Recipe ideas?

Stuffed Zucchini - Nancy

Cut 2 small squash, lengthwise, and scoop out middle, leaving about 1/2" meat in shell.

Put middle in a large bowl and add 1/2 lb hamburger, 1 cup uncooked rice, 1.2 cup chopped onion, 1 large tomato (chopped) or speghetti sauce, 2 Tbsp chopped parsley, salt and pepper and garlic to taste

Put squash shells in a baking pan and fill with middle mixture. Put enough water in the bottom of the pan to come halfway up the shell. Cover and bake at 350 for about an hour or until tender

Mom's Zucchini Bread (from Susie)
Prep Time: 20 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 40 Minutes
Yields: 24 servings

"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Last one, I promise!

Zucchini Pie (from Sage)

Ingredients

3 large onions chopped 4 medium zucinni 1/4 cup bisquick mix 1/2 cup olive oil 4 eggs beaten 1/2 cup parmesan cheese

Procedure

oil pie pan with olive oil before adding your zucinni mixtures -put everything into a large bowl,mix well,add seasonal peppers to your taste.bake at 350 for 30 mins til top is brown .

Quote:

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Originally Posted by 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! :)

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I would give you some if only you lived closer :)

Substitute zucchini for eggplant in any good Eggplant Parmesan recipe!

Logan,

I just LOVE WW's recipes, don't you?? There's one for baked scallops with butter and bread crumbs. It's easy and QUICK!!! Not to mention YUMMY!! :p

1lb of fresh sea scallops (the big ones)
Clean with fresh water
Put bread crumbs in a bag with the scallops and coat them.
Put them in a lightly greased pie plate
Pour the breaded scallops with drawn butter
Bake for 20 minutes at 375.

Serve with steamed Asparagus and rice.

Quote:

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Originally Posted by 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.

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I do this, too!!! It is great.

Notice.........



Women recipes- Carefully measured ingredients, times and temps.

Men recipes? Chop, season and cook. :D

RICHARD - you're the only man to post here so far...so there isn't an example of what you are talking about.

And you can't post one now - no fair! :p :D

I've made zucchini pancakes and loved them.

Same recipe as potato pancakes except substitute shredded "squeezed" zucchini for potatotes. They are cooked the same....in a frypan.....and I top mine with sour cream. Yummy!

Quote:

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Originally Posted by Catty1

RICHARD - you're the only man to post here so far..

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Wom posted and Richard is right - no measurements given! :rolleyes: :D

Logan the recipes sound delicious. My printer is broken so I will have to write some of these out by hand. :eek:

Quote:

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Originally Posted by Pam

Wom posted and Richard is right - no measurements given! :rolleyes: :D

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Another stereotype proven correct. :cool:

Vegetables Italiano (from a Contadina can of stewed tomatoes)

2 Tbsp. olive oil
1 cup julienne-cut carrots steamed
3/4 cup halved and sliced onion
2 cloves garlic, crushed
1 3/4 cups (14.5 ounce can) Italian style stewed tomatoes and juice
3 cups sliced zucchini
1 cup button mushrooms, halved
1/4 tsp salt or to taste
1/8 tsp ground black pepper

In a large skillet, heat oil, saute carrots, onion and garlic for 2 -3 minutes, stirring occasionally. Stir in tomatoes and juice, zucchini, mushrooms, salt and pepper. Bring to a boil, reduce heat and simmer for 5 - 6 minutes or until vegetables are crisp-tender.

When we make this, we like to serve it over cooked rice or potatoes. I generally substitute regular mushrooms, sliced, s I always have them on hand.

Quote:

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Originally Posted by Logan

Last one, I promise!

Zucchini Pie (from Sage)

Ingredients

3 large onions chopped 4 medium zucinni 1/4 cup bisquick mix 1/2 cup olive oil 4 eggs beaten 1/2 cup parmesan cheese

Procedure

oil pie pan with olive oil before adding your zucinni mixtures -put everything into a large bowl,mix well,add seasonal peppers to your taste.bake at 350 for 30 mins til top is brown .

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I've made this one and absolutely love it.

Bah! I don't have the patience to read through all of these tonight so I'm subscribing to it.

Hopefully I'm not duplicating anything (but i did see one similar i REALLY want to try... I think it was the Au Grauten)

I like this simple one...

Slice zucchini into two or three millimeter thick slices.

Heat generous amounts of oil, butter, or margarine in pan. Fry Zucchini.

Half way through to preferred tenderness add generous amounts of Parmesan cheese.

Voila!

It's something close to what my mother used to make. From tastebud memory I experimented and passed this on to S.O. (You know... like learning music by ear.) I think she may have also added a bit of salt and pepper. ?