Favorite Zucchini recipes
Late with this (as always), but my sister back home in Oregon used to make a great jam she called Willamette Valley Orange Marmalade, the catch being oranges don't grow in the Willamette valley. She made it with zucchini, of course, and just the barest zest of the orange, so it never had the bitterness of the peel. Great way to use up lots of zucchini. Very pretty in gift baskets. So much easier to give away, too, as we all know the only time people lock their cars in small towns is during zucchini season, for fear of finding their back seats loaded with paper bags full of other people's excess.:)
I'll see if I can find my recipe.
Zucchini Carbonara. Saw Jaime Oliver make this on Jaime at Home. His spin on the dish is to use penne pasta and to cut zucchini to look like penne. You halve, then quarter the zucchini and cut away the white part with the seeds, then cut in an angle, same size as the pasta. Lightly sautee the zucchini in the bacon drippings for a few minutes before adding the cooked pasta and the egg & cheese mixture. Nice option for carbonara lovers faced with zucchini abundance.
I was also reading about this interesting sounding buttermilk squash soup. Drizzled on top is a cumin butter. Looks vibrant and the idea of using something tangy like buttermilk is intriguing.
Thanks for that, Rainey. I saw Ruhlman's fritter post when it first came out, but totally forgot about them.
I just made these using what I had on hand, and they were delicious. I had fresh basil and thyme, but no dill or mint, so I went with that. I also spaced out and forgot the lemon zest. No problem, they were really tasty even with all the changes, and the Greek yogurt added a nice touch. The texture of the fritters was almost creamy. It was a little tricky to flip them in the pan, but I used two spatulas and managed to keep them intact. Definitely a keeper!
I just made this Tex-Mex summer squash casserole. I also added a can of rinsed/drained beans to it (black beans, black eyed leas, pintos will all work) to make it more of a complete meal. It was a little liquidy but very tasty. I just reheated it for lunch and it is even better. The liquid thickened up to form a cheesy sauce. The best part is it is healthy to boot! Oh, and their 12 servings is a huge joke unless you are just serving as a small side dish.
I've got loads in my garden so just made zucchini bread from this recipe
Will also make this lovely bright green Zucchini and Watercress soup that I've been making for years - it's a Linda McCartney recipe from Vegetarian Times http://findarticles.com/p/articles/mi...
I got the "door prize" of a 4-pounder. So far I've made the z bread recipe which yield 3 foil pan loaves and sauteed z for two. I still have 3/4 of the big guy left, wrapped in plastic and refrigerated. Can I keep pretending he's fresh and petite and just use him as if...
Actually, I have a monster from my garden in my kitchen right now too. The good news is that, as is typical of squashes, they keep well and the big ones don't become tough or anything. They just get monster-sized seeds (that *do* get tougher) but you can fix that by removing them with an ice cream scoop or something.
I used the smaller end of mine for a cold soup. I used about another 6" for muffins. I've still got a couple pounds of it. But, again, as is typical with squashes, the cut end seals itself and keeps the remaining flesh fresh.
Maybe tomorrow I'll do a savory tart like this one: http://www.anneskitchen.co.uk/savoury...
Since we're now officially drowning in Zucchini, I've resorted to putting it in EVERYTHING; the latest was a Spanakopita recipe, substituting shredded, drained and cooked-down zucchini for the spinach. I guess you could call it a zukopita? Anyway, it was surprisingly good and I'd make it again but be sure to suck as much water out of the zucchini as possible to maintain texture.
Oh, I also just made the carrot cake recipe (sheet cake version) from the latest issue of Saveur, substituting zucchini for the carrots. Super yummy and possibly the BEST carrot cake/zucchini cake I've ever made!
I like to shred it, salt heavily, let sit for an hour or so, drain thoroughly by wringing in a dish towel (as for fritters). Then you can saute with whatever--garlic, tomatoes, basil is nice. Lately I've been sauteeing in olive oil then flavoring with lemon juice, lemon zest, and a little sugar, finishing with mint and/or basil. I make a lot as the cooked dish freezes well. This works well with overgrown zukes provided they aren't a too-seedy variety. Sometimes I have to peel them.
