Zucchini!
Replies
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Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Makes: 4 servings, 1 1/2 cups each
Ingredients-
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, (about 3 small), very thinly sliced lengthwise
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Directions-
1.Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
2.Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.
Nutrition (per serving)-
424 calories
10 g fat
25 mg cholesterol
66 g carbohydrates
17 g protein
5 g fiber
753 mg sodium
539 mg potassium0 -
yum!0
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I've got no extraordinary recipes, but I was just gifted a zucchini that weighs just over 2 and one quarter pounds. I could just make it into fridge pickles, or relish, but I'm always open to other ideas so I'll be watching this thread with interest.
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Zucchini cakes, zucchini tots, mix it into pasta sauce to make it more filling, slice it up and grill it, layer it as a replacement for noodles in lasagna, sliced or diced and cooked with fajita seasoning for fajitas/tacos, muffins (duh), hollow it out and fill with sauce and protein for a zucchini boat, oh the possibilities!0
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We get HUGE zucchini's out of the garden. I don't care for zucchini that much so I'll either grate it or put it in food processor and then freeze bags in 2 cup portions. In the winter I'll make zucchini bread with it or just add a bag to a box of chocolate cake mix (no eggs, oil or anything) with just a small amount of water. Makes a great chocolate cake!0
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Zucchini bread, zucchini mixed with pasta and tomatoes and I just saw one on facebook for zucchini chips in the slow cooker... i'll have to jump back and link it.
http://skinnyms.com/oven-baked-zucchini-chips/0 -
Sauted with Lowry's. Bring it on!0
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Have you tried baked stuffed zucchini?0
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One of my faves is so simple & great when you have just one or two or when zucchini and squash available.
Extra virgin olive oil lightly in a pan with lots of sliced onion & the sliced zucchini. Sprinkle with garlic and pepper. Cook til al dente~ Enjoy,0 -
If you've got a good sized zucchini, slice it in half lengthways and scoop out the flesh, leaving the skins intact. Fry the flesh with some onion and bacon. When it's cooked put it back in the skin and sprinkle with some bread crumbs mixed with grated cheese. Put it in the oven till cheese melts and breadcrumbs are golden brown
I deliberately haven't listed quantities as it's very easily adjustable to suit your personal taste and calorie goals.0 -
Zucchini Tapas
Slice Zucchini (we call them courgettes in UK!) into 3/4 inch slices on a diagonal. Rub them witha little salt and olive oil. Grill them on a ridged pan so that nice blackened lines appear. Turn them over and do the same. This takes more time than you'd think! Then drizzle them with honey and mix with thinly sliced pecorino cheese - I didn't have any so used parmesan pared with a potato peeler, but I think any sharp cheese would be nice - feta?
Even my husband who does not like courgettes acknowledged this was nice.0 -
After reading this thread I feel a little boring, but I usually just cut it half lengthwise, drizzle with oil and spices and cook it cut side down on the grill until it's browned. The cut side gets soft and carmelized, while the uncut side keeps a little crunch (I don't like them mushy).0
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3 cups sliced zucchini
2 cups sliced green pepper
1 cup sliced onion
2 fresh tomatoes, chopped (or 1 large can chopped or stewed tomatoes)
2 tsps. Italian seasoning
Salt & Pepper to taste
Saute onion (in 1 tablespoon olive oil) till soft (about 5 minutes); add zucchini and green pepper and saute about 5 minutes. Add tomatoes and seasoning last and simmer about 10 minutes.
I use this as a side dish, and if there are leftovers, it tastes better the second day. 0 -
I love zucchini and DH hates it-the only way I can get him to eat any is zucchini bread.
Here are some of my fav recipes:
Stuffed Zucchini:
http://allrecipes.com/recipe/stuffed-zucchini-2/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini&e8=Quick Search&event10=1&e7=Home Page
Grilled Zucchini:
http://allrecipes.com/recipe/grilled-zucchini-ii/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini&e8=Quick Search&event10=1&e7=Home Page
Zucchini noodles:
http://allrecipes.com/recipe/zucchini-noodles-2/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini&e8=Quick Search&event10=1&e7=Home Page0 -
If you want something your husband may eat, you could try this: http://allrecipes.com/Recipe/Hide-the-Veggies-Please-Summer-Squash-and-Zucchini-Corn-Casserole/Detail.aspx?evt19=1
I made some last night and it was good. My mom isn't a fan of most veggies, but liked it because you really just taste the corn. So, not great if you are wanting the zucchini flavor0 -
Sauted with Lowry's. Bring it on!
