs, beaten

* 1 cup milk

* 1 cup heavy cream

* 1/2 cup mozzarella cheese, grated

* 10 inch baked pie crust

Saute zucchini, onion, and garlic in oil. Season with salt. Spread evenly in pie crust. Combine remaining ingredients and pour into pie shell. Bake in preheated 375° oven 30-35 minutes until custard is set.

Serve hot!

[Marilyn. 340]

ok I seriously want to make this...

Grilled Stuffed Zucchini

* 4 zucchinis

* 1/2 cup sour cream

* 1/4 cup red onion, diced

* 1/4 cup Italian parsley, chopped

* 1 cup shredded pecorino cheese

To make start by splitting the zucchinis in half lengthwise and core out the insides of the zucchini (keep the insides). The zucchini “boats” should be about 1/4 inch thick all around.

Take the pulp from the inside of the zucchini and chop up, place in a mixing bowl. Add in red onion, parsley, sour cream, and mix well.

Take the filling and scoop back into the zucchini “boats”

Now spread the pecorino cheese over the top of the stuffed zucchinis

Place the stuffed zucchini on the grill with medium indirect heat (but just around the border of the fire)

Grill the zucchini till the cheese is fully melted and starting to bubble a little.

http://www.jasonsbbqadventures.com/2009/05...uffed-zucchini/

pictures in the link...

[Amby 490]

Thanks to Kathryn for telling me about this thread. I have sooooooooo much squash and zucchini! Once I come up with stuff to do with all of it I will add the recipes here.

[Marilyn. 340]

these look yummy....

Grilled Zucchini Roll-Ups With Herbs and Cheese

[Carlawarla 1]

these look yummy....

Grilled Zucchini Roll-Ups With Herbs and Cheese

Wow, I REALLY like that one Marilyn! We're having a BBQ pot luck on the Labour Day weekend, that might be a great appetizer! Thanks!

[maribear 0]

Oooh- I have a zucchini recipe I found in a magazine I was going to try out next week. Forgive the lack of measurements (eg. with the stock/dill) - but it was a really basic recipe and this is how it was written.

Zucchini and Dill Soup

1 Tbsp butter

1 onion, chopped

2 zucchinis, sliced

chicken or vegetable stock

fresh dill

cream/half and half (optional)

Directions:

In saucepan melt butter. Saute onions and zucchini for 5 mins. Add stock and simmer for 5 mins. Remove saucepan from element, and blend ingredients in a blender. Add freshly chopped dill. Reheat and serve. For a creamier soup, add cream or half and half.

[Kathryn41 3,205]

OOO those recipes sound really good! I'm going to have to wait until my second zucchini crop comes in probably in another few weeks or a month!

[jg_am 0]

I got this one from an Armenian cook book. I make this a lot b/c it's quick and easy(slight variation)

Lamb Stew with Eggplant and Squash

t TB of olive oil

1 lb lamb ground or cubed(I use ground lamb....beef can be substituted but lamb is by far tastier)

1 large onion, chopped

1 large eggplant cubed

1 or 2 zucchini(depending on size) unpeeled

1 small can of tomato paste

1/4 tsp of all spice

1 tsp of salt

1/2 tsp of pepper

in a large sause pan, saute onions in 1 oil. Cook until translucent

add meat and saute a few more minutes

Add eggplant saute another 3 minutes

add tomato paste and seasonings

Cut zucchini and cut into finger thick slices

Saute another 5-7 minutes, then turn off heat

Leave on unit for 10 minutes if using an electric stove. If cooking on gas cook veggies longer.

Serve with rice pilaff:

1 tsp butter

1/4 cup of thin egg noodles

1 14 oz can of chicken broth(college inn is my favorite)

1/3 can of rice

melt butter in small frying pan. add noodles and heat until brown

in a small covered sauce pan boil chicken broth. Add rice and noodles and keep covered.

Let boil for about a minute. Reduce heat to low. leave on for 20 minutes or until liquid is evaoprated/rice is cooked.

Fluff with a fork before serving.