A friend gave us this recipe-not particularly gourmet, but a great way to consume a lot of zucchini-and for those of you with kids, it's a fabulous way to get veggies into your kids. My three kids (11 mos, 4 and 13) will eat bowlfuls, hot or cold.
*5 medium zzucchini
*3 large carrots
*1 cup chopped onion
*4 c. chicken stock
*1 8oz package cream cheese (really)
*1/2 tsp salt
Cut veggies into 1" chunks. Bring to Boil with chopped onions in stock; simmer for about 7 minutes until tender-crisp. cut cheese into chunks and add to pot. Puree, ideally with immersion blender. Salt to taste.
A friend of mine gave me a very similar recipe -- she didn't add carrots, but said you could use whatever veggies you had. And instead of an 8oz block of cream cheese, she dolloped some herbed cream cheese (the spreadable kind usually used for bagels) into the pot before blending. What makes it even easier is that you don't have to chop everything particularly nicely -- just quarter and peel the onions -- since you're going to puree it all anyway.
Here's my neighbor's recipe for her Zucchini Fruitcake:
Yes, I have no zucchini, I have no zucchini today. No one has left it on our doorstep this summer...
1 cup vegetable oil
2 cups brown sugar
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon cinnamon
2 teaspoons baking soda
2 teaspoons ground allspice
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1-1/2 teaspoons baking powder
2 cups shredded zucchini
2 cups walnuts
2 cups golden raisins
1 cup currants
2 cups candied fruit
8 Tablespoons brandy or rum
Combine eggs, oil, brown sugar, vanilla in electric mixer. Mix well.
In another bowl, combine the dry ingredients. Add to the egg mixture.
Stir in zucchini, nuts, fruit to blend together. Pour into two greased loaf pans.
Bake 325°F for one hour + 10 minutes. While warm, spoon brandy or rum over tops. When cooled, remove from pans and wrap well. Let sit overnight.
We love Zucchini custard:
1 T. kosher salt
2 lbs. firm zucchini, trimmed, peeled, and cut in 2" by 1/4" strips
1&1/2 c. heavy cream
3/4 c. grated parmesan
3 lg. eggs, beaten
freshly ground black pepper to taste
In a 3 qt. saucepan add salt to 6 cups water and bring to full boil. Add zucchini and blanch about 30 seconds, then shock in cold water and transfer to paper-towel lined baking sheet. Let dry 2-3 hours at room temp or in fridge overnight. Heat oven to 450. Whisk cream, parmesan, eggs and pepper together. Pour cream mixture into 9" glass pie plate and arrange zucchini (it will sink, and that's perfect). Bake for 40 minutes or until just set. Best served at room temperature - and if you like thyme, a bit is great in this dish.
I saw a Lidia's Italy today (Lidia Bastianich), where she sauteed some garlic and some anchovies in olive oil until the anchovies dissolved, added the sliced up zucchini, cooked some and then added capers and black olives. I wish I could link the recipe, but I could not find it on her website. It just looked GOOD.
You should be able to many online.
Basically it is a egg and flour batter no leavening. I usually add a little toasted sesame oil, pureed onion to the batter. Julienned squash, salted and squeezed out thoroughly, thinly sliced jalapenos.
Pan fry in a neutral oil till crisp . Cakes should be about a .25 inch thick and you can make them large or small. Serve with a dip of soy, vinegar, Korean chili flakes, scallions and toasted sesame seed.
You can add all sorts of things to the batter:
chives, cooked meats, seafood other vegetables.
I too am drowning in zucchini and, after we tired of zucchini baked goods of every variety and pan-fried in olive oil/S&P as an app (yummy with grated parm on top), I've resorted to adding it cubed small into almost every curry, stir-fry or enchilada casserole i make. You can't taste it but it adds bulk, subtle flavor and lots of nutrition to the dish. The last dish I added it to was shrimp, black bean enchiladas with Mole sauce - yummy!
BTW, best part about THAT dish was that the sauce was made entirely from 99cent store only ingredients:
1 can enchilada sauce
1/2 jar of chipotle barbecue sauce
several splashes of chipotle pepper sauce
couple TBs of ground mexican chocolate
Cinnamon and sugar to taste
Yummy AND cheap!
