| Zucchini Recipes |
- Onion Zucchini Bread
- Roasted Zucchini with Thyme
- Rosemary Zucchini Sticks
- Zucchini & Crookneck Casserole
- Zucchini Alla Romana
- Zucchini Casserole
- Zucchini Stuffed with Tomato
- Zucchini with Carrot Bread
- Zucchini-Potato Soup
Onion Zucchini Bread
3 cups all-purpose flour
¾ cup chopped green onion
¼ cup grated Parmesan, divided
4 tsp baking powder
½ tsp salt
½ tsp baking soda
1 cup skim buttermilk
¼ cup vegetable oil
Egg substitute equivalent to 2 eggs
¾ cup finely shredded zucchini
In a bowl, combine flour, onion, 2 tbsp Parmesan, baking powder, salt and baking soda. In a small bowl, mix
buttermilk, oil, egg substitute and zucchini; stir into flour mixture just until blended. Spoon into a 9-inch round baking
pan coated with nonstick cooking spray. Sprinkle with remaining Parmesan. Bake at 350 for 40 minutes.
Roasted Zucchini with Thyme
Serves 4
1. Preheat oven to 450o. Quarter and cut 3 zucchini into 1 ½ inch chunks. Thinly slice 1 onion.
2. On a rimmed baking sheet, tossed zucchini and onion with 2 tablespoons olive oil, 1 teaspoon dried thyme, ½
teaspoon salt, and 1/8 teaspoon pepper. Roast 30 minutes, tossing halfway through.
Rosemary Zucchini Sticks
2 medium zucchini, peeled
1 cup seasoned bread crumbs
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 egg
1 tablespoon water
Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread
crumbs and rosemary. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb
mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. Bake at 375o
for 20-25 minutes or until tender and golden, turning once. Yields 4 servings.
Zucchini & Crookneck Casserole
1.5 lbs zucchini & crookneck squash, unpeeled, & cut into ¾ inch slices
1 yellow onion, sliced
1 green bell peppers, sliced
½ cup light sour cream
¼ tsp dried thyme
¼ tsp salt
1/8 tsp white pepper
½ cup dry sourdough bread crumbs
1 cup grated cheddar cheese
Preheat oven to 375o. Add some water to a pan fitted with a steamer rack over medium heat. Place squash in rack
and steam over gently boiling water until slightly tender, about 5 minutes.
In a medium bowl, mix squash, onions, sour cream, thyme, salt and pepper. Place in 8x8 inch baking dish lightly
coated with cooking spray or oil. Sprinkle with crumbs and top with cheese. Bake until heated through and cheese is
melted, about 20 minutes.
Zucchini Alla Romana
6 Servings
2 cloves garlic
2 tsp olive oil
4 cups sliced zucchini
1 tsp dried mint or basil, crushed, or 1 tbsp snipped fresh mint or basil
¼ tso salt
1/8 tsp pepper
2 tbsp finely shredded Parmesan or Romano cheese
In a large skillet cook the garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or
basil, salt and pepper to the oil in the skillet.
Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To
serve, sprinkle with the Parmesan cheese and fresh mint or basil.
Zucchini Casserole
1/4 cup chopped onions, sauteed
1 pound match-sticked zucchini
6 eggs
2 ounces grated Swiss
or Jack cheese
3 Tablespoons Parmesan
1 Tablespoon butter
Pepper and salt
1-1/2 cups non-fat yogurt
1/4 cup chopped fresh herbs
1 shallot, minced
Toss zucchini with 1/2 teaspoon salt and set aside in a strainer to drain for an hour. Squeeze dry with a towel and
put in microwave at top speed for 3 minutes. Coat 1-1/2-quart casserole with butter. Crack eggs into it and beat
them with a fork. Add onion, zucchini, cheese and freshly ground pepper to taste. Mix together and microwave on
high setting for 12 minutes. Test for doneness. You can, if you like, put the casserole under the broiler for a couple
of minutes to brown. Serve with a sauce made of yogurt, whatever fresh herbs are available to you, and minced
shallot.
