zucchinirecipes

Pan Seared Summer Squash

1 lb zucchini, sliced into 1 inch pieces
1 large red onion, sliced into 1/2 inch rings
2 tbsp olive oil
1½ tbsp balsamic vinegar
1-2 tbsp finely chopped mint or basil
1 clove garlic, finely chopped
1 tsp finely chopped fresh thyme leaves
1/4 tsp red pepper flakes (optional)
salt to your taste

Heat a frying pan over high heat until it is very hot. Reduce the heat to medium and
lay down as many pieces of squash and onion rings as the pan will hold in a single
layer. Cook for 6-8 minutes on one side, until the squash is speckled brown and
beginning to blacken, but do not let it char too much. Turn the squash and onion
rings over and cook for 5 more minutes. Transfer to a bowl and repeat until all the
squash and onions are done. In a small bowl combine the oil, vinegar, mint, garlic,
thyme, and red pepper flakes and whisk well. Pour the dressing over the vegetables
while they are still hot and toss to coat. Cover the bowl and let the vegetables
marinate for 10 minutes. Turn them over and add salt and pepper before serving.

Lowfat Lemon Zucchini Bread

1 cup whole wheat flour
1 cup all-purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup grated zucchini (tightly packed)
1/4 cup canola oil
1 egg, lightly beaten
1 egg white
1 tsp vanilla
1 tbsp lemon zest
1/4 cup plain non-fat yogurt, drained

Preheat oven to 350 degrees. Coat a 9 x 5-inch loaf pan with nonstick cooking spray. Gently
spoon flour into measuring cups (do not pack). Add flour to a large bowl, followed by the sugar,
baking powder, baking soda, salt and nutmeg. Stir well with a wire whisk.
In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt.
Add zucchini mixture to flour mix, combining until just moist. Pour into loaf pan and bake for 55
minutes to an hour, or until a toothpick inserted in the middle comes out clean.

Celery, Zucchini & Carrots

¼ cup peanut or vegetable oil
1 red onion, thinly sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp coarsely ground pepper
3 carrots, peeled and cut into strips
3 celery stalks, cut into strips
3 small zucchini, cut into strips
1 tbsp finely chopped cilantro

In a wok or frying pan over high heat, warm the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot,
but not quite smoking, add the onion and stir and toss every 15-20 seconds until slightly softened, 2-3 min. Push the onion to the
side of the pan, then add the carrots and celery and stir and toss all the vegetables together until the zucchini is just tender, 2-3
min. longer. Add the soy sauce, pepper and cilantro to the pan and stir and toss just until the vegetables are well mixed with the
ingredients. Taste and adjust the seasonings immediately.

Zucchini Cobbler

8 c. chopped, seeded, peeled zucchini (about 3 pounds)
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Crust:
4 c. flour
2 c. sugar
1 1/2 c. cold butter
1 tsp. ground cinnamon

In a large saucepan, over medium-low heat, cook & stir zucchini & lemon juice for 15-20 minutes
or until zucchini is tender. Add sugar, cinnamon & nutmeg; simmer one minute longer. Remove
from heat & set aside. For crust, combine flour & sugar in a bowl; cut in butter until mixture
resembles course crumbs. Stir 1/2 c. into zucchini mixture. Press half of remaining crust mixture
into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining
crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375°F for 35-40 minutes or until
golden & bubbly. NOTE: Most people will think this is made with apples.

Zucchini Squares

Oven Setting 350º
3 cups thinly sliced unpeeled zucchini
1/2 cup vegetable oil
4 eggs slightly beaten
1 cup Bisquick
1/2 cup parmesan cheese
1/2 cup finely chopped onion
1/4 tsp instant minced garlic
1/2 tsp marjoram
2 Tbsp parsley flakes
Pinch of rosemary
Dash of black pepper

Grease a 9x13 inch pan. Mix all ingredients together and spread in pan. Bake 25
minutes or until top is golden brown.

Summer Squash Casserole

6 yellow crookneck squash
1 large, yellow onion, diced
1 garlic, diced
4 Tbsp butter
3 eggs, beaten
10 Ritz Crackers—crushed
1/2 tsp salt
1-cup Cheddar cheese
1 tsp Italian dried seasoning
Dash of pepper

Cook squash in 1 cup of water on medium heat until tender. Sauté onions & garlic in 4
tablespoons of butter until just turning clear. Add sautéed onions & garlic to drained
squash. Beat with a spoon and gradually add 1 egg at a time. Add seasoning and 1/2
cup Cheddar cheese. Pour into an 8-inch Pyrex dish. Top with remaining 1/2-cup
Cheddar cheese and crushed Ritz Crackers. Bake at 325 degrees for 30 minutes.

Tomato-Zucchini Frittata

1 tbsp olive oil
1 small zucchini, diced
½ cup onion
2 cloves garlic, minced
2 medium tomatoes, seeded and chopped
1 tbsp chopped fresh basil
¼ tsp ground black pepper
2 large eggs
4 large egg whites
1 cup shredded mozzarella cheese

1. Preheat oven to 350o.
2. In an oven-safe skillet, heat olive oil and sauté zucchini, onions and garlic. Cook for
about 5 minutes.
3. Add tomatoes, basil and pepper. Cover and cook another 3 minutes or until zucchini
is tender. In a small bowl, beat together eggs and egg whites. Pour over vegetable
mixture and sprinkle with cheese. Bake until eggs are set and a knife inserted in the
center comes out clean, 10 to 15 minutes. Cut into wedges to serve.

