Zucchini Tomato Frittata

This is a great dish to make for a morning feast. It is impressive, pretty easy to make, and tasty. The ingredients and directions are as follows.

Ingredients

3 medium zucchini, cut into 1/4-inch-thick rounds
1 small onion (finely diced)
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise
1 tablespoon fresh thyme leaves, (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
1 tablespoon olive oil
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar


Directions

1. Preheat oven to 425 degrees.
2. Warm olive oil over medium heat using a 10-inch nonstick skillet.
3. When the oil warms, add diced onion, zucchini, and thyme. Cover the cooking mixture, but stir occasionally. Do this until the vegetables are tender but not browning. This will take 8-10 minutes. Uncover and let all the liquid evaporate from the pan. Season with salt and pepper, and remove the skillet from the heat.
   
4. Whisk together eggs, milk, and cheese. Season with a little salt and pepper. Carefully pour the egg mixture over the zucchini and diced onion. You may need to lift the zucchini up so that the egg mixture will coat the bottom of the pan.
5. Place the thinly sliced tomatoes on top in an overlapping pattern.
   
6. Return the skillet to medium-low heat. Cook until the sides are set but the top is still runny. This will take about 15 - 20 minutes.
7. Place the skillet in the preheated oven and cooks until the center is cooked through and the tomatoes are browned (about 10-15 minutes).
8. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

This recipe and picture came directly from the Martha Stewart website.

Zucchini Lasagna with Walnuts

This vegetarian zucchini lasagna recipe broils thinly sliced zucchini strips until they are crisp. Yummy.

The recipe takes about 35 minutes to prepare and 40 minutes to bake. It serves 6.

Ingredients

2 medium zucchini
4 teaspoons of olive oil
2 large carrots, finely chopped
4 cloves of garlic, minced
2 large onions, finely chopped
2 cups of purchased marinara sauce
1 teaspoon of dried basil or 1 tablespoon of fresh basil
1/8 teaspoon pepper
1.5 cups shredded mozzarella cheese (6 ounces)
1/2 cup grated Parmesan cheese
6 no-boil lasagna noodles
1/2 cup chopped walnuts

Directions

1. Trim ends off zucchini and thinly slice the zucchini lengthwise. Each slice should be about 1/8 inches thick and you will have about 9 slices total. On a lightly greased baking sheet, place a single layer of the zucchini. Lightly brush with 1 teaspoon of olive oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp. Turn once and broil the other side. Then let the zucchini cool.

2. In a large saucepan heat the remaining 3 teaspoons olive oil over medium-high heat. Add the carrots, onions, and garlic; cook and stir for about 5 minutes. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Occasionally stir.

3. In a small mixing bowl toss together mozzarella cheese and Parmesan cheese. Set aside.

4. In a 2-quart square baking dish arrange 2 noodles. Spread with a third of the sauce. Sprinkle with a third of the nuts. Top with third of the zucchini and a third of the cheese mixture. Keep repeating the layering, alternating direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside.

5. Bake, covered, at 375 degrees for about 20 minutes. Uncover and sprinkle with the remaining cheese mixture, and bake uncovered for about 20 more minutes (or until heated through).
Let stand for 15 minutes before serving. Makes 6 main-dish servings.

This recipe came from the "Better Homes and Gardens" website.

Vegetable Lasagna with Red Pepper Sauce

This is another vegetarian lasagna recipe with zucchini squash.

This recipe is more complicated than some of my other lasagna recipes, so if you want to make something fast try the "Zucchini Lasagna" recipe found listed on my blog. If you have about 1 hour of prep time available and 35 minutes of bake time then I am sure you will enjoy this recipe. It serves 6 people.

