1000's of Zucchini Recipes (Almost)!
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| Thu, 07-12-2007 - 9:44pm |
With the over-abundant zucchini crop on its way, I thought I'd share some of our board's favorite zucchini recipes. Enjoy!
Wholesome Oat-Zucchini Muffins
Makes 12 muffins
3/4 cup + 2 tablespoons oats
1 cup FF yogurt
1 1/4 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 - 1 tsp. pumpkin pie spice
2/3 cup chopped walnuts
1/4 teaspoon salt
1 cup shredded zucchini
1/3 cup canola oil
1 egg, beaten
1/3 cup splenda
1 teaspoon vanilla
Preheat the oven to 425F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups. In a small bowl, combine 3/4 cup of the oats and the yogurt, plus 1 tsp. water or so if necessary to help it mix. Let soak for 30 minutes. In a medium bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, salt, and walnuts. In a large bowl, stir together the oil, egg, sweetener, zucchini and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not over mix. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Sprinkle the remaining 2 tablespoons oats over the muffins. Bake for about 11 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.
Hash Browns - Zucchini![]()
(2 servings)![]()
- 1 cup grated zucchini
- 2 eggs -- beaten
- 1 Tablespoon grated onion
- 1 Tablespoon canola oil
- 1 dash onion powder
- 1 dash garlic powder
- salt and pepper to taste
Combine all ingredients except canola oil in a medium bowl. Stir until well combined.
Heat oil in a large skillet over medium-high heat. Spread hash mixture in skillet. When brown on one side, turn and cook the other side.
SPICY BEAN SOUP
3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves
Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
Stuffed Zucchini & Red Bell Peppers
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2 cups marinara sauce
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.
Curried Zucchini Soup
Phase 1
4 (1 1/4-cup) servings
Zucchini takes on Indian flavors exceptionally well, and there is almost no better example than this fantastic curried soup. Garam masala is an Indian spice blend that's widely available at specialty food stores, but if you don't have it, the soup is still great.
Prep time: 10 minutes
Start to finish: 20 minutes
Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 medium zucchini, sliced into 1/4-inch half-moons
1 tablespoon grated fresh ginger
1 teaspoon curry powder
1/2 teaspoon garam masala (optional)
3 cups vegetable broth
1/2 cup plain fat-free or low-fat yogurt
Instructions
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala, if using. Cook 3 more minutes.
Meatballs With Tomato and Zucchini Medley
Phase 2
Serves 2
Use this one-dish meal to easily add a few servings of vegetables to your day. Serve it in bowls with crusty whole-grain bread or spoon it over whole-wheat fettuccine.
Ingredients
1/4 pound extra-lean ground beef or ground turkey breast
2 tablespoons whole-wheat bread crumbs
2 tablespoons liquid egg substitute or 1/2 egg
3/8 teaspoon ground black pepper
1/4 teaspoon dried Italian seasoning
3 tablespoons grated Parmesan cheese
1/2 onion, finely chopped
1 cloves garlic, minced
1 zucchini, halved lengthwise and sliced
1/2 yellow squash, halved lengthwise and sliced
1/2 can (8 ounces) Italian-style cut tomatoes
1/2 can (8 ounces) crushed tomatoes
2 tablespoons chopped fresh basil
Sprig basil, for garnish
Instructions
In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 teaspoon of the pepper, the Italian seasoning, and 2 tablespoons of the cheese. Form into balls the size of walnuts.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs.
In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 teaspoon pepper, the remaining 1 tablespoon cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.
ZUCCHINI PANCAKES
1 Medium Zucchini, grated
1/4 cup finely diced onion
2 eggs, beaten
Combine all ingredients and spoon into a heated non-stick skillet. When pancake has set and the underside is golden, flip and cook the other side. Makes about 3 large pancakes. Serve with yogurt/dill dip or homemade salsa.
YOGURT DILL DIP
1 small container of plain reduced fat yogurt
1 tsp dry dill weed
Combine ingredients.
Here are a few more zucchini recipes!
Zucchini Mediterranean Style
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=21129.1
Chicken with Zucchini Over Spaghetti Squash
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=20773.1
Balsamic Grilled Vegetables
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=20696.1
Mexican Zucchini Fries
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=18983.1



THANK YOU!!
My sister-in-law just gave me a bunch of monstrous zucchini from her garden. I am the only one in the house that eats it... plus, I usually buy it as well.
This is one of my favorite summer zucchini recipes. Simple but if you like cilantro this is really satisfying:
ZUCCHINI CORIANDER SOUP
1/2 cup chopped onion
2 tablespoons olive oil
3/4 pound zucchini, scrubbed and cut into 1/2-inch pieces
1 1/2 cups chicken broth
1 1/2 cups chopped fresh coriander
In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender. Remove the pan from the heat, stir in the coriander, and let the mixture cool. In a blender or food processor purée the mixture in batches, transferring the soup as it is puréed to a bowl. season the soup with salt and pepper, and serve it at room temperature or chilled.
Makes about 4 cups, serving 4.
Gourmet
June 1990
I made the zucchini pancakes today. SO TASTY! I had them with a little low-fat sour cream... then tonight, I made the muffins. I guess my muffin pan is small because I made 12 and still had even batter for 5 other muffins, but using the larger tin.
Sadness though: I was going to move the 12 to the cooling rack and I guess I hadn't set it properly, so they ALL SLID ONTO THE FLOOR. I saved 5 out of the 12 (not counting the larger 5). Oh well. I would have had to freeze move of them anyway. If I like them, I will just make more.
Thanks for all of the recipes!
I'm bumping this up, since zucchini is in season again.