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a lot of zucchini from garden - good recipes?

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yfoodie Sep 6, 2005 01:12 PM

my neighbors just gave me a huge amount of zucchini from their garden.
i'm not sure what to do with it - usually i just sautee with olive oil, salt, and garlic.
is there a good recipe anyone could recommend?

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  1. k
    krissywats RE: yfoodie Sep 6, 2005 01:21 PM

    I've made the following salad three times now and everyone thinks i'm a big gourmet! Easy as anything. And oh so good. The melon paired with the slightly salty zucchini and the nutty parm next to the citrus and yummy olive oil.....mmmmmm. I didn't bother with smoked chicken, just sauteed some chicken with a bit of salt, pepper, garlic and onion powder.

    I made it for company last night, actually, for our main course. Everyone agreed it was a perfect 'end to summer' recipe.

    Link: http://www.epicurious.com/recipes/rec...

    1. f
      foodiex2 RE: yfoodie Sep 6, 2005 02:26 PM

      pretty basic but I love stuffed zucchini.
      Preheat oven to 375
      Halve the zucchini and use a melon baller or spoon to create a zucchini "boat".
      Roughly chop the flesh. Saute in olive oil with some chopped onion, garlic, alt, pepper, some fresh thyme and anything else you like. (my husband likes when I make meat stuffing for them)
      When the onions are soft and the mixture is fragrant add panko or anykind of bread crumbs and alot of fresh grated parmesan to make a soft/moist stuffing. Stuff the zucchini boats and place on cookie sheet/jellroll, cover with foil and bake until boats are tender. Remove foil and continuing baking until top is browned and crispy.

      This also great with greek seasoning- make the stuffing with mint and replace the parmesian with feta cheese. The comninations are endless.

      1 Reply
      1. re: foodiex2
        k
        krissywats RE: foodiex2 Sep 7, 2005 12:04 PM

        I do this with summer squash (but with ricotta and egg and parm) but hadn't thought of doing it with zucchini - DUH! Thanks for mentioning it.

      2. g
        gp RE: yfoodie Sep 6, 2005 03:07 PM

        I found a recipe for "fake crab cakes" made with zucchini and old bay seasoning but I haven't tried them yet. Sounds interesting and the recipe looks like it calls for a good amount of zucchini.

        http://vegetarian.allrecipes.com/az/C...

        I like to make zucchini bread that's flavored like a moist spice cake, & I always add toasted walnuts. I try different recipes from time to time and haven't found a favorite yet.

        Link: http://search.allrecipes.com/recipe/q...

        1. n
          Neta RE: yfoodie Sep 6, 2005 08:10 PM

          This isn't a sophisticated dish but more of a "comfort" food way of cooking zucchini. My grandma used to make her "calabacitas" this way:

          (No measurements)

          Zucchini cut into fourths then about 1/2" slices
          Onion chopped
          Fresh tomato chopped

          Saute above in vegetable oil just until onion is soft.
          Sprinkle with salt, pepper and sugar (liberally)
          Turn to simmer and cover. Cook just until tender (maybe 10 minutes or so)
          Turn off heat, add grated monterey jack cheese and cover again just until cheese melts. Serve

          Anyone I've ever served these to has just loved them.

          1 Reply
          1. re: Neta
            k
            kate RE: Neta Sep 7, 2005 02:16 AM

            A baked version of this, done with coarsely shredded zucchini, was one of the few dishes I actually enjoyed at my university cafeteria.

            Zucchini does really well with lots of butter, which is why I never really think of it as a 'healthy' food. Fried with onion and butter until soft, and tossed through pasta is one way to do it.

          2. j
            Just Larry RE: yfoodie Sep 6, 2005 11:05 PM

            Cut it into thin strips, salt and pepper it and oven dry it. Cut it up and use it in your favorite pasta with a simple sauce. You can use long strips or circles. It is great with sweated onion, EV Olive Oil and Pecorino Cheese. It shrinks to less than 1/6 th the original size if you do it right. A ton if it turns into a handful but packs quite a whallop.

            1. d
              doctor_mama RE: yfoodie Sep 7, 2005 11:39 AM

              Believe it or not, these are very good, though more like a chocolate snack cake than a brownie. I skip the frosting and usually reduce the sugar a bit.

              Link: http://cookie.allrecipes.com/az/Zcchi...

              1. d
                DanaB RE: yfoodie Sep 7, 2005 03:24 PM

                I can't believe nobody's suggested zucchini bread yet! This is what we always did with, especially, the random giant zucchini that managed to hide itself until it was too big to eat like a normal zucchini.

                This recipe is adapted from the Silver Palate Cookbook, and it's really tasty:

                Zucchini Bread

                3 T. sweet butter
                3 eggs
                1-1/4 c. oil
                1-1/2 c. granulated sugar
                1 tsp. vanilla extract
                2 c. grated unpeeled raw zucchini
                2 c. unbleached all purpose flour
                2 tsp. baking soda
                1 tsp baking powder
                1 tsp. salt
                1 tsp ground cinnamon
                1 tsp ground cloves
                1 c. shlled walnuts, chopped

                Preheat oven to 350F. Butter a 9x5 loaf pan. Beat eggs, oil, sugar and vanilla until light and thick. Fold in grated zucchini.

