zucchini

cateyjo
cateyjo Posts: 108
in Recipes
Anyone have any good zucchini recipes? Just got some and looking for new ideas.
«1

Replies

  • chrishunny
    chrishunny Posts: 1,855 Member
    Zucchini bread/muffins


    Ingredients
    2 cups all-purpose flour
    1 cup wheat flour
    1 teaspoon salt
    1 teaspoon baking soda
    3 teaspoons ground cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon baking powder
    3 eggs
    1 cup white sugar
    1/2C brown sugar
    3 teaspoons vanilla extract
    1/4 cup vegetable oil
    3/4unsweetened applesauce
    3 cups grated zucchini

    Directions
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.Sift together flour, salt, soda, cinnamon, baking powder.
    3.Beat eggs. Add and mix well sugar, vanilla, and oil, applesauce. Add zucchini to egg mixture. Add dry ingredients, mixing well. . Pour into 2 ungreased loaf pans or muffin tins with liners

    Bake at 350 degrees F (175 degrees C) for 1 hour for loaves

    Muffins 18-20 mins

    25 muffins

    Total recipe:
    Calories 3359
    carbs 609
    fat 72
    protein 72
    fiber 26

    Per Serving: calories 134 carbs, 24 fat 3 protein 3 fiber 1
  • asaunders1981
    asaunders1981 Posts: 22
    I have used zucchini in place of the noodles in lasagne...really great way to cut major calories/carbs. But my favorite way to eat it is to cut it lengthwise, drizzle with olive oil, salt and pepper, and roast in the oven. A couple minutes before taking it out, sprinkle just a bit of parmesan cheese and let it melt (even better, turn on the broiler and let the cheese and the top of the zucchini brown/crisp a bit).
  • chrishunny
    chrishunny Posts: 1,855 Member
    We also love the skinnytaste zucchini pancakes http://www.skinnytaste.com/2008/06/zucchini-pancakes-225-pts.html
  • cateyjo
    cateyjo Posts: 108
    Thanks, sounds good.
  • Erica27511
    Erica27511 Posts: 490 Member
    http://www.myfitnesspal.com/topics/show/628245-15-calorie-zucchini-tots-pics
  • cateyjo
    cateyjo Posts: 108
    Zucchini tots sound amazing....gonna try them tonight with supper
  • jbond80
    jbond80 Posts: 356 Member
    I got this off of here the other day! It was truly fantasic, it is now a family favorite. Who needs PASTA!!!!!!

    Zuchinni Pasta........24calories!
    A 150g portion of pasta might have 300-400 plus calories where as 150g of zuchinni only has 24! It's also really good at taking on and absorbing all the other flavors!

    Basic zuchinni 'pasta' recipe!

    150g zuchinni (I found this was enought for a medium bowl/average portion)

    1 tbsp oil ( I used spray oil to reduce calories,adjust accordingly)

    Any flavorings garlic/ginger/salt etc... (I used ginger puree,yum!)

    1.Heat oil in a large pan over a medium heat.Add any flavorings.garlic to the pan and then the zuchinni,stir fry until golden and crispy (about 3 minutes)

    2.Remove from heat and add topping of your choosing (marinara sauce/chicken etc...)

    I hope this helps! A big thanks goes out to littlefreckle for this one!
  • MollDoll81
    MollDoll81 Posts: 43
    http://annies-eats.com/2009/09/21/stuffed-zucchini-boats/

    Please make these. These were AMAZING!!! I used am extra lean turkey breakfast sausage and fell head over heels in love with this. Took some leftovers to work and made new friends. :happy:
  • Aeriel
    Aeriel Posts: 864 Member
    Want to watch this......we have tons of little zucchini's coming in the garden, will need ideas to use them up!
  • 99clmsntgr
    99clmsntgr Posts: 777 Member
    When in doubt, hit foodgawker.

