My Mom's Zucchini Casserole
Slice Zuke into rounds, not too thin
Layer in casserole with finely chopped onions and dots of butter, s+p
Place sliced tomato on top
Put in oven for about 20 mins. on 350 or nuke in microwave for about 6 mins.
Remove * test for doneness*, then place layer of swiss cheese over top *don't skimp*
Put back in oven or under broiler until melted.
I love this dish and so does everyone I serve it to. Sometimes I use yellow squash or I alternate layers of zucchini and yellow squash.
Grilled Zuke Sandwich
Rub olive oil over both sides of thick sliced zuke and grill both sides until tender.
Slice a juicey tomatoe and place on top of grilled zuke.
Slice some fresh mozzarella cheese and place on top of tomatoe
Sprinkle black pepper, salt & a drizzle of balsamic vinegar over all and give it a quick broil. Lovely lunch in minutes!
My favorite: zucchini gratin
Slice, cook over stovetop until tender, add S&P to taste
Layer in a casserole dish
Mix up some heavy cream (1 pint) and an egg or two (two if small, one if jumbo; more egs = less jiggly). Add a dash of nutmeg to the mix. Add a can of tuna to the cream sauce.
Pour over the zucchini
Bake in oven for about 45 min - 1 hr at 350-ish? until it stops being watery and becomes custardy.
Add grated hard cheese and broil for 2 minutes or until top is browned and melted.
Remove, let cool for a while and let it set.
Cut and eat.
It's yummy cold, too.
Sounds wierd, but it's amazingly good. I like to serve it for lunch or brunch and people always think it's something fancy.
I have some overly productive zucchini plants this year, and have been trying to keep up with them. My 2 favorite solutions so far are green curry with zucchini and chicken (I made my own green curry paste!) from Cook's Illustrated and Calabacitas con crema that I modified from about 3 different cookbooks. I'll share the Mexican recipe, since that is more mine, I didn't change the CI recipe at all.
Calabacitas con Crema
4 medium large zucchini (about 2 pounds)
6 green onions
4 New Mexico green chiles
1 serrano or jalapeno chile
2 cloves garlic
1/2 c. heavy cream
2 T. butter or oil
Salt and pepper
1/2 - 1 cup grated jack cheese
Dice zucchini into approx. half inch chunks.
Cut onions and peppers into large chunks.
Peel garlic, and add to a running food processor. Turn off, and add the onions and peppers, process until minced but not pureed.
Heat butter in a large 12 inch skillet with a lid. Add zucchini and onion/chile mix, saute about 5 minutes over medium heat, don't let brown. Add cream, salt and black pepper to taste, cover, and simmer about 5 minutes until cream absorbs into the squash and it is tender but not mushy. Off heat, stir in grated jack cheese, top with chopped cilantro, serve.
I eat this as a main dish with white rice and corn tortillas.
I made zucchini chips the other night. Slice the zucchini into 1/4 inch rounds, dip in 2 egg whites and then into panko mixed with parmesean and black pepper. Bake at 475 until browned, flip and repeat. I sprinkled them with sea salt and dipped in plain yogurt. They were great. I bet they'd be good with some lemon sprinkled on top too.
Nice.....last night I sliced two small zukes, and just dipped in seasoned flour and pan fried, oven was a little too preoccupied to bake off, but I like that idea instead of frying. Ordinarily, I'd do the flour/egg/breading route but was feeling a tad pushed for time yesterday.
Zukes came out tender and tasty, not a hard fry. The sib who doesn't like fried foods other than fried chicken was surprised to find that he liked the zukes that way....
The NYT recently had a fantastic zucchini fritata recipe.
I have made it twice, the second time I used only 5 eggs and about a cup of cheese and it came out much better. I would not worry about the flowers. The second time I made it, i added thinly sliced tomatoes right before I flipped it.
It was good warm, room temp, and last night I had it right out of the fridge.
Time: 45 minutes
7 tablespoons extra virgin olive oil
4 cups zucchini in 1/8 -inch thick rounds (about 3 small to medium zucchini)
Kosher salt and freshly ground black pepper
1 bunch scallions, chopped
8 large eggs
1/4 cup whole milk
1/4 cup grated Parmigiano-Reggiano cheese
1 cup coarsely chopped basil leaves
6 zucchini flowers.
1. Heat 4 tablespoons oil in a heavy 12-inch skillet, nonstick or well-seasoned, on medium-high heat. Add zucchini. Season with salt and pepper. Pile scallions on zucchini and season again. Cook vegetables until they begin to sizzle; stir and continue to cook until they soften and start to color, about 15 minutes. Remove from heat.
