This is the first year that I have planted a garden. Well, a real garden, that was not in pots that sat on my deck. Being first time gardeners we have learned that you do not need many zucchini plants to turn a large harvest! We have zucchini, zucchini and more zucchini!Here are a couple of recipes that we have tried, and a few we are going to try. All three recipes were found on AllRecipes.com. I love that site. I ususally only try ones that have had lots of people rate them, and so far my family has loved the ones we have tried.
Grilled Zucchini
Prep Time: 5 MinutesCook Time: 4 Minutes
Ready In: 10 Minutes
Servings: 3
Ingredients:
1 large zucchini
1/4 cup Italian-style salad dressing
Directions:
1.Slice zucchini in to 1/4 inch slices. Toss is a bowl with Italian dressing.
2.Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.
1.Slice zucchini in to 1/4 inch slices. Toss is a bowl with Italian dressing.
2.Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.
*** we have used this one but sliced the zucchini lengthwise so the it was easier to keep from falling through the grill. We have also made it with out the dressing and sprinkled cheese on top when almost done. Both are good.
Zucchini Pineapple BreadPrep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 24
"Luscious pineapple is strewn throughout these ambrosial zucchini loaves, perfectly spiced with nutmeg and cinnamon."
Ingredients:
4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Directions:
1.Combine flour, baking powder, baking soda, and salt.
2.In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3.Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Directions:
1.Combine flour, baking powder, baking soda, and salt.
2.In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3.Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
* havent tried this one yet but it sounds like a fun variation or traditional zuc bread
Cheesy Sausage Zucchini Casserole
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 8
Ingredients:
1/2 cup uncooked white rice
1 cup water
1 pound pork sausage
1/4 cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food
, cubed
1 pinch dried oregano
salt and pepper to taste
1/2 cup uncooked white rice
1 cup water
1 pound pork sausage
1/4 cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food
, cubed
1 pinch dried oregano
salt and pepper to taste
Directions:
1.Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
2.Preheat the oven to 325 degrees F (165 degrees C).
3.Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
4.Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
** going to try this for dinner one night here soon.
If anyone else has any recipes for zucchini or squash that you love let me know!
6 comments:
Chop the zuchinni up and boil in water until soft. Puree and freeze. This is great to add to minestrone and other soups in the fall/winter.
This is not really a recipe, but when we are swimming in zuchinni, I freeze it for future use. If you shred it and then measure it into two cup increments (or whatever your favorite recipe calls for) and then freeze it in a baggie, you can use it quickly. When it thaws, it will be very watery, that's okay because zuchinni has a naturally high water content, just throw the entire contents of your pre-measured bag in your recipe and you can have warm zuchinni bread at Christmas time! :) Shelley
My Grandma puts it in Jam??? It's actually really good too.
mmmm... I grew up with Fried Zucchini. You cut it up, dip it in egg, then ritz cracker crumbs and cook/fry in butter with salt and pepper on them! Yumm it is amazing! Let me know if you do try it!
Brittany Manley
oh another one I got from my Mother in law is a Egg and Zucchini casserole thing. You just put egg and copped Zucchini in a casserole dish Cheese mixed in it and bake it until it doesn't jiggle. Then you put the dryed onions on top.
So good!
Brittany Manley
I just made a Curried Summer Squash soup from South Beach. It was really good! They say to serve it chilled but I'm not a big cold soup person so I eat it hot. Here's a link: http://www.southbeachdiet.com/sbd/publicsite/summer-squash-recipe.aspx
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