Roman Style Zucchini with Pasta, adapted from Deborah Madison's VC4E, is a great recipe because it uses a substantial number of squashes for those with overflowing gardens: Halve lengthwise and slice thinly (a mandoline is brilliant here) 2# zucchini (or a mix of summer squash varieties, if you like,) and preferably small to medium size. Heat 3 tbsp. olive oil in a large wide saute pan, 12 inches is good. Add zucchini and sprinkle with 1/4-1/2 tsp. sea salt, depending on how much pecorino romano you'll be adding later. Grind over some black pepper to taste. Thinly slice 2 cloves garlic and add to the pan, stirring everything well. Bring a pot of water to a boil for the pasta.
When the squash begins to color, turn the heat down and continue to cook 20-30 minutes until squash starts to dissolve into itself a bit. Add 1/2 c. half and half to the zukes before you add the pasta to the water. Tear up a handful of basil leaves and grate pecorino romano to your taste. (I use at least half to three quarter ounce per person, and this recipe will easily sauce pasta for four moderately hungry individuals.) This is also great with some crumbled spicy italian sausage, if you're not vegetarian. When the pasta is done, drain it and add to the saute pan, simmering pasta and sauce together for a few minutes, tossing gently with tongs. Just before serving, toss with basil and cheese, and eat hot.
Faced with a mountain of zucchini in my garden, I recently threw this together and it's now one of my all-time favorite pastas! The crunchy breadcrumbs are so good with the lemony-garlic-y pasta and zucchini. I ate about three servings worth myself!
If you want to see a photo, it's here: http://whatwouldcathyeat.com/2010/07/...
Pasta with Zucchini, Chickpeas and Gremolata Breadcrumbs
2 T. + 2 t. extra virgin olive oil, plus more for serving
4 cloves garlic, divided
1 cup freshly made breadcrumbs from good-quality whole wheat or other bread
Grated zest of one lemon
2-3 T. chopped flat-leaf parsley
3 medium zucchini (I used one small and one huge), sliced lengthwise and then thinly sliced into half-moons
½ t. crushed red pepper flakes, or to taste
Juice of ½ lemon
1 15-oz can chickpeas, drained
½ t. salt
Freshly ground black pepper
¾ lb. whole wheat or whole grain blend spaghetti
To make the gremolata breadcrumbs, heat 2 t. olive oil in a skillet, add half the garlic and sauté for 1-2 minutes. Add the bread crumbs, lemon zest and parsley and cook, stirring frequently, for 5 minutes or until bread crumbs are browned and crispy. Set aside.
Heat the remaining olive oil in a large skillet. Add the zucchini and red pepper flakes, and cook over medium heat, turning frequently with a spatula, until the zucchini is starting to turn golden (about 10 minutes). Add the remaining garlic during the last 3 minutes of cooking time. Stir in the chickpeas, lemon juice, salt and a generous amount of black pepper.
Meanwhile, heat a large pot of water and cook the pasta until al dente. Drain, reserving 3/4 cup of the cooking liquid. Add the reserved liquid to the zucchini mixture and cook for 2 additional minutes. Combine the pasta and squash, and stir gently. Serve topped with the breadcrumbs and a drizzle of olive oil.
I bought a ton at the local farm stand as I freeze a lot for winter. I also tried 2 new recipies, both of which I really liked and would make again.
zucchini wrapped fish fillets - so easy and healthy for a weeknight dinner
also had to try the zucchini chocolate chip cookies from Animal Vegetable Miracle (btw, a great read as well!). I had my doubts, but they were actually quite good...I made the dough a night before and let chill for 24 hours.
geminigirl, tell us about your zucchini freezing. How do you freeze it and how do you use it? I've not had good luck with the frozen product. The water separates out and the texture is icky when it thaws. I tried putting it in stew and casserole, and it was barely edible. I ended up sadly throwing away several bags of frozen zucchini. Hope you can help me with this.
Oh, BTW, i second your recommendation of Barbara Kingsolver's Animal Vegetable Miracle as well as all of her other books. She has been my favorite author for years!
