It's that time of year again. You look forward to it, and yet, in a tiny corner of your heart, you fear it. The time of the zucchini. We plant it, we eat it. We make zucchini bread and muffins (because they freeze well), zucchini parmesan, because the cheese and spices can only help the blandness that is zucchini, and then we grow sick of it. Here are a few recipes to help us get through this time of bounty with our taste buds intact. I have asked friends to give me their recipes/uses for zucchini. I make no guarantees about these recipes except that someone uses them. Now, go forth and gather the plentiful harvest of your verdant gardens without fear or anxiety - we've got you covered!
Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce
Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”
Serves 4 (calories: 303 per serving)
8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
1/2 CUP NONFAT PLAIN GREEK YOGURT
1/4 CUP GRATED PARMESAN CHEESE
1 TEASPOON GRATED LEMON ZEST
1/4 TEASPOON SALT
1/4 TEASPOON GROUND BLACK PEPPER
1 TABLESPOON OLIVE OIL
3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)
2 GARLIC CLOVES, THINLY SLICED
1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE
1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.
Nutritional Info (Per Serving): 303 calories, 7g fat, 14g protein, 49g carbs and 255g sodium.
http://www.fivehearthome.com/.../baked-parmesan-zucchini.../
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| squashes I have known |
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| Actually larger than my calf |
Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”
Serves 4 (calories: 303 per serving)
8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
1/2 CUP NONFAT PLAIN GREEK YOGURT
1/4 CUP GRATED PARMESAN CHEESE
1 TEASPOON GRATED LEMON ZEST
1/4 TEASPOON SALT
1/4 TEASPOON GROUND BLACK PEPPER
1 TABLESPOON OLIVE OIL
3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)
2 GARLIC CLOVES, THINLY SLICED
1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE
1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.
Nutritional Info (Per Serving): 303 calories, 7g fat, 14g protein, 49g carbs and 255g sodium.
Another friend suggested adding zucchini to your soups, and dice it into your marinara when making pasta.
GARLICKY & CHEESY QUINOA ZUCCHINI FRITTERS
PREP TIME 20 mins
COOK TIME 25 mins
TOTAL TIME 45 mins
Packed with Quinoa and Zucchini, these Fritters are super delicious and very easy to make!
Serves: Makes 12 to 14 Fritters
INGREDIENTS
2 cups grated zucchini 1 cup grated fresh parmigiano-reggiano cheese
½-teaspoon salt 1 cup panko crumbs
1 cup water salt and fresh ground pepper, to taste
½-cup quinoa 3 tablespoons olive oil
1 egg Optional; yoghurt, Sour cream, soy sauce
3 garlic cloves, minced
½-teaspoon dried oregano
INSTRUCTIONS
Place zucchini in a Colander and toss with ½ teaspoon salt.
Let stand 10 minutes then wring zucchini dry with paper towel.
In the meantime, prepare the quinoa.
Combine water and quinoa in a small saucepan; bring to a boil.
Reduce quinoa to a simmer; cover and cook for 10 minutes.
Remove from heat, fluff with fork and let stand ten minutes.
Place zucchini in a large bowl.
Add quinoa, egg, garlic, oregano, fresh cheese, and panko crumbs.
Season with salt and pepper; mix until thoroughly combined.
Heat olive oil in a skillet.
Shape zucchini-mixture into 2 to 3-inch patties.
Working in batches, add zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 4 minutes per side.
Transfer fritters to a paper towel–lined plate.
Serve with yogurt, or sour cream, soy sauce, etc...
RECIPE SOURCE: DIETHOOD
NUTRITION INFORMATION
Serving size: 4 fritters Calories: 122 calories per fritter Fat: 7.3 grams
Zucchini "chips"
Cut a zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper. Sprinkle with paprika and bake at 450°F for 25 to 30 minutes. Using paprika not only to flavor this healthy snack, but also to boost your metabolism, reduce your appetite, and lower your blood pressure.