I saute Zucchini all the time, but I'd never thought of using Lowry's - thanks for the idea!0 -
just add a bag to a box of chocolate cake mix (no eggs, oil or anything) with just a small amount of water. Makes a great chocolate cake!
must try!0 -
Made this last night. It was a hit with two non-veggie men.
Oven-Baked Zucchini Fries
makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg
Method:
Heat oven to 450ºF.
Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.0 -
If you've got a good sized zucchini, slice it in half lengthways and scoop out the flesh, leaving the skins intact. Fry the flesh with some onion and bacon. When it's cooked put it back in the skin and sprinkle with some bread crumbs mixed with grated cheese. Put it in the oven till cheese melts and breadcrumbs are golden brown
I deliberately haven't listed quantities as it's very easily adjustable to suit your personal taste and calorie goals.
o.m.g.0 -
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Have you tried baked stuffed zucchini?
I have not, but after these recipes, I think I will be making it tonight!!0 -
After reading this thread I feel a little boring, but I usually just cut it half lengthwise, drizzle with oil and spices and cook it cut side down on the grill until it's browned. The cut side gets soft and carmelized, while the uncut side keeps a little crunch (I don't like them mushy).
That's how I did it this week. I arranged the grilled zucchini on a platter with sliced tomato, olives, grilled eggplant, and drizzled with good olive oil and tahini. Served with a couple wedges of zatar pita. It was the perfect summer meal.0 -
For a quick snack...I have been washing, slicing adding a stripped mozzarella cheese stick on top, micro waving for a few then topping with 2 TBS of grated parmesan cheese.
With the cheese stick and parmesan cheese adds 10 grams of protein for 100 calories and the zucchini is next to nothing.0 -
Zucchini fritters are also very good, and I think they're something a zucchini hater could love. If it's the taste that he has problems with you could add some strongly flavored complementary ingredients like feta or dill.0
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All recipes from: https://www.facebook.com/LemonPoppyInc
They come out of the cookbook, When Life Gives You a Garden. Great book with lots of great ideas.
I have tried some of these and they are delicious. Even the husband and kids love them. They are especially huge fans of the stuffed zucchini and the zucchini fries. My kids love dipping them in ketchup and they just scarf them up!
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A really common and delicious dish eaten in Chile is "zapallo italiano," (italian zucchini), if you want to google recipes for that.
I don't have measurements, but you basically need:
-big zucchinis
-ground beef or pork
-chopped onion
-your favorite marinara sauce
-mozzarella cheese
-if you want to keep it really authentic: olives (preferably black) and a couple hard-boiled eggs, chopped in large chunks.
Preheat oven. Cook the meat and onion with salt in a pot. Stir in olives and eggs. Meanwhile, cut zucchinis lengthwise and scoop out some flesh (you can throw the flesh in with the meat mixture as well). Put zucchinis in greased baking dish, fill with meat mixture, and top with marinara. Bake until zucchini reaches desired softness, throwing on shredded cheese for the last few minutes. Goes well with rice or a finely-chopped Chilean salad.
I like to make it vegetarian using textured vegetable protein, and serve extra marinara on the side! On that note, I also like to just chop the zucchini and grill it, then layer the "meat" and sauce and cheese on top... just because it's easier to skip the middleman and puddle more marinara on that way :P0 -
We get HUGE zucchini's out of the garden. I don't care for zucchini that much so I'll either grate it or put it in food processor and then freeze bags in 2 cup portions. In the winter I'll make zucchini bread with it or just add a bag to a box of chocolate cake mix (no eggs, oil or anything) with just a small amount of water. Makes a great chocolate cake!
You might like zucchini more if you eat it when it's small -- 6 inches or so. They get tough and bitter when they grow large. Same with yellow squash -- 4 or 5 inches. Patty pan (those white ones that look like UFO's), 3 inches at most.0 -
We get HUGE zucchini's out of the garden. I don't care for zucchini that much so I'll either grate it or put it in food processor and then freeze bags in 2 cup portions. In the winter I'll make zucchini bread with it or just add a bag to a box of chocolate cake mix (no eggs, oil or anything) with just a small amount of water. Makes a great chocolate cake!
Oops, Frugal, I didn't read the rest of your post carefully. Wow, what a great cake idea! thank you! I don't have freezer space but I'm soon going to have zucchini, so I'm definitely going to make the cake this way. Very cool!0 -
Zucchini fritters are also very good, and I think they're something a zucchini hater could love. If it's the taste that he has problems with you could add some strongly flavored complementary ingredients like feta or dill.
I love zucchini ricotta cheese combinations, including fritters, pizza, pasta. My favorite is zucchini ricotta galette - http://www.eat-yourself-skinny.com/2012/07/zucchini-squash-ricotta-galette.html0
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