Discussion in 'Recipes' started by Ganado, Aug 16, 2016.
Please add your favorite Zucch recipes, you can never have enough ways to use Zucchini!!
Zucchini Egg Bake
This dish is a lot like a casserole and is something that is great to serve for dinner alongside a salad. It can be made ahead of time and heated up just before eating, although it’s great cold if you’re too hungry to wait.
Nutritional Information (per serving)
7g Net Carbs
4 Tbs butter
¼ cup finely chopped onion
2 lbs zucchini, grated
1/2 lb ground Italian sausage or other ground meat
3 eggs, beaten
⅓ cup grated Parmigiano-Reggiano cheese
Preheat oven to 350°F.
In a sauté pan, melt butter and add onion and zucchini. Sauté until zucchini is tender, 5–7 minutes.
Put zucchini in a colander to drain off any excess liquid.
Add sausage to the sauté pan and sauté until just cooked.
Combine the sausage and zucchini and season to taste.
Add eggs, mix well, and pour into an 8×8 square pan.
Grate cheese on top.
Bake uncovered 35–40 minutes.
’m always looking for new ways to use up my lingering zucchini.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!
1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour (for paleo substitute nut flower)
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Beef Stroganoff sauce
1.5 to 2 lb lean beef sliced into thin strips across the grain (1/4 to 5/16th)
2 tbs butter
2 tbs evo extra virgin olive oil
fresh ground coarse black pepper ..... about a teaspoon
seasoned salt ..... about a teaspoon
Italian seasoning 1/2 teaspoon
1 large sweet onion (soft ball sized) sliced then cross sliced so you have strips not rings
1lb fresh mushrooms sliced
1 envelope from box of recipes secrets beefy onion dry soup mix
1 can condensed 10.5 oz cream of mushroom soup
1 pint sour cream
1 cup milk or water
for my zucchini noodles, 4 medium, spiral cut, about 1.25 lb
directions: I was using a large 5 qt electric skillet
Sauté beef strips in two batches in butter and oil. 300 to 350F.
Do not overcook and make tough, they will finish in the sauce.
Remove cooked meat to holding dish.
Saute Onions and Mushrooms uncovered in skillet with remaining oil from beef.
Reduce heat to 225F.
add Black Pepper, Seasoned Salt, 1/2 teaspoon Italian seasoning, beefy onion soup mix,
cream of mushroom soup, sour cream, and milk or water.
Stir and blend well.
When mixture comes to a slow boil add zucchini noodles, and attempt to mix in with sauce.
I used metal spatula to pat/press zucchini until all was submerged into sauce.
Cover skillet when not stirring or submerging noodles.
Stir as it comes back to a boil and press down on zucchini after to keep submerged.
Zucchini noodles will have to cook for 15 minutes at slow boil. Stir at half way point.
Reduce heat to warm and serve.
If you overcook the zucchini noodles they will turn to veggie mush. It will taste ok, but
Oh, If you use rice, potatoes, egg noodles, biscuits, or pasta .... prepare them separately
When sauce come back to a boil
GARLICKY SUMMER SQUASH AND CORN
2 Tablespoons olive oil
1/2 yellow onion
4 cloves garlic minced
1/2 cup vegetable broth I used chicken because that is all I had
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 Tablespoon chopped fresh parsley
2 Tablespoons butter
salt and pepper to taste
I also added fresh rosemary.
Heat the oil in skillet over medium high heat and cook onion and garlic until slightly tender. Mix in the vegetable
broth and corn kernels, and cook until heated through. Mix in squash and zucchini. Cover and continue cooking for 10 min.
stirring occasionally, until squash and zucchini are tender.
Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until better is melted and serve hot................Yields: 6 servings.
