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| Recipe Swap |
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| Hey ladies, I was wondering if anyone has any good recipes for zucchini? I planted a garden with 5 zucchini plants and I now have zucchini coming out of my ears. All my neighbors see us coming and they pretend they're not home just so they don't have to politely accept "more" zucchini. I hate to waste it, so if you have any good tips on ways to use it, like breads, muffins, etc, I would love to hera them. Thanks |
| Posted by kelly on 07/17/2007 03:22 PM
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Cut it up with some squash, onions, carrots and peppers, toss with pepper, garlic power and butter and grill until the veggies are soft. I had this at a cookout recently- it was excellent.
You could also try freezing some to use later. |
| posted by Marcia on 07/17/2007 03:28 PM
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| Fried zucchini is really good. As soon as you fry it roll it in parmesean cheese. Yum!! |
| posted by Brandie on 07/17/2007 03:34 PM
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Wash them,& Cut the ends off them, and kinda carve the centers out.
In a separate bowl put hamburger meat and rice un cooked and mix it with season to your liking.
Then take the hamburger& rice and stuff the zucchini, after you stuff it steam it for 45 min, then heat up a little spaghettie sause and poor it over the stuffed zucchini, it is really good.
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| posted by Amber on 07/17/2007 10:52 PM
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| o i for got the rice you have to soak for 5-10 min it while you chop the ends off the zucchini, then you mix it with the meat and stuff the zucchini. |
| posted by Amber on 07/17/2007 10:54 PM
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We buy, or receive freely, several large zucchini each year for our winter groceries.
Here are some of the things I do with it; sort & store into quart freezer bags, label cup amount; -
shred and drain in a colander alot for recipes ahead of time and lay flat in freezer (easier to store and easier to unthaw)
shred recipes are perfect for breads, muffins, chocolate cakes, (excellent gifts) Another note; label the bags specifically for a recipe for the days you can't think of what to make this will save you time windering :)
slice and mix w/ yellow squash and sliced onions,
chop some for soups and pasta sauces and pasta dishes w/o sauce,
slice and store in gallon bags for zucchini casseroles (many are made w/ a can of tomato soup)
Stuffed zuchinni as mentioned previously is great with leftover sausage and chedder cheese, we cut it lengthways in half, give a quick boil and then fill with cooked sausage, cheese mushrooms ect. top with more cheese and bake until brown. Then serve with garlic bread and a side small bowl of tomato soup. Attractive meal with lots of flavor and easy!
Hope this helps stir your imagination.
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| posted by Tina on 07/18/2007 08:14 AM
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Amber mentioned rice, she is right! Zucchinni is a great accompniament for rice dishes, wet or dry (meaning with or w/o sauce)
Aslo both rice and squash can be added to almost any soups! |
| posted by Tina on 07/18/2007 08:17 AM
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Hello! I've really been enjoying all the ideas for zucchini, our garden plants have been going wild this month!
I found a tasty zucchini cookie recipe. Reminds me of spicy pumpkin cookies. Made these day before yesterday and my husband ate more than me and the kids!
Prep time: 15 minutes
Cook time: 10 minutes
Yields 36 cookies
Ingredients:
1/2 C margarine, softened
1 C white sugar
1 egg
1 C grated zucchini
2 cups all-purpose flour
1 tsp baking soda
pinch of salt
1 tsp ground ginger
2 1/2 tsp ground cinnamon
1 tsp ground cloves
1 cup raisins
Directions:
In a medium bowl, cream together sugar and margarine. Beat in egg, then stir in zucchini. Add flour, baking soda, salt, and spices. Mix in raisins. Cover dough and chill for about one hour to overnight.
Preheat oven to 375 and grease cookie sheets. Drop dough by teaspoonfuls (I cheated and made them bigger using mounded tablespoons!). Cookies should be 2 inches apart to allow for spreading.
Bake for 8 - 10 minutes until they firm up. |
| posted by Karinn on 08/10/2007 12:05 PM
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