                Sift dry ingredients together and stir into zucchini mixture until just blended. Mix in walnuts.

                Pour batter into loaf pan. Bake on middle rack of the overn for 1 hour or so (start testing around 50 minutes) (note the original recipe calls for 1 hr. 15 minutes, but from my recollection, this is too long), until a cake tester insterted in the center comes out clean. Cool slightly remove from pan and cool completely. (Also, I haven't made this for a while but I have a vague recollection that this recipe makes enough for 2 loaves, not one, so have another loaf pan at the ready).

                1 Reply
                1. re: DanaB
                  d
                  DishDelish RE: DanaB Aug 10, 2009 03:10 PM

                  I love Zucchini bread. That is exactly what we like to do with lots of zucchini! =)

                2. c
                  cathodetube RE: yfoodie Aug 10, 2009 02:49 AM

                  When in Crete I have had zucchini croquettes, made with grated zucchini. potato, cheese, mint and with a slight crumb topping. They were served in ordinary tourist restaurants but usually on Sundays at the family type restaurants. I don't know how to do the link but here is the web address: www.purecrete.com/recipes.php - it looks authentic to me.

                  1. nofunlatte RE: yfoodie Aug 10, 2009 05:49 AM

                    While I realize this is a four year-old thread, it is also the summer harvest season for zucchini. I'd recommend zucchini gratin--I made this over the weekend and loved it. In place of the Gruyère, I used a local farmstead garlic-herb cheese, which complemented the zucchini nicely. Link here:

                    http://www.foodandwine.com/recipes/zu...

                    1 Reply
                    1. re: nofunlatte
                      greygarious RE: nofunlatte Aug 10, 2009 09:12 AM

                      I like the looks of zucchini strips made with a vegetable peeler. Peel one side of a whole zucchini (or cuke) until you reach the seeds, then stop, do a quarter-turn, and start again, repeating until nothing is left but the seed core. Use raw for salad, or cook very briefly.

                    2. scuzzo RE: yfoodie Aug 10, 2009 10:22 AM

                      Grill slices, then make a pasta-free lasagna of any variety, layering sauce, other veggies, meat if desired, cheese, etc. Bake.

                      1. e
                        emilief RE: yfoodie Aug 10, 2009 10:22 AM

                        Martha Stewart has a gret recipe for zucchini and bacon quiche on her website- also has creme fraiche or sour cream, gruyere cheese in it.
                        Also I have recipe for a zucchini, ginger hazelnut cake - from an old NY Times magazine.

                        2 Replies
                        1. re: emilief
                          h
                          hungryintucson RE: emilief Sep 22, 2009 10:56 AM

                          Would you be willing to share the cake recipe, or post a link to it if it's online?

                          1. re: hungryintucson
                            w
                            wannebe RE: hungryintucson Oct 6, 2009 03:43 PM

                            HI, Did you ever find this recipe? I am looking for it. Had it at Ragin' Sage Coffee Roasters but can't find recipe.

                        2. Calipoutine RE: yfoodie Aug 10, 2009 11:53 AM

                          This is a great recipe. Dont use fat free products though, light works well. I use brown rice too.

                          http://find.myrecipes.com/recipes/rec...

                          1 Reply
                          1. re: Calipoutine
                            d
                            dfrostnh RE: Calipoutine Aug 10, 2009 01:41 PM

                            The season has begun! I picked three favorite on epicurious.com to give to friends:
                            zucchini raisin bran muffins
                            roasted vegetables with garlic-tarragon butter
                            zucchini-currant pancakes

                            I started a folder of recipes. This weekend tried:
                            farmers market quesadillas - kind of bland but has potential
                            zucchini appetizer squares - needed something more
                            Planning on trying:
                            orzo with zucchini and lemon
                            zucchini cheddar wedges (round bread)
                            zucchini oatmeal cookies (recipe called them St Patricks Day cookies because of the flecks of green skin
                            or maybe zucchini spice cookies
                            Past hits have included:
                            zucchini whoopie pies (a 4-H recipe)
                            thai zucchini with peanuts was tasty just not a hit

                          2. d
                            DishDelish RE: yfoodie Aug 10, 2009 03:11 PM

                            I agree with Dana that bread would be a great way to use the zucchini, and another thing I love is adding it to pasta, and also fried zucchini slices dipped in a creamy cucumber dip.

                            1. l
                              lgss RE: yfoodie Aug 10, 2009 03:19 PM

                              Add some to pasta sauce or on pizza. We've had chocolate zucchini cake (don't recall which cookbook, at the moment) and our nephew who normally won't touch veggies said he liked it.

                              1. l
                                lgss RE: yfoodie Aug 10, 2009 03:19 PM

                                Also good in quinoa pilaf.