    http://foodgawker.com/?s=zucchini


    This one's on my "to try" list for either this week or next week...
    http://www.kayotic.nl/blog/stuffed-zucchini
    2963593409_d6acf25931.jpg
  • Erica27511
    Erica27511 Posts: 490 Member
    I saw this on Pinterest, have not made it yet though. I would make a few changes to make it calorie friendly, but it sounds oh so good


    Feta & Parmesan Zucchini Bake
    (recipe adapted from Kalyn's Kitchen)
    6-7 medium zucchini or yellow summer squash
    2 Tb canola oil
    2 Tb minced garlic
    2 tsp dried thyme
    4 eggs
    2/3 C light sour cream
    1 C crumbled feta cheese
    1/2 C fresh parmesan cheese
    2 Tb lemon juice
    salt and pepper

    1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
    2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
    3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.
    4. Bake for 40-45 minutes, until the mixture is bubbling and slightly
    5. Serve hot
  • cateyjo
    cateyjo Posts: 108
    Found this one the other day. Sprinkled a little crushed red pepper flakes on it. It was really good.

    RECIPE for EASY-EASY ROASTED ZUCCHINI
    Hands-on time: 10 minutes
    Time to table: 40 minutes
    Serves 4

    1 pound zucchini, about 2 medium zucchini, ends trimmed, halved or quartered lengthwise, cut into four-inch lengths
    1 onion, sliced into lengths and separated
    2 cloves chopped garlic, minced
    1 tablespoon olive oil
    Freshly ground black pepper

    Preheat oven to 425F. For extra-easy clean-up, cover a baking sheet with foil and top with zucchini, onions and garlic. Drizzle with oil, then use your hands to cover the zucchini and onions with oil. Sprinkle with pepper. If the oven's not fully preheated, go ahead and put the zucchini in anyway. Bake for the remaining time to preheat plus 15 minutes, stir the zucchini and then bake for another 15 minutes. Good hot or at room temperature.
  • StevLL
    StevLL Posts: 921 Member
    Slice Cukes or Zucchini thin, slice a small red onion as thin as possible and set aside. In a big bowl combine 1/2-3/4 cup red wine vinegar, 3 (not packed) tbsp of brown sugar, 1 tsp garlic, 1 cup warm water, 2 tbsp italian seasoning, salt and pepper to taste and 1/4 cup diced pimetoes. Mix well, drop in sliced cukes and red onion and let it sit for a few hours then dig in. You can keep adding to it for about 4-5 days then start a new batch. Works great with Zucchini and Yellow straight neck squash too.
  • melann1974
    melann1974 Posts: 84
    I just slice my zucchini up and put some olive oil on it and throw it in the microwave for a few minutes.... Yummy. I never tried any other recipes.
  • Thena81
    Thena81 Posts: 1,265 Member
    visit Emily Bites blog page for some amazing recipes! i recently made the zucchini tots, they were fantastic and i just bought more zucchini to make another batch!!!
  • restoreleanne
    restoreleanne Posts: 217 Member
    Potato Zucchini Mash

    3 lbs. potatoes
    3/4 c. milk
    2 c. chopped zucchini
    1/3 c. chopped green onion
    salt and pepper to taste
    Peel, cook, and drain potatoes. I cooked mine in a pressure cooker, but use whatever method you normally use for mashed potatoes. While the potatoes are cooking, combine the milk, zucchini, and green onion in a small saucepan. Heat to a simmer, cover and cook 5 – 10 minutes until the zucchini is soft. Use a hand masher to mash the zucchini mixture. Add this along with salt and pepper to the potatoes and mash the potatoes with a hand masher or electric