Summer vegetable tian
Total Cost: $6.60
Cost Per Serving: $1.10
1 medium yellow onion $0.70
2 cloves garlic, minced $0.08
1 Tbsp olive oil $0.11
1 medium zucchini $0.71
1 medium yellow squash $0.85
1 medium potato $0.91
1 medium tomato $1.65
1 tsp dried thyme $0.05
to taste salt & pepper $0.05
1 cup shredded Italian cheese $1.49
Preheat the oven to 400ºF. Finely dice the onion and mince the garlic. Sautê the onion and garlic with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
While the onion and garlic are sautéing, thinly slice the remaining vegetables. Make sure the potatoes are very thin so that they soften quickly while in the oven.
Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generaously with salt, pepper, and dried thyme.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and top with the shredded cheese. Bake for an additional 15-20 minutes, or until the cheese is golden brown.
EDIT: Mine did not look this pretty but it tasted great. Next time I would add more garlic, pepper and thyme
My favorite way to eat zucchini is chopped up raw with tomato, garlic and onions with balsamic vinegar and olive oil. Salt & pepper. Serve cold.
I've never been within 5 feet of Zucchini. Still good info for the other guy.
Zucchini Crust Pizza
3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup all-purpose flour
1/2 teaspoon salt
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons shredded Parmesan cheese
In a large bowl, combine zucchini and egg substitute. Stir in flour and salt. Spread onto a 12-in. pizza pan coated with cooking spray.
Bake at 450° for 8 minutes. Reduce heat to 350°. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted. Yield: 6 slices.
Zucchini Parmesan Crisps
Total Time: 50 min
Prep: 20 min
Cook: 30 min
4 servings, serving size 1/2 cup
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg
Excellent Source of: Molybdenum, Vitamin C
Good Source of: Calcium, Manganese, Vitamin B6, Protein
Read more at: Zucchini Parmesan Crisps : Ellie Krieger : Food Network
@Ganado I have to try the lemon blueberry cake. Looks amazing
@Motomom34, if you make that lemon blueberry cake would you please mail me a piece?
Throw some in a tin-foil boat with tomatoes, butter, onion and squash, seal the tinfoil and toss on the grill with some BBQ... steamed up nice, they are delicious!!!
Gluten//grain/wheat/sugar free version of the Blueberry cake at the top.
Blueberry Zucchini Cake with Lemon Frosting
12 Ways to Make a Zucchini Surplus Disappear - With Recipes - The Grow Network
more zucchini fun.... I can't get rid of these zucchini's and composting is my next option
• 2 avocados
• 2 small tomatoes, peeled and pushed through sieve to remove seeds*
• 1 tsp lime juice
• 1 tsp lemon juice
• 1 tsp sea salt, or to taste
Puree in a food processor.
*You can also puree tomatoes in a food processor, pour into a nut milk bag and squeeze out the juice. The peels and seeds will be left in the nut milk bag!
Herby Zucchini Hummus
• 3 medium-large zucchinis, peeled and chopped
• 1 handful each fresh coriander, parsley & dill
• 4 Tbsp each sunflower & pumpkin seed (soaked 4 hours & drained before using)
• 4 Tbsp sesame seed-> grind seeds in a coffee mill before using
• 1 Tbsp miso
• A splash of tamari (wheat-free for those with gluten allergies)
• To taste: Ginger, Turmeric & Herbamare aromatic sea salt
Blend all ingredients in a food processor ’TIL they reach a smooth consistency, adding in a touch of ginger, turmeric and Herbamare sea salt to taste.
Easy No-Bake Veggie Lasagna
• 4-6 large zucchini
• 1 bunch kale
• 3-4 Tbsp lemon juice
• 1-2 tsp sea salt
• Your fave tomato sauce
• Shredded mozzarella or cheddar cheese or vegan shredded cheese
Remove stems from kale leaves with a knife or tear the leaves from the stems. Blend kale leaves with lemon juice and salt in the food processor. Let marinate to soften, about 15 minutes. Meanwhile, peel zucchini. Using a mandolin or peeler, slice zucchini into long strips lengthwise. When you reach the seeds, do the other side (no seeds in the slices; save these bits for another recipe). In a square pan, layer slightly overlapping slices of zucchini to cover the bottom (cut slices to fit pan as needed). You can add a second layer of zucchini “lasagna noodles,” if you like. Spoon tomato sauce over the zucchini noodles. Next, add a layer of marinated kale, then top with a layer of shredded cheese. Cover with a layer of overlapping zucchini slices. Repeat this process a second or third time (sauce, kale and cheese then zucchini slices). Top with a final layer of tomato sauce. Serve or refrigerate before serving. Cut into square pieces and lift out with a spatula.