                                1. nofunlatte RE: yfoodie Aug 10, 2009 03:27 PM

                                  Another thing I like to do with zucchini is a simple saute: zucchini, diced pepper (red or green), onion, tomato, and kernels from fresh corn. Sauté in olive oil, add salt, pepper, and any fresh herbs to taste. Tastes of summer!

                                  1. s
                                    smartie RE: yfoodie Aug 10, 2009 04:42 PM

                                    did you get the flowers too? Battered and fried zucchini flowers are amazing.

                                    1. c
                                      cinnamon girl RE: yfoodie Aug 10, 2009 07:59 PM

                                      Did you see this thread from a couple of weeks ago?
                                      http://chowhound.chow.com/topics/640636

                                      I like little zucchini pancakes w/ gazpacho . . . the recipe's in the above thread along w some very interesting zuke ideas.

                                      1. l
                                        lgss RE: yfoodie Aug 11, 2009 04:43 PM

                                        I added some halved and thinly sliced zuke to Armenian lentil soup last night. I often add greens but I'm currently on a low K diet for medical reasons.

                                        1. Junie D RE: yfoodie Aug 11, 2009 04:59 PM

                                          I made Zuni's zucchini pickles a few weeks ago and they are excellent. Wouldn't try this without a mandoline though.

                                          Googled the recipe and found it on MS's website http://www.marthastewart.com/recipe/j...

                                          1. w
                                            Will S. RE: yfoodie Aug 11, 2009 07:13 PM

                                            Not too far off from what you have been doing, but I love grilling zucchini. Marinade in a little olive oil, balsamic vinegar, garlic, salt, and some oregano or basil or both. The balsamic and the char on the zucchini give a completely different and delicious character from the sauteed version.

                                            1. l
                                              lgss RE: yfoodie Sep 22, 2009 04:10 PM

                                              Lately, we've had lots of zucchini sauteed with onions, garlic, jalapeño, and mushrooms. We often have this with brown rice, quinoa, or rice or corn pasta.

                                              1. Emme RE: yfoodie Sep 22, 2009 08:11 PM

                                                Zucchini Bacon Roll-ups

                                                Slice zucchini very thin, layer on a strip of bacon then a chunk of cheese, roll up the zucchini and bacon around the cheese and secure with toothpicks. Dip in beaten egg, then panko crumbs, and bake til golden and gooey.

                                                1. cosmopolita RE: yfoodie Sep 23, 2009 12:14 AM

                                                  Couscous with grilled vegetables and feta

                                                  1 sweet onion
                                                  one red and one yellow bell pepper
                                                  two zucchini
                                                  an eggplant
                                                  20 cherry tomatoes
                                                  1 clove garlic
                                                  300 g couscous
                                                  200 g feta cheese
                                                  fresh oregano
                                                  vegetable broth

                                                  Procedure
                                                  Preheat the oven to 200° C degrees. Wash all the vegetables, cut the zucchini into rounds not too thin, do the same with the peppers and the eggplant and the tomatoes will go in the oven whole. Slice the onion and arrange everything in a single layer on a baking tray covered with greaseproof paper. Sprinkle with olive oil just enough to lightly grease all the vegetables.

                                                  Do not add salt completely before cooking, they would lose all liquids are too dry to cooked, and remember that different vegetables cooked evenly if cut into smaller or less similar.

                                                  Bake for about 40-45 minutes until the edges of the vegetables will be a bit 'scorched.

                                                  Meanwhile prepare the couscous following the directions on the package and using instead water a good vegetable stock, season with all the grilled vegetables, crumbled feta, fresh oregano and a dribble of olive oil. Season with salt and pepper.

                                                  The picture and recipe here:
                                                  http://croce-delizia.blogspot.com/200...
                                                  (translator on the top right)

                                                  1 Reply
                                                  1. re: cosmopolita
                                                    MPJ RE: cosmopolita Sep 23, 2009 08:21 AM

                                                    This is kind of similar to the couscous recipe cosmopolita just posted. This only calls for 6 oz of zucchini, but I didn't have squash on hand so I just used a LOT of zucchini. It was so delicious - the feta really made the dish, we used Greek feta in brine.

                                                    from Smitten Kitchen: http://smittenkitchen.com/2007/09/cou...

                                                    She also has a recipe for a pizza with squash/zucchini and goat cheese which looks heavenly.

                                                  2. kasden RE: yfoodie Sep 23, 2009 09:32 AM

                                                    I don't know what this dish is called - I've been making it for years! Saute sliced zucchini, sliced red onions, sliced mushrooms and Italian seasonings in some olive oil until slightly browned. Add a few glugs red wine and simmer until done. Grate some fresh parmesan or crumble feta over the top. This goes really well with Chicken parmesan.

                                                    1. l
                                                      lgss RE: yfoodie Sep 23, 2009 06:58 PM

                                                      Great with some broccoli, or artichoke hearts and hummus.

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