2. Whisk eggs in a bowl. Whisk in milk, remaining oil, cheese and half the basil.
3. Fold remaining basil into zucchini mixture. Cook briefly until basil is fragrant. With heat at medium-high, add egg mixture. Reduce heat to medium-low. As eggs begin to set, use fork or spatula to lift edges toward center to allow uncooked egg to flow in pan to edges. Continue cooking until there is no more raw egg. Remove pan from heat.
4. Use kitchen shears to snip zucchini flowers crosswise in half-inch strips over frittata. Use a spatula to loosen bottom of frittata. Place a plate large enough to cover pan over the pan; with kitchen mitts, flip pan and plate over so frittata falls onto plate. Slide it back into pan. Cook another 3 to 4 minutes on medium-high, until bottom is golden. Remove from heat, allow to rest 5 minutes, then slide frittata onto a serving plate and serve.
Yield: 4 servings.
Here is the recipe below:
I'm a sucker for the simple recipes - Grilled zucchini with herbs de provence is a standard summer side dish in our house.
Cut the zucchini into uniform pieces (size and shape don't really matter as long as they are all similarly sized and shaped. Personally I cut the zucchini in half, then cut each cylinder into long quarter rounds, then cut lengthwize once more so each one is like a long pie piece.)
Throw in a bowl with some olive oil to coat, some salt and herbs de provence (sometimes I throw some ancho chile powder for a bit of extra flavor). Mix well, then throw on the grill over low heat for about 30 minutes (but this depends on the thickness of the pieces) until the pieces become translucent.
The slow grilling and herbs de provence bring out some great sweet flavors, and can be served immediately.
I know the situation well since it happen to us several years ago. Slice the squash in half lengthwise. Scoop out the seeds in the center of each half. Prepare some Sloppy Joe mixture of browned ground meat, onion, red and/or green bell pepper, seasonings that you like, and fill one half of the the squash with the mixture. Pile the mixture high so that the other half of the squash is filled when you place it on top of the first half. Bake in the oven for 1/2 hour at about 325-350 degrees. Slice and serve the baked zucchini.
You could make the terrific zucchini pancakes that I make regularly. It is a snap to grate the zucchini using the shredding blade of a food processor, but it also does not take too much time to grate it using a box grater.
here is the recipe http://sevenspoons.net/2005/05/ode-to...
also, if you want a really amazing chocolate zuchinni cake recipe. this one is terrific and you cannot detect the zucchini at all but you may see the green flecks so I usually do tell people what they are eating. It just makes it incredibly moist. People go nuts for this one.
This is a moist delicious quick bread that can be baked in a loaf pan or 9 x 9 brownie pan. It keeps really well in the fridge for at least a week if it lasts that long...ENJOY!
• 1/2 c butter or margarine, softened
• 1/2 c vegetable oil
• 1-1/3 c sugar
• 2 eggs
• 2 c grated zucchini (fresh or frozen, but defrost before using)
• 1/2 c sour milk (1/2 c milk & 1/2 tsp white vinegar) or plain yogurt
• 1 tsp vanilla (I use orange extract, orange oil or grated zest
)• 2-1/2 c flour
• 5 T unsweetened cocoa-I added and additional tablespoon of chocolate for a really deep chocolate flavor
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 c mini chocolate chips
• 3/4 c finely chopped walnuts
• 3/4 c brown sugar
Combine the first 12 ingredients and pour into a greased and floured 9~13 pan.
Sprinkle with a topping of (3/4 cup each or more to taste) mini chocolate chips, brown sugar, and chopped walnuts.
Bake at 350 degrees for 40-45 minutes.
Notes: yogurt can be substituted for the sour milk/viegar combination. If bread is being baked in a load pan than mix some additional streusel throughout the batter.
Fresh or unsweetened coconut would be a nice addition to this bread Or you could put a sweetened glaze on top and mix or swirl the streusel within the batter. Also, I added 1 tablespoon of orange rind (grated) or you could use pure orange oil extract instead and added 1 tablespoon of cinnamon.
Here's another one I have used and it is really good. Kind of like a quiche, but not eggy. This recipe is one of those 'impossible pies' from Bisquick because it forms its own crust. It's a snap to put together. You could add herbs, different cheeses... whatever you like.
2 cups zucchini, unpeeled and sliced thinly into half-moon slices
1 small onion, chopped
1 medium tomato, seeded and chopped
2 large eggs, beaten
1/2 cup biscuit mix
1/4 cup freshly grated Parmesan cheese
Couple tablespoons of fresh chopped parsley
Salt & freshly gound pepper to taste
Prehat oven to 350°
Mix everything together in the above order. Pour mixture into a 9-inch buttered pie pan (I use a Pyrex pan) and bake 30 - 40 minutes until slightly brown. Serve warm.