Ingredients

8 ounces of zucchini, halved and sliced
2 cups of fresh sliced mushrooms
1/3 cup chopped onion
1 tomato, seeded and chopped
6 no-boil lasagna noodles
2 teaspoons of olive oil
1 cup low-fat ricotta cheese
1/4 cup finely shredded Parmesan cheese
1 cup shredded part-skim mozzarella cheese
1/4 teaspoon black pepper
2 teaspoons olive oil
Red Pepper Sauce -- See below for directions

Ingredients for the Red Pepper Sauce

1. In a large skillet cook 3 cups chopped red sweet peppers and 4 whole garlic cloves over medium heat for about 20 minutes. Add some olive oil to the mixture to keep it from sticking to the pan.
2. Place the mixture in a blender and blend until nearly smooth. Add 1/2 cup of water, 1/4 cup tomato paste, 2 tablespoons red wine vinegar, 1 tablespoon snipped fresh oregano (or 1/2 teaspoon dried oregano). Blend until the mixture is nearly smooth. Return to the skillet and heat through. This should yield about 2 cups of Red Pepper Sauce.

Directions

1. Soak the no-boil lasagna noodles in warm water for about 10 minutes.

2. In a large skillet, cook zucchini squash, mushrooms, and onion in hot oil over medium heat until the zucchini is tender (about 6 minutes). Drain any liquid that collects in the skillet.

3. In a small bowl stir together the cheeses: ricotta, Parmesan, and the black pepper. In a 2-quart square baking dish, place 3 lasagna noodles in the bottom. Trim the noodles if necessary in order to make them fit. Top the noddles with the cheese mixture, half of the vegetable mixture, half of the Red Pepper Sauce, and half of the mozzarella cheese. Continue this layering processes: noodles, cheese, vegetables, and Red Pepper Sauce.

4. At 375 degrees, bake the lasagna uncovered for 30 minutes. Sprinkle with the remaining mozzarella cheese and the diced tomato. Bake 5-10 minutes more, or until heated through. Let the lasagna stand for 10 minutes before serving.

This recipe and picture came from the "Better Homes and Gardens" website.

Zucchini Lasagna

Zucchini lasagna looks pretty good. The directions and ingredients are as follows. It will serve 4 people.

Ingredients

2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
Olive oil, for baking dish
1 or 2 garlic cloves, minced
coarse salt and fresh ground pepper
2 teaspoons of dried oregano
8 ounces reduced-fat cream cheese, room temperature
2 ounces shredded (1/2 cup) part-skim mozzarella cheese
1 container (15 ounces) part-skim ricotta cheese
no-boil lasagna noodles

Directions

1. Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish.
2. Locate two medium sized mixing bowl.
3. In one bowl, combine zucchini, garlic, and oregano; season with salt and pepper.
4. In another bowl, stir together cream cheese and ricotta cheese ( season with salt and pepper).
   
5. Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
6. Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes.
   
7. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

This recipe and picture came from the Martha Stewart website.

Chocolate Zucchini Rum Cake

Of all the possible zucchini dessert recipes, the chocolate zucchini rum cake is one of the most unique desserts out there. Enjoy.







Ingredients for the Cake

3/4 cup margarine, at room temperature
2 cups sugar
3 large eggs
2 cups shredded zucchini
1/3 cup rum
2 1/2 cups all-purpose flour
1 cup chopped walnuts
1 cup semisweet chocolate chips
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/4 cup skim milk


Ingredients for the Glaze

2/3 cup powdered sugar
3 tablespoons rum, or water for the Glaze

Directions:

Beat margarine and sugar until smooth. Add eggs, one at a time. Stir in the zucchini and rum.

Mix together flour, walnuts, chocolate chips, cocoa, baking powder, baking soda, cinnamon, and salt. Stir flour mixture and milk into egg mixture. Pour batter into greased and floured 10" tube pan. Bake at 350 for 50 to 55 minutes. Cool in pan on rack for 15 minutes. Invert cake and remove from pan. Cool completely.

Glaze: Mix ingredients together and pour over cooled cake.

This recipe came from cdkitchen.com.

All Zucchini Recipes: Carrot Zucchini Bar Cookies

If you like carrot cake or pumpkin spice bars then I think you will enjoy the carrot zucchini bar cookies. The recipe calls for cream cheese--which is always a plus--as well as a sugary, creamy frosting at the end. Enjoy with a cup of hot tea.