I am going to try her orzo and zucchini recipie this week for one of our dinners.
For the frozen zucchini, you are right in that it does not hold up well...I either grate or slice in the cuisinart and freeze. then when ready to use I defrost in the morning and by dinner squeeze it out really well. I usually just cook it up in a fry pan with some evoo, garlic, s+p and put it over pasta with some grated cheese. It has become a somewhat comfort food dinner in the winter. I suppose I could try it in zucchini bread as well, I'm surprised it didn't do well in soups, I would think it would melt right into it?
Also, scroll up for the stuffed recipie. I have only tried it fresh but put some in the freezer to try later. I am hoping this freezes well at it is very easy and tasty!
1 med. onion, quartered
1/2 C butter
1 1/2 lbs. zucchini
2 1/2 C chicken stock
1/2 t nutmeg
1 t basil
1 t salt
freshly ground pepper
1 C 1/2&1/2 or cream
Process onion a bit. Melt butter in lg. saucepan.Saute onion until soft. Shred zuc. in food processor and add it and chicken stock to onion. Simmer 15 min. Process mixture (in 2 batches) until smooth, adding 1/2 of spices each time (or use imersion blender). Stir in 1/2&1/2 (or cream). Taste for additional seasoning. Serve hot or cold.
Mmmmmmmm! Sounds lovely! Can't wait to try Zucchini Bisque. Nutmeg with zucchini is amazing! I will add some nutmeg freshly grated and some basil chiffonade as a garnish also.
Joebob, have you ever cut back on the butter a bit, or is all that butter what really makes it wonderful?
My first zucchini of the summer is always simply cooked with a grating of nutmeg.
FIRST SUMMER ZUCCHINI
6-8 extra small zucchini (4or 5 inches long)
2 tablespoons unsalted butter
1/2 tsp. freshly grated nutmeg
sea salt and freshly ground pepper
1 or 2 oz. Parmesano thinly sliced with veg. peeler
Slice the zucchini lengthwise into long quarters. Melt the butter in a large cast iron skillet over med. heat. Add zucchini in a single layer cut side down when butter starts to sizzle. When nicely browned (maybe 2 minutes) use a spatula or tongs to turn the zucchini. Cook another minute or two to desired doneness. Sprinkle on salt and pepper and nutmeg to taste. Slide out of skillet onto serving plate and sprinkle on cheese.
The texture of the baby zucchini is wonderful! Brown it but keep it tender crisp. I've been used pink Hawaiian sea salt for the crunch and the beautiful color.
Later in the season when the subtle zucchini flavor can use a kick, I add hot pepper flakes and/or fresh basil. I always plant golden zucchini. It's so pretty and it doesn't hide in the garden until it's the size of a baseball bat!
I have never cut back on the butter, and I make it with a mix of half milk and half heavy cream, which, overall, has a higher fat content than straight 1/2&1/2. That makes it so good. I would rather eat less and well than more and not as good. Please report back how you liked it and what improvements you make. The recipe creates a lot of pots to wash, but it is really easy, which is a big plus for an inept cook like me.
You are absolutely right on about the desirability of using small ones. If they're big, I would rather cook something else.
My mom makes a similar zucchini soup which is my favorite summer soup. It is served cold and heavier on the basil and has no cream. I'll need to try Joebob's now!
Zucchini Basil Soup
1 onion, sliced
2 tbsp olive oil
1 1/2 pounds zucchini (around 3 medium ones), cut into large chunks
2 1/2 cups broth (veggie or chicken)
1 cup basil
pinch of nutmeg
In large saucepot, saute the onion until translucent. Add the zucchini, the broth, and some salt and boil until the zucchini is tender (around 20 minutes). Add the basil and nutmeg. Cook for one more minute. Remove from heat. Let cool and process (I sometimes use a hand blender. othertimes, I do it in two batches in a blender, i like the texture in a blender more than that of a food processor). Chill and serve cold (very important, i think the flavors really come out as it cools).
Zucchini Crab Casserole
3 1/2 cups shredded zucchini
1 cup diced onion
1 1/2 cups shredded sharp cheddar (or whatever cheese you prefer...)
