How do you cook zucchini
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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.
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.
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
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
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!!
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!!
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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!)
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!)
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95 Posts
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!
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!
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104 Posts
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!
I use the exact same recipe I do for Carp!
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.
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.
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