Ingredients: for the Cake
1/2 cup of raisins
2/3 cup grated zucchini, drained
2/3 cup grated carrot
1/2 tsp. salt
1 tsp. vanilla
1/2 cup of flour
1 egg
1 (3 oz.) package of cream cheese, softened
1/2 cup of butter
2/3 cup light brown sugar

Beat together all the ingredients listed above. In a 9 x 9 x 2-inch, greased pan bake the mixture at 350 degrees for 30 minutes. Check the center with a toothpick to make sure it is done. Cool the cake in its pan for 10 minutes before inverting the cake onto a wire rack. Frost the cake after it has cooled. See below for the frosting recipe.

Ingredients: for the Frosting
1/4 cup butter
3 oz. softened cream cheese
1/2 tsp. vanilla
1/2 cup confectioners' sugar

Beat the butter and cream cheese together. Add confectioners' sugar and vanilla. Beat until creamy smooth and frost your cake.

This recipe came from cooks.com, and I hope you will enjoy it.

All Zucchini Recipes: Zucchini Butterscotch Cookies

These cookies are great with a cold glass of milk, or a cup of hot coffee. Instead of using chocolate chips these cookies call for butterscotch chips as well as nutmeg, cloves, raisins, and cinnamon. Yummy, and different.

Ingredients
1/2 cup of soft butter
1 1/4 cup of packed brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
2 eggs
1/4 cup of milk (if you are using frozen zucchini don't use the milk)
2 1/2 cup flour
1 tsp. cinnamon
1/2 cups chopped nuts
1 cup shredded zucchini
1/2 cup raisins
1 cup butterscotch chips

Directions
In a large bowl, cream sugar and butter. Add eggs and milk and beat well. Add all the dry ingredients and mix well. Stir in the rest of the ingredients. Drop by spoonfuls on a non-stick cookie sheet. Bake at 375 degrees for about 12 minutes or until they are done.

This recipe came from cooks.com, and I hope you enjoy it.

Chocolate Chip Zucchini Cookies

This cookie has everything but "Goodness" itself in it. If you like zucchini, chocolate chips, oatmeal, and coconut you are in for one surprise. I found this recipe on cooks.com, and the directions and ingredients are as follows.

Ingredients
1/2 cup of butter
1 cup of brown sugar
1 tsp. vanilla
1 egg
1 1/2 cups of flour
1/4 tsp. salt
1/2 tsp. baking soda
3/4 cup of oatmeal
1/2 cup of coconut
6 oz. chocolate chips
1/2 cup of nuts
1 cup of zucchini, shredded

Directions

In a large bowl, beat the butter, sugar, egg, and vanilla. Add all dry ingredients and oatmeal. Mix until smooth. Add coconut, chocolate chips, nuts, and zucchini. Mix all of this well. Just as you do with other cookies, drop spoonfuls on a greased cookie sheet. Bake at 350 degrees for 10 minutes, or until you think they are done. Enjoy.

Zucchini Dessert Recipes: Zucchini-Lemon Muffins

Zucchini dessert recipes like this one, Zucchini-Lemon Muffins, is a sweet surprise. Zucchini has an amazing ability to moisten breads and cakes and it slightly sweet taste adds to the overall sweet flavor. This recipe came from the "Cooking Light" website.

Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 large egg
Cooking spray

Directions

Combine the flour, sugar, baking powder, lemon rind, salt, and nutmeg in a bowl. In a separate bowl combine zucchini, milk, oil, and eggs. Add this wet mixture to the dry mixture.
Stir until the dry mixture is moistened. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

Italian Vegetable Stew

This mainly vegetarian stew is chock full of vegetables--including zucchini, green pepper, onion and garlic. The recipe is simple: saute', boil, simmer, and serve. This recipe came from the
"Cooking Light" website.