2 cups Bisquick
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1/4 cup vegetable oil
3 beaten eggs
1 can crabmeat (recipe called for 8 oz - I used 16 oz. can - can never have too much crab)
Mix all ingredients and bake in a greased casserole dish at 350 for 30 minutes.
(I've added corn/celery/you name it to this dish - very versatile and always a big hit.
Another enthusiastic recommend for zucchini carpaccio. We discovered it 2 summers ago and now have it on all our summer buffets and BBQs. Just too easy and too nice.
Too bad your link didn't have a pic. I think it's also very pretty.
BTW, I use basil leaves instead of mint but other than that I think that may be the recipe I started with. Love the lemony vinaigrette.
I think there's another recent zucchini thread which inspired me to hunt down a recipe for zucchini banana muffins last Saturday. Also made zucchini chocolate chip cookies that are cake-like. Should also make some zucchini whoopie pies but need more time. Last summer I had to buy a mandoline to make zucchini potato gratin with fresh oregano. I have a whole file of great recipes.
Semi Ratatouille. Works well with cold meats, sausages, and especially traditional fishcakes:
Soften a chopped onion in an extra larege glug of EVO. Takes about 5 mins. Add a 14oz can of chopped tomatoes and simmer uncovered for about 10 mins. Add sliced zucchini and cook gently until they're done to your liking (15-20 mins for me).
This can be made a day ahead, and wine, garlic, chopped olives, basil etc. could all be added if you like. I often add extra EVO for a glossy finish.
I grew up eating "zucchini boats"-
Split a zucchini in half lengthwise, then scrape out the seeds. Mix the seeds/pulp with breadcrumbs, Parmesan cheese, a beaten egg, and seasonings (oregano/salt/pepper/thyme is good). Bake at 400 until they're brown on top (can't give you a time estimate off the top of my head)
So good, and really easy
Mail them to me!
Seriously, the only zucchini I've been able to find here was $10 for a 12 cm long single piece. And that was a rare find.
If I had them, though, I like them breaded and deep fried, or cut into sticks and sauteed with in butter garlic and dried thyme, with a squeeze of lemon juice. Or lots of ratatouille.
I made stuffed zucchini from a post on this thread
It was delicious and I'm looking forward to using the ones I have stuffed and frozen
1 can chickpeas
Saute a few cloves of chopped garlic. In the same pot, cook up a white rice. If you use a rice cooker, just put the garlic into the rice cooker. Make sure to undercook the rice- you want it edible but with a very obvious crunch to it. Stir in tons of chopped mint to the warm rice.
Let the rice mixture cool until its cool enough to handle- don't refrigerate. Using your hands or a spoon, stuff each hollowed out squash with the rice mixture. They can be frozen at this point or cooked right away.
To cook: place in rows in a pyrex or ceramic casserole. Spread chickpeas and leftover rice (if you have any around the stuffed squash. It's better to place spoonfuls of the rice, rather than spread it in a thin layer. Add about a half inch to an inch of water and cook covered at 400 degees for about 45 minutes until squash is soft and rice has expanded.
It's really good with a mint/yogurt sauce served on the side.
The basic recipe is Greek or plain yogurt mixed with chopped cucumbers and mint.
Sorry I can't give you exact measurements or cooking times.. it's something I make so often I just don't measure.
It was delicious and I'm looking forward to using the ones I have stuffed and frozen
8 cups peeled, chopped, seeded zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
4 cups flour
2 cups sugar
1 ½ cups cold butter
1 tsp. ground cinnamon
In large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 min or until tender. Add sugar, cinnamon, and nutmeg, simmer 1 minute longer. Remove from heat, set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir in ½ cup into zucchini mixture. Press ½ of remaining crust mixture into greased 15x10” pan. Spread zucchini over top. Crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake @ 375 degF for 35-40 min.
This is one I've picked up from my mother: zucchini-cottage cheese pancakes (works equally well with ricotta). Doesn't use a ton of zucchini but is nice for a change, either as a vegetarian entree or a side dish. Nice served with a light uncooked tomato sauce or puréed roasted tomatoes, or a roasted red pepper coulis.
