Zucchini Recipes

Pepperoni Stuffed Zucchini

2007-10-02T17:58:00.000-07:00

This creative recipe calls for very few ingredients as you can see. It is easy to make and it is a nice twist on an old favorite.

Ingredients

2 medium zucchini
1/3 cup diced onion
12 slices pepperoni sausage, diced
1/2 cup grated Asiago or Parmesan cheese

Zucchini Oatmeal Cookies

2007-10-01T17:12:00.000-07:00

This recipe can really hit the spot. Not only does it call for 3/4 cup of honey it uses rolled oats, chopped pecans, vanilla, and raisins to give it its distinctive flavor.

Ingredients

1/2 cup shortening
1 teaspoon vanilla extract
3/4 cup honey
1 egg
1 cup all-purpose flour
1/8 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
1 cup rolled oats
1/2 cup chopped pecans
1/2 cup grated zucchini
1/2 cup raisins

Zucchini Greek Style

2007-10-01T17:09:00.000-07:00

This healthy and tasty dish calls upon all the Greek classics: bell peppers, feta cheese, black olives, and red onion. Enjoy.

Ingredients

1 medium zucchini, halved and sliced
1/4 cup diced red onion
1/4 cup diced green bell pepper
2 (4 ounce) cans sliced black olives, drained
1/4 cup crumbled feta cheese
2 tablespoons Greek vinaigrette salad dressing
1/4 cup grape or cherry tomatoes, halved

Zucchini Coconut Bread

2007-10-01T16:57:00.000-07:00

Coconut palms are found throughout the tropical regions of the world. In this recipe, a 1/2 cup of flaked coconut is used as well as cinnamon, nutmeg, walnuts, and currants. For those of you who don't know, a currant is like a small seedless raisin like the ones shown in the picture to the left.

This zucchini coconut bread recipe is listed below. For the directions, please click on the article title.

Ingredients

1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants

Grilled Zucchini

2007-09-30T11:43:00.000-07:00

Grilled zucchini is an easy vegetable side dish that packs a lot of flavor.

Ingredients

1 large zucchini
4 tablespoons butter
salt and pepper to taste

Zucchini Walnut Bread

2007-09-30T11:40:00.000-07:00

This satisfying bread calls upon walnuts, cinnamon, vanilla, and walnuts for its distinctive flavors.

Ingredients

1 cup chopped walnuts
4 eggs
2 cups white sugar
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
2 cups grated zucchini
1 cup raisins
1 teaspoon vanilla extract

Zucchini Relish with Cilantro

2007-09-30T11:38:00.000-07:00

Ingredients

3 cups grated zucchini
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon white sugar

Zucchini Brownies

2007-09-29T08:22:00.000-07:00

A little factoid about brownies. Brownies were thought to have originate during the last quarter of the 19th century and the beginning of the 20th century. The mass production and advertisement of chocolate greatly contributed to the creation of the chocolate brownie. (1.)

The ingredient for this special brownie recipe is listed below.

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 eggs
2 cups grated zucchini
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

1. http://www.foodtimeline.org/foodfaq.html#brownies

Zucchini Carrot Muffins

2007-09-29T08:17:00.000-07:00

Zucchini Carrot Muffins are great right out of the oven with butter or spread with a cream cheese frosting. The recipe is easy because it calls for store bought carrot cake mix. It uses less oil than other muffin recipes and calls upon 1/2 cup of applesauce to sweeten and moisten the muffins.

Ingredients

1 (18.5 ounce) package carrot cake mix
1 egg
1/2 cup applesauce
1/4 cup vegetable oil
1 1/2 cups shredded zucchini
1/2 cup raisins
1/2 cup chopped pecans

Zucchini Relish

2007-09-29T07:05:00.000-07:00

This is a colorful dish that is a suggested accompaniment for salmon. You'll want to make it ahead of time (a few hours) and serve chilled with the salmon. The ingredients are listed below for the directions click on the article title.