    Baked Zucchini Sticks

    2 small-medium zucchinis, unpeeled, ends trimmed and cut into 3 inch sticks 1 tablespoon salt 1 cup panko style bread crumbs (I used kinnikinnick gluten-free) 1/4-1/2 cup grated Parmesan cheese (I didn’t really measure, just guessed) 1 tablespoon pizza seaoning (Italian Seasoning would also work) 2 large eggs about 1/2 cup cornstarch
    Preheat oven to 425 (if you have a convection setting use it). Line a baking sheet with silpat mat or parchement (or at least grease it really well).
    Place the zucchini sticks in a colander over a bowl (or in the sink) and sprinkle evenly with salt. Allow to set for at least 15 minutes (and up to an hour). Rinse zucchini with water and allow to drain.
    In a shallow dish or bowl, combine panko, Parmesan, and pizza seasoning.
    In another shallow container, add eggs and lightly beat.
    In yet another shallow container add cornstarch.
    Dredge a few zucchini sticks at a time in cornstarch, then egg, then crumb mixture. (As the mixture gets wet, I noticed I had to press the crumbs onto the zucchini to make it stick). Place on prepared sheet.
    Bake in preheated oven until lightly browned and crisp, about 12-15 minutes (I like them crisp-tender; but they could be cooked a few minutes longer if you prefer them soft). I don’t need to turn these, but I have a convection setting on my oven, so you might want to watch these and turn if needed.
    Serve immediately with a marinara sauce or an onion dip.
  • CallMeCupcakeDammit
    CallMeCupcakeDammit Posts: 9,377 Member
    A friend made these the other night and said they were delicious I'm going to try them this week. Now I want to try all these other recipes, though! Decisions decisions! My mom made an awesome zucchini lasagna with the zucchini as noodles when I was a kid. That's the reason I started eating zucchini. :smile:

    http://allpatchedupquilts.blogspot.com/2012/07/zucchini-cakes.html?m=1
  • neaneawy
    neaneawy Posts: 146 Member
    bump! just got home from vaca and my garden is overflowing with zucchini. I don't know what I can do with it all.
  • HeyHeyLynn
    HeyHeyLynn Posts: 31 Member
    In skillet, warm 1 T olive oil.

    Add: (Vary amounts depending on what you like and/or have on hand)
    1 zucchini, sliced
    1 summer squash, sliced
    1/2 8 oz pkg whole mushrooms, sliced
    1/4 yellow onion, diced
    1/4 green pepper, diced
    1-2 tomatoes, sliced

    Season with basil, oregano, seasoned pepper and garlic salt to taste.
  • Susan2BHealthier
    Susan2BHealthier Posts: 130 Member
    bump
  • stonerandall
    stonerandall Posts: 3 Member
    I general quarter them the long ways. Put a little olive oil on the spears. Add salt, pepper, dry italian seasoning, onion powder, garlic powder and then just grill them.

    Or, slice a few of them thin and sautee in a tab of butter cut it with a little olive oil (raises the burning point of the butter). salt, pepper, italian seasoning and add a small splash of balsomic vinegar at the end to waken up the flavor a bit. You can also sautee a sliced onion about 1/2 way done before adding the zukes. You can also add some cherry tomatos, and some fresh basil if you prefer.
  • shaynak112
    shaynak112 Posts: 751 Member
    Zucchini tots - so delicious: http://www.myfitnesspal.com/topics/show/628245-15-calorie-zucchini-tots-pics
    I use tofu instead of eggs :p

    I like steamed zucchini. With spices. YUM!!!! The zucchini gets so soft mmmmm
  • Rocking_Robin
    Rocking_Robin Posts: 238 Member
    LOVE these ideas..Thank you! I have a lot growing my garden, always nice to have some fresh ideas!
  • JCo702
    JCo702 Posts: 63 Member
    ZUCCHINI QUICHE

    3 cups zucchini shredded (that’s one large zucchini, about 9” x 3”)
    1 onion, chopped
    1 cup Bisquick
    4 eggs
    ½ cup vegetable oil
    ½ cup grated cheese
    parsley
    salt
    ½ cup cheddar cheese, shredded

    Comvine all ingredients
    Place in greased 9” x 9” pan
    Bake at 350 degrees for 30 minutes (check center with a knife tomake sure it is firm and
    not wet)
    Serve hot

    If you have a food processor, you can make the whole recip in the processor:.
    Place onions in processor first and chop.
    Leave onions in processor and switch to shredder blade and shred the zucchini.
    Add remaining ingredients and mix
    (If you have not bought cheddar cheese already shredded you will have to shred that after
    the zucchini before adding the other ingredients)
  • nortx
    nortx Posts: 130
    Gluten Free, Dairy Free Zucchini Pancakes

