Zucchini recipes? Help!

[commomom]

In particular I'm looking for a good stuffed zucchini recipe, but I'll take any you can give me. Here in upstate NY we've had so much rain everybody who has planted zucchini is swimming in it. It's been so cool around here that the tomatoes are green but they aren't turning red. I've also got lots of summer squash as well. So anybody have any good zucchini recipes they want to share?

[hollybow]

you can rasp them, mix into pancake batter and put into a pan and fry until golden :g40:
what I do with zucchinis is to preserve them with different herbs and vinegars, garlic or onions..so you can keep them for several months....if you want I can give you the recipes:g40:

[jollyheather]

Oh yes please Hollybow! your recepies sound great ! So please post them!

[commomom]

you can rasp them, mix into pancake batter and put into a pan and fry until golden :g40:
what I do with zucchinis is to preserve them with different herbs and vinegars, garlic or onions..so you can keep them for several months....if you want I can give you the recipes:g40:
Absolutely, that's why I created this thread. I've been vacuum packing it sliced up with other veggies and making basically my own summer blend with summer squash, carrots and a little onion, but I could use some fresh ideas.

[jollyheather]

Commomom after you vacuum package them you freeze them?

[DoubleA]

Stuffed Zuchinni is a staple in my kitchen. If you hollow it out enough you do not have to precook them, they cook very quickly in an oven.
My fav. thing to stuff them in is a mixture of rice, diced tomatoes, the zuchinni bits, mushrooms and garlic.
Its an italian stuffing, pre cook the rice, and let it cool.
In a pan saute the mushrooms in oil, then add, 3 cloves garlic, 1 can of diced tomatoes, 1 C. Zuchinni bits, some Thyme, Basil, Parsley and chili flakes to taste. Add in the rice to coat then stuff.
Preheat oven to 375.
Cook for about 20 min.

[Snowflake]

Pineapple-Zucchini Muffins

Prep. Time: :15
Total Time: :40
Ingredients:
· 3 eggs
· 2 cups sugar
· 1 cup oil
· 2 tsp. vanilla
· 2 cups coarsely shredded zucchini
· 1 can (8-1/2 oz.) crushed pineapple, drained
· 3 cups all-purpose flour
· 1 tsp. salt
· 2 tsp. baking soda
· 1/2 tsp. baking powder
· 1/2 tsp. cinnamon
· 1/2 tsp. ground cloves
· 3/4 tsp. nutmeg Instructions:
Beat eggs in large mixing bowl until frothy.
Beat in sugar, oil, and vanilla, continue until thick and foamy.
Add soda, baking powder, salt, spices, and flour.
· 1/2 cup finely ground pecans

Stir in pecans, pineapple and zucchini.
Put 2/3 of amount into each lined muffin cup.
Bake at 350°F for 20-25 minutes or until tester comes out clean.

[Snowflake]

Chocolate Zucchini Bread

Makes 2 (9x5-inch) loaves
Finally, a way to get your vegetables…and your chocolate!

2 cups sugar
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 (1-ounce) squares semisweet chocolate, melted
2 cups grated zucchini
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup miniature semisweet chocolate morsels
Preheat oven to 325°F. Grease and flour 2 (9x5x2-inch) loaf pans.

In a large bowl, beat sugar, vegetable oil, eggs, and melted chocolate with a wooden spoon until combined. Stir in zucchini and vanilla.

In a small bowl, combine flour, soda, and baking powder. Gradually stir into sugar mixture until mixture is smooth. Stir in chocolate morsels.

Pour batter into prepared loaf pans. Bake 45 to 55 minutes, or until a tester inserted in center comes out clean. Let cool in pans 10 minutes. Remove from pans and cool completely on wire racks.

[Snowflake]

Favorite Chocolate Zucchini Bread

Makes 2 Loaves

2 ½ cups flour
½ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 cup oil
3 eggs
2 cups grated zucchini
1 teaspoon vanilla
½ cup milk
1 cup chopped walnuts

Preheat Oven to 350 degrees

In a bow, combine four cocoa, baking powder, baking soda, salt and cinnamon. In large bowl, add oil, sugar, eggs, vanilla, milk and walnuts; with an electric mixer beat on low until combined. Add dry ingredients to the moist ingredients until combined. Stir in Zucchini. Don’t over mix.
Pour batter into well greased and floured 8 x 5 inch loaf pans. Bake for 1 hour or until tester comes out clean.

[lightitup]

yummy these recipes sound good. I will have to try some of them.

[commomom]

Commomom after you vacuum package them you freeze them?

Yup, anything to cut down on the grocery bills. I have a big freezer in my garage. I love vacuum packing. I have half a stuffed zucchini to vacuum pack so we can have it for dinner some night this winter.

[commomom]

Stuffed Zuchinni is a staple in my kitchen. If you hollow it out enough you do not have to precook them, they cook very quickly in an oven.
My fav. thing to stuff them in is a mixture of rice, diced tomatoes, the zuchinni bits, mushrooms and garlic.
Its an italian stuffing, pre cook the rice, and let it cool.
In a pan saute the mushrooms in oil, then add, 3 cloves garlic, 1 can of diced tomatoes, 1 C. Zuchinni bits, some Thyme, Basil, Parsley and chili flakes to taste. Add in the rice to coat then stuff.
Preheat oven to 375.
Cook for about 20 min.

Thanks DoubleA, that sounds good, this is the recipe I used:

STUFFED ZUCCHINI

Cut 2 medium to large zucchini half lengthwise. Using a teaspoon, scrape out the zucchini from the shell, leaving enough zucchini on the shell to form a substantial baking container. Place zucchini shells, cut side up, in a large rectangular baking pan.Combine a 28-ounce can of stewed tomatoes along with the juice they are packed in with the zucchini from your shells. Place this mixture in a food processor container or in a blender and blend until smooth; set aside.
In a medium skillet, saute three cloves of minced garlic in 1 tablespoon vegetable oil and 1 tablespoon butter. Meanwhile, chop 1 medium white onion and 1 medium green pepper finely. Then add onions and peppers to garlic-oil mixture.
Put rice on to cook. You may use brown rice, white rice, or instant, but you need 1 to 1 1/2 cups of cooked rice. Follow instructions for cooking rice on the package of whichever manufacturer you choose.
Add 1 pound of ground turkey to onions and green pepper mixture and brown thoroughly. Then season to taste with seasoning salt. Combine rice with meat mixture.
Preheat oven to 350 degrees. Put rice/meat mixture into shells, *then pour zucchini/tomato sauce over stuffed zucchinis*. Bake for 1 hour, topping with grated cheese in the last 10 minutes of baking. Shells will be tender after baking, making the entire product edible!



*Instead of pouring the sauce over the top, with the left over rice mixture I mixed it in and baked that too and next time I'll mix the sauce in before I stuff the zucchini, not that the original didn't taste good but having the sauce mixed in tasted better.

[Rennabelle]

ZUCCHINI RELISH

10 Cups chopped zucchini squash 4 Cups chopped onion
2 Bell Peppers (1 red and 1 green) chopped
4 Tbsp. Non-iodized salt

Grind or chop all ingredients together, sprinkle salt over the top and let set overnight. Drain and rinse once and drain again.

Spices
2 1/2 cups vinegar 1 Tbsp. Dry mustard
1/2 tsp. Black pepper 1 Tbsp. Tumeric
1 Tbsp. Nutmeg 1 Tbsp. Corn starch
5 Cups sugar 2 tsp. Celery seed

Put all ingredients together and cook slowly about 1/2 hour or until clear. Put into jars and seal.