Ingredients

1 cup chopped zucchini
1/2 cup chopped onion
1 tablespoon white sugar
1 tablespoon chopped fresh basil
2 tablespoons chopped red bell pepper
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Zucchini Souffle

2007-09-28T17:45:00.001-07:00

The souffle is defined as a "light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert."1. Souffle is a french word that literally means "puffed up." The modern souffle made its appearance in the 18th century. 2.

Ingredients

1 cup flour
1 teaspoon baking powder
4 eggs
1/2 cup vegetable oil
1 onion, chopped
2 pounds zucchini, peeled and diced
salt and pepper to taste
paprika
chopped fresh parsley

1. http://www.answers.com/topic/souffl?cat=health
2. http://www.foodtimeline.org/foodeggs.html

Ranch Style Zucchini Cucumber Salad

2007-09-28T17:40:00.000-07:00

This creamy cucumber salad is refreshing and tasty. The ingredients are listed below. The directions can be found by clicking on the article title, "Ranch Style Zucchini Cucumber Salad."

Ingredients

1/4 cup mayonnaise
1/2 (1 ounce) package Ranch-style dressing mix
3 cups shredded zucchini
1 cup shredded cucumber
1/2 green bell pepper, coarsely shredded

Whole Wheat Honey Zucchini Bread

2007-09-28T17:36:00.000-07:00

This is a really satisfying bread. The ingredients are listed below and the directions can be found by clicking on the article title,
"Whole Wheat Honey Zucchini Bread. Enjoy.

Ingredients

6 eggs, beaten
1 cup honey
1 cup packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 cups grated zucchini
1 cup chopped walnuts (optional)

Low Fat Banana Bread

2007-09-27T17:58:00.000-07:00

Low-fat banana bread calls for less fat, but it still provides a full tasty flavor.

Ingredients

2/3 cup white sugar
1/4 cup margarine, softened
2 eggs
1 cup mashed bananas
1/4 cup water
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

Banana Zucchini Bread

2007-09-27T17:55:00.000-07:00

For all you banana lovers, this banana zucchini bread is out of this world. The recipe calls for 1 cup of grated zucchini, 2 bananas, cranberries, and walnuts.

Ingredients

3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts

Zucchini Pineapple Bread (2nd Recipe)

2007-09-27T17:48:00.000-07:00

This is a great tasting bread that is always a hit. Instead of using fresh pineapple you can use canned pineapple. Along with the pineapple, you will use about two cups of shredded zucchini, 1/2 cup of raisins, and 1 cup ups chopped pecans.

Zucchini Pineapple Bread

3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained

Light Zucchini Casserole

2007-09-23T08:12:00.000-07:00

This Light Zucchini Casserole dish calls upon 1/3 cup of buttermilk and 1 cup of biscuit baking mix. For the directions, please click on the article title.

Ingredients

1 pound zucchini, shredded
1 small onion, grated
1/3 cup buttermilk
2 tablespoons vegetable oil
1/2 cup grated Parmesan cheese
1 cup biscuit baking mix

Steamed Zucchini with Sun-Dried Tomatoes

2007-09-17T18:22:00.000-07:00

This is a healthy medley of fresh vegetables and sun-dried tomatoes that would make a perfect accompaniment to any chicken, beef, or fish dish. The ingredient list is below. For the directions, please click on the article title, "Steamed Zucchini and Sun-Dried Tomatoes."

Ingredients

6 dehydrated sun-dried tomatoes
2 cups boiling water
6 small zucchini, sliced
6 small yellow squash, sliced
1 sweet onion, chopped
2 tablespoons butter
1 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
salt to taste

Zucchini Melody

2007-09-17T18:05:00.000-07:00

Yummy. This easy recipe calls upon bacon, zucchini, onions, corn, and Monterey Jack cheese.