My trick is to slice zucchini thinly and dehydrate it, hen it is easy to store. All winter I throw handfuls into stews and chili. To sneak a veggie into a picky eater's diet, try shredding it and mixing it into meatloaf.
From ALLRECIPES.COM
Mom's Zucchini Pancakes
Prep - 20 min Cook - 10 min
Serve with a small dollop of sour cream.
Ingredients
1/2 teaspoon baking powder 1/2 teaspoon salt
2 cups grated zucchini 1 pinch dried oregano
2 large eggs, slightly beaten 1/4 cup vegetable oil,
2 tablespoons chopped green onion
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
Directions
Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Good Morning Healthy Blueberry Muffins made extra moist thanks to zucchini and applesauce.
INGREDIENTS
1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup pure maple syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup unsweetened almond milk (any milk will work)
3/4 cup fresh or frozen blueberries
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guaruntees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
In a separate medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.
Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
To make vegan: Use a flax egg instead of a chicken egg.
Here is another contribution! Zucchini rounds - looks pretty simple.
I found this on fiveheartshome.com. It looks pretty good, but in our house, lactose intolerance is a problem, so i might modify this a bit. For example - use plain yoghurt instead of sour cream, margarine instead of butter- you get the gist.
Zucchini Fudge Bundt Cake with Chocolate Glaze {or} Chocolate Zucchini Bread
Zucchini Fudge Bundt Cake with Chocolate Glaze is so moist and decadent, nobody
will ever guess that it's concealing a pound of zucchini and 100% whole wheat flour!
If you prefer, you can bake it in two loaf pans and leave off the glaze to call it
Chocolate Zucchini Bread instead.
Ingredients
- 1 pound zucchini
- 2 tablespoons sugar
- 2 (1-ounce) squares unsweetened chocolate
- 2 cups whole wheat pastry flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, at room temperature
- 2 cups sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup applesauce
- 2 teaspoons pure vanilla extract
- 1/2 cup sour cream
- 1 cup mini semisweet chocolate chips
- 1 tablespoon flour
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon pure vanilla extract
For the cake: 
For the glaze:
Directions
- Adjust rack to center position of oven and preheat to 350°F. Generously coat a 9- to 10-inch (12 cup) Bundt pan with baking spray (the kind that includes flour).
- Using a box grater or food processor, grate the zucchini (you should end up with approximately 3 cups). Stir in 2 tablespoons sugar and place in a large colander set over a bowl. As you prepare the rest of the batter ingredients, the sugar will draw the moisture out of the zucchini. Occasionally press down on it to squeeze more water into the bowl.
- Finely chop unsweetened chocolate, place in a bowl, and heat in the microwave for 30 seconds; stir. Heat in additional 15-second increments, stirring after each one, until chocolate is completely melted and smooth. Allow to cool.
- In a medium bowl, whisk together whole wheat pastry flour, cocoa powder, baking soda, and salt. In a large bowl, use an electric mixer to blend together eggs, sugar, melted chocolate, melted butter, applesauce, and vanilla until smooth. Mix in drained zucchini. Turn mixer down to low and stir in half of the flour mixture, followed by all of the sour cream and then the remaining flour mixture. In a small bowl, toss mini chocolate chips with tablespoon of flour. Add to batter and mix until just incorporated, taking care not to overbeat.
- Evenly pour/spread batter into prepared pan, place in preheated oven, and bake for 1 hour, or until a toothpick inserted in center comes out clean. Remove cake from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack to finish cooling.
- In a small pot, melt butter over low heat. Remove pot from heat and add chocolate chips, stirring until they are melted and combined with butter. Stir in corn syrup and vanilla until smooth. Immediately pour glaze over warm cake, gently spreading it so that it trickles down sides. Allow cake and glaze to cool completely before slicing.
For the cake:
For the glaze:
Zucchini boats, hollow out some of the middle and put rice, meat, cheese, sauce, anything you want!
So there you go, a few to start the ball rolling. I will periodically add a few more as folks submit them. Enjoy your zucchini!
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