What are some good zucchini and squash recipes?

Question

I am beginning to cook for the first time and love vegetables. Any ideas how to prepare them?

Answer 1

1 lb ground beef

1 small onion

1/2 lb mushrooms

2 small zucchini, sliced and quartered

1 small squash, sliced

15 oz. can tomatoes or 2 - 3 fresh tomatoes, peeled with juice saved

1 cup elbow macaroni

1 - 2 tsp chili powder

salt and pepper to taste

Brown the ground beef, onion, mushrooms and drain.  Add the zucchini, squash, tomatoes.  Add elbow macaroni.  You may have to add some water to make sure macaroni is covered.  Add chili powder and season with salt and pepper.  Bring to boil, reduce heat and simmer for 20 minutes.

Serve with Parmesan cheese.

Answer 2

Zucchini Patties

http://www.recipezaar.com/7064

Answer 3

zuchini

garlic

onion

tomatoe sauce

grated parmesan cheese

mozzarella cheese

Wash and thinly slice your zucchini, onion and som fresh garlic.

To that add some garlic sauce, grated parmesan cheese and whatever you would like for flavor.  Cook until soft.  Add a can of tomatoe sauce and let simmer.  Cover with mozzarella cheese.  Cover until cheese is melted.  Delicious....

Answer 4

I find the best (and healthiest) way to cook zucchini/squash is this:

Preheat your oven to 450.

Cut only the ends off the zucchini/squash and place them on a baking sheet.

Leave them in the oven for 15 minutes.

When you take them out, they'll be completely done and they will still have the most incredibly full flavor - you won't even need to season them!!

Answer 5

FRIED SQUASH  

1 cup squash, cooked and drained

1 egg

1 tablespoon sugar

1/2 teaspoon salt

1 dash pepper

2 tablespoons evaporated milk

1 tablespoon onion, chopped

1/2 cup cornmeal

1/2 cup self-rising flour

oil, for frying

Mash the cooked squash. Mix all together and form in small balls; drop into hot fat. Cook until brown.

Serving Size: 4



STUFFED ZUCCHINI  

4-5 small zucchini

1/2 cup bread or cracker crumbs

1 tablespoon melted butter

Stuffing:

1/4 stick butter

1 tablespoon flour or cornstarch

1/4 cup sour cream

1/2 teaspoon dill

parsley and paprika (for sprinkling)

salt and pepper, to taste

zucchini pulp

Drop whole zucchini into boiling salted (about 2 tsps salt per 5-6 quart pot) water. Reduce heat and simmer for 15 minutes or until tender.

Drain; cover zucchini with cold water to stop the cooking. When cool, slice in half lengthwise; scoop out meat from centers leaving a hollow shell. Reserve zucchini pulp and set aside.

Mash zucchini pulp using a potato masher or a fork.

Stuffing:

In a small saucepan, melt 1/4 stick butter. Blend in the cornstarch until no lumps remain; add sour cream. Combine with dill and salt and zucchini pulp, mixing ingredients until well blended.

Fill the zucchini shells evenly with the stuffing.

Melt 1 tablespoon butter in microwave. Stir in 1/2 cup crushed cracker crumbs or bread crumbs, mixing until all are coated. Sprinkle a layer of buttered bread crumbs on top. Top with parsley flakes and a sprinkling of paprika for color.

Bake in a preheated 350F oven for 30 minutes.

Pizza Zucchini Variation: Spread a thin layer of pizza sauce on top before baking. Sprinkle top with Parmesan cheese (or shredded mozzarella) 10 minutes before baking is finished. Drizzle with olive oil infused with minced garlic, oregano, and basil before serving (omit dill and sour cream).



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Answer 6

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 bite size 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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MEXICAN ZUCCHINI SOUP

1 small onion, chopped (1/3 cup)

1 1/2 teaspoons butter

2 cups broth (chicken or vegatable)

2 cups unpeeled, diced zucchini (10 ounces, or 2 small)

1 1/2 cups corn kernels (about 8 ounces)

2 tablespoons finely chopped jalepeno peppers

1/2 teaspoon salt, if desired, or to taste

1/8 teaspoon freshly ground black pepper

1 cup low-fat or skim milk

2 ounces monterey jack cheese, cut into 1/4-inch cubes

minced fresh parsely and ground nutmeg for garnish

In a large saucepan, sauté the onion in the buter or butter until it is tender, about 3 minutes.

