Favorite Zucchini Recipes

Summer 2004

Some members’ answers to the eternal question

”What to do with all those zucchinis?”

from and for

Members

of the

Pleasant Hill Garden Study Club

From Eileen Housfeld…“an all purpose bread recipe”

A to Z Bread (with options)

3 cups flour (1/2 wheat and 1/2 white, if desired)

1 tsp. salt

1 tsp. baking soda

3 tsp. cinnamon (optional)

1/2 tsp. baking powder

3 eggs

1 cup oil

2 cups sugar

2 cups A-Z ingredients unless another amount is specified (see options below)

3 tsp. vanilla

1 cup chopped nuts (optional)

Sift dry ingredients; set aside.

Beat eggs in a large bowl.

Add oil and sugar; cream well.

Add A-Z ingredients (see below) and vanilla.

Add dry ingredients; mix well.

Spoon into 3 well-greased loaf pans.

Bake in preheated oven at 350º degrees for 50 minutes.

A to Z ingredients options....

Use one of the following or a mixture of the following, to equal 2 cups, except as indicated:

Apples, grated

Applesauce

Apricots, chopped

Bananas, mashed

Carrots, grated

Cherries, pitted and chopped

Coconut, fresh ground

Dates, pitted and finely chopped

Eggplant, ground up

Figs, finely chopped

Grapes, seedless

Honey, omit sugar in dry ingredients

Lemons, use only 1/2 cup juice

Marmalade, omit 1 cup of the sugar in dry ingredients

Mincemeat

Oranges, chopped

Peaches, fresh or canned, chopped

Peppermint, use only 1/2 cup

Pears, chopped

Pineapple, crushed, well drained

Prunes, chopped, use only one cup

Pumpkin, canned

Raisins

Raspberries

Rhubarb, finely chopped

Strawberries, fresh or frozen and well drained

Sweet potatoes, grated coarsely

Tapioca, cooked

Tomatoes, use only 1/2 cup sugar in dry ingredients

Yams, cooked and mashed

Yogurt, plain or flavored

Zucchini, ground or grated and well drained

From Marlina Hartley… “Here are three recipes I have served to family, company, and office mates
in the past that were well received…”

Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta

2-3 T. olive oil

¼ C. chopped mixed herbs (basil and tarragon works well; could also use dill, parsley, cilantro)

1 ½ lb. zucchini, thinly sliced

½ C. crumbled feta

1 garlic clove, thinly sliced

Salt & fresh ground pepper

Heat the oil in a wide skillet,

then add the zucchini and garlic.

Sprinkle lightly with salt and cook over low heat for 20-30 minutes, stirring occasionally.

The finished squash should have a light golden glaze over the surface and be caramelized in places.

Taste for salt and season with pepper.

Toss with the herbs and cheese and serve.

Zucchini and Cheese Casserole (serves 6)

3 C. finely grated zucchini

2 beaten eggs

1 C. cracker crumbs

2 T. chopped onions

1 C. grated cheddar cheese

Combine the above ingredients and put in a well buttered casserole dish.

Bake for one hour at 350º.

Zucchini Boats

Blanch zucchini until just tender.

Cut in half lengthwise and scoop out inside.

Brown a little onion in butter.

Chop zucchini pulp and mix in approximately same amount of packaged stuffing mix.

Blend this mixture with onion in skillet, add chopped tomato and a little nutmeg, and cook to concentrate.

Stuff zucchini, sprinkle with grated Cheddar cheese, and bake in 350º oven until heated through and cheese is melted.

(Can vary by adding sautéed mushrooms, fresh corn, tofu crumbles, or coarsely chopped walnuts.)

 From Adria Schwartz… 
”Here's my contribution for your recipe exchange.  I love to bake and share this bread because
it reminds me of a very special family friend. Thanks to my whopper zukes, it looks like I'll be
churning out many loaves!”  (Note: Susan Pratt also submitted a similar recipe)

Annabeth's Zucchini Bread

3 eggs, beaten

To this add:

1 cup oil

2 & 1/2 cups sugar

2  cups grated zucchini

3 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

3 tsp cinnamon

1 cup chopped walnuts

Mix well.

Pour into 2 loaf pans.

Bake 1 hour at 350º

From Toni Barlettano

Zucchini Crescent Pie

Cook and stir :

4 cups thinly sliced zucchini

1/2 cup chopped onion

1/4 - 1/2 cup margarine (or your choice of oil and/or butter)
for 10 minutes.

Hint: if there is too much liquid from the zucchini pour off some before adding the spices. Larger zucchini may produce much more liquid.

Stir in:

1/2 cup chopped parsley or 2 tsp. flakes

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

1/4 tsp. basil

1/4 tsp. oregano

Combine:

2 beaten eggs ( add 1 or 2 more if you like)

8 oz shredded mozzarella

Stir in zucchini.

