How do you cook zucchini

Discussion in 'Dinner Recipes' started by Iddee, Jun 14, 2010.

  1. Iddee

    Iddee New Member

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    We were given 2 large ones today, and have no idea how to cook them. Got any recipes you want to share?
     
  2. Mama Beek

    Mama Beek New Member

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    We LOVE LOVE LOVE zucchini! Slice 'em and flour and fry them. Cut into small chunks and cook over med-high heat in a skillet with a bit of olive oil and salt and pepper. When you get tired of eating them, make zucchini relish.
    You can make some yummy cookies!

    Zucchini Raisin Oatmeal Cookies
    1/2 c margarine
    3/4 c honey
    1 egg
    2 c flour
    1t baking soda
    1 t cinnamon
    1/4 t ground clove
    1/2 t ground nutmeg
    1/4 t salt
    1 c grated zucchini
    1 rolled oats
    1 c raisins

    Cream margarine and honey. Add egg and beat well. Sift flour with soda, cinnamon, cloves, nutmeg, and salt. Add flour mix alternately with zucchini to egg mix. Stir in oats and raisins. Drop by teaspoons onto greased baking sheets. Bake at 375 10- 12 minutes.
     

  3. Mama Beek

    Mama Beek New Member

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    Zucchini Nachos

    Cube enough zucchini to fill a 2 qt. casserole dish. In a sauce pan cook 1 medium onion in 1 to 2 tablespoons of butter. When onions are clear, add a can of cream of chicken soup and a little can of chicken with the liquid it comes in (tuna size can). Pour over zucchini and stir in an 8 oz package of shredded cheddar cheese. Crumble about a half a bag of nacho doritos on top and bake at 350 for 1 hour uncovered. Uncover the last few minutes.

    I've seen even little kids beg for seconds of this stuff...... could be the msg in the Doritos though ;)
     
  4. Mama Beek

    Mama Beek New Member

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    Zucchini Patties

    2 c shredded zucchini
    2 T shredded onion
    2 eggs beaten
    salt and pepper to taste
    1/4 c parmesan cheese
    1/2 c bread or cracker crumbs finely ground
    Mix well. Heat shortening or oil. Spoon mix into hot oil, brown on both sides.

    I like these topped with a slice of fresh tomato, or with a sliver of mozzarella between the zucchini patty and tomato!!
     
  5. BeeHunter

    BeeHunter New Member

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    mmmm fried zuccini, okra and fresh sliced maters mmmmmm!!!! ooops where was I?
    Iddee we grill them whenever we are grilling(almost all summer). A little oil salt pepper etc. good stuff the picky neighbor kids even eat them!
     
  6. Hobie

    Hobie New Member

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    This reminds me of the Andy Rooney bit where he's saying that the only reason people in the country ever lock their cars is so the neighbors don't fill it with zucchini!

    Generally I just slice into discs and sautee in a pan with sliced onions and a little oil or butter. Serve topped with grated parmesan cheese. Usually the smaller ones are better for this.

    For something more substantial, you could try this. (I don't have any specific quantities, it's more of a "what seems right" thing.)

    Brown up some hamburger and chopped onions. Make a layer in the bottom of a casserole dish.
    Add a layer of (uncooked) sliced zucchini.
    Then a layer of mozzerella cheese,
    and a heavy layer of spaghetti sauce.
    Top with cheese. Bake at 350F for about 45 min.

    (Warning: There is no cooking time or temperature in my copy of the recipe. That is my best guess, but I am not a good cook!)
     
  7. Mama Beek

    Mama Beek New Member

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    We make Zucchini Parmesan alot in the summer too. Just bread and fry your squash then layer it in the pan with spaghetti sauce and parmesan cheese. Bake it for about 45 minutes and serve with noodles. YUMMY!
     
  8. BeeHunter

    BeeHunter New Member

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    bread and butter zucchini picles too!
     
  9. Iddee

    Iddee New Member

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    Well, we had zucchini patties for supper. Look like salmon patties, but made with zucchini. Not bad. May try them again.
     
  10. crowsong

    crowsong New Member

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    Cut into 1inch chunks. Steam them for about 3 to 4 minutes. Mix some butter with garlic paste, heat until a little bubbly, pour over zuccini and serve. :thumbsup:
     
  11. riverrat

    riverrat New Member

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    I personally like to slice them and eat them raw with a little salt
     
  12. BeeHunter

    BeeHunter New Member

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    Iddee drag Pops over and we'll compare the salmon w/ your zucchini here in a week! Once I get back from salmon fishing.
     
  13. rast

    rast New Member

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    Doesn't do a bit of good down here, they leave it in a bag on your front porch while you are at work.
     
  14. Ducks®™

    Ducks®™ New Member

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    Mom's Zucchini Bread

    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

    Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
    Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
    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.
    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.

    :yahoo: Oh almost forgot had to edit,, that and a big glass of cold MILK,, take the glass and wet it down and place in the freezer for about 14 minutes then fill with MILK! w00t!
     
  15. Ladyleo191

    Ladyleo191 New Member

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    I'm a bit late in replying to this thread, but thought I'd add my favorite zucchini recipe, after all the ways I've prepared and eaten it.


    I use the exact same recipe I do for Carp!
     
  16. jadeli89

    jadeli89 New Member

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    zucchini oatmeal?? eww haha never tried it my self.. the patties are better.. you could also just add up those veggies with instant noodles or so..
     
  17. Edward11

    Edward11 New Member

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    This isn't jam or bottled, but it's a very good way to "preserve"
    extra zucchihi. We have it for breakfast all year long from the freezer
    and I have shredded zucchini frozen in 2 cup bags to make more in case
    we run out! The recipe makes 2 loaves. I have made at least 6 batches
    this summer and always send some home with my kids. 21 month old
    grandson loves it.

    On one of the hottest weekends of the year we found a huge Golden
    Zucchini in the garden. This was worth heating the oven for:

    Zucchini Bread, from (James) Beard on Bread Cookbook

    3 eggs (or combination Egg Beaters and egg)
    1 1/2 c. granulated sugar (has already been reduced from 2 cups)
    1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
    2 c. coarsely grated raw zucchini. If it's a big zucchini,
    scoop out the seeds before grating; no need to peel.
    3 tsp. vanilla extract
    3 c. all purpose flour
    1 tsp. salt
    1 tsp. baking soda
    1/2 tsp. baking powder
    3 tsp. ground cinnamon
    1/2 tsp. nutmeg, pinch of cloves and allspice
    1 c. coarsely chopped pecans or walnuts
    (optional: handful of chocolate chips)

    Grease well and flour two 9 inch loaf pans.
    Sift together flour, baking powder and soda, and spices. Set aside.
    Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
    oil, mixing well. Add dry ingredients gradually while still stirring to
    combine. Add zucchini, mix well, then nuts. Pour into pans.

    Bake in a preheated 350 degree oven for 50-60 minutes or until a tester
    comes out clean. Cool on rack about 15 minutes, then remove from pan
    and continue to cool until room temperature. Wrap securely. Serve
    sliced, spread with cream cheese.