Stir in the broth, zucchini, corn, peppers, salt, and pepper. Bring the soup to a boil, reduce the heat, cover the pan, and cook the soup until the zucchini is tender, about 5 minutes.

Stir in the milk, and heat the soup until it is hot but not boiling. Remove the soup from the heat, and stir in the cheese. Garnish the soup with parsely and nutmeg.

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ZUCCHINI SOUP WITH PARMESAN CROUTONS

3 tbsps. butter

1 tbsp. olive oil

3 yellow onions, cut in half and sliced

2 cloves garlic, minced

3 lbs. zucchini, remove ends and slice

1 c. white wine

salt and pepper to taste

3 cs. chicken or veggie stock, or water

1/2 c. heavy whipping cream

1/4 tsp. nutmeg, finely grated

Parmesan & oregano croutons:

1 1/2 cs. day old french bread, cut into small cubes

1/4 c. olive oil

2 tbsps. fresh oregano, finely chopped

1/4 c. grated Parmesan cheese

salt to taste

In a large stockpot, heat butter and olive oil together. Add onions and cook until transparent. Add garlic and zucchini, stir and cook for 5 minutes.

De-glaze the pan with wine and add salt and pepper. Once wine has reduced by half add stock and season. Bring to a boil and cook until zucchini is soft enough to purée.

In a blender, Cuisinart or with a hand held buerre mixer, puree soup to desired consistency. Stir in cream and nutmeg, taste and adjust seasonings.

To make croutons, preheat oven to 375°F. Toss cubed bread with olive oil.

Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt.

Makes 8 servings.

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FRIED SQUASH

1 cup squash, cooked and drained

1 egg

1 tablespoon sugar

1/2 teaspoon salt

1 dash pepper

2 tablespoons evaporated milk

1 tablespoon onion, chopped

1/2 cup cornmeal

1/2 cup self-rising flour

oil, for frying

Mash the cooked squash. Mix all together and form in small balls; drop into hot fat. Cook until brown.

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SQUASH HAWAIIAN

3 c. mashed, cooked Hubbard squash

1 (9 oz.) can pineapple, crushed

3/4 stick butter

2 tbsp. brown sugar

1 1/2 tsp. salt

1/4 tsp. ground pepper

Remove skin and seeds, boil and mash the squash. Return mashed squash to hot pan and add butter; stir in crushed pineapple, brown sugar, salt and pepper (to taste).

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hope this helped and good luck =)

Answer 7

Pasta Primavera is the easiest and tastiest. Heat canola oil, Saute chopped garlic, vidalia onion until brown. Add very thinly sliced zucchini and squash, saute and add Little olive oil for taste. Add chopped plum tomatoes and simmer. Add some fresh parsley and serve over semolina pasta.  Also add grated cheese (Parmesan, romano or provolone) Also add ricotta. Add red wine and enjoy.

Answer 8

Zucchini Casserole

2 medium zucchini, unpeeled, sliced in 1/4-inch slices

1 medium onion, thinly sliced

1 green bell pepper, sliced

1/2 red bell pepper, sliced

2 tomatoes, sliced

salt and pepper, to taste

garlic powder, to taste

basil and oregano, about 1/4 teaspoon each

6 ounces shredded Cheddar cheese



Preheat oven to 350°. Butter a 2-quart casserole. Arrange zucchini slices in casserole. Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with herbs. Top with cheese. Bake for 50 to 60 minutes.

CREOLE ZUCCHINI

1 1/2 to 2 pounds sliced zucchini

8 ounces sliced mushrooms

1 large green bell pepper, cut into thin strips

1 clove garlic, minced

2 teaspoons dried leaf basil, crumbled

1 tablespoon melted butter

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon sugar or equivalent sugar substitute

1/4 teaspoon Worcestershire sauce

2 medium tomatoes, peeled and chopped



Combine zucchini, mushrooms, green pepper, garlic, basil, butter, salt, pepper, sugar, and Worcestershire sauce in a large skillet; cook for 5 minutes over medium heat. Add tomatoes and cook for 5 minutes more, or until tender.

BAKED STUFF SQUASH

4 to 6 medium yellow squash

4 ounces fresh sausage

1 medium onion, chopped

salt and pepper, to taste

2 slices fresh bread, crumbled

seasoned salt, to taste



Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish.

In skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.

Stuff squash shells with the sausage mixture; bake at 375° until browned.

http://www.razzledazzlerecipes.com/flavo...

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