Do you know any good zucchini recipes???

Question

Besides zucchini bread

Answer 1

Here is a list of zucchini recipes from www.allrecipes.com

http://allrecipes.com/Search/Ingredients...

Answer 2

My own creation (not SO healthy, but very tasty)

Zucchini Dinner by Momof2inLA

Ingredients:

2 # Ground Beef 1 Onion 1-2Bell peppers 6-8 small Zucchini- sliced in circles 1-2 cans Stewed tomatoes 1-2 cans whole kernal corn Spices (any you like) (garlic powder, garlic salt, etc.)

Directions:

Brown Ground Beef with onion and bell peppers. Drain well. Add Zucchini, corn with juice,tomatoes and spices and a little water (about 1 can full). Mix well. Cook until Zucchini is soft.

Answer 3

Zucchini with Parmesan

8 medium zucchini

Good olive oil

2 large yellow onions cut in half and sliced 1/2 inch thick

Kosher salt

Freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.

Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

--Ina Garten

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Zucchini Custard Bake

4 tablespoons (1/2 stick) butter, melted

2 pounds zucchini, cut into small pieces

3 eggs

1/2 cup undiluted evaporated milk or light cream

2 tablespoons fine dry bread crumbs

1/2 cup onion, diced

1 teaspoon Worcestershire sauce

Dash hot pepper sauce

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup grated Parmesan

Preheat oven to 350 degrees F.

In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled.

Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with cooled zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

--Paula Dean

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Zesty Vegetable Skewers

1 garlic clove

1 tsp. kosher salt

1/3 cup olive or vegetable oil

3 Tbsp. lemon juice

1 tsp. Italian seasoning

¼ tsp. black pepper

8 medium fresh mushrooms

2 small or 1 large zucchini, cut into ½” chunks

2 small onions, cut into sixths (leave stem attached)

8 cherry tomatoes

Mash garlic clove w/ salt in a small bowl.  Add next 4 ingredients, mixing well.  

Stack 1 of each vegetable onto 8 skewers, lay in shallow pan, and pour marinade over veggies.  Let sit for 15 min.

Grill 10-15 over medium heat, turning frequently, until just tender.  Serves 4 (2 skewers each)

--RazzleDazzleRecipes.com

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Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping

1 pound yellow onions, cut in 1/2 and sliced (3 large)

2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1 cup hot milk

3/4 cup fresh bread crumbs

3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.   Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

--The Barefoot Contessa Cookbook

Answer 4

I am sorry I don't have the recipe right now, but I'm sure it is pretty easy to look up.  Zucchini muffins/ cupcakes are delicious!  Try tasteofhome.com for other recipes!

Answer 5

Zucchini goes well with tomato & cheese.

Brush 2 qt baking dish with Olive oil mixed with crushed garlic.

Combine 4 cups diced zucchini, 1 3/4 cups tomato sauce, &

1/3 cup dried bread crumbs, or crushed crackers, in large bowl.

Spread evenly in prepared baking dish.

Bake uncovered in 350F oven for 40 minutes, until tender.

Remove from oven, sprinkle 3 tbsp Parmesan cheese over mixture.

Sprinkle 1 cup of mozzarella cheese over top.

Broil on centre rack for 2-3 minutes until cheese melted.

Answer 6

ZUCCHINI CASSEROLE

3 large zucchini (cubed with peel on)

1 large onion, peeled and chopped

16 oz. shredded cheese

1 can cream of celery soup

2 eggs (beaten)

2 tablespoons mayonaise

2 tablespoons sugar

3 cups bread crumbs

1 stick margerine, melted

Cook zucchini and onion in enough salted water to cover, just until slightly tender.

Drain and add next 5 ingredients and mix well. Pour 1/2 into 15 X 11 X 2 casserole. Stir margerine into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture.

Repeat layers.

Bake at 350 degrees for 35 to 45 minutes.

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ZUCCHINI CASSEROLE

3 large zucchini (cubed with peel on)

1 large onion, peeled and chopped

16 oz. shredded cheese

1 can cream of celery soup

2 eggs (beaten)

2 tablespoons mayonaise

2 tablespoons sugar

3 cups bread crumbs

1 stick margerine, melted

Cook zucchini and onion in enough salted water to cover, just until slightly tender.

Drain and add next 5 ingredients and mix well. Pour 1/2 into 15 X 11 X 2 casserole. Stir margerine into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture.

Repeat layers.

Bake at 350 degrees for 35 to 45 minutes.

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ZUCCHINI WITH GARLIC AND CHILI PEPPER

Yield: 6 servings

2 tablespoons extra virgin olive oil

1 clove garlic, minced

1/4 teaspoon chili flakes

12 zucchini cores (*SEE NOTE)

3 zucchini, peeled and cut

Salt and pepper

Heat the olive oil in a skillet. Add the garlic and chili pepper, cook until aromatic, and stir in the zucchini cores and zucchini. Season with salt and pepper. Cook, covered, over moderately high heat for 5 minutes, or until lightly browned. Serve at room temperature.