Ingredients

4 slices bacon
2 cups chopped zucchini
1 1/2 cups fresh corn kernels
1 small onion, chopped
1 pinch pepper
1/4 cup shredded Monterey Jack cheese

Zucchini Cobbler

2007-09-16T18:22:00.000-07:00

Top this dessert with ice cream and whipped topping and you'll think you're eating apple cobbler. It tastes very similar to apple cobbler, so if you have some extra zucchinis around the house you should try this recipe. The ingredients are listed below and you can find the directions by clicking on the article title, "Zucchini Cobbler."

Ingredients

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

Mexican Zucchini Casserole

2007-09-16T18:14:00.000-07:00

Let's have a fiesta. This is one zucchini casserole with a little extra kick.

The ingredients are listed below. For directions, please click on the article title "Mexican Zucchini Casserole."

Ingredients

2 tablespoons olive oil
3 pounds zucchini, cubed
1 cup chopped onion
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or to taste
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 1/2 cups salsa
1 1/2 cups shredded Cheddar cheese

Zucchini Squash Casserole with Pecans

2007-09-16T14:44:00.000-07:00

This southern recipe calls upon a 1/4 cup of butter. It sure does taste good too. Enjoy.

Ingredients

1 pound summer squash, sliced
1/4 cup butter
1/4 cup chopped green bell pepper
1 tablespoon white sugar
1/2 cup chopped onion
1 egg
1/2 cup mayonnaise
salt and pepper to taste
1/2 cup shredded Cheddar cheese
1/2 cup pecans, chopped
1/2 cup bread crumbs/ crackers

Calico Squash Casserole with Zucchini

2007-09-16T11:04:00.001-07:00

This recipe makes a good looking and good tasting dish. It calls upon yellow squash, zucchini squash, onion, butter, and water chestnuts for an unique and crunchy side dish.

The ingredients are listed below. For the directions, please click on the article title "Calico Squash Casserole with Zucchini."

Ingredients

2 cups sliced yellow squash
1 cup sliced zucchini
1 onion, chopped
1/4 cup sliced green onion
1 cup water
1 teaspoon salt, divided
2 cups crushed buttery round crackers
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1/2 (4 ounce) jar diced pimento peppers, drained
1 teaspoon sage
1/2 teaspoon white pepper
1 cup shredded sharp Cheddar cheese

Zucchini Cornbread Casserole

2007-09-13T04:58:00.001-07:00

Anyone who loves cornbread will probably love this Zucchini Cornbread Casserole recipe. This easy recipe calls upon a box of corn bread mix, two eggs, one onion, zucchini and cheddar cheese.

It is a great side dish that everyone will get excited about.
The ingredients are listed below. For the directions, please click on the article title "Zucchini Cornbread Casserole."

Ingredients

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Cheesy Zucchini Casserole

2007-09-13T04:46:00.000-07:00

This cheesy zucchini casserole dish can really hit the spot. It' s a great tasting side dish that you could easily serve along with chicken or beef.

The ingredient list is below, and as you can see there are minimal ingredients, so it doesn't take long to prepare. For directions, please click on the article title, "Cheesy Zucchini Casserole." Enjoy.

Ingredients

4 slices bread, cubed
1/4 cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

Zucchini Dip (with Soy Sauce)

2007-09-12T19:12:00.000-07:00

Zucchini Dip is a great alternative to onion dip and much healthier than nacho dip. This recipe calls for the unusual combination of zucchini, soy sauce, garlic, oregano, and mayo. It is very good and a creative appetizer. The ingredients are listed below. For directions, please click on the title, "Zucchini Dip."

Ingredients

1 medium zucchini, cubed
2 tablespoons white sugar
1 tablespoon soy sauce
1 clove garlic, chopped
3/4 teaspoon dried oregano
2 cups mayonnaise

Banana Zucchini Bread with Cranberries

2007-09-11T17:15:00.000-07:00

As the title indicates, this recipe calls upon the delicious mixture of bananas, zucchini, and cranberries as well as walnuts, vanilla, and brown sugar.