Separate 8 oz. can Crescent rolls. Place in ungreased 10" pie pan.
Press to form bottom crust similar to a quiche.

Spread crust with 2 tsp. mustard.

Pour vegetable mixture into crust.

Bake 375° for 18 - 20 min or until middle puffs up

From Jean McAlister

While I've lost all my cucumbers and zucchini's this year to gophers, I still have a favorite (although deep fried). My daughters, Taylor and Dilan, also make these and have tweaked them from my original recipe to suit their tastes. Enjoy!

Zucchini Nests

6 small zucchini, trimmed

1/2 tsp salt

2 Red Bell Peppers, roasted, peeled and diced

1 Large Tomato, peeled, seeded and chopped

1 Garlic clove, minced

Pinch of Cayenne

1 Tbsp Olive Oil

1 Tsp lemon juice, fresh if possible

2 Tbsp chopped fresh Parsley

1 Large Egg

2/3 C Flour

Oil for deep-frying

Shred, food process or grate the zucchini, putting it in a colander set over a bowl. I salt it to draw out some moisture and let it sit for a bit. In a different bowl I put all the peppers, tomato, garlic, olive oil, spices and parsley, stirring till well mixed. Take the zucchini out of the colander and pat it dry between paper towels. Sift the flour over the egg and stir it well. Add zucchini into a beaten egg. Blend in the pepper mixture. In a heavy deep frypan, I pour in canola or olive oil deep enough to barely cover the nests. Heat on medium high. When the oil is hot, drop in the zucchini mixture by rounded teaspoons or level tablespoons. Turn after only a minute and then turn again after the second minute. If both sides are light brown remove to paper towel lined plate. While the deep frying may put the recipe at odds with some diets, it tastes great.

From Jan Egan (origin: Cooking Light)

Squash-Rice Casserole

8 cups sliced zucchini (about 2½ lbs)

1 cup chopped onion

½ cup fat-free, less-sodium chicken broth

2 cups cooked rice (use brown rice for more fiber)

1 cup shredded reduced-fat sharp cheddar cheese

1 cup fat-free sour cream

¼ cup grated fresh parmesan cheese, divided

¼ cup italian-seasoned breadcrumbs

1 tsp. salt

¼ tsp. black pepper

2 large eggs, lightly beaten

cooking spray

Preheat oven to 350 degrees.

Combine first 3 ingredients in a Dutch oven; bring to boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain, partially mash with a potato masher. (I reserve broth for soup or another recipe.)

Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tbsp parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl, stir gently. Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tbsp parmesan cheese. bake at 350 degrees for 30 minutes or until bubbly.

preheat broiler. broil 1 minute or until lightly browned.

Yield: 8 ( 1-cup) servings; calories 197 (25% from fat). protein 12.7g, carb 24g, fiber 1.4g, chol 65 mg, iron 1.5 mg, sodium 623 mg, calc 209 mg.

Source suggested by Ann Miani

Creamy Italian Squash Soup (hot or cold – serves four)

One of several similar recipes found on WWW for zucchini or squash soup. This is a soup that's sort of a cross between a gazpacho and a vichysoisse and can be served cold or hot respectively. The potato adds body, and you don't have to peel it unless you want to. Because the soup is blended, the peel is undetectable. Cans of broth often hold fewer than 16 ounces; just add a little water to make up the difference.

1/4 cup olive oil

4 cloves fresh garlic, about 2 teaspoons minced

1 1/2 pounds zucchini or summer squash, cut into 1-inch (or so) cubes

1 medium potato, cut into 1-inch (or so) cubes

4 cups (or so) reduced-sodium chicken broth, vegetable broth or water

1 teaspoon dried basil, or 2 tablespoons fresh

1 (14.5- or 15-ounce) can crushed tomatoes

Heat the olive oil over medium high heat in the bottom of a wide, deep pot such as a dutch oven. When the oil is hot, add the garlic and cook until it is barely golden — maybe a minute. Add zucchini or squash, and increase heat to high. Cook 10 minutes, stirring occasionally, until squash is quite soft and may be browning in places. If the garlic is sticking and looks as if it might burn, turn the heat down a little. The garlic might get quite brown — that's fine.

Add potato, broth or water, basil (if using dried), salt and pepper. Add tomatoes, then fill the tomato can with water and add it to the pan. Bring the mixture to a boil, then lower heat to simmer, cooking about 20 minutes in all, or until the potatoes are tender. Blend in batches in a blender until smooth. If using fresh basil, cut it into ribbons and stir it into soup just before serving. Serve hot or cold. If hot, you may want to top it with grated parmesan cheese; if cold, snip fresh basil or chives on the top. Serve with hot corn bread or rolls

Yield: Per serving: 251 calories, 14 grams fat, 8 grams protein, 26 grams carbohydrate, 5 grams fiber, 1,250 mg sodium.