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baking powder 2 c. sugar 3 tsp. cinnamon 1 c. oil 2 c. grated zucchini (peeled, if desired) 3 tsp. vanilla 3 c. flour 1 tsp. baking soda 1 1/2 c. chopped nuts, if desired 1 tsp. salt Bake at 325 degrees for 1 hour or until toothpick comes out clean. Makes two loaves. Frost, if desired....(we do). CHOCOLATE ZUCCHINI CAKE Mix in order given: 3 beaten eggs, room temp. 1 tsp. salt 2 c. sugar 1/2 c. cocoa 1 c. oil 1/2 c. sour cream (can sub. 1Tbsp. lemon juice w/canned milk to 3 tsp. vanilla make 1/2c.) 1/2 tsp. baking powder 2 c. grated zucchini (peeled, if desired) 1 tsp. soda 2 1/2 c. flour Bake in greased and floured jelly-roll pan at 350 degrees for abt. 20 minutes until toothpick comes out clean. Cool and frost. Cream cheese icing is good on this cake. CHOCOLATE ZUCCHINI CAKE I also make choc. frosting to go on top, but a cream cheese frosting would be good too. It is very rich so add vanilla ice cream!! FYI: sour milk= 1/2 tsp. vinegar to milk, or use buttermilk. 1/2 cup margarine 1 tsp. soda 1/2 cup oil 1/2 tsp cinnamon 1 3/4 cup sugar 4 Tbs. cocoa 2 eggs 2 2/3 cup flour 1/2 cup sour milk 2 cups grated zucchini 1/2 tsp. cloves 1/2 to 2/3 cup choco. chips 1/2 tsp salt 1/2 cup chopped nuts(optional) 1 tsp. vanilla Cream margarine, oil and sugar. Add eggs, vanilla, sour milk and blend thoroughly. Sift together dry ingredients (my kids love this part). Blend with creamed mixture. Stir in zucchini. Pour into greased 13x9 pan. Sprinkle with chocolate chips and nuts. Bake at 350 for 35-40 min. ENJOY!! ZUCCHINI COOKIES Mix in order given: 2 beaten eggs, room temp. 1 tsp. almond extract 1 1/2 c. sugar 2 c. grated zucchini, peeled 1 1/2 c. shortening 4 c. flour 1 tsp. salt Can add chocolate chips, raisins, etc. 4 tsp. baking powder Bake on greased cookie sheets at 350 degrees for abt. 7 minutes. These don't get brown on top. Frosting flavored with almond instead of vanilla is nice on these cookies. LEMON ZUCCHINI BREAD 3 Eggs 1 Cup Oil 2 Cups Sugar 2 Cups Zucchini, peeled & grated 1 Teaspoon Vanilla 1 Teaspoon Lemon Extract (I use 2 Teaspoons) 1 Teaspoon Salt 1 Teaspoon Baking Powder 3 Cups Flour 1/2 Cup Nuts, optional (I never use nuts)
Beat eggs. Add oil and sugar followed by all other ingredients except zucchini. Mix well and then add zucchini last. Pour into two greased loaf pans or a bundt pan. Bake at 350 for one hour to one hour and ten minutes. When I make it in a bundt pan I drizzle a lemon juice/powdered sugar mix over the top. COCONUT ZUCCHINI BARS Blend: 3/4 C Butter or Marg. 3/4 C Brown Sugar 1/4 C White Sugar 1 tsp. vanilla Add the following and blend well: 1 3/4 C flour 1 1/2 tsp baking powder After blending well add the following: 2 C grated zucchini (no need to peel it) 3/4 C chopped nuts 1 C coconut Place mixture in a 9" x 9" pan, bake approx. 40 min. @ 350 degrees. ICING: 1 C powdered sugar 1.5 TBSP. Milk 2 TBSP. melted butter Spread over squares while still warm. 1/2 tsp. vanilla 1/2 tsp. cinnamon
ZUCCHINI BARS 2/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine, softened 1/2 teaspoon ground cloves 1/2 teaspoon vanilla 1 cup shredded zucchini, drained 1 egg 1/2 cup chopped nuts 1 cup Gold Medal® all-purpose flour Spice Frosting (See Below) 1 teaspoon baking soda Heat oven to 350ºF. Grease bottom and sides of square pan, 9x9x2 or 8x8x2 inches. Mix brown sugar, butter, vanilla and egg in large bowl. Stir in flour, baking soda, cinnamon and cloves. Stir in zucchini and nuts. Spread in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with Spice Frosting. For 24 bars, cut into 6 rows by 4 rows. Spice Frosting 3/4 cup powdered sugar 1/8 teaspoon ground cloves 1 tablespoon butter or margarine, softened 3 to 4 teaspoons milk Mix all ingredients until smooth and spreadable. ZUCCHINI BREAD 3 eggs 1 tsp soda 1 c. veg oil ¼ tsp baking pwd 2 ½ c sugar 3 tsp cinnamon (I always put a lot more in) 3 tsp vanilla 2 c grated zucchini 1 tsp salt 3 c flour Combine eggs, oil, sugar & vanilla. Beat thoroughly. Add dry ingredients and blend well. Stir in zucchini. Bake in 2 loaf pans at 325 degrees for 60 minutes or until done. Cool and can drizzle with lemon icing if desired- icing- 1 tsp melted marg. 1 tsp. Milk, 1 tsp lemon juice & 1 c. pwd sugar. ZUCCHINI COOKIES ½ c sugar 1 tsp grated lemon peel ½ c brown sugar 1 T. lemon juice ½ c marg. 2 tsp. Baking pwd. 2 eggs 1 tsp nutmeg 1 ½ c shredded zucchini (about the size of 1 ¼ tsp. Salt medium one) Mix sugars, marg & eggs. Stir in the rest of ingredients. Drop by rounded teaspoonfuls- bake until no indentation remains when touched (8-10 minutes, 375 degree oven).