Tip: if you find your lasagna falls apart too easily, line your square pan with parchment paper first before making the lasagna. Refrigerate to set. Gently lift out the lasagna (with the parchment paper) onto a serving plate and slice into squares before serving. Gently pushing down on each layer while making the lasagna will also help, as will making sure the tomato sauce you use is thick and not on the runny side.
Variation: sprinkle nutritional yeast on the top layer of tomato sauce.
Variation: Add in 1/3-1/2 cup nutritional yeast to your tomato sauce to give it a cheesy feel.
Variation: Use spinach instead of kale or use a combination of spinach/kale.
Variation: Use your favorite nut paté instead of the cheese.
Carrot & Beet Zucchini Roll Ups
• 2-3 zucchini
• 1-2 beets, peeled & spiraled into angel hair
• 1-2 carrots, peeled & spiraled into angel hair
• Your fave thick hummus, pate, cheese spread or nut pate
Peel zucchini. Slice lengthwise into long strips using a mandolin or peeler. When you get to the seeds, turn the zucchini over and continue to slice lengthwise into long strips (no seeds in the slices; save these bits for other recipes). Put 1/8-1/4 tsp of your favorite paté or spread on the edge of a zucchini slice closest to you. Add a pinch of beet “noodles” or carrot “noodles” or both on top of the spread, slightly more to the left-hand side (you want the noodles to remain in the roll but also to stick out). Roll tightly and stand the roll up. Use a bit of the spread to keep any edges from coming undone. Alternatively, use a toothpick to keep the edges together or leave the rolls seam-side down.
The key to the one avove is the dipping sauce, wasabi and soy sauce! (the real soy sauce no the one with wheat in it)
• 4 cups sprouted or cooked quinoa*
• 3/4 cup sprouted or cooked lentils OR mung beans OR a combination
• 1 pkg 200g cherry tomatoes OR 3 Roma tomatoes diced small
• 4-5 celery sticks, diced small
• 2 medium OR 1 large cucumber OR zucchini, diced small
• 1/2 red onion, diced small
• 1 handful fresh parsley OR coriander OR a combination
• 1-2 Tbsp fresh mint leaves, chopped fine
• 2 Tbsp fresh chopped dill (optional, but use it if you have it)
• 3/4 cup raisins OR cranberries OR a combination, for sweetness
• 1/2 tsp sea salt, or to taste
Mix all together.
• 1/4 cup sesame seed-> grind in a coffee mill
• Juice of 2 lemons or 1/4 cup
• 2 cloves garlic, crushed
• 1-2 tsp Herbamare OR sea salt
• 1/8 cup water, or more, for consistency
Whip the dressing in a high speed blender and pour over salad; mix well. Refrigerate several hours to let marinate. Serve as is or stuff into hollowed out zucchinis, tomatoes or bell peppers.
To cook: place stuffed zucchini boats cut side up in a large baking pan or parchment-lined cookie sheet. Cover with aluminium foil and bake at 375°F for about 30 minutes. Remove foil and bake an additional 8-10 minutes.
*To sprout quinoa: soak 2 cups quinoa in a 1-liter mason jar 8 hours or overnight. Using a fine mesh sieve, drain and rinse the quinoa several times until the water runs clear. Let the quinoa sit in the jar for about 24 hours. You’ll see “tails” or sprouts forming. Rinse before using.
You will thank me one day for all of these !
