zucchini recipes

i have one idea and its called tater diped veggies.1 cup instant potatoe flakes,1/3 cup grated paremesean cheese,1/2 teaspoon celery salt,1/4 teaspoon of garlic powder,1/4 cup of melted butter,make sure its cooled down,2 eggs and 4 to 5 cups raw bite size zucchinis,broccoli,peppers,or carrots.in a small bowl,combine potatoe flakes,paremesean cheese,celery salt,garlic powder and butter.in another bowl,beat the eggs.dip vegetabels one at a time,into the eggs,then into the potatoe mixture,coat well.place on a un greased baking sheet bake at 400 for 30 minutes,you can serve it with any sip or dressing of your choice,its great with ranch dressing.

Well besides fried zucchini, sauted zucchini, zucchini bread, zucchini muffins.. Also you can try Yummy Squash Casserole 2lbs zucchini or yellow squash 1 large onion 1/4 chopped green and red pepper 1 c mayonaise 1 c grated parmesan cheese 2 eggs lightly beaten In a small amountof water, cook squash, onion and pepper untilbarely tender, about 5 minutes. Drain Well. Mix mayo, cheese and eggs togetherand fold into squash mixture. Spoon into lightly greased casserole. Bake uncovered, at 350 for 30 minutes or until set. Hope you enjoy it.

Sweet Zucchini Crumble * 8 cups peeled, chopped zucchini * 1/3 cup lemon juice * 1 cup sugar * 1 teaspoon ground cinnamon * 1/2 teaspoon ground nutmeg * 4 cups all-purpose flour * 1 1/2 cups sugar * 1 cup trans fat-free margarine * 1/3 cup oil * 1 teaspoon ground cinnamon In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 1 1/2 cups sugar. Cut in margarine and oil with pastry blender or fingers until mixture resembles coarse crumbs. Stir 1/2 cup of mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining mixture over zucchini. Sprinkle with 1 teaspoon cinnamon. 3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

I hear you! My sig. other just called and said he had to pick another 3 squash, 6 cucumbers, 4 peppers, and a whole pot of green beans today- YUM--- but we had 2 zuchinni and 3 squash in the fridge from the weekend still- When it rains it pours- I freeze zuchinni from time to time- I grind it up and freeze it - that way I can make zuchinni bread in the winter- We also eat it almost every night- either steamed or grilled- I also use it for shish ka bobs- YUM! I can't wait to get home and get cooking up dinner- All veggies tonight- These are the first cucumbers this year from our garden-

Try using your zucchini in this stewed squash recipe: Saute 1 slice of bacon (cut in strips)in a medium skillet; when it is half done, add chopped onions and saute until lightly caramelized and bacon is done. Add 2 yellow squash (in chunks) and 1 large zucchini (in chunks) and brown lightly on both sides. Season with salt and pepper to taste and pour in 2 cups water. Reduce heat to low, cover pan and simmer for about 15 to 20 minutes, or until tender.

You can can some , freeze some and share with the kitchens for the homeless and for the shelters for abused women. Or you can bag them and sell some. I don't have a place to grow fresh veggies so you are lucky with the abundance of your work. And tending a garden is not the easiest thing to do. Make a few loaves of zucchini bread and freeze them to eat later in the year when they are out of season. Just thinking about that makes my mouth water.

you are lucky my friend,i found a great zucchini recipe this week and i will share with you,hope you like it:) Zucchini and Stuffing Casserole This zucchini casserole is made with shredded carrots, sliced zucchini, butter, onion, and seasoned stuffing, along with cream of chicken soup and sour cream. INGREDIENTS: * 4 medium zucchini * 6 tablespoons butter, divided * 1/2 cup shredded carrot * 1/2 cup chopped onion * 2 1/2 cups herb seasoned stuffing cubes, divided * 1 can (10 3/4 ounces) condensed cream of chicken soup * 1/2 cup sour cream PREPARATION: Cut zucchini into 1/2-inch slices. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside. In the same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2-quart casserole. Melt remaining butter and toss with remaining stuffing cubes. Sprinkle over top of casserole. Bake at 350° for 25 to 35 minutes. Serves 6 to 8. :)