Ingredients

1 tablespoon olive oil
1 cup chopped onion, 1 cup chopped green bell pepper, 1 cup thinly sliced zucchini
4 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper
1 (14.5 oz.) can diced tomatoes, undrained
1 (10 1/2 oz.) can low-salt chicken broth
(8-oz.) package presliced mushrooms
1 (8-oz.) can no-salt-added tomato sauce
1 (16-oz.) can kidney beans, drained
1 (14.5-oz.) can Italian-cut green beans, drained
1/4 cup chopped fresh parsley
3/4 cup (3 oz.) preshredded part-skim mozzarella cheese
Fresh thyme sprigs (optional)

Directions

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Add zucchini and next 6 ingredients (zucchini through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add kidney beans, green beans, and parsley; simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into 6 bowls; sprinkle with cheese. Garnish with fresh thyme, if desired.

All Zucchini Recipes: Zucchini and the Pasta Lover

This penne pasta dish is a light and satisfying. It calls upon ricotta and Parmesean cheese as well as garlic and olive oil. This recipe was found on the "Cooking Light" website, and the ingredients and directions are as follows.

Ingredients
1 (16-ounce) package penne (tube-shaped pasta)
3 garlic cloves, peeled
2 pounds small zucchini, halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh or 1 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup part-skim ricotta cheese

Directions
Cook pasta and garlic in boiling water 7 minutes; add zucchini, and cook 3 minutes. Drain well; discard garlic cloves. Place pasta mixture in a large bowl. Add 2 tablespoons Parmesan, oil, marjoram, salt, and pepper; toss well to coat. Drop ricotta by tablespoonfuls into pasta mixture; toss well. Sprinkle each serving with Parmesan.

Mama Elsa's Stuffed Zucchini

This stuffed zucchini recipe came from Rachael Ray's website and it calls for crushed red pepper, white wine, and pecorino-romano or parmigiano-romano. Marth Stewart's stuffed zucchini recipe is not as complicated and it does not call for crushed red pepper. So, if you have a softer pallet you might what to try her stuffed zucchini recipe instead.





Ingredients

Six 5-inch zucchini 3 tablespoons extra-virgin olive oil 5 garlic cloves, 1 crushed and 4 finely chopped 1/4 teaspoon crushed red pepper flakes

1 medium onion, finely chopped 1 can diced tomatoes (15 ounces), drained and juice reserved Salt and freshly ground pepper 1/4 cup dry white wine 2 tablespoons unsalted butter, cut into pieces

3/4 cup Italian bread crumbs 1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese 1/4 cup chopped flat-leaf parsley 10 leaves fresh basil, shredded or torn

Directions
1. Preheat the oven to 400°. Halve the zucchini lengthwise and hollow them out with a small scoop or spoon. Drizzle the zucchini boats with a little olive oil and place them in the middle of the oven to roast (they will be ready when you take the stuffing off the heat). Chop the zucchini centers.
2. Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of olive oil, the crushed garlic clove, the red pepper flakes, the onion and the chopped zucchini. Cook for 5 minutes, stirring frequently, until the zucchini begins to caramelize. Finely chop the tomatoes and add them to the stuffing. Stir until heated through. Season with salt and pepper and deglaze the pan with the white wine. Cook until the wine evaporates, then stir in the reserved tomato juice. Reduce the heat to medium-low and let the tomato juice slowly cook off as well.
3. While the stuffing cooks, heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and the butter. When the butter melts into the oil, add the chopped garlic and cook for 2 to 3 minutes, then add the bread crumbs and lightly toast them, about 2 minutes. Add the cheese, parsley and lots of fresh pepper and remove from the heat.
4. When the liquid has almost cooked out of the stuffing, stir in the bread crumb mixture and the basil and remove it from the heat. Remove the zucchini from the oven and fill each with a mound of stuffing. Place the boats back in the oven and bake for 5 minutes to crisp the bread crumbs.

Stuffed Zucchini Recipes

This stuffed zucchini recipe came directly from the Martha Stewart website, and it is a solid dish that you could serve as an accompaniment. She has it paired with steak; I think that looks pretty good.

Ingredients

Serves 8

4 medium zucchini, (6 to 8 ounces each), halved lengthwise
1 tablespoon olive oil
1 medium onion, coarsely chopped
Freshly ground pepper
7 1/2 ounces feta cheese, crumbled (1 1/2 cups)
1 pint grape or cherry tomatoes, halved

Directions

1. Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form “canoes,” leaving a 1/4-inch border. Roughly chop centers; set aside.
2. Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
3. Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
4. Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.