Risotto with Corn, Zucchini, and Green Pepper

1 16-oz can fat-free chicken broth
1/3 cup water
1 tbsp olive oil
½ cup chopped onion
1 cup uncooked Arborio rice or other short grain rice
1/8 tsp powdered saffron
1 cup fresh corn kernels
1 cup diced zucchini
½ cup finely diced green bell peppers
1/3 cup grated Parmesan
¼ tsp salt

Bring broth and water to a simmer in a medium saucepan; keep warm.

Heat olive oil over medium heat until hot. Add onion and saute for 2 minutes. Add the uncooked
rice and saute, stirring constantly for another 2 minutes. Add the saffron (optional), corn,
zucchini, bell pepper, and salt. Mix well. Cover with the hot broth and cook until the liquid is
almost absorbed. Cover again with the hot broth, and continue until the rice is tender. It should
take about 20 minutes. You can also just add all the hot broth at once and simmer until rice is
tender and the liquid is absorbed. Serve and sprinkle each serving with the Parmesan cheese.

Zucchini with Herbs and Feta

2-3 tbsp olive oil
1-2 lbs zucchini, thinly sliced in rounds
1 garlic clove thinly sliced
1/4 cup chopped mixed herbs (dill, basil, parsley and
cilantro)
1/2 cup crumbled feta

Heat the oil in a pan and add the zucchini and garlic.
Season with salt and pepper and cook over low heat for
20-30 minutes, stirring occasionally. The zucchini should
have a light golden glaze over the surface and be
caramelized in places. Toss with herbs and the feta
cheese and serve.

Zucchini Corn Pudding

1 medium yellow onion, finely chopped
1/2 pepper green, finely chopped
1 clove garlic, minced
4 medium to large zucchini, thinly sliced
1-cup corn, cooked
1 tsp salt
1/2-tsp pepper
1-cup cheddar cheese, grated
3 eggs separated
2 Tbsp oil or butter

Sauté chopped onion, green pepper and garlic in butter or oil on low until
clear or tender. Stir in zucchini and cook on low, slowly until tender
Stir in corn, salt and pepper and cool. Stir in cheese and well-beaten egg yolks.
Beat egg whites with electric mixer until stiff and fold into vegetable mixture.
Pour into 1 1/2-quart buttered casserole dish. Set casserole in a pan of warm water and bake at
350 degrees for 1 hour.

Zucchini Apple Bread

4 cups all-purpose flour
1 tbsp baking soda
½ tsp baking powder
1 tsp salt
1 ½ tbsp cinnamon
½ tsp nutmeg
5 eggs (or 1 ¼ cups egg beaters)
1 ½ cups white sugar
¾ cup brown sugar
1 ½ cup vegetable oil
1 tbsp vanilla extract
2 cups shredded zucchini
1 cup shredded apple
1 ½ cups chopped nuts

Combine the first six dry ingredients; set aside. In a large bowl, combine beaten eggs or egg
beaters, sugars, oil and vanilla. Beat at medium speed with an electric mixer until well
blended. By hand, stir in the zucchini, apples and nuts. Add the dry ingredients and stir until
just moistened. Spoon batter into three greased and floured loaf pans (8.5 x 4.5 x 3" ). Bake
in preheated 350 degrees F oven for 50-55 minutes or until pick inserted into center comes
out clean. Cool for 10 minutes. Remove from pan and cool completely. Wrap and store
overnight. Makes 3 loaves.

Mexican Zucchini and Eggs

1 lb. zucchini
1 tsp olive oil
1 cup coarsely chopped onion
2 tsp dried oregano
6 large eggs
½ cup shredded cheddar cheese
½ cup tomato salsa
Salt and pepper

Rinse zucchini, trim and discard ends, and shred. In a 10- to 12-inch nonstick frying pan
over high heat, stir oil, zucchini, onion, and oregano often until all the liquid has evaporated,
about 6 minutes. Add salt and pepper to taste. With a fork, beat eggs to blend with 1
tablespoon water. Turn heat to low, pour egg mixture into pan and stir with a wide spatula,
scraping pan bottom often, just until eggs are softly set, 2 to 3 minutes, or as firm as you
like. Spoon onto plates and sprinkle with cheese. Add tomato salsa, salt and pepper to taste.
Serve with warm flour tortillas.

Lemon Squash Cookies

2 cups flour
¾ cup butter
1 cup shredded summer squash
1 egg, beaten
1 tsp grated lemon rind and/or juice
1 tsp baking powder
¾ cup sugar

Sift together flour and baking powder. Cream sugar and butter until
fluffy. Add the egg, squash, and lemon rind/juice to creamed mixture.
Stir in flour mixture. Drop by teaspoonfuls onto greased cookie sheet.
Bake in a 350 degree F oven for 10-12 minutes. (You can add nuts to
the recipe if you like, too.)

Shrimp and Zucchini Risotto

3 ½ cups chicken broth
1 tbsp olive oil
2 cups zucchini
2 cups chopped onion
1 cup lightly pearled barley
¼ tsp salt
½ lb medium shrimp, peeled and deveined
½ cup grated fresh Parmesan cheese
1 tsp butter
1/8 tsp ground black pepper

1. Bring broth to a simmer in a medium saucepan; keep warm.
2. Heat oil in a skillet over medium high heat. Add zucchini and onion;
sauté 5 minutes or until tender, stirring frequently. Add barley; cook 1
minute, stirring constantly.
3. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed,
stirring frequently. Stir in ½ cup broth and salt. Add remaining broth,
½ cup at a time, stirring frequently until each portion of broth is
absorbed before adding the next (about 25 minutes). Add shrimp; cook
4 minutes. Stir in cheese, butter and pepper.

Zucchini Recipes

Sign Up info Order Form About Us Harvest Schedule Recipes O ur Farmers/Producers Customer Endorsements FAQ

Becky's Column Bryan's pictures Our Policies Contact Us