Get money's worth of zucchini

Discussion in 'Cooking' started by leahjade, Sep 26, 2009.

  1. leahjade

    leahjade DIS Veteran

    Jan 15, 2007
    I bought a whole case of them at a farmer's market and need some recipe ideas quick other than the usual bread!
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  3. mrudman

    mrudman DIS Veteran

    Jan 3, 2008
    I have an AWESOME chocolate zucchini cake recipe.. was my grandma's recipe... TDF! If ya want it, PM me.. (and don't knock it till ya try it, lol! always have people go ewww, till they taste it)
  4. kat3668

    kat3668 Mouseketeer<br><font color=green>Driving me nuts i

    Apr 24, 2005
    Love this~:love:

    Zucchini Lasagna
    1/2 pound cooked lasagna noodles, (in unsalted water)
    3/4 cup mozzarella cheese, part-skim, grated
    1 1/2 cup cottage cheese, fat free
    1/4 cup Parmesan cheese, grated
    1 1/2 cup zucchini, raw, sliced
    2 1/2 cup tomato sauce, no salt added
    2 tsp basil, dried
    2 tsp oregano, dried
    1/4 cup onion, chopped
    1 clove garlic
    1/8 tsp black pepper

    Preheat oven to 350° F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
    In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese. Set aside.
    In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the
    cottage cheese. Mix well and set aside.
    Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce
    in the bottom of the baking dish. Add a third of the noodles in a single layer.
    Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering.
    Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture.
    Cover with aluminum foil.
    Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.
    Makes 6 servings--Serving size: 1 piece
  5. kathie859

    kathie859 DIS Veteran

    Jul 19, 2005
    Using a vegetable peeler, slice zucchini ribbons lengthwise(try to include a little of the dark green outer peel on each ribbon since it helps hold them together) and use as pasta with a spaghetti sauce of your choice. Once sliced, just quickly blanch them in boiling water for 30 seconds and drain and use. :goodvibes

    I also like these served with a garlic butter/olive oil sauce with a sprinkle of parmesan.
  6. leahjade

    leahjade DIS Veteran

    Jan 15, 2007
    I'd love the chocolate cake recipe but I don't know how to PM - are you able to cut and paste it here? Thanks!
  7. mrudman

    mrudman DIS Veteran

    Jan 3, 2008
    I'll have to type it out from her recipe book, so give me a minute.. brb, lol.


    1 cup brown sugar (packed)
    1/2 c white sugar
    1/2 c butter
    1/2 c oil
    3 eggs
    1 tsp vanilla
    1/2 c buttermilk
    2 1/2 c flour
    1/2 tsp cinnamon
    1/2 tsp salt
    2 tsp baking soda
    4 Tbs cocoa
    2 c grated zuccini
    semi-sweet choc. chips

    Cream together butter, oil, and sugars. Add eggs, vanilla, and buttermilk. Stir well.
    Sift dry ingredients and add to above mix. Add zucchini. Pour in 9x13 pan. Sprinkle
    with choc. chips (I use about 1/2 bag), and bake 325 degrees for 45 minutes.

    Yummmmy! :)
  8. patchchild

    patchchild Mouseketeer<br><font color=deeppink>Shorties of th

    Nov 28, 2004
    zucchini fritters!!

    -2 cups of grated zucchini
    -2 eggs, well beaten
    -3/4 cup of flour
    -1/2 cup of cheese
    -1 tbsp. parsley
    -salt, pepper, garlic powder to taste

    -Mix everything well in a bowl.
    -pour oil into a heavy bottom frying pan until it just covers the bottom, heat at medium
    -Drop by overflowing spoonful into pan
    -cook until golden, then flip
    -cook the back side until golden as well
    -allow excess oil to drain on paper towels
    -eat while hot
  9. aka-mad4themouse

    aka-mad4themouse <font color="blue">Budget Board Co-Host</font>

    Dec 14, 2004
    Moving tp the Cooking Forum.

    Stuffed Zucchini

    • 1 zucchini about 12 inches long, or 6 medium ones
    • 3 Tbls olive oil
    • 1/2 C chopped onion
    • 3 cloves garlic, minced
    • 1/2 C chopped mushrooms
    • 2 Tbls dry white wine
    • 1 pound ground turkey
    • 2 tomatoes (diced)
    • 3 Tbls chopped fresh basil
    • 1 tsp chopped fresh rosemary
    • 3/4 C grated Parmesan cheese
    • 1 egg, lightly beaten
    • 2 tsp salt
    • 2 tsp pepper

    Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

    Heat 2 Tbls of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.

    In a separate skillet heat a Tbls of olive oil on med. high heat. Add the ground turkey. Lightly brown the turkey, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

    4 When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

    Serves 4.
  10. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

    Sep 17, 2004
    Zucchini and brie soup

    Sweat a couple of onions in butter until soft and transluscent (not brown), then top with 1 1/2 litres veg stock. Add two large potatoes, diced, and bring to boil. Simmer for 20 minutes, adding chopped zucchini after 15 mins, or until all veg just soft. Remove from heat and stir in diced brie. Blitz with stick blender (saves washing up:thumbsup2 ) and serve topped with a swirl of creme fraiche and some chopped chives. Or protion and freeze:goodvibes
  11. greeneeyes

    greeneeyes Mouseketeer

    Feb 16, 2008
    I love stewed zucchini, it can be used as a topping for pasta or as a side dish.

    Slice zucchini into 1/4 inch coins (or half moons if very big). Saute in a heavy pan with thinly sliced onions until slightly softened. Add tomato sauce (NOT spaghetti sauce) and season with salt, pepper and garlic powder. Cover and cook on low-med heat until soft.

    I usually use 2 medium zucchini, 1 small onion and 2 8oz cans of tomato sauce as one "recipe" (serves 2-4 ); adjust amounts to reflect the amount you wish to make.
  12. annsteere

    annsteere DIS Veteran

    Dec 24, 2000
    When our garden went wild with zucchini I grated it and threw it into sandwich sized ziploc bags and then into the freezer. Then, I just added a bag when I made vegetable soup--it sortof disappeared, but the nutrition was addded to the broth.

    You can also use zucchini in place of eggplant. I do that for a mousaka recipe.
  13. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

    Mar 16, 2008
    I love zucchini.All these recipes are great you all are posting.I will tell ya one that I enjoy:
    Shish-kabob goes like this.Cut with skin on 1/4" thick zucchin at A angle,quarter size onion pearls,tender beef cuts about 1/2" diam,small jalapeno peppers sliced in half and deviened and deseaded(takes the heat out the seeds is what makes it hot)and pearl tomatoes.
    Mix match the ingredients on skewer,make sure you leave room between ingriedents about 1/4" apart and place on grill grate sprayed with Pam too keep from sticking.Keep on cooler side of grill for 10min then turn for another 10.
    Too finish,put over the hot coals 5min aside turning 3 times.
    I do put garlic powder and salt&pepper on before I start.
    This is A great tasting recipe do try!!:thumbsup2

    I'm gonna start A BBQ thread here real soon.I cook on the grill at least 4days A week and have some great ways to make food taste GREAT!!

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