Zucchini Stuffed with Tomato
4 Zucchini
2 tsp Olive oil
1 Garlic clove – crushed
2 tbsp chopped onion
2 cups Tomatoes, red ripe – diced
4 tbsp Dry red wine
1/4 cup Dry white wine
1/2 tsp dill weed
1/8 tsp Sugar
Salt & pepper, to taste
1/4 cup Freshly-grated Parmesan or Romano cheese
Cut both ends from the zucchini, then cut them in half crosswise through the middle. Scoop out most of the pulp
from one end. Leave a round tube of squash that is sealed at the other end. Set them aside. Heat a frying pan and
add the oil, garlic and onion. Saute until the onion is clear. Add the tomatoes, red wine, dill, sugar, salt and pepper.
Cook for about 5 minutes or until the tomatoes are limp but not mushy. Stand the squash baskets on one end in a
baking dish just large enough to hold them. A glass pie plate will work well. Fill each basket with the tomato
mixture and top with the cheese. Pour the white wine around the bottoms of the squash and bake them,
uncovered, at 400 degrees until tender but firm, about 35 minutes.
Zucchini with Carrot Bread
3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup shredded zucchini
1 cup shredded carrot
1 cup chopped nuts
Preheat oven to 325 degrees. In a large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking
powder. In a small bowl, whisk eggs, oil and vanilla. Add to dry ingredients; mix well. Stir in zucchini, carrot and nuts.
Pour batter into two well-greased 9x5-inch loaf pans. Bake 1 hour to 1 hour 15 minutes or until golden brown.
Makes 2 loaves.
Zucchini-Potato Soup
2 cups thinly sliced leeks, or yellow onion
1 garlic clove, minced
5 ¼ cups vegetable broth
2 cups diced peeled russet potatoes
4 cups diced zucchini
4 cups diced yellow summer squash
2 tbsps minced fresh chives or green onions
1 to 2 tbsps lemon juice
Salt & pepper
4 thin lemon slices
In a large saucepan, combine onion, garlic and ¼ cup vegetable broth. Bring to a simmer, covered over moderate
heat & simmer until vegetables are softened, about 3 minutes. Add potatoes & remaining 5 cups broth. Bring to a
boil, cover, adjust heat to maintain a simmer, and cook until potatoes are tender, 12 to 15 minutes.
Add zucchini & summer squash, cover and simmer until tender, 8 to 10 minutes. Cool slightly, then puree the soup in
blender or food processor until smooth. Return soup to pot; stir in chives and lemon juice to taste. Season to taste
with salt and pepper. Reheat and serve, garnishing each serving with a thin slice of lemon.
3 cups all-purpose flour
¾ cup chopped green onion
¼ cup grated Parmesan, divided
4 tsp baking powder
½ tsp salt
½ tsp baking soda
1 cup skim buttermilk
¼ cup vegetable oil
Egg substitute equivalent to 2 eggs
¾ cup finely shredded zucchini
In a bowl, combine flour, onion, 2 tbsp Parmesan, baking powder, salt and baking soda. In a small bowl, mix
buttermilk, oil, egg substitute and zucchini; stir into flour mixture just until blended. Spoon into a 9-inch round baking
pan coated with nonstick cooking spray. Sprinkle with remaining Parmesan. Bake at 350 for 40 minutes.
Roasted Zucchini with Thyme
Serves 4
1. Preheat oven to 450o. Quarter and cut 3 zucchini into 1 ½ inch chunks. Thinly slice 1 onion.
2. On a rimmed baking sheet, tossed zucchini and onion with 2 tablespoons olive oil, 1 teaspoon dried thyme, ½
teaspoon salt, and 1/8 teaspoon pepper. Roast 30 minutes, tossing halfway through.
Rosemary Zucchini Sticks
2 medium zucchini, peeled
1 cup seasoned bread crumbs
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 egg
1 tablespoon water
Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread
crumbs and rosemary. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb
mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. Bake at 375o
for 20-25 minutes or until tender and golden, turning once. Yields 4 servings.
Zucchini & Crookneck Casserole
1.5 lbs zucchini & crookneck squash, unpeeled, & cut into ¾ inch slices
1 yellow onion, sliced
1 green bell peppers, sliced
½ cup light sour cream
¼ tsp dried thyme
¼ tsp salt
1/8 tsp white pepper
½ cup dry sourdough bread crumbs
1 cup grated cheddar cheese
Preheat oven to 375o. Add some water to a pan fitted with a steamer rack over medium heat. Place squash in rack
and steam over gently boiling water until slightly tender, about 5 minutes.
