Recipe ideas?

[angelbow20]

I was wondering if anyone knows any really good Zucchini and squash recipes? We have a ton of them right now from our garden and ran out of ideas on how to cook them.

[Rachel]

Zuchinni bread is quite a treat, nice and moist and you can freeze it. There are a variety of recipes for it.

I do have an easy recipe that includes zuchinni with some other vegetables. I'll have to look it up for you.

[Kfamr]

I'm not sure if you've tried this, but my favorite wait to eat squash and zucchinni is to grill it. Cut it long ways into 1/2 inch slices like this:


Marinade it in italian dressing. Place on grill until tender. If your grill is wide, place on aluminum foil first. They do tend to fall through the grill.

[RICHARD]

Take your squash, onions, carrots and some taters-I love string beans, too.

Slice them thinly and layer them into a foil packet with a few teaspoons of water, salt and pepper.......Make sure the packets are sealed well.

You can put regular oil, olive oil or butter in there too, but I like to add them after..

Toss them on a hot BBQ -away from the hottest part of the fire and cook about 10 minutes on each side.

[wombat2u2004]

Carefully slice the zuccini thinly.
Place in a bowl.
Slice squash into squares.
Put in the bowl.
Mix zuccini slices and squash slices together.
Cook it.

[kittycats_delight]

If you like rice zucchine is fabulous as a risotto. Squash also makes a fabulous risotto. Zucchine is also amazing on pizza or sliced grilled and then placed ontop of some grilled chicken breast with a marinara sauce over top. You can serve that with rice, pasta or even potatoes. I have a ton of recipe books here (authentic italian cooking) that I will browse through and see what I can find. I know there are many.


ETA: Risotto with Zucchine & Squash

Risotto Con Fiori Di Zucca E Zucchine - (Risotto With Squash & Zucchine)

Yield: 4

Ingredients

1 lb baby zucchini; blossoms attached
2 tb olive oil
1/2 c minced onion
1 tb minced shallot
1 1/2 c arborio or carnaroli rice
1/2 c dry white wine
1/4 ts salt; or to taste
4 1/2 c boiling chicken or veal stock (may need upto 5 1/2 cupsof stock)
1/4 ts saffron threads
6 tb unsalted butter; in 6 pieces
1 c grated parmigiano
1 freshly-ground black pepper; to taste

Instructions

Separate and wash the zucchini and blossoms. Slice the zucchini in
1/4-inch rounds and the blossoms crosswise into thirds.
In a wide, heavy skillet, heat the olive oil and saute the onion and
shallot until translucent. Add the zucchini and blossoms and saute until
wilted. Add the rice and toast lightly, turning constantly, until well
coated with oil. Add the wine and cook until it evaporates. Add salt, 1
cup of the boiling stock, and the saffron, and cook 18 to 20 minutes,
stirring constantly and adding stock repeatedly as previous batches are
absorbed. (The finished risotto should be creamy, not milky).
Remove from the stove and stir in the butter, incorporating it thoroughly.
Then stir in the cheese and freshly-ground pepper, and serve immediately.

[emily_the_spoiled]

If you are really energetic you can grate some of the zucchini squeeze the water out of it and freeze it. Then during the winter you have it available to make zucchini bread, etc.

[angelbow20]

Thanks for the ideas everyone I will try them.

[Randi]

Squash gratin - a side dish

1 little squash
1 egg
1 dl (small cup) milk
50 gram grated cheese
1/2 teaspoon thyme
salt
pepper
butter and breadcrumbs for the dish

Butter a little oven proof dish and sprinkle bottom and sides with breadcrumbs.
Grate squash and squeese the water out.
Whip the egg with milk and add salt, pepper and a tiny bit of thyme.
Stir squash and most of the cheese in and pour it into the dish. Sprinkle the rest of cheese over.

Bake in oven at 200 Celcius for about 35 min.

[Logan]

This is a family favorite. I do not use a whole stick of Butter when I make it. I have used reduced calorie Ritz crackers, Vegetable Ritz and Garlic Ritz. All work fine.