Lemon icing for cookies- 3 c pwd sugar, ½ c marg, 1 tsp grated lemon peel, 1 T lemon juice, 1 T. water. ZUCCHINI BROWNIES 2 c shredded zucchini 2 c flour 1 tsp salt 1 ½ tsp baking soda 1/3 c cocoa ½ c veg oil 1 c sugar 2 tsp vanilla Mix zucchini and oil. Add dry ingredients and vanilla. Spread batter into jelly roll pan (10x15 in pan). Batter is quite thick & there are no eggs. Bake at 350 degrees for 18-20 minutes. CHOCOLATE ZUCCHINI CAKE 4 large eggs 1 tsp. baking soda 1 ½ cups corn, vegetable or canola oil 1 ½ tsp. cinnamon 2 cups sugar 1 tsp. salt 3 cups finely grated raw zucchini 1 cup chopped nuts 3 cups flour 2 squares (2 oz.) melted unsweetened chocolate 1 ½ tsp. baking powder powdered sugar for topping In a bowl of mixer, beat eggs until creamy and light yellow on medium-high speed. Add oil and sugar and beat another minute. Add the zucchini, flour, baking powder, baking soda, cinnamon, nuts and melted chocolate. Beat on low speed for 1 minute or until combined. Pour into a greased and floured 12-cup bundt pan or 9” x 13” x 3” baking pan. Bake at 350 for 1 ½ hours for bundt cake, 1 hour for baking pan. Cool cake in pan, turn out onto serving platter and sprinkle with powdered sugar. Serves 12. PINEAPPLE ZUCCHINI BREAD 3 eggs 1 tsp. baking powder 2 c. sugar 1/2 c. raisins 1 c. oil 1 tsp. salt 2 tbsp. vanilla 1 tsp. baking soda 2 c. zucchini (grated and drained) 1 c. chopped nuts 3 c. flour 1 c. crushed pineapple, drained Beat eggs until fluffy. Add sugar, vanilla, oil, zucchini, flour, baking powder, salt and baking soda. Stir in pineapple, raisins, nuts and mix well. Bake in 2 well greased 9x5x4 inch loaf pans or 4 smaller loaf pans for 1 hour at 325 F. I often prepare and freeze zucchini in two cup portions so that when thawed I have the correct ingredient (without draining). Bread also freezes well. ZUCCHINI BREAD 1 c. white sugar 2 c. coarsely shredded zucchini 1 c. brown sugar 1 tsp. baking powder 3 eggs 1 tsp. soda 1 c. vegetable oil 1 tsp. salt 2 tsp. vanilla 3 tsp. cinnamon 2 1/2 c. flour 1 c. chopped nuts Beat eggs and sugar together. Gradually add oil while beating. Sift dry ingredients and combine with egg mixture. Use mixer to this point. Add zucchini and nuts blending well with spoon - mixture will be very thick. Pour into two greased and floured loaf pans. Bake at 325 degrees for about 1 hour. Freezes well - nicer texture and slices better after freezing. ZUCCHINI BREAD 2 c. sugar 1 c. Crisco oil 3 eggs 3 tsp. vanilla 1 tsp. salt 1 tsp. soda 1/4 tsp. baking powder 3 tsp. cinnamon 2 1/2 c. zucchini 3 c. flour
Shred zucchini like you would cabbage. If seeds are large, remove. Can use rind also. Add nuts or raisins if desired. Bake at 350 degrees until done. Makes 2 loaves. Shredded zucchini freezes nicely. Just put in container as is, seal and freeze. CHOCOLATE ZUCCHINI BREAD 3 eggs 1 tsp. vanilla 2 c. sugar 1 1/2 tsp. baking powder 2 c. grated zucchini 1/4 tsp. baking soda 1 c. oil 1 tsp. salt 2 oz. unsweetened chocolate 1 c. nuts 1 tsp. cinnamon3 c. flour Beat eggs until lemon colored. Beat in sugar and oil. Melt chocolate and stir into egg mixture with vanilla and zucchini. Mix flour, salt, cinnamon, baking powder and soda together. Stir into zucchini mixture with nuts, mix well. Oil 2 (9 x 5 inch) loaf pans. Divide mixture between pans and bake at 350 degrees for 50 to 60 minutes. Cool