Stuffed Zucchini Flowers with Truffles

Unfortunately, I don't have a picture of this dish to share with you fine folks. So, if anyone out there makes this recipe feel free to take a picture of it and submit it to the site. It sounds like a complicated dish, but it also sounds attractive and satisfying. I dare you to try to make it.

Here is what a zucchini flower looks like. If you have a garden where you grow zucchinis now you can prepare the fresh, firm flowers of a zucchini plant.

This recipe came from Emeril Lagasse and it is as follows.

Ingredients

• 1 pound wild mushrooms, cleaned and stemmed
• Juice of one lemon
• 1 cup, plus 1 tablespoon unsalted butter
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1/4 cup plus 1 tablespoon heavy cream
• 2 egg yolks
• 6 zucchini flowers with zucchini attached
• 6 small truffles (about 1/2 ounce each)
• 1 pound fresh young spinach leaves, cleaned and stemmed
• Salt and pepper
• Garnish:
• Fresh sprigs of chervil

For those of you who do not know what "chervil" is it is sometimes referred to as "gourmet parsley." So, if you do not have chervil at your local market, I'm sure parsley will work just fine.
Here is a picture of the herb.



Directions

In a food processor, finely chop the mushrooms. Place in a bowl and sprinkle with the lemon juice to prevent the mushrooms from discoloring. In a saute pan, heat 1 tablespoon of butter. When the butter is melted, saute the shallots and garlic. Add the mushrooms and season with salt and pepper. Saute for 3 to 4 minutes. Drain the mushrooms in a sieve placed over a sauce pan. Place the mushrooms in a saucepan and cook over high heat until all the excess moisture has evaporated. Combine the cream and egg yolks in a small mixing bowl and whisk until blended. Whisk this mixture into the mushrooms and let cook over high heat for 2 minutes. Remove from heat and allow to cool.

Gently open out the petals of each blossom and fill the center of each with 1/2 tablespoon of the mushroom mixture. Nestle a truffle in the center of each blossom and carefully close the petals up around the truffle and stuffing. Place the zucchini on the wire rack or bamboo steamer. Cover with a sheet of aluminum foil. Place the pan, with water over high heat and steam for 15 minutes or until the zucchini is fork tender. Place the reserved mushroom liquid on the top and reduce to 2 tablespoons of liquid. Cut the remaining butter into cubes and whisk into the mushroom liquid, until each cube is incorporated. Season with salt and pepper. Spread the spinach leaves on the platter. Place the zucchini on the spinach and drizzle with the sauce. Garnish with the chervil sprigs.

Yield: 6 servings

Stuffed Zucchini Recipes

Hello everyone. Today I'm going to focus on stuffed zucchini recipes--and there is a lot to choose from.

Zucchinis are such a great vegetable--so versatile and tasty--that there is so much you can do with them. I'm going to focus on three recipes today, each recipe originating from a different source: Rachel Ray, Martha Stewart, and Emirl Lagasse. Try them all and see which one you like the most.

Emril Lagasses's recipes is "Stuffed Zucchini Flowers with Truffles."
Rachel Ray' recipes is "Mama Elsa's Stuffed Zucchini," and Martha Stewart simply calls her "Stuffed Zucchini."

Of the three selections, Rachel Ray and Martha Stewart's zucchini recipes are definitely more cooking friendly than is Emril's recipe. But, you could probably tell that by the difference in names alone: "Stuffed Zucchini Flowers" versus "Stuffed Zucchini."

Zucchini Recipes: Zucchini Fritters

Just like the picture shows, these zucchini fritters are a perfect appetizer with a glass of wine. Even sparkling grape juice is a nice accompaniment.

These fritters are not hard to make and you will need the following

1 pound zucchini (2 medium sized zucchini)
1 teaspoon salt and 1/4 teaspoon ground pepper
1 tablespoon freshly grated lemon zest (1 lemon) plus
1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil

Directions

1. Coarsely grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

This recipe came from Martha Stewart's website.

