Zucchini Recipes

[thorrocks1]

I have a ton of zucchini .. anyone have a good bread, muffin, cake or whatever recipe they would like to share?

Thanks!!

[TiggerToo]

Shrimp and Goats Cheese Zucchini Cakes



I made a really good zucchini cake the other day. I have huge zucchini’s in my garden…the size of rolling pins and wine bottles. So we are pretty much having zucchinis every day for the next two weeks. I made this recipe up as I went along and it turned out really good. The only thing I would do different is to shred the zucchini about a half hour to an hour before I am ready to make them, add salt and let the water drain out. There was so much liquid coming from the zucchini it took a while for them to fry up.

1 large zucchini or 2 – medium
2 small pkg of goats cheese
1 cup shredded parmesan cheese
3 cups of cooked salad shrimp
3 tbsp fresh parsley, chopped
3 tbsp fresh savory chopped
3 tbsp fresh thyme chopped
2 eggs
Sea salt and pepper
1 ½ cup bread crumbs for the filling
1 – 2 cups panko bread crumbs for the outside
Jalapeno dressing (dressing recipe below)
Dollop of sour cream

Shred the zucchini in a food processor or using a mandolin. Let the zucchini drain in colander. Press out all of the liquid. You can sprinkle salt on the zucchini. That will also help draw out all of the moisture. Put zucchini in a bowl. Add the goats cheese and the parmesan cheese. In the food processor, chop the shrimp until very small, add to the zucchini mixture. Add the herbs, the eggs and the bread crumbs (not the panko bread crumbs). Mix all ingredients together well. Form the mixture into small patties, about the size of your palm. Roll into the panko bread crumbs and fry in olive oil until browned. Top with the jalapeno dressing and a dollop of sour cream.

Jalapeno dressing

4 – 5 jalapenos, seeded and chopped until very fine in food processor
1 cup white vinegar
4 tbsp sugar

Mix all ingredients together and let stand for a half hour.

[TiggerToo]

Stuffed Zucchini



1 or 1.5 lbs of ground turkey (lean)
1 small to medium onion chopped
2 tbsp minced garlic
2 plum tomatoes chopped
1 pint of crimini (baby portabella) mushrooms
1 can of diced tomatoes (no salt added)
3 tbsp fresh parsley chopped
2 tbsp fresh basil chopped
1 tbsp fresh sage chopped
1 tbsp fresh oregano chopped
1 tbsp fresh thyme chopped
1 tsp sea salt
pepper to taste
1/4 cup white wine
2 zucchini's halved

Start by browning the turkey in olive oil. Move the turkey to one side of the pan. Sauté the onion and the garlic until translucent. Incorporate into the turkey. Add the tomatoes, both chopped and the canned. Add the wine. Stir in the mushrooms. Let sauté for a few minutes. Add all spices, including the salt and pepper and let sauté for 5 - 10 minutes to let the flavors meld together. While this is sautéing, flash grill the zucchinis (flesh side down) at a very high heat for about 10 minutes. Take off the grill and let cool for a few minutes. Hollow out the zucchini, making sure to leave some of the flesh inside. Transfer the hollowed out flesh into your turkey mixture. Use an aluminum pan and place the zucchini flesh side up into the aluminum pan. Fill the zucchini with the mixture and if there is extra use it as a cradle for the zucchini. Top with shredded parmesan cheese. Put them back onto the grill using indirect heat and let grill/bake for about 10 minutes.

[thorrocks1]

awesome .. they both look so yummy .. thanks so much for posting :o)

[greenfrog57]

Got these from a friend:

Zucchini Latke/Pancakes

Yield: 8-10 pancakes
Ingredients:
2 cups shredded zucchini (approximately 2 medium zucchini)
1 tsp. kosher salt
1 large egg
1/2 cup all-purpose flour
1/4 cup grated parmesan cheese
1/4 cup chopped scallions (white and light green parts)
1/2 tsp. freshly-ground black pepper
1-2 Tbsp. olive oil
Wrap shredded zucchini in a clean kitchen towel or several layers of paper towels. Squeeze to wring out as much moisture as you can.
In a large mixing bowl, combine zucchini and remaining ingredients, except olive oil. The batter will be quite thick.
Heat olive oil (enough to coat the bottom of the pan--about 2 tbsp) in a large skillet over medium heat.
When pan is hot, add about 1/4 cup of the zucchini mixture to the pan, flattening with the back of a fork.
Repeat to make three more pancakes in the pan, making sure the pan is not too overcrowded (there should be space between the pancakes).
Fry until golden brown on the edges. Flip and fry on the other side until golden brown.
Remove pancakes to a paper-towel-lined plate to absorb the excess oil. Continue frying pancakes until all of the batters is used up. These are delicious served with a dollop of sour cream on top, or you can go 'zesty' with mixture of sour cream with some creamy horseradish in it :)