No precise recipe here, but this will make around a dozen 3" pancakes: beat together about 3/4 cup cottage cheese or ricotta and a couple of eggs. Stir in ~3/4 cup flour, 1 tsp. baking powder, and some salt, then 1 1/2 cups grated zucchini and herbs of choice (dill is nice). Heat butter or oil in a large skillet (I use nonstick for this) and scoop the batter in. Cook until just golden on both sides and cooked through; they shouldn't get real browned. Keep in a low oven while you finish cooking the batch.
re: Caitlin McGrath
Pancakes are my favorite zuke dish too. I more or less use the recipe in one of the Moosewood cookbooks, using feta cheese (I recently made it with gorgonzola) and fresh mint from the garden, topped with yogurt. If you have a food processor with a grating blade, this is a fairly quick dish to prepare.
Slice zucchini in ovals..on the diagonal. Heat EVOO in skillet, fry zucchini then drain on paper towels. Place on a platter and drizzle with red wine vinegar. Fry some mint leaves a few seconds and strew over the squash. Thinly slice garlic cloves and strew that over as well. Season with coarse sea salt, freshly ground black pepper and a pinch of crushed red pepper flakes.
Zucchini Relish- this is great on hot dogs and with brown beans
8-10 cups zucchini, chopped
3 stalks celery
3 med onions
3 green peppers
3 tablespoons salt
Put all ingredients through food chopper using coarse blade or chop fine by hand. Sprinkle on salt and refrigerate, covered, overnight. Next day, drain, and rinse in cold water, drain well. Bring to a boil 2 cups vinegar, 2 cups sugar, and 3/4 cup water. Pour over vegetables and heat to a boil BUT DO NOT BOIL. Seal in hot sterilized jars.
Chocolate Zucchini Cake
1/2 cup white sugar
1 cup brown sugar
1/2 cup butter
1/2 cup oil
3 eggs, beaten
1 tsp vanilla
3 cups grated raw zucchini
1/2 cup buttermilk
2 1/2 cups flour
2 tsp baking soda
4 tablespns cocoa
1/2 tsp cinnamon
1/4 tsp allspice
1/2 chocolate chips
Cream together sugars, butter, and oil. Beat in eggs, vanilla, and buttermilk. Sift dry ingredients together and add to batter. Add zucchini. Pour into greased and floured 9x13 pan. Sprinkle top with chocolate chips. Bake at 325 for 45 minutes. Cool and serve with whipped cream.
ooh, perfect! Lots of zucchini in my CSA box to use up...AND some leftover buttermilk and chocolate chips (yeah, I know, who has leftover chocolate chips...I'm weird..). So, since I am not a baker, can any of you experts out there tell me if there is any reason why this wouldn't freeze as well as regular zucchini bread?
I made Ina's zucchini fritters and they were very good. I also love zucchini bread and it freezes well too.
I like this cake as it has a spicy taste:
Zucchini Nut Cake
2 cups sugar
1 cup oil
1 tsp vanilla
1 tsp grated orange rind
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
2 cups shredded unpeeled zucchini squeezed in paper towel
1 cup chopped nuts- I like walnuts
Beat eggs until light; beat in sugar until fluffy. Slowly beat in oil. Add vanilla and orange rind. Sift together dry ingredients, blend in creamed mixture. Fold in zucchini and nuts. Spoon into greased and floured tube pan. Bake at 350 fir 1 hours or until tests done. Cool in pan 15 minutes on rack. Loosen from pan with spatual. Invert cake on cake rack to finish cooling.
I also highly recommend making zucchini bread. It's a great way to use up lots of zucchini. I usually make 3 or 4 at a time, wrap them in aluminium foil and freeze them. A slice of zucchini bread goes well with a cup of tea or coffee and makes a wonderful not-too-sweet dessert.
Here's my quick and easy zucchini side dish!
1 medium zucchini, thinly sliced
1 roma tomato, diced small
1/2 cup or so frozen corn, thawed under warm water
pinch of thyme, salt and pepper
Saute zucchini with corn, thyme, salt and pepper in a oiled frying pan for about 3 minutes. Add tomato and cook 1 minute more. That's it!