in pans 15 minutes. Turn out on a cake rack and finish cooling. May be stored in refrigerator. Freezes well. Slice, wrap and freeze, then remove a slice at a time. May serve at room temperature with whipped cream - cheese flavored with grated orange rind, or plain. Yield: 2 loaves. ORANGE ZUCCHINI CAKE (Heirloom recipe) 1 c butter 1/2 tsp nutmeg 1 Tbsp orange zest 1/4 tsp cloves 1 tsp cinnamon 2 c brown sugar Cream first 6 ingredients together until light & foamy. Beat in 4 eggs - 1 at a time Add: 3 Tbps baking powder 1/3 c orange juice 1/2 tsp salt 3 c flour Mix together until well blended. Add: 1 c shredded zucchini Mix well and pour into a greased and floured tube pan or bundt pan. Bake 350 degrees for 55 - 65 minutes. Let cool 20 minutes and remove from pan to finish cooling on wire rack. Glaze 1 1/2 c powdered sugar 1/2 tsp vanilla 1 Tbsp butter 3 Tbsp milk Blend until creamy and pour over cooled cake. LOW-FAT ZUCCHINI BREAD Makes 16 servings 2 cups unbleached all-purpose flour 2 large eggs 1 cup whole wheat pastry flour 1 cup brown sugar 2 tsp. baking powder 1 cup skim milk, rice milk or soymilk 1 tsp. ground cinnamon 1/2 cup unsweetened applesauce 1/2 tsp. baking soda 2 tsp. vanilla extract 1/2 tsp. salt 2 cups grated zucchini (1 medium) Combine dry and wet ingredients. Bake at 325 for 70 min. CHOCOLATE CHIP ZUCCHINI CAKE 2 1/2 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 2 sticks butter, softened 1 cup packed brown sugar 1 tsp. vanilla 3 large eggs at room temp. 2 cups grated zucchini 1 cup semisweet chocolate chips 1/2 cup walnuts chopped (optional)
Preheat to 350. Butter bundt pan well. Mix flour, b. soda, b. powder, and salt in a bowl. Beat together butter and brown sugar with an electric mixer at high speed (I use 6 on kitchen aid) about 3 minutes, then beat in vanilla. Reduce to medium and add eggs one at a time, beating well after each addition and scraping down side of bowl occasionally. Then beat until smooth and fluffy, about 2 minutes more. Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined. Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix. Spoon batter into bundt pan. Bake in middle of oven about 45-50 minutes. ZUCCHINI-OATMEAL MUFFINS 2 1/2 cups flour 1 tsp. salt 1 1/2 cups sugar 1 tsp. cinnamon 1 cup chopped pecans (optional, and walnuts 4 eggs are good, too) 1 medium zucchini, shredded (about 2 cups) 1/2 cup quick oats 3/4 cup vegetable oil 1 T. baking powder Mix dry ingredients in one bowl, and wet in another. Stir together and spoon into 12 greased muffin cups. Sprinkle some sugar on top if you want and bake at 400 degrees for 25 minutes. Main Dishes ITALIAN ZUCCHINI CRESCENT PIE ½ Cup Butter or Margarine ½ Teaspoon Salt 1 Cup Chopped Onion ½ Teaspoon Ground Black Pepper 4 Cups Thinly Sliced Unpeeled Zucchini 1 Clove Garlic, Crushed, or ¼ Teaspoon Garlic Powder 2 Eggs, Beaten Well 1 Teaspoon Freshly Chopped Basil, or ¼ Teaspoons Dried Basil 2 Cups (8 ounces) Grated Muenster or ¼ Teaspoon Dried Oregano Mozzarella Cheese 2 Teaspoons Prepared Mustard ½ Cup Fresh Chopped Parsley or 2 1 8-Ounce can Pillsbury Refrigerated Crescent Dinner Rolls Tablespoons Parsley Flakes Note: You can easily turn this recipe into an appetizer by using 2 cans refrigerated rolls. Place a little bit of filling on each crescent and roll up. Place on cookie sheets and bake according to package directions. Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high-heat. Add onion and zucchini and sauté' until tender; remove from hear and set aside. Combine beaten eggs, cheese, parsley, salt, pepper, garlic, basil, oregano, and mustard in a large bowl. Stir in zucchini mixture and mix well. Use crescent rolls to make a pie crust in a 10inch pie plate. Pour filling into crust. Bake 18 to 20 minutes. Top of pie will be slightly golden. Makes 6 servings. ZUCCHINI GARDEN CHOWDER 2 md zucchini, chopped 3 chicken bouillon cubes 2 md onions, chopped 1 tsp lemon juice 2 Tbsp minced fresh parsley 1 (14.5 oz) can diced tomatoes (undrained) 1 tsp dried basil 1 (12oz) can evaporated milk 1/3 C butter or margarine 1 (10oz) pkg frozen corn 1/3 C all-purpose flour 1/4 c grated Parmesan cheese 1 tsp salt 2 C (8 oz) shredded Cheddar cheese 1/4 tsp pepper Pinch of Sugar (optional) 3 C water In a soup kettle over medium heat, sauté the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil. Reduce heat; cover and simmer for 5 mintues or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired. Yield: 8 to 10 servings (about 2 1/2 quarts) BEEF AND PARMESAN PASTA (allrecipes.com) 1 1/2 pounds lean ground beef 2 cups uncooked farfalle (bow tie) pasta 1 (14 ounce) can beef broth 2 cups sliced zucchini, (1/4 inch thick) 1 (14.5 ounce) can Italian-style diced 3/4 cup grated Parmesan cheese, divided tomatoes
In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings. Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium. Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender. Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving. ZUCCHINI CORNBREAD CASSEROLE 4 cups shredded zucchini 1/2 teaspoon salt 1 onion, chopped 1/4 teaspoon ground black pepper 2 eggs, beaten 8 ounces Cheddar cheese, shredded 1 (8.5 ounce) pkg dry corn muffin mix Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes CHICKEN, CHICKPEA AND ZUCCHINI STEW 1 teaspoon olive oil 1/4 cup dry white wine 1 cup chopped onion 3 tablespoons tomato paste 1 1/2 teaspoons minced fresh rosemary 1/2 teaspoon crushed red pepper 2 garlic cloves, minced 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and 3 cups chopped zucchini drained 1/4 teaspoon freshly ground black pepper 2 (14.5-ounce) cans diced tomatoes, rinsed and drained 1/8 teaspoon salt 1 bay leaf 1/2 pound ground chicken 3/4 cup (3 ounces) grated Parmesan cheese 4 cups fat-free, less-sodium chicken broth Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble. Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese. Yield: 10 servings (serving size: 1 cup stew and about 1 tablespoon cheese) YELLOW SQUASH CASSEROLE 4 c. cooked, drained and mashed yellow 1 c. sour cream squash 1 can (10 3/4 oz.) cream of celery soup 1 med. onion, diced fine 3 c. herb seasoned stuffing mix 1/2 green pepper, diced fine Salt and pepper, to taste 1/4 c. chopped pimiento 1/2 c. grated Parmesan cheese 1 stick butter (1/4 lb.), melted Paprika Mix all ingredients together except cheese and paprika. Place in a buttered casserole. Top with grated cheese and sprinkle with paprika. Bake 25 minutes in 350 degree oven or until bubbly. Serves 8-10. BUTTERNUT SQUASH RAVIOLI 1 Bag Raviolis 3 Tbs Toasted Walnuts 8 Tbs Unsalted Butter (1 cube) ½ Cup Butternut Squash (diced and blanched) 6 each Fresh Sage Leaves 1 Pinch Salt and