Fried Zucchini Spaghetti
Submitted by Nartaya from funfoodgarden.blogspot.com
1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves Freshly ground pepper Lemon wedges, for serving
1.In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
2.Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
Cornbread Zucchini Bake
Submitted by Ribbit at thecorneryard.blogspot.com Sorry, not really a worked out recipe here - just throw it together to taste.
Brown one pound of ground beef
Onion
Garlic
Zucchini
Squash
large jar pasta sauce
2 boxes Jiffy Cornbread mix
Brown ground beef, drain and put in the bottom of a 9x13 pyrex
Sautee the onion, garlic, zucchini, and squash just for 4-5 minutes
Place evenly over the ground beef
Pour pasta sauce over top
Mix Jiffy cornbread mix accornding to instructions and pour over the top.
Bake at the directions on the box for cornbread - it may take a little longer, but just watch the color of the top.
Pat's Zucchini Relish
Submitted by Daphne at daphnesdandelions.blogspot.com via Granny at annieskitchengarden.blogspot.com
2 cups chopped zucchini
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 Tbsp. salt
1-3/4 cup sugar
1 cup cider vinegar
2 tsp. celery seed
1 tsp. mustard seed
Combine zucchini, onion and the peppers. Sprinkle with salt and let stand 2 hours. Drain vegetables and press out liquid. Combine vinegar, sugar and spices, and bring to a boil. Add the vegetables and simmer 10 minutes. Ladle hot mixture into hot jars (1/2 pint size works well), leaving 1/8-inch of head space. Adjust caps and process in a boiling water bath for 10 minutes. Recipe may be doubled.
Zucchini Pie
Submitted by Ribbit at thecorneryard.blogspot.com
Coming soon!
Zucchini Tomato Casserole
Submitted by Daphne at daphnesdandelions.blogspot.com
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2.In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3.Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4.Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5.Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Daphne's Curried Veggies
submitted by Daphne at daphnesdandelions.blogspot.com
•Olive oil
•1/2 onion, minced
•clove of garlic grated (yes I don't squish or mince mine, I grate it through a small- medium grater)
•T fresh grated ginger
•1 jalapeño
•1 red pepper (I had a strange one from the farmers market, sort of sweet, but a little picante)
•1 zucchini
•1 eggplant (mine is very small, more than I had would be better)
•handful of green beans (not a usual addition to my curries, but really any veggie is good to throw into curry, in the winter it will be winter squash and sweet potatoes)
•1/2 can of diced tomatoes (I'd used fresh but all I have is cherries and their skins make a terrible texture)
•2t curry powder (I use Penzey's curry powder)
•2t cinnamon
•2t garam masala
•dash of cloves and allspice
•crushed coriander
•salt
Sauté the onion in the oil until translucent. Add the garlic, ginger and jalapeno. Sauté a minute more. Add everything else except the beans (I like them crunchy) and simmer for 15 minutes. Add a little water if necessary. Add the beans and cook for 3 minutes. Eat.
Add it to Soups!
Suggested by Daphne at daphnesdandelions.blogspot.com
Spicy Zucchini Bread
Submitted by Daphne at daphnesdandelions.blogspot.com
Makes 2 loaves
3 eggs
1/2 c oil
3/4 c homemade applesauce (or unsweetened)
T vanilla
3/4c white sugar
1 c brown sugar
3c shredded zucchini (if you freeze and dethaw it, don't drain it, use the liquid)
1 1/2c flour
1 1/2 c whole wheat flour
t salt
T baking powder
t baking soda
2 T ground cinnamon
1/2 t allspice
1/2 t nutmeg
1/2 t ginger
1/4 t cloves
Preheat oven to 350. Grease two loaf pans. Mix everything together (don't overbeat). Put in pans and cook for 50 mins or until done.
Chocolate Zucchini Cake ( or Muffins)
Stolen without malice from Granny at annieskitchengarden.blogspot.com
1/2 cup margarine
1/4 cup oil
1 3/4 cup sugar
1/2 tsp salt
2 eggs
1 tsp vanilla
1/2 cup sour milk
4 Tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
2 1/2 cup flour
2 cups zucchini , grated
Preheat oven to 350°F.
Cream together margarine, oil, sugar, salt, eggs, vanilla, and sour milk. Stir in cocoa powder, baking powder, baking soda, and flour and mix until blended. Add zucchini and stir well.
Pour into greased and floured 9"x13" pan and bake for 40-45 minutes.
You can also put them in muffin/cupcake cups and they freeze very, very well! I served them at a birthday party for kids and they scarfed them up!
Zucchini and Black Bean Quesadillas
Submitted by David P. Offutt of The Gastronomic Gardener
1 lb zucchini grated - about 2 medium (7")
1 jalapeno pepper seeded and diced fine
1 15 oz can blackbeans drained and rinsed
1/2 medium onion sliced very thin
8 oz grated cheese
6-8 flour tortillas 8" diameter
olive oil
salt
Grate the zucchini
Add a generous pinch of salt and put zucchini into a colandar.
Grate the cheese, drain and rinse the beans.
Dice the jalapeno and slice the onion.
Put the zucchini in a non terry cloth dish towel.