It is a great bread for breakfast or as a special treat. And don't forget: cranberries are a great source of antioxidants, bananas are a great source of potassium, and zucchinis contain a healthful does of Manganese.

The ingredients are listed below. For the directions, please click
on the article title, "Banana Zucchini Bread with Cranberries."

Ingredients

3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts

Maple Zucchini Bread

2007-09-10T05:10:00.000-07:00

Maple Zucchini Bread calls upon 3 teaspoons of maple flavored extract, as shown in the picture to the left. Maple extract is taken from maple oil and sugar and combined with an alcohol base. It is commonly used in cookies and cakes. You can order this extract online from various retailers, such as amazon.com.

Maple Zucchini Bread is good year round, but it is especially tasty in during the fall and winter with a hot cup of coffee or tea.
The ingredients are listed below. If you are interested in making this recipe, please click on the article title, "Maple Zucchini Bread."

Ingredients

3 eggs
1 cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
3 teaspoons maple flavored extract
2 1/2 cups all-purpose flour
1/2 cup wheat germ
2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon baking powder
2 cups grated zucchini
1 cup chopped walnuts

Zucchini Pineapple Bread

2007-09-09T18:08:00.001-07:00

"All zucchini bread recipes are not created equal."

If you like fresh, moist bread and you like pineapples then you'll love this zucchini pineapple bread recipe. This would make a great breakfast treat or a special dinner accompaniment. For extra fun, you could make Pina Coladas too.

For the directions and recipe, click on the article title,
"Zucchini Pineapple Bread."

Lemon Zucchini Bread

2007-09-09T17:33:00.001-07:00

"All zucchini bread recipes are not created equal."

This refreshing lemon zucchini bread recipe is light and delightful. It only calls upon two teaspoons of lemon zest, so the lemon flavor is not over powerful.

For those of you who do not know what lemon zest is, lemon zest is finely grated lemon peel. You can buy a tool called a "zester," or you can use a pairing knife or grater to scrape the colored part off the peel.

If you are interested in the recipe, please click on the title of this article "Lemon Zucchini Bread

Chocolate Zucchini Bread with Walnuts

2007-09-09T17:09:00.000-07:00

This chocolate zucchini bread calls upon walnuts, cinnamon, and semisweet chocolate chips to help make this recipe special.

Ingredient List:
1/4 cup unsweetened cocoa powder
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 cup chopped walnuts
1 cup semisweet chocolate chips
2 cups shredded zucchini
2 teaspoons vanilla extract
1 cup vegetable oil
3 eggs
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar

If you are interested in the directions, click on the title, "Chocolate Zucchini Bread with Walnuts."

Chocolate Zucchini Bread

2007-09-07T13:53:00.001-07:00

This chocolate zucchini bread recipe is different than other recipes. After baking it you will see the rich chocolate colors spread through the yellow-cream zucchini bread parts.

If you are interested in making this recipe click on the article title, "Chocolate Zucchini Bread" and you will be taken to the ingredients and directions.

Chocolate Chip Orange Zucchini Bread

2007-09-07T13:35:00.000-07:00

This is one unique recipe. It is easy and effortless, and you will impress anyone who tries it.

The ingredients are listed below and for directions click on the title "Chocolate Chip Orange Zucchini Bread."

Ingredients

3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Blueberry Zucchini Bread

2007-09-06T06:37:00.000-07:00

All Zucchini Bread recipes are not created equal.

Besides zucchini and blueberries, this recipe calls upon cinnamon, sugar, and vanilla.

For directions and ingredients, click on the article title "Blueberry Zucchini Bread."

Zucchini Bread Pudding

2007-09-06T06:21:00.000-07:00

This beautiful dish takes about 30 minutes of prep time and 25 minutes of bake time. It calls for zucchini, corn, red peppers, sourdough or Italian bread crumbs, pecans, eggs, milk, cheese, and a variety of herbs: basil, parsley, and sage.