Pepper ½ Cup Chicken Stock 2 Tbs Parmesan Cheese (grated) Drop the raviolis into boiling water. Three minutes after the ravioli is in the water. Place butter and sage leaves in a large sauté' pan or skillet, on a high flame. When the butter turns brown, move the pan off of the flame and add the chicken. Add the toasted walnuts and the blanched dice butternut squash, salt/pepper to taste and return to the flame. Test the middle of the ravioli for doneness by touching the filling, making sure that it is soft. Pull the ravioli out of the water
and add to the pan. Remove from the flame and toss in the parmesan cheese. Plate immediately and garnish with Parmesan. YELLOW SQUASH AND ZUCCHINI CASSEROLE 2 med. yellow squash 1 lg. egg, beaten 1 med. zucchini squash (both kinds diced) 1 c. Minute rice 1 med. onion, chopped 1 tsp. Italian seasoning 1 c. grated Cheddar cheese 1/3 tsp. salt 2 tbsp. butter 1/2 tsp. black pepper 1 1/2 c. lowfat milk Combine all ingredients in large bowl; mix well. Pour into greased casserole baking dish. Bake at 375 degrees for 35 minutes, or until all liquid is absorbed. Garnish with parsley. 6 servings. POTATO PANCAKES I like to make potato pancakes using a mixture of cooked, mashed potatoes and squash. Delicious! ZUCCHINI HAMBURGER CASSEROLE Minute Rice (however much your family Zucchini (however much your family eats) eats) Ground beef or turkey Grated cheese as desired Cook minute rice. Add cheese to the rice after it is done. Peel and slice zucchini- put in a fry pan with nothing else in it-not even butter. Cook until opaque. Cook some hamburger and add to zucchini mixture. Add the two pans together and add in some tomato sauce ZUCCHINI CASSEROLE 8 c. zucchini cubed (sometimes I use a little 1 can cream of chicken soup yellow squash, too, but always less than 8 c. 1 8 oz. lite sour cream total - - that's a ton of zucchini) 1 large package stove top stuffing prepared (I cut out some of the 1/2 c. onion diced butter) 1 c. carrots cubed 1 c. cheese grated Saute vegetables 5 min., add in soup and sour cream. Mix up stuffing and spread in greased dripper pan. Layer on vegetable mixture. Bake 30 min. at 375. Take out and top with cheese and slivered almonds (optional). CREAMY ZUCCHINI SOUP This is a great, low fat, low calorie soup! Yummy with cornbread. Sautee for a few minutes: 1 yellow onion, diced 1 TB butter and 1/2c. water 1 stalk celery, diced Add to above: 2 TB uncooked rice 1 c. chicken broth Dash of tabasco sauce (optional) Simmer above until the rice is tender then add: 3-4 chopped zucchini 1 c. chicken broth Cook until the zucchini is tender then blend until smooth and add 1/2 c. milk and heat through.I put this in freezer containers and freeze for later use. BOUREKI (Zucchini deep-dish pie) 2 Tbl butter 4 chopped, ripe tomatoes 3 medium thinly sliced zucchini 4 Tbl olive oil 1/2 lb crumbled feta cheese Salt and pepper to taste 1/2 lb grated Swiss cheese 3/4 cup instant mashed potato flakes 3 cloves minced garlic Pie crust Cover the bottom of a buttered casserole (use a deep dish) with a third of the zucchini. Sprinkle with a third of the feta cheese, Swiss cheese, garlic, tomatoes, olive oil, salt and pepper, and potato flakes. Repeat the layers two more times. Cover with the pie crust. Cut slits in the crust for venting. Bake 1 hr and 15 minutes at 350 until crust is browned.