In a medium bowl, mix squash, onions, sour cream, thyme, salt and pepper. Place in 8x8 inch baking dish lightly
coated with cooking spray or oil. Sprinkle with crumbs and top with cheese. Bake until heated through and cheese is
melted, about 20 minutes.
Zucchini Alla Romana
6 Servings
2 cloves garlic
2 tsp olive oil
4 cups sliced zucchini
1 tsp dried mint or basil, crushed, or 1 tbsp snipped fresh mint or basil
¼ tso salt
1/8 tsp pepper
2 tbsp finely shredded Parmesan or Romano cheese
In a large skillet cook the garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or
basil, salt and pepper to the oil in the skillet.
Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To
serve, sprinkle with the Parmesan cheese and fresh mint or basil.
Zucchini Casserole
1/4 cup chopped onions, sauteed
1 pound match-sticked zucchini
6 eggs
2 ounces grated Swiss
or Jack cheese
3 Tablespoons Parmesan
1 Tablespoon butter
Pepper and salt
1-1/2 cups non-fat yogurt
1/4 cup chopped fresh herbs
1 shallot, minced
Toss zucchini with 1/2 teaspoon salt and set aside in a strainer to drain for an hour. Squeeze dry with a towel and
put in microwave at top speed for 3 minutes. Coat 1-1/2-quart casserole with butter. Crack eggs into it and beat
them with a fork. Add onion, zucchini, cheese and freshly ground pepper to taste. Mix together and microwave on
high setting for 12 minutes. Test for doneness. You can, if you like, put the casserole under the broiler for a couple
of minutes to brown. Serve with a sauce made of yogurt, whatever fresh herbs are available to you, and minced
shallot.
Zucchini Stuffed with Tomato
4 Zucchini
2 tsp Olive oil
1 Garlic clove – crushed
2 tbsp chopped onion
2 cups Tomatoes, red ripe – diced
4 tbsp Dry red wine
1/4 cup Dry white wine
1/2 tsp dill weed
1/8 tsp Sugar
Salt & pepper, to taste
1/4 cup Freshly-grated Parmesan or Romano cheese
Cut both ends from the zucchini, then cut them in half crosswise through the middle. Scoop out most of the pulp
from one end. Leave a round tube of squash that is sealed at the other end. Set them aside. Heat a frying pan and
add the oil, garlic and onion. Saute until the onion is clear. Add the tomatoes, red wine, dill, sugar, salt and pepper.
Cook for about 5 minutes or until the tomatoes are limp but not mushy. Stand the squash baskets on one end in a
baking dish just large enough to hold them. A glass pie plate will work well. Fill each basket with the tomato
mixture and top with the cheese. Pour the white wine around the bottoms of the squash and bake them,
uncovered, at 400 degrees until tender but firm, about 35 minutes.
Zucchini with Carrot Bread
3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup shredded zucchini
1 cup shredded carrot
1 cup chopped nuts
Preheat oven to 325 degrees. In a large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking
powder. In a small bowl, whisk eggs, oil and vanilla. Add to dry ingredients; mix well. Stir in zucchini, carrot and nuts.
Pour batter into two well-greased 9x5-inch loaf pans. Bake 1 hour to 1 hour 15 minutes or until golden brown.
Makes 2 loaves.
Zucchini-Potato Soup
2 cups thinly sliced leeks, or yellow onion
1 garlic clove, minced
5 ¼ cups vegetable broth
2 cups diced peeled russet potatoes
4 cups diced zucchini
4 cups diced yellow summer squash
2 tbsps minced fresh chives or green onions
1 to 2 tbsps lemon juice
Salt & pepper
4 thin lemon slices
In a large saucepan, combine onion, garlic and ¼ cup vegetable broth. Bring to a simmer, covered over moderate
heat & simmer until vegetables are softened, about 3 minutes. Add potatoes & remaining 5 cups broth. Bring to a
boil, cover, adjust heat to maintain a simmer, and cook until potatoes are tender, 12 to 15 minutes.
Add zucchini & summer squash, cover and simmer until tender, 8 to 10 minutes. Cool slightly, then puree the soup in
blender or food processor until smooth. Return soup to pot; stir in chives and lemon juice to taste. Season to taste
with salt and pepper. Reheat and serve, garnishing each serving with a thin slice of lemon.
More Zucchini Recipes, click here!
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