If you are interested in making this dish, click on the article title
"Zucchini Bread Pudding," and you will be directed to the Better Homes and Garden website.

Zucchini Parmesan Bread

2007-09-06T06:09:00.000-07:00

Of all the zucchini bread recipes posted, this zucchini bread recipe goes out of the main stream with 1 cup of grated Parmesan cheese added to the more common egg, oil, milk, zucchini, and flour mixture. Once you mix everything together, you will have one thick batter.

After baking the zucchini bread, try toasting it and serving it with ricotta cheese.

For the recipe and ingredient list, click on the article title, "Zucchini Parmesan Bread," and you will be redirected to the Martha Stewart website.

Grilled Caponata with Zucchini and Charred Bread

2007-09-05T13:03:00.000-07:00

Caponata is a traditional Italian dish that is usually served as an accompaniment. This recipe calls for zucchini, eggplant, olive oil,
tomatoes, and balsamic vinegar (for a little kick).

For the directions and ingredient lists, click on the article
title, "Grilled Caponata with Zucchini and Charred Bread," and
you will be redirected to Rachel Ray's website.

No-Cook Vegetable Lasagna

2007-09-05T12:58:00.001-07:00

The fresh mix of zucchini, tomatoes, basil, ricotta cheese, and Parmesan cheese will knock you socks off.

For a list of ingredients and directions click on the article title,
"No-Cook Vegetable Lasagna," and you will be redirected to Rachel Ray's website.

Zucchini Fritters with Red Pepper Dipping Sauce

2007-09-05T12:06:00.000-07:00

This zucchini recipe would make a great appetizer. First, you make a simple batter of zucchini, eggs, salt, pepper, and flour. Then you heat olive oil in a skillet and fry the fritters. You can make your own red pepper sauce, or you can buy pre-roasted peppers and puree with garlic.

For the ingredients and directions, click on this article title,
"Zucchini Fritters with Red Pepper Dipping Sauce."

Zucchini Gruyere Tart

2007-09-04T20:11:00.000-07:00

This Zucchini Gruyere Tart resembles a spinach quiche.

Gruyere cheese, is a cheese from Switzerland, that does not have an overpowering flavor. Gruyere is the same cheese that has traditionally been used in French Onion Soup.

If you are interested in the recipe, click on the title of this article
"Zucchini Gruyere Tart" and you will be redirected to Rachel Ray's website.

Zucchini Pistachio Cupcakes

2007-09-04T20:03:00.001-07:00

This is an impressive and easy recipe (only takes about 20 minutes of prep time). Instead of working completely from scratch, you use
Duncan Hines Moist Classic yellow cake mix and that really speeds things along.

If you are interested in making these cupcakes click on the title of this article "Zucchini Pistachio Cupcakes" and you will be redirected to Rachel Ray's website.

Stuffed Zucchini Recipes: The Cheesy Zucchini Boat

2007-09-04T19:49:00.000-07:00

This Cheesy Zucchini Boat recipe resembles other stuffed zucchini recipes listed on my blog, but (as you may have imagined) this zucchini recipe calls for more cheese than the others.

Mozzarella cheese, Parmesan cheese, plum tomatoes, and red onion are only a few of the ingredients used in this recipe.

For ingredients and directions click on the title "Stuffed Zucchini Recipes: The Cheesy Zucchini Boat" and you will be redirected to Rachel Ray's recipe.

Zucchini Moussaka

2007-09-03T07:00:00.001-07:00

Most Greek Moussaka recipes call for eggplants and potatoes which can make you feel heavy. This Moussake recipes calls upon zucchini instead, and it is a satisfying alternative.

The meat sauce and the white bechamel sauce--which is poured on top of the dish--is shown below.

For ingredients and directions, click on article title "Zucchini Moussaka."

