Comments on: Call for Recipes: Zucchini!

By: jane maynard

jane maynard — Sun, 21 Feb 2010 16:38:57 +0000

I do have the joy of cooking…I will look for it, sounds good!

By: Sofya

Sofya — Sun, 21 Feb 2010 05:33:22 +0000

Have you ever fried zucchini blossoms? We deep-fry them, dipped previously in beer batter (recipe is in the joy of cooking, I can’t remember it right now, but I bet you have a copy of the Joy). They are amazing. There’s this memoir my friend gave me – 1000 days in Tuscany, and that’s the first food mentioned in it. My husband’s special.

By: Sandy

Sandy — Mon, 07 Sep 2009 16:33:26 +0000

Made soup so yummy
3 or 4 medium zucchini and 1-2 small yellow squash, cut into chunks,
3 medium potatoes, peeled, cut into chunks
1 onion
3 cloves garlic
large can of chicken broth
1 container of sliced mushrooms
1 large can diced green chilis
1 can cream of mushroom soup
1/2 cup milk
1 cup velveeta cheese cut into chunks
Saute onion till translucent, add garlic, cook for about 30 seconds, add zucchini & squash, potatoes and add chicken broth to cover it. Cook till all tender, add mushrooms, cream of mushroom soup that was diluted with the milk. I used masher to add some thickness. Add the velveeta cheese at the end. Season to taste with salt & peper. Super good

By: Kayla

Kayla — Fri, 07 Aug 2009 18:37:59 +0000

Zucchini Casserole
6 cups zucchini
2 cups carrots
Dice and cook veggies until tender.
Drain off juive and fold in:
1 cup sour cream
1 can cream of vegtable soup
1 1/2 cup stove top stuffing mix
Sprinkle half of the mix on top
Bake 30 min. at 350 degrees.

By: Stephanie

Stephanie — Thu, 30 Jul 2009 15:50:51 +0000

A Weight Watchers recipe I have yet to try..but sounds great!

BAKED ZUCCHINI STICKS

Slice a zucchini into sticks and dip them into a beaten egg white (or Egg
Beaters) with salt, pepper and some chili powder. Put 3 Tbsp. Italian bread
crumbs into a baggie. Throw the zucchini sticks, a few at a time, into the
baggie and
shake until covered. Spray some Pam onto a cookie sheet and place the
zucchini in a single layer and spray Pam on top. Bake at 400 for about 20
minutes, then broil for a few minutes to get them crunchy. Sprinkle with
parmesan cheese.

By: Lynn

Lynn — Tue, 28 Jul 2009 04:07:59 +0000

ZUCCHINI CASSEROLE–AWESOME!!!

10 small zucchini (cut into thin “disks” )
Mozzarella cheese
Cheddar cheese
1 large can diced green chiles
Parmesan Cheese
Topping:
Bisquick ¾ cup
Milk ½ cup
1 egg

Layer in 9×13″ casserole dish:
zucchini
cheese
chiles
REPEAT
Pour Bisquick over top and bake at 350° for 1 hour or until golden brown on top.

By: Liesel

Liesel — Tue, 28 Jul 2009 02:32:08 +0000

I just made this tonight and it was very, very good.

http://simplyrecipes.com/recipes/stuffed_zucchini_with_turkey_sausage/

I also had a 3 pounder from the Farmer’s Market and was unsure what to do with it. This was perfect, a must make.

Best, Liesel

By: Beth

Beth — Sat, 25 Jul 2009 23:43:00 +0000

I love zucchini and this is a great recipe to use up some. They are called Veggie Patties. It has become a ne favorite of mine! Check out my blog for the recipe: http://kickert.info/beth/2009/07/11/veggie-patties-deliciousness/

By: Ali Baloglu

Ali Baloglu — Mon, 23 Mar 2009 23:16:51 +0000

I just posted a recipe on my blog today for chocolate chip zucchini bread with hazelnuts. Shredding the zucchini takes some of the moisture out of the zucchini (you’ll notice as you shred it can get a little messy) but this recipe has great texture and taste. I started with a simple Betty Crocker recipe and made a few additions and used a mini muffin pan instead, yum!

I’m going to post a recipe later this week for stuffed peppers (a Greek recipe) that has shredded zucchini in it as well.

By: lovelymorning

lovelymorning — Fri, 25 Jul 2008 20:45:00 +0000

I totally understand your friend's predicament! I have zucchinis the size of small logs taking over my kitchen counter. The joys of growing zucchini are that you can always count of them to produce... which makes you feel like a successful gardener (and everyone likes encouragement!), the perils include eating zucchini with EVERY meal for weeks on end.

Needless to say, I've also gotten a bit creative with my squash.

Carrot-Zucchini Cupcakes!

And a super simple side...

Zucchini (sliced into 1/2 moons)
1-2 T butter or olive oil
Big bunch of basil leaves
fresh oregano
salt
pepper

Saute zuchinni in butter/olive oil with salt and pepper until soft (personal preference really, i like mine a little al dente)
Turn off the heat. Add basil leaves and oregano and toss with zucchini until the herbs soften. Season with additional salt and pepper if necessary.

yum.