Zucchini breakfast pancakes

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
2 tablespoons butter, melted
1 1/4 cup milk
1 cup grated zucchini, excess water squeezed out
Nonstick cooking spray
Heat an electric griddle to medium-high heat. In a mixing bowl, combine flour, whole wheat flour, cornmeal brown sugar, baking powder, cinnamon and salt. Stir with a whisk to combine.
Place the eggs in a second mixing bowl and beat with a whisk until they're smooth an uniform in color. Add melted butter, milk and grated zucchini, mix with a whisk until the mixture is evenly combined. Gradually pour egg mixture into the bowl with the dry ingredients, and whisk just until completely combined. Mixture will be somewhat thin.
Spray the hot griddle with nonstick cooking spray. Using a ladel, spoon batter onto the griddle to form pancakes. Batter will spread, so be sure to leave enough room around each pancake. Cook on one side until the tops are mostly dry and the underside is turning golden, about 5 minutes. Then flip pancakes over and cook til bottom is browned, an additional 3 minutes. Serve immediately, with maple syrup or jam. Makes 12 pancakes.

[Gardencook]

These are old family recipes. Hope they help.

Chocolate Zucchini Cake
2 ½ cups regular flour, unsifted
½ cup cocoa
2 ½ teaspoons baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ cup soft butter or margarine
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
½ cups milk
1 cup chopped walnuts or pecans
Combine flour, cocoa, baking powder, baking soda, salt and cinnamon. Add eggs, one at a time, beating well after each addition. With a spoon stir vanilla and zucchini into mixture with nuts as last addition.
Pour batter into greased and floured 10-inch tube pan or bundt pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in to center comes out clean. Cool in pan 15 minutes, then turn out on wire rack to cool thoroughly. Cake needs that 15 minutes to set up. Drizzle glaze over cake.
This is also great with peanut butter used in place of the butter! You can use chopped peanuts in place of the walnuts if you want extra crunch, or just leave the nuts out if you use crunchy peanut butter. It is also really handy to bake in loaf pans and freeze.

Zucchini Drop Cookies
1 cup zucchini, grated
1 teaspoon baking soda
1 cup sugar
½ cup shortening, part butter
1 egg, beaten
2 cups flour
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
1 cup raisins
Beat thoroughly: zucchini, soda, sugar, and shortening. Add eggs. Beat well. Sift flour and spice. Add dry ingredients with nuts and raisins. Drop by teaspoons on greased cookie sheet. Bake at 375 degrees for 12-15 minutes.

[Gardencook]

If you are looking for a lower fat/healthier recipe, we really enjoy this. Think I got it off All Recipes.com originally, but made a lot of changes. The original recipe was frosted, but we enjoy them without the frosting.
Zucchini Brownies
½ cup vegetable ( We use olive oil)
1 ½ cups white sugar ( We use about ½ to 2/3 cup honey)
2 teaspoons vanilla extract
2 cups flour (We use whole wheat)
½ cup unsweetened cocoas powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan. Mix together the oil, sugar and vanilla until well blended. Combine the flour, ½ cup cocoa, baking soda and salt. Stir into sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

[hopeky94]

My favorite zucchini recipe... no cooking required! Great on crackers or as a sandwich spread...

Zucchini Spread

1 cup shredded zucchini
1 cup shredded cheddar cheese
1/2 cup chopped pecans (or nut topping)
1 teaspoon lemon juice
3/4 cup reg or light mayo (NOT fat-free)
1/2 teaspoon salt
1/4 teaspoon pepper

Place zucchini in cheesecloth, strainer, or between paper towels, and squeeze out as much excess moisture as possible. In a bowl, combine zucchini with remaining ingredients. Mix well. Cover and refigerate at least an hour (overnight is best). Serve with crackers, bread, or raw veggies. Also good as a sandwich spread.

*MY NOTES: Last time I made it, I used mild cheddar, but sharp cheddar would be great, too. For nuts, I have used 1/4 cup chopped pecans plus 1/4 cup pecan meal before; but the cheapest and easiest way to go is to buy the store brand small packet of Chopped Nuts. It's got peanuts and pecans in it, but the taste is the same, and one packet of those is almost the perfect amount for the recipe!*

[agneslovesmuffins]

Oh i love zucchini. thanks for this!