Cuz there are NEVER enough ways to preserve zucchini,, NOTE: its not a great translation but you can follow it
Zucchini in oil Sicilian without cooking - easy recipe
Serves 2 pots 5dl:
2 kg of zucchini
white wine vinegar to taste
4 cloves garlic
1-2 hot peppers
coarse salt to taste
basil to taste
extra virgin olive oil to taste
Wash and dry the zucchini, cut into strips not too thin, about 1 cm wide and 5 cm long.
Put them in a colander sprinkle with coarse sea salt and let soak for at least 8 hours in the press, I used a plate and a jar full on, (this step I do it in the evening so that macerate all night).
After this time you will find that the zucchini have lost the vegetation water and you will be decreased in thickness, wash them under running water and dry them well well with a cloth or with the paper towels.
Let them to air for a bit divided between them and in the meantime sterilized jars, washed well the well jars and then put them in the oven at 100 degrees for about 20 minutes.
After the time whip out the jars from the oven, let cool slightly and double check the zucchini wiping again with paper towels.
Now put on the bottom of one of the sterilized jars, two cloves of sliced garlic, a bit of chilli, oregano and then a layer of zucchini, contunuate with layers until all ingredients are used.
After filling the jars almost to the rim flip them to remove any water that has accumulated vegetation.Pour a little 'of vinegar, let stand a few hours.
After the oil time filled the jars up to completely cover the zucchini, hermetically close and let them rest in a cool place in the dark for at least 2 weeks before eating.
He spent the two weeks the zucchini in oil Sicilian without cooking will be ready to eat. Serve as an appetizer or bruschetta are truly idyllic, the word of your Sicilian Lidia!
Zucchini quiche Microwave
4 C zucchini, grated or small chunks
½ medium onion thinly sliced or diced
4 eggs, beaten
1 ½ C (6oz) shredded cheese
1 jar (2oz) pimiento, drained (or you can use peppers
½ tsp salt
⅛ tsp pepper
Place zucchini and onion in a 10x6x2 dish cover with plastic wrap, turn one edge back slightly to vent
Microwave High 7 minutes. Drain
In large bowl mix together eggs, cheese, Pimientos, salt and pepper.
Add Zucchini and onions, stirring well.
Grease dish(the one you cooked the zucs and onion in)
Pour mixture into dish and cover with paper towel.
Microwave medium high 8-10 minutes stirring and removing paper towel after 4 minutes untill center is set. Serves 4
NOTES: you can add meat if you have pre cooked it, substitute celery or pumpkin for the zucchini. There are endless substitution options. If you want a crush, use thinly slices sweet potatoes layered on the sides and bottom.
Serves 8 to 10 (makes about 2 quarts)
4 tablespoons olive oil, divided, plus more for drizzling
2 medium yellow onions, diced
1 pound eggplant
1 pound zucchini or summer squash
2 large red, green, or yellow bell peppers (about 1 pound)
1 pound tomatoes
4 cloves garlic
2 tablespoons tomato paste
1/2 teaspoon fine salt, plus more for seasoning
1/4 cup coarsely chopped fresh basil leaves
Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed, until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.
Trim the eggplant and zucchini, cut into 1-inch cubes, and place in the insert of a 6-quart or larger slow cooker. Trim, core, and cut the bell peppers into 1-inch dice and add to the slow cooker. Core the tomatoes, cut into 1 1/2-inch dice, and add to the slow cooker. Finely chop the garlic and add to the slow cooker.
When the onions are ready, add the tomato paste to the pan and stir to coat the onions. Transfer the onion mixture to the slow cooker. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt. Stir to coat all the vegetables.
Cover the slow cooker and cook until the vegetables are extremely tender, 4 hours on high or 5 to 6 hours on low. If you'd like to cook off some of the excess liquid in the slow cooker, cook uncovered for the last 30 minutes.
Stir in the basil and taste for seasoning, adding more salt as needed. Drizzle with more olive oil before serving if desired.
Storage: The ratatouille can be stored in an airtight container in the refrigerator for up to 5 days.
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Ran across this, the other day, and thought someone here might find the link useful. :)
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