HEARTY VEGETABLE AND BARLEY STEW 2 cups pearl barley, cooked 1 yellow summer squash, quartered and sliced in chunks 6 cups filtered water 1 bay leaf 2 tablespoons olive oil 6 sprigs fresh Italian Parsley 1 yellow onion, chopped 4 sprigs fresh rosemary 2 cloves garlic, peeled and minced 4 sprigs fresh marjoram 1 parsnip thickly sliced 4 sprigs fresh thyme 2 carrots, thickly sliced 2 tsp sea salt ½ carton white mushrooms, sliced Fresh black pepper 1-cup broccoli florets 2 tablespoons tamari (Low sodium Option) 1 zucchini, quartered and sliced in chunks Heat stockpot and add oil, onion and garlic. Sauté 3-5 minutes until the onions are caramelized and turn transparent. Add parsnips, carrots, mushrooms and broccoli. Toss to coat with oil and sauté a few minutes longer. Add the herbs and finally the squash. Stir to coat all the vegetables with the oil and herbs. Add the water, cooked pearl barley, salt, pepper, and tamari. Simmer 30 minutes uncovered or partially covered. Serve warm with flatbread or whole grain bread for a delicious supper. ZESTY GASPACHO SALAD 2 medium zucchini, chopped 1/2-1 cup salsa (I add more if I don't have enough tomatoes on hand) 2 medium tomatoes, chopped 2 Tblsp. parsely 2-3 avacadoes, chopped 2 Tblsp. lemon juice 1-2 cups fresh, frozen, or canned corn 3/4 tsp. garlic salt 1/2 cup thinly sliced green onions 1/4 tsp. cumin Mix all together and you're supposed to refrigerate it for 4 hours but I never can make it that long! HELEN’S ONE-SKILLET LASAGNA 1 1/4 cups ricotta 1 pound lean ground beef 1/4 cup water 1 medium zucchini sliced (about 1 cup) 1/2 teaspoon salt 1 26 oz jar of pasta sauce 1/4 cup grated parmesean 6 oven-ready lasagna noodles 1 1/2 cups shredded mozzarella In a medium bowl mix ricotta, water, salt, parmesan and 1/2 cup of the mozzarella. set aside (I did this while step 2 cooked) Brown ground beef in a large skillet over medium-high u;ntil it's no longer pink, about 5 minutes breaking up any clumbs. Drain if needed. Add zucchini and 2 cups pasta sauce. Reduce heat to medium-low. Top the mixture with 2 lasagna nooldes in the center, break 2 more noodles into pieces to fill the edges. Gently spread cheese mixture over the noodles. Lay on remaining noodles. Pour the rest of the sauce into the skillet and spread evenly. Sprinkle on remaining mozzarella. Cover the skillet and simmer the lasanga over medium-low until the noodles are tender, about 20 minutes. Remove from heat and let cool for at least 5 minutes. Makes 6 servings. TEXAS CHILI Yield: 12 cups 2 pounds lean ground turkey or 2 one pound 2 tablespoons arrowroot powder or flour packages textured vegetable protein (TVP) 3 teaspoons chili powder (start with 2 teaspoons and add as desired) 2 tablespoons olive oil ¼ teaspoon cayenne pepper (for milder version use 1/8 teaspoon) 2 cloves garlic, chopped fine ¼ teaspoon chipotle chili powder 2 medium onions, chopped ¼ teaspoon paprika 2 medium zucchini, quartered and diced 1 teaspoon ground cumin 1 green bell pepper, diced 1 ½ teaspoons sea salt 2 28 oz. cans diced tomatoes 1 ½ teaspoons ground pepper 2 16oz. cans dark red kidney beans Heat olive oil in a large Dutch oven over medium heat; add onions and garlic and sauté until translucent. Add turkey or TVP and brown until cooked through.
Add tomatoes, zucchini, bell pepper, arrowroot and seasonings, mix well. When bubbly, reduce heat to low, cover and simmer for 1 hour. At the end of 1 hour, add beans, adjust seasonings to taste, simmer 15 -20 minutes longer to meld flavors. Serve with toppings of your choice; yogurt cheese, sour cream, shredded cheddar, chopped onions, etc. FABULOUS ZUCCHINI GRINDERS (a.k.a. sub sandwiches) 1 tablespoon butter 1 cup marinara sauce 2 medium zucchini, cubed 1 1/2 cups shredded mozzarella cheese 1 pinch red pepper flakes 4 (6 inch) French or Italian sandwich rolls, split salt and pepper to taste Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated. Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted. POCKET PIZZA (Family Fun magazine) Don't let the idea of making your own pizza dough scare you. This is a fast, no-fail recipe that's fun to make, and any vegetables your family enjoys are suitable as a stuffing. Pita pockets, found at your grocery store, may also be used instead of pizza dough. Pizza Dough: 1 pkg. dry yeast 3 cups all-purpose flour 1 cup warm water 1 tbsp. dried oregano 2 tbsp. olive oil Filling: 2 tbsp. olive oil 2 cups tomatoes, diced 2 red peppers, seeded and thinly sliced 1 cup scallions, chopped 1 medium zucchini, halved lengthwise and 2 tbsp. dry oregano thinly sliced 2 cups grated mozzarella cheese 1 cup small cauliflower florets Preheat the oven to 375 degrees. To make the dough, sprinkle the yeast in the water and then mix in the oil. Place the flour and oregano in a mixing bowl and make a well in the center. Add the yeast mixture to the well. Using a wooden spoon or your fingers, mix until the dough forms a ball. Place on a floured work surface and knead for 5 minutes. Place the dough in a clean bowl that has been lightly coated with olive oil and set aside in a draft-free, warm place while preparing the vegetables. In a large skillet, heat the oil, then sauté the peppers, zucchini, cauliflower, tomatoes, scallions and oregano for 5 minutes. Set aside. Roll out the pizza dough into an 11-by-16-inch rectangle. Move to a cookie sheet. Sprinkle the mozzarella lengthwise down one side of the dough. Top with the vegetables, then sprinkle on the remaining cheese. Brush the edge of the dough with cold water. Fold the other half of the dough over and press the edges to seal. Brush the top with olive oil before baking in a 375-degree oven for 15 minutes. Cut into pieces and serve. Makes 4 to 6 servings. LASAGNA SOUP 1 pound ground beef ½ c chopped onion 1 can diced tomatoes, undrained 1 package lasagna dinner mix (like 1 can whole kernel corn, undrained Hamburger Helper) 2 T grated Parmesan cheese 1 small zucchini (optional) 5 c water (we add more to make a bigger Grated Monterey Jack Cheese to garnish batch) In a Dutch oven or soup pan, cook beef and onion over medium heat until meat is no longer pink; drain. Add contents of lasagna dinner mix, water, tomatoes, corn and Parmesan cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add the lasagna noodles and zucchini. Cover and simmer for 10 minutes or until noodles are tender. Serve immediately. Top each bowl with Monterey Jack cheese. We serve this soup with bread sticks or garlic bread. Side Dishes
ZUCCHINI SQUARES - a good filler-upper for dinner Mix in order given: 4 beaten eggs, room temp. 1/2 c. oil 1/2 c. parmesan cheese 1/2 c. flour 1/2 c. finely chopped onion 3 c. grated zucchini, peeled if desired 1/2 tsp. seasoned salt 1 c. biscuit baking mix 1/4 tsp. garlic powder Pour into greased 9" square pan. Bake at 375 degrees for 30 to 35 min or until golden brown. Serve warm. ZUCCHINI TOMATO SIDE DISH 1 Sliced Zucchini 1 can Tomatoes 1 sliced onion Fry on low heat until your zucchini & onions are lightly browned I've done this recipe with & without Tomatoes. SQUASH CHIPS Summer squash. Bread crumbs mixed with Parmesan 1-2 eggs Pam Spray Slice your zucchini into discs. Dip in 1-2 eggs or egg whites. Then dip in bread crumbs mixed with parmesan cheese. Spray cookie sheet with Pam. Place zucchini on cookie sheet and spray tops with Pam. Bake at 400 for 20 minutes. These taste best when the squash is young. We always have to make 2 sheets of these because they're so popular! GRILLED ZUCCHINI I cut my zucchini in half and then slice lengthwise. I slather with olive oil and lightly salt on both sides. I grill them for about 10 minutes on low, turning frequently. We either eat them off the grill plain or dip in buttermilk ranch dip. ZUKE TOMATO SALSA 10 - 15 cups grated unpeeled zucchini (about 8 oz. jalapenos 3 - 5 medium zucchinis) 3 - 5 cups chopped onion (about 4 medium onions) Mix and refrigerate overnight. Use plastic gloves when handling jalapenos. Rinse and drain the next day. 5 - 10 cups chopped tomatoes 1 1/2 tsp. red pepper flakes 5 cloves garlic 1 tsp. black pepper 2 cups vinegar 1 tsp. dry mustard 1 1/2 cups brown sugar 1 TBSP chili powder 1 gallon tomato sauce 1 TBSP corn starch 1 tsp. cumin 2 TBSP cilantro (coriander) Simmer above ingredients together with the chilled mixture for 1/2 hour. Process pints for 20 minutes or quarts for 45 minutes (water bath). Pressure canning- process pints at 10 lbs. for 15 minutes. Makes about 17 pints. GRILLED VEGETABLES red bell pepper, cut in large strips red onion, cut in thick slices green bell pepper, cut in large strips olive oil zucchini squash, cut in large strips favorite seasonings yellow crookneck squash, cut in large strips Prepare all vegetable and drizzle with olive oil. Heat grill on high, place veggies on grill and allow to cook till they start to turn black in spots. Season while cooking. Serve hot off the grill. Try all kinds of vegetables, these are just some of our favorites. ZUCCHINI BAKE 1 large zucchini, cubed 1-2 crushed garlic cloves 1 diced onion 1 diced green pepper 1 large can tomato sauce S&P to taste 1 tsp sugar grated mozzarella cheese