I suggest zucchini bread and freeze it for during the winter when it will taste like sunshine. Also here is a site that might help... www.basic-recipes.com/veget/zucchini.htm Good luck with this blessing of over abundance. Eat some for me since I could not garden due to moving after our fire. Enjoy!!

i always put zucchini into my spaghettis bolagnaise. Or drizzle with a little oil with salt and pepper and barbecue on both sides..

this are from allrecipes.com...hope you will like it Creamy Zucchini with Linguine SUBMITTED BY: Senoritapupnstuff PHOTO BY: LynnInHK "A different and delicious way to eat up all the zucchini that's overflowing from the garden. Diced zucchini are sauteed with garlic and red pepper flakes then simmered with cream, and served with Parmesan cheese and chopped parsley. Don't skimp on the olive oil." INGREDIENTS * 1/2 cup olive oil * 2 large zucchini, diced * 2 cloves garlic, thinly sliced * 1/2 teaspoon salt * 1/8 teaspoon crushed red pepper flakes * 1 (12 ounce) package linguine pasta * 1 cup whole milk * 2 tablespoons chopped fresh parsley * 1/2 cup freshly grated Parmesan cheese DIRECTIONS 1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes. 2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. 3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve. --------------------------------------------------- Vegetable Orzo SUBMITTED BY: AMULHERN PHOTO BY: SiNsGirl "This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal." INGREDIENTS * 1 cup orzo pasta * 2 tablespoons extra virgin olive oil * 1/2 red onion, chopped * 2 cloves garlic, minced * 1 cup chopped carrot * 1 small zucchini, quartered and sliced * 2 tablespoons balsamic vinegar * salt and pepper to taste * 1 lemon, juiced DIRECTIONS 1. Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. 2. Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice. ---------------------------------------------------- Easy, Cheesy Zucchini Bake SUBMITTED BY: SUMMERADD PHOTO BY: Hodag "Perfect for a fast weekday meal. It's healthy, delicious, even low-carb. And so simple! Zucchini baked with spaghetti sauce, ground turkey, corn, and smothered with cheese. Try it with a can of diced tomatoes added to the sauce." INGREDIENTS * 1 pound ground turkey * 2 large zucchini, halved lengthwise * 3 cups spaghetti sauce * 1 (8.75 ounce) can whole kernel corn, drained * 1 cup shredded Mexican cheese blend DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Brown turkey in a large skillet over medium heat. Drain fat. 3. Place halved zucchini slices in a baking dish. Pour the ground turkey, spaghetti sauce, and corn on top. Cover with aluminum foil. 4. Bake in preheated oven until zucchini are tender, about 20 to 25 minutes. Uncover, and sprinkle with cheese. Bake, uncovered, about 5 minutes.

Well zucchini bread is really nice, and it makes a great gift. Also you can make it with some sausge & sauce, with peppers, onions. Whatever you want. It freezes very well, and goes with a lot of things. Maybe someone in your family has some really good recipes for it. Or you could search the web, but that takes forever.

If you know how to make potato latkes or potato pancakes, you can shred some zuchini to go with that and top with cheese before serving. I think you've already gotten a recipe like this. But for added-zip, try hot pepper jack if you like that or a different cheese. Our food shelf has a "plant a row for the hungry" campaign. Maybe there is something similar there so that you can give it to the food shelf(ves). I know that you said you've already given a lot of them away. But food shelves can really take a lot of zuchini. I'll have to look and see, I think there is a zucchini brownie recipe and I think some kind of preserve. Seem familliar anyway. Take care and I'm glad you're having a bountiful year. Many people don't have food, so too much is amazing.

Make a crumble!! You shred them and put them in a buttered rectangular dish. Then you add garlic and herb cheese (Boursin is the name of the French but any type will do). Prepare crumble dough with flour, butter, parmesan, some bred crusts, salt pepper and thyme. Put the crumble dough over the shreded zucchinis and cheese and bake till golden. It is DELICIOUS!! And easy to froze (but don't defroze or heat in a microwave because it will give back too much water...)