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.
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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.
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.
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:
http://www.bonduelle.com/us/US/img/recipes/Cu701.jpg
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.
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.
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.
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.
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.
Thanks for the ideas everyone I will try them. :)
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.
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
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.
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.
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
We have enough squash and zucchini to try all these recipes, I will be eating it for dinner everynight hehe.
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! :)
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:
Originally Posted by Logan
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:
Originally Posted by emily_the_spoiled
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!
Wom posted and Richard is right - no measurements given! :rolleyes: :DQuote:
Originally Posted by Catty1
Logan the recipes sound delicious. My printer is broken so I will have to write some of these out by hand. :eek:
Quote:
Originally Posted by Pam
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:
Originally Posted by Logan
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. ?
"Zuccini and Squash Surprise" doesn't need measurements Pam !!!!! :DQuote:
Originally Posted by Pam
Wom
Quote:
Originally Posted by wombat2u2004
LOL, all my dishes should end in "SUPRISE!"
Surprise. it didn't burn
It tastes good.
I didn't put too much salt in!
That I found the plastic top to the garlic salt in the dish.
that no one got sick!
That the sour milk didn't kill the dish.... ;)
These look so good, they're making me hungry! I like to brush slices of zucchini with butter and brown sugar and bake them, but that might just be me. :D
I personally don't like squash, but everyone that I know that likes squash, loves this.
SQUASH CASSEROLE DELIGHT
2 cups squash , cooked (yellow)
1 can cream of chicken soup
1-8oz sour cream
1 small onion (chopped finely)
1/4 cup margarine or butter
1-6oz box of stove top stuffing for chicken
(buy the cheap kind, it has the seasoning pack seperate or they may not anymore, it doesn't matter, just mix it all together)
Cube sqaush and boil for 2-3 minutes, drain well. Combine squash, chicken soup, sour cream and onion. Melt butter in 2 qt casserole dish, sprinkle with heavy layer of crumbs, spoon layer of squash mixture over crumbs, alternate crumbs and sqaush, ending with crumbs. Cut pieces of butter and put on top. Bake @ 350 for 20 minutes.
I buy fresh yellow (summer) squash at every market trip during this time of year-we love it!!
Slice up yellow squash and onions - simmer until everything starts to soften. Drain.
Add in some margarine. salt and pepper. Top with crushed ritz crackers and nuke for another minute or so. YUM!!!
Yellow squash is also so good sliced into salads, both tossed or pasta - also soups. Use it pretty much as you would onion, celery or green pepper. It's also great sliced up and eaten raw with some ranch dip :)
I always slice them long ways.. spray an oven pan and bake them with seasonings then right before they are done I like to add different cheeses to them and dip them in tomatoe sauces. Or bake them like you would a french frie and eat them with katchup.
Get this. LOL! My husband's ex-wife called me tonight (we have talked several times today) and she said that her husband asked why I was playing taxi driver tomorrow (step daughter has lots of places to be all day tomorrow and I'm trying to fill in for her dad, who is working out of town), and she said that he said he would much rather have me be at home cooking squash casserole (the first recipe I posted) than anything else! LOL!! :p He also requested ribs (which I had to inform her come from her ex-husband, not me), and apple pie. There was another one that was mentioned but I can't remember what she said. LOL!! Elizabeth, my stepdaughter, loves my squash casserole, and when I make it for her, I always send leftovers home with her. I guess Mike has learned to love it, too.
Logan