Roasted Zucchini with Thyme

2007-09-01T06:15:00.000-07:00

Roasted vegetables are really good. If you've never roasted vegetables in your oven then you're in for one heck of a surprise.

When roasting vegetables, all you need is to set your oven at a high temperature, usually 450 degrees. Typically, the vegetable of choice, salt and pepper, and olive oil is all that is needed.

Roasted vegetables make a great side dish with a ton of flavor and a little bit of work.

The ingredients for this recipe are as follows.

Ingredients
3 zucchini
1 onion
salt and pepper
1 teaspoon of dried thyme
2 tablespoons of olive oil

Directions
1. Heat the oven at 450 degrees
2. Thinly slice the onion and chop the zucchini into 1/4 pieces.
3. Place on a rimmed baking dish. Toss with salt, pepper, olive oil, and thyme.
5. Roast for 30 minutes. Mix the vegetables halfway through.

This recipe came from the Martha Stewart website www.marthastewart.com and you can find this recipe under "roasted zucchini with thyme."

Zucchini Quesadillas

2007-09-01T05:49:00.001-07:00

Zucchini quesadillas are a popular Tex-Mex food. No one knows exactly when the quesadilla was "invented," but the corn tortilla has been around in Mesoamerica prior to the 1400s.¹

Tex-Mex foods are Mexican foods altered and created by Texans. The term "Tex-Mex" was first used in the United States in the early to mid 1900s.²

This zucchini quesadilla recipe calls for the following ingredients.

Ingredients
2 medium zucchini, halved lengthwise and thinly sliced crosswise
4 cloves of garlic
1 cup frozen corn kernels ( 4 ounces)
1 onion coarsely chopped
salt
1/4 cup chopped fresh cilantro, (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese

This recipe came from the Martha Stewart website, and you can find the directions at
www.marthastewart.com under recipe search "zucchini quesadillas."

This history of Tex-Mex food came from www.foodtimeline.org/foodmexican.html#quesadillas.
1. Eating in America, Waverly Root & Richard de Rochemont [William Morrow:New York] 1976 (p. 281)
2. The Oxford Companion to Food, Alan Davidson (p. 803)

Zucchini Tomato Frittata

2007-08-30T18:51:00.001-07:00

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

Preheat oven to 425 degrees.
Warm olive oil over medium heat using a 10-inch nonstick skillet.
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.
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.
Place the thinly sliced tomatoes on top in an overlapping pattern.
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.
Place the skillet in the preheated oven and cooks until the center is cooked through and the tomatoes are browned (about 10-15 minutes).
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

2007-08-29T19:53:00.001-07:00

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

2007-08-29T19:18:00.000-07:00

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

2007-08-29T19:01:00.000-07:00

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

Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish.
Locate two medium sized mixing bowl.
In one bowl, combine zucchini, garlic, and oregano; season with salt and pepper.
In another bowl, stir together cream cheese and ricotta cheese ( season with salt and pepper).
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.
Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes.
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

2007-08-28T16:11:00.000-07:00

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

2007-08-27T14:06:00.000-07:00

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

2007-08-27T13:58:00.000-07:00

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

2007-08-27T13:48:00.000-07:00

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

2007-08-26T18:04:00.000-07:00

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

2007-08-26T17:51:00.000-07:00

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

2007-08-26T17:41:00.001-07:00

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

2007-08-25T06:15:00.000-07:00

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

2007-08-25T06:10:00.000-07:00

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

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.
Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
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.
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

2007-08-25T05:50:00.001-07:00

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

2007-08-25T05:25:00.000-07:00

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

2007-08-24T19:28:00.000-07:00

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

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.
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.
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

2007-08-24T19:07:00.000-07:00

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

Cook pasta according to the directions. Drain the pasta and rinse under cold water.
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

2007-08-24T18:45:00.000-07:00

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

2007-08-23T18:53:00.000-07:00

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

2007-08-22T19:47:00.000-07:00

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

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.
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.
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.