Squash Casserole

2 pounds yellow squash

1 medium onion

1 egg

½ cup milk

1 cup crushed Ritz Crackers (I tried the garlic/butter ones and the reduced fat ones, and they work well too)

1 stick melted butter (I use ½ stick or so….still good and margerine works fine, too)

1 cup grated cheddar cheese (2% works well, too)

Salt and pepper to taste

Cook squash and onion, then drain and mash together in bowl. Add egg, milk, crackers, butter, salt and pepper and put in a casserole dish. Top with cheese and bake for 30 minutes or until bubbly at 350 degrees.

Recipe from: Sherry Davis, Thanksgiving 2003

[Logan]

This one is really good, too.

Weight Watchers Squash Casserole

2 1/2 pounds yellow squash, chopped
1 med. onion, chopped
1 large carrot, shredded

Steam above until tender. Drain.

In a bowl, blend 1 can reduced fat cream of chicken soup and 8 oz. of fat
free sour cream. Add squash and mix with soup mixture. Toss in 1 c.
Pepperidge Farm Herb Stuffing Mix (Crumbles) and 1 cup reduced fat shredded
cheddar cheese. Mix.

Pour into Pam sprayed 13 x 9 pan. Top with 1/4 c. Stuffing Mix.
Bake 20 minutes at 350.
1 cup = 2 points.

[Logan]

Baked Zucchini (from Mrs. Greenjeans)

6 medium zucchini with the ends sliced off
1/4 cup creamy French salad dressing
2 tablespoons prepared mustard
1/4 cup butter or margarine melted
1 cup dry break crumbs
1 teaspoon dried basil, or a tablespoon fresh snipped
1 teaspoon salt

(You need a pot large enough to put the whole zucchini in. )

Heat 1 inch water (salt if you prefer) in the pot to boiling. Add the zucchini and cover, reduce your heat and simmer until tender. About 15 minutes. Drain and set aside.

Preheat your oven to 350.

Cut each zucchini lengthwise in half and put cut side up in a buttered baking dish. Stir together the salad dressing and mustard and spread on the tops of the zucchini. Mix the remaining ingredients and sprinkle on the top. Bake uncovered until hot. About 25 minutes.

Serve hot! Makes from 6-8 servings.

[Logan]

I have a favorite Zucchini Recipe to share with you.
Its very easy but has several steps to it.
Just delicious especially with steak, lamb
or Roast Chicken


Blender Hollandaise Sauce
(so easy and can make in advance and keep in frig)

3 egg yolks
1 TBSP Lemon Juice
½ tsp salt
2 drops red pepper stop
(I omit the red pepper sauce)
½ cup butter (Melted)

In blender mix all ingredients except butter
Slowly pour in butter while mixing at low speed
Refrigerate if not using immediately

Makes 2/3 cup

*should double the recipe to serve 6



Zucchini In Hollandaise Cheese Sauce

Ingredients for 6
½ lb zucchini
2 TBSPs unsalted butter
salt/pepper
juice of ½ lemon
grated parmesan cheese



Wash and trim the zucchini and blanche whole
in boiling water 1-2 minutes
Drain, wipe dry, and cut the zucchini in
half lengthwise. With a pointed spoon scoope
out a shallow groove in each half.
Arrange the zucchini, cut side up, in a large
shallow lightly buttered ovenproof dish
sprinkle with salt, pepper and lemon juice
Cut the remaining butter in small pieces
over the zucchini and cover tightly
Bake 350° 23 minutes

Spoon Hollandaise Sauce into the grooves of the
cooked zucchini and sprinkle with grated cheese
Put dish under broiler until cheese is lightly browned


Enjoy...Sunny

[angelbow20]

We have enough squash and zucchini to try all these recipes, I will be eating it for dinner everynight hehe.

[Logan]

Boy, pulling all of these recipes from my personal site is making my mouth water for squash! I don't have any this year, for the first time in years. My garden failed me this time. I think I'll have to go to the Farmer's Market and get some!