Zucchini Salad

I call this recipe the zucchini salad, but it has a lot more in it than zucchini. It is a nice accompaniment to grilled sausage or even steaks. Martha Stewart calls this her Minestrone Salad and you can see why.

Ingredients--serves 4

1 zucchini (cut it into 1/2-inch pieces)
green beans (4 ounces, cut into 1-inch pieces)
1 teaspoon coarse salt, plus more for seasoning, ground pepper
8 ounces gemelli or other pasta, such as penne or rotini
4 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
2 cloves garlic, minced ( I like to use more)
1 carrot, peeled and cut into 1/2-inch dice
1 1/4 cups corn kernels, cut from 1 ear, or frozen
2 tablespoons balsamic vinega
One 15-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped

Directions

1. Cook pasta according to the directions. Drain the pasta and rinse under cold water.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

This is a light and fresh zucchini salad that will provide you with many of the days required nutrients. This recipe came directly from the Martha Stewart website.

Sausage Zucchini Recipes

Sausage zucchini recipes are always welcomed with wide arms in my family. In this recipe, you can use coarsely grated zucchini or substitute the zucchini for yellow squash. This recipe will satisfy anyone with a taste for the spicy. Turn it up with a little extra hot sausage and hot sauce, or turn it down and eliminate the hot sauce it entirely. For fun, you could use half zucchini and half yellow squash.

Zucchini casserole recipes are always good, and this dish can serve as an accompaniment or as a main dish. As a side dish it serves 10 as a main dish it serves 6.

The directions and ingredients were found on epicurious.com and they are as follows.

Ingredients
2 pounds zucchini or yellow squash, coarsely grated
3/4 pound sage sausage
3/4 pound hot sausage
2 onions, chopped
3 garlic cloves, chopped
1 cup heavy cream
1 cup fresh bread crumbs
5 large, lightly beaten, eggs
3 cups grated sharp cheddar cheese
2 cups chopped pecans
Salt
Freshly ground pepper
Hot sauce

Topping
6 tablespoons butter, melted
3/4 cup fresh bread crumbs
3/4 cup chopped pecans
1/2 cup grated cheddar cheese

Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.

Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.

Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.

Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.

For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

Chocolate Zucchini Cake

This zucchini recipe is really good, and if you make it in a bread pan it looks more like a special chocolate zucchini bread than it does a cake. However, the rich goodness of this loaf will definitely remind you of a piece of cake.

Makes 16 servings.

Ingredients

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup cooking oil
3 egg whites
1 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
2 cups finely shredded zucchini
2 teaspoons powdered sugar
1/2 teaspoon unsweetened cocoa powder

Directions

1. Spray a 6 cup fluted tube pan or a 9 x 9 x 2- inch baking pan with nonstick coating. Set aside.

2. In a large mixing bowl stir together the granulated sugar, brown sugar, oil, and egg whites till well blended. Add the all-purpose flour, whole wheat flour, the 1/3 cup cocoa powder, baking powder, pumpkin pie spice, and baking soda. The batter will be thick, stir mixture just until moistened. Stir in zucchini.

3. Spoon batter into prepared pan. Bake at 350 degree oven for 45 to 50 minutes or until a
toothpick comes out clean. Cool in its pan.

4. Combine the powdered sugar and 1/2 teaspoon cocoa powder. Shake cocoa mixture on the cake.


This recipe came from page 333 of Better Homes and Gardens "Health Family Cookbook."

Zucchini Bread Recipe

All zucchini bread recipes are not created equal. After baking and sampling many different zucchini bread recipes, this traditional zucchini bread recipe--with a twist of spice--is a favorite.

Traditional Zucchini Bread--with a Twist of Spice

Ingredients

Serves 12

• Nonstick cooking spray
• 1 large zucchini
• 1 cup packed light-brown sugar
• 2 tablespoons granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 3/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees. Coat a 9 X 5 X3 inch loaf pan with cooking spray. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
2. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
3. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing

This recipe came from Martha Stewart.