Wrap the loose ends of the towel and (over a sink or a bowl) wring out the moisture, I easily got a cup.
Add squash, beans, onions, jalapeno and cheese to a big bowl. Mix together thoroughly.
Preheat large griddle or pan. Brush oil on one side of a tortilla, place in heated pan oiled side down, add a generous amount of the bean zucchini mixture.
Oil another tortilla and place it over the filling, oiled side up. Cook until bottom tortilla is golden brown, flip and cook other side.
Cut into quarters and served with homemade salsa, and yogurt.
Zucchini and Corn Omelet
Submitted by Granny @ annieskitchengarden.blogspot.com
from Eggland's Best
1 1/2 cups Zucchini, thinly sliced
1 cup fresh Corn kernels ( or one 8 oz. can whole kernel corn, well drained)
1/2 cup Sweet Red Peppers, chopped
1/4 cup Onion, chopped
1/4 teaspoon Italian Seasoning
1/8 teaspoon Crushed Red Pepper
1 tablespoon Water
4 Large Eggland’s Best eggs
1/4 cup Non-fat Milk
1/4 cup (1 oz.) Low-fat Shredded Cheddar Cheese
In a 10-inch nonstick skillet, combine vegetables, Italian seasoning, pepper, and water. Cover and cook over medium heat, stirring occasionally until crisp-tender.
Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
Cut into wedges and serve from pan or slide from pan onto serving platter.
Notes and Suggestions: Can be prepared as a frittata (as above) or as an omelet, with a flatter fold-over shape.
Makes 4 servings
Nutritional Facts: 1 Serving: Calories 137; Fat 5g (32.5% calories from fat); Protein 10g; Carbohydrate 13g; Dietary Fiber 2g; Cholesterol 177mg; Sodium 118mg.
Don't Ask Why Garbage Plate
Submitted by Ribbit
Cook rice with garlic, pepper and onion powder
Sautee zucchini however you like
Bake honey, lemon rosemary chicken (mix lemon juice, honey and rosemary together and pour on half way through baking)
Pile all on top of each other.
I put a drizzle of ranch dressing on top.
I told you not to ask. ;)
FIRST PLACE: Zucchini Basil Muffins
Submitted by Kelly @ How my Garden Grows
This recipe is From Synergy Farms (synergyfarmrecipes.blogspot.com)
Adapted from the LA Times by way of Chowhound.
1 large egg
1/3 cup milk
1/3 cup oil
1 c. all purpose flour
2 tbsp sugar
1/2 tbsp. baking powder
1/2 tsp salt
1 cup shredded mystery zucchini (or any other type should work fine)
3 tbsp sweet basil, finely minced
1/4 cup grated Parmesan cheese to top
Beat egg in bowl, stir in milk and oil, then mix in sugar.
Sprinkle baking powder and salt evenly on top.
Mix in flour until just moistened, then gently mix in zucchini and basil.
Fill a well-buttered muffin tin so that the cups are nearly full (slightly more than 3/4). Sprinkle with cheese. Bake at 450 degrees, 20-25 minutes.
Makes 6-9 muffins. You can easily double for a bigger batch.
Zucchini Pie
Submitted by Auntie Nattie
These were great- squash pies- the one batch below fits nicely into 2, 9 in pie pans:
Ingredients
3 to 4 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 and 1/2 cup buttermilk baking mix
1/2 cup vegetable oil (I cut to 1/4 cup and it was great)
1/2 cup grated Parmesan cheese
1 cup cheddar cheese
1 teaspoon chopped fresh parsley
ground black pepper and salt to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or two 9 inch pie plates. (can use a crust or not- great both ways).
Lightly saute onions with a little butter or olive oil and let cool.
In a medium mixing bowl, combine all ingredients; mix well. Spread into the prepared baking dish(s).
Bake for 30 minutes, or until lightly brown
Zucchini Bread
Submitted by Kris at Georgia Home Garden
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Zucchini Stoup with Herb Breadcrumbs
Submitted by Vanessa at Presidential Living
Ingredients:
3 tablespoons extra-virgin oilve oil (EVOO)
3/4 pound cremini mushrooms, quartered
3 medium or 4 small zucchini, cut into small cubes
4 shallots, chopped
2 large cloves garlic, chopped
A few sprigs thyme, chopped
Salt and pepper
1 pint grape tomatoes
One 32-ounce container (4 cups) vegetable or chicken stock
1 teaspoon hot pepper sauce
3 slices white or wheat bread
Butter, softened
1/4 cup copped tarragon leaves
1/4 cup chopped flat-leaf parsley
Shaved or grated parmigiano-reggiano cheese, for topping
Directions:
1.In a large pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Stir in the zucchini, shallots, garlic and thyme; season with salt and pepper. Add the tomatoes, cover the pot and cook until burst, about 5 minutes. Squash the tomatoes with a wooden spoon. Stir in the stock and hot sauce, bring to a boil and cook until slightly reduced, about 2 minutes.
2.While the stoup is cooking, toast the bread. Butter the toast liberally, then finely chop. Transfer the breadcrumbs to a bowl and mix in the tarragon and parsley.
3.Ladle the stoup into shallow bowls and top with the breadcrumbs and lots of cheese.
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January 27, 2015 - Family update
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