    - 2 zucchini, shredded
    - 1/2 teaspoon salt
    - Mix together and place into a paper towel lined colander for 45 minutes to allow extra moisture to drip out. Then squeeze as much moisture as you can and transfer to mixing bowl

    Add:
    - 1 beaten egg
    - scant 1/4 cup gf corn meal
    - season lightly with salt, pepper, garlic, italian spices, crushed red peppers, parsley (or any combination that you like)
    - add 1 Tablespoon of nutritional yeast if you want a cheesy flavor (or add some Parmesan if dairy is good for you)

    To Cook:
    - Spray a non-stick skillet with Pam regular or Olive Oil on medium-high heat
    - Drop 2 Tablespoons of mixture onto hot skillet and fry until bottom is golden browned
    - Turn pancakes over and brown - About 8 minutes

    Around 200 calories

    I served this with a portobello mushroom that I cooked the following way:
    - In a small uncovered casserole, spray with Pam and pour in 1 small can of tomato sauce
    - Place cleaned portobello mushroom on top and season with salt, pepper and desired spices (Italian, garlic)
    - Bake at 350 degrees for 20 minutes or until tender and bubbly (If dairy is good for you, sprinkle with Parmesan before cooking)

    The mushroom comes in at about 100 calories and is very yummy!

    Enjoy:flowerforyou:
  • sums_net
    sums_net Posts: 24
    bump
  • carolebville
    carolebville Posts: 140 Member
    Zucchini Tots

    Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g Sodium: 262 mg (without salt)

    Ingredients:
    • 1 cup zucchini, grated
    • 1 large egg
    • 1/4 medium onion, diced
    • 1/4 cup reduced fat sharp cheddar cheese, grated
    • 1/4 cup seasoned breadcrumbs
    • salt and pepper to taste
    • cooking spray

    Directions
    Preheat oven to 400°. Spray a mini muffin tin with cooking spray
    Grate the zucchini into a clean dish towel. Wring all of the excess water out of the
    zucchini. In a medium bowl, combine all of the ingredients and season with salt and
    pepper to taste

    Fill each muffin section to the top, pushing down on the filling with your spoon so it's
    nice and compacted so they don't fall apart when you take them out of the tin

    Bake for 16-18 minutes, or until the tops are golden
    Use a plastic knife or rubber spatula around the edges of each tot to remove them
    from the muffin tin. Enjoy!!
  • cateyjo
    cateyjo Posts: 108
    Just tried this tonight. Very good!

    Zucchini Lasagne

    2 1/2 cups zucchini, sliced 1/4 inch thick ( about 2 medium)
    1/2 lb lean ground beef ( I use 1 lb.)
    1/4 cup onions, chopped
    2 small tomatoes, cut up
    1 (6 ounce) cans tomato paste
    1 garlic cloves, minced
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/4 teaspoon dried thyme
    1/4 cup water
    1/8 teaspoon pepper
    1 eggs
    3/4 cup low fat cottage cheese ( or low fat or fat free ricotta)
    1/2 cup mozzarella cheese, shredded ( I use 8 oz. divided)
    1 teaspoon flour

    Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
    Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.

    In small bowl slightly beat egg.
    Add cottage cheese, half of shredded cheese and flour.

    In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

    Bake uncovered at 375 degrees F for 30 minutes.
    Sprinkle with remaining cheese. Bake 10 minutes longer.
    Let stand 10 minutes before serving.
  • carolgammons
    carolgammons Posts: 1
    I love to cook zucchini like this: Slice thinly, add thinly sliced onions, peppers, and garlic. Saute in fat free butter add some Mrs. Dash Lemon seasoning and yummy !!! I also sometimes add pepperoni's (turkey) with some fat free cheese. :tongue:
  • kbrob14
    kbrob14 Posts: 106 Member
    bump

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