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.

[crow_noir]

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. ?