*NOTE: For this recipe, use the reserved cores from Stuffed Zucchini, (separate archive listing) plus an additional 3 zucchini, peeled and cut to the came length as the cores. If you make it without the cores, use a total of 6 zucchini.

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ZUCCHINI WITH MUSTARD SAUCE

4 medium zucchini

3 tbsp. mayonnaise

1 tbsp. dijon mustard

1 tbsp. plain yogurt

4 drops tabasco sauce

salt and pepper

1 tbsp. chopped chives

1. If you like, peel the zucchini. Cut them into thin slices, and place them in a salad bowl.

2. In a small bowl, blend the mayonnaise and mustard well, and add the yogurt, Tabasco Sauce, salt and pepper, and the chives. Pour over the slices zucchini.

Let stand for 15 minutes before serving.

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ZUCCHINI AND ASPARAGUS CASSEROLE

1 medium zucchini

1 8 oz. pack Kraft Monterey Jack Cheese, shredded

1 can Campbell's Cream of Asparagus soup, undiluted

1/2 cup UNCLE BEN'S® rice, partially cooked and drained

small amount fresh onion and/or garlic (or onion and garlic salt)

salt and pepper

parsley flakes

sweet basil flakes

Preheat oven to 350°F.

Peel, remove seeds, and dice zucchini to bitesize pieces. Mix all of the above ingredients in a casserole dish seasoning with salt, pepper, basil, parsley, garlic and onion as desired (or to taste).

Bake for 35-40 minutes.

This meal is quick and easy to prepare.

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ZUCCHINI PATTIES

1 medium zucchini

2 eggs

1/2 cup Parmesan

1/2 cup flour

salt

pepper

oil

Slice zucchini in half lengthwise, then thinly slice each. Mix eggs, flour, salt, pepper and cheese. Combine zucchini with mixture. Coat and mix well until pasty.

Heat oil in a pan and drop spoonfuls to fry. Turn when they've browned. Drain on paper towels.

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hope this helped and good luck :)

Answer 7

my mum used to cook this for me all the time. in a pan add olive oil with garlic and bacon and throw in zuchini.and fresh cracked pepper.its so tasty!

Answer 8

Grilled Vegetables with balsamic vinaigrette (adapted from Cooking Light's recipe of the same name)

1-2 small zucchini, cut into bite sized pieces

1-2 small yellow squash, cut into bite sized pieces

1 purple onion, cut into small wedges

1 package whole mushrooms, cleaned

1 red pepper, cut into 2 inch pieces

vinaigrette:

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey

1 garlic clove, minced

1/2 teaspoon salt

1 teaspoon coarse ground black pepper

Combine all vegetables in a large ziploc bag.  Combine all vinaigrette ingredients and pour over veggies.  Close bag and shake to coat.  Marinate veggies in fridge for 1-6 hours (the longer it soaks the better it tastes).  

Preheat grill to med-high heat.  Coat a grill basket with cooking spray.  Place greased grill basket on grill, and add veggies.  Cook about 20 minutes, stirring frequently, or until veggies are tender crisp.

This is a family favorite of ours; I make it often.

Zucchini is also very good sliced lengthwise and grilled with just a little salt and pepper.  Also good sauteed in olive oil and sprinkled with salt and pepper.

Have you tried zucchini cake with cream cheese frosting?  Different from zucchini bread; VERY yummy!

Answer 9

Zucchini Hash:

Ingredients:

1 – 1 ½ fresh zucchini, grated

Herbs and spices:

•½ tsp. cumin

•¼ tsp. Mediterranean spice mix, optional

•¼ tsp. dried mint

•1/8 tsp. nutmeg

•¼ tsp. dried parsley, optional

•¼ tsp. savory, optional

2 Tbsp. olive oil

½ onion, peeled & finely chopped

1 clove garlic, minced

2-3 oz. silken or soft tofu, crumbled

1 egg, beaten, optional

½ c garbanzo beans (chick peas), cooked & drained

½ c black beans, cooked & drained

½ tomato or 1-2 small roma tomatoes, finely chopped

Salt & pepper to taste

Directions:

1. In medium bowl toss zucchini with herbs & spices.

2. Heat oil in large deep frying pan or skillet on medium high.  Add onions, stir until translucent. Add garlic. Stir 1-2 minutes.

3. Add zucchini mixture, stir until softened.

4. Add tofu, stir until heated through, breaking up tofu until crumbly and incorporated.

5. Pour egg over mixture, stir 1-2 minutes, cover and cook 1-2 more minutes. Remove cover and stir.

6. Add garbanzo beans and black beans, stir occasionally until heated through and mixture is relatively dry.

7. Add tomatoes and toss, cover and cook 2-3 minutes.

8. Salt and pepper to taste and serve.

Answer 10

My favorite ways to cook zucchini are grilled with just a bit of salt and pepper or tempura style.  For the tempura (you can by mix for the batter at most grocery stores) slice the zucchini, dip it in the batter and fry it in hot oil until just barely golden.  When its done, drain and serve with any kind of dip you like or just salt it lightly.  For grilling I just slice it lengthwise and sprinkle with salt and pepper.  You only have to grill it for a couple of minutes, turning once.  Be careful because it can overcook easily.