Boil zucchini for 3 min & drain. Add zucchini to a large casserole dish & set aside. Sauté garlic, onion & green pepper and add to the zucchini with tomato sauce, salt & pepper and sugar. During last 10-15 min add grated mozzarella cheese. Bake at 350 for 45 min. I sometimes add sautéed cubed chicken breast and serve over rice. ZUCCHINI PARMESAN Sliced summer or zucchini squash Salt Olive oil Accent seasoning Chopped onion Garlic salt or 1 garlic clove Parmesan cheese Pepper 16 oz. can tomato paste Italian bread crumbs Cover bottom of 6 quart kettle with olive oil. Fill with thinly sliced summer and/or zucchini squash. Add chopped onion and cook until tender. Remove from heat and drain. Add the Parmesan cheese, tomato paste, salt, Accent, garlic, pepper, and Italian bread crumbs. Blend lightly and thoroughly. Turn into casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 20-30 minutes. Or freeze in quart containers. Thaw, turn into casserole and bake. Enjoy your summer squash all winter! Freezes well. ZUCCHINI PATTIES (from www.allrecipes.com) 12 patties 2 cups grated zucchini 1/2 cup grated Parmesan cheese 2 eggs, beaten 1/2 cup shredded mozzarella cheese 1/4 cup chopped onion salt to taste 1/2 cup all-purpose flour (Substitute potato 2 tablespoons vegetable oil flakes) In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. ITALIAN KABOBS We cook shish kabobs on the grill with zucchini, yellow squash cubes and Cherry tomatoes ALL marinated in zesty Italian dressing. GREEN & YELLOW SQUASH SAUTE 1 med. sized zucchini 1 clove garlic, minced or pressed 1 med. size yellow summer squash 1 tsp. olive oil (or more to taste) 1 med. size sweet onion 1 tsp. butter (or more to taste) Cut veggies in 1/4 inch thick slices. Heat oil and butter in a large, non-stick skillet over medium heat. Press garlic into pan or add minced garlic and cook, stirring, until garlic just starts to brown. Add onion, zucchini and yellow squash; cook, stirring often, until squash is just tender. Season to taste with salt and pepper. An excellent accompaniment to pasta dishes. STIR FRIED YELLOW SQUASH 3 c. yellow squash, sliced Salt and pepper to taste 1 med. onion, chopped 3 or 4 tbsp. shortening 1/3 c. cornmeal Stir fry on medium heat until tender and browned lightly. You can also use zucchini or a mixture of both. GRILLED VEGGIE KABOBS Marinade 1/2 cup olive oil 3 tablespoons fresh lemon juice 2 teaspoons salt Veggies 4 medium-size red onions, quartered 2 medium-size green zucchini, cut into 1inch pieces
1 teaspoon freshly-ground black pepper 1 1/2 teaspoons dried oregano 2 cloves garlic, mashed 2 medium-size yellow summer squash, cut into 1-inch pieces 12 cremini mushrooms, stemmed 1 red bell pepper, seeded and cut into 1-inch pieces
1 package extra-firm tofu, cut into 1-inch 1/4 pound feta cheese, crumbled, for garnish (optional) cubes (optional) Mix marinade ingredients in a small bowl, stirring to blend. Place prepared vegetables, and tofu if using, in a 2gallon zipper-top plastic bag. Pour in the marinade, seal the bag, and turn over to coat everything. Marinate in the refrigerator 1 to 4 hours. When ready to cook, remove vegetables from marinade and thread onto kabob rods, if using rotisserie, or skewers if using grill. Leave a little space between the vegetables for air to circulate. Grill using rotisserie or directly on grill until all vegetables are golden and tender, 20 to 25 minutes. Remove from rods or skewers and serve warm, garnished with the crumbled feta, if desired. Helpful Hints: Since vegetables will grill at different rates, you may want to place all the vegetables of each type together on the skewers--the onions on one, for example, and bell peppers on another. This makes it easy to remove the skewers when those veggies are done. QUINOA SQUASH PILAF (From Light & Tasty Magazine) 1 cup quinoa, rinsed 1 large tomato, chopped 1 can (14-1/2 ounces) vegetable broth 1 tablespoon minced fresh cilantro 1/4 cup water 1/2 teaspoon salt 2 medium zucchini, halved lengthwise and 1/2 teaspoon dried oregano sliced 1/2 teaspoon ground cumin 1 medium yellow summer squash, halved 1/2 teaspoon chili powder lengthwise and sliced 1/4 teaspoon pepper 1 cup chopped leeks (white portion only) 1/8 teaspoon crushed red pepper flakes 2 garlic cloves, minced 2 cups fresh baby spinach, chopped 1 tablespoon olive oil In a large nonstick skillet coated with nonstick cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed; set aside. In a large nonstick skillet, sauté the zucchini, yellow squash, leeks and garlic in oil until tender. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted. Yield: 8 servings.