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zucchini recipes

I planted three zucchini plants this year. I now have an overwhelming influx of zucchini. Apparently this is a common problem. I have collected here all the delicious zucchini recipes that I have recieved from readers.

zucchini nut bars
1 cup honey
1/4 cup butter
3 eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 cup grated zucchini
1 cup chopped walnuts
1 cup dates, pitted and chopped
1 pinch salt
1/3 cup sifted confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. Melt the butter over low heat. In a large mixing bowl, combine the butter, honey and eggs. Beat well.
3. Stir in the flour, salt and baking powder and mix well. Mix in zucchini, dates and walnuts until well blended.
4. Spread mixture into baking pan and bake for 25 to 30 minutes, until lightly brown. Cut into 1 x 3 inch long pieces, and roll in confectioners' sugar while still warm.

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Ljc's Zucchini Bread

3 eggs, beaten
1 cup oil
1 cup white sugar
1 cup brown sugar
2 cups shredded zucchini
3 cups flour
1Tbsp vanilla
1 tsp baking soda
3/4 tsp salt
1 Tbsp cinnamon

Cream together brown sugar, white sugar, eggs, oil and salt. Add shredded zucchini and remaining ingredients. Grease 2 loaf pans and divide batter in to pans. Bake for 1 hour at 350 degrees.

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Zucchini Pancakes

Shred them, pat them dry, and make pancakes with them (like potato pancakes, but greener and healthier!)

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Diane's poor man's crab cakes

2 cups grated zucchini (I use a little more)
2 beaten eggs
1 cup seasoned bread crumbs
2 Tbsps mayo/miracle whip
2 tsp Old Bay seasoning

Mix everything together, shape into patties and fry in some olive oil.

 

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Kristin's fabulous zucchini crisp

Crust:
4 cups flour
2 cups sugar
.5 tsp. salt
.75 lbs. butter or margarine

Filling:
7 c. seeded, peeled, sliced zucchini
.66 c. lemon juice
1 c. sugar
.25 tsp. nutmeg
1.5 tsp. cinnamon

Preheat oven to 375 F. Prepare the crust: combine flour,
sugar and salt in a bowl. Cut in the butter or margarine until it resembles coarse meal. Divide in half. Press half the mixture in the bottom of a greased 9 x 13 inch baking pan. Save the other half for later. Blind bake for about ten minutes,then remove from oven and set aside.

In a sauce pan, cook the zucchini uncovered in lemon juice untiltender, about 10 minutes. Add the sugar, nutmeg and only 1 tsp. ofthe cinnamon. Simmer for about a minute then add a half cup of thesaved crust mixture. Simmer until thickened, stirring constantly.

Let cool. Pour over the blind baked crust. Mix 1/2 teaspoon of cinnamon with the rest of the crust mixture, spread on top. Some chopped nuts or a little crystallized ginger is nice, too. Bake for 35-45 minutes, or until lightly browned.

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Lucky Olive's Zucchini

Grate it and mix it with shredded cheddar, onion, salt and pepper and a dash of worchestershire, and broil it on toast.

 

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Jess's Spaghetti Zucchini

Take your mandoline or box grater and grate a bunch up. For two of us we use 4 zucchini (or a mix of zucchini and yellow squash). Put them in a collander and salt them. Leave them for about 30 min and then squeeze the excess water out. Sautee in a pan with some butter until they've gotten nice and bright and a little less crunchy.

 

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Michelle's Stirfry & Grilling Method

Stirfry it with olive oil, garlic, salt, & pepper. They do really great on the grill too, just cut them into slices the long way, coat w/ olive oil and put garlic salt and pepper or whatever seasonings you like.

 

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Jane's Zucchini Roma

1 pound Zucch. (about 2 medium)
2 T butter or margarine
1/2 cup shredded mozzarella
1/3 cup Italian-style breadcrumbs
1/2 t Italian seasoning
1/4 t salt (I don't use)

Cut Z. in half lengthwise and slice into 1/2-inch thick slices. In large skillet over medium-high heat, melt butter. Add z. slices; cook until crisp-tender, about 4 minutes. In small bowl, combine remaining ingredients. Top z. with bread crumb mixture. Cover & let stand one minute (so cheese gets melty). Serve immediately.

If you don't have I-bread crumbs, just use extra I-seasoning. Don't buy I-seasoning special, just use a mix of oregano, thyme, basil, rosemary, garlic, & dill weed, give or take.

Makes 4-6 servings...or 2 or 3 if you really like Z! Or only one if it's all you have.

 

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Dara's broiled zucchini

Slice the zucchini thinly, place in a single layer on a non-stick baking sheet, drizzle with olive oil, parmesan, and black pepper. Broil until golden brown

 

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Ysha's roasted zucchini

Mix together olive oil, salt, minced garlic, pepper and rosemary. Pour that over thinly sliced zucchini and toss. put it under the broiler until it's speckly brown.

Use obscene amounts of garlic and rosemary.

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baked zucchini chips

2 Medium Zucchini (about 1 pound)
1/2 Cup Egg Substitute (or 2 Eggs)mixed with 2 Tablespoons Water
1 Cup Italian Breadcrumbs
2 Tablespoons Grated Parmesan Cheese
1/8 teaspoon Pepper
Cajun Seasoning to taste

-Preheat oven to 475 degrees.
-Cut zucchini into thin slices
-Mix egg substitute with water in a small bowl and set aside.
-Combine breadcrumbs, parmesan cheese and pepper and Cajun Seasoning in a shallow dish.
-Dip zucchini into egg mixture then dredge through breadcrumb mixture and place on a baking sheet sprayed with nonstick cooking spray.

-Bake each side approx. 5-10 minutes or until brown and crispy.