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Wow! I just cooked this dish and it is delectable!
Made this using parmesan cheese and it was good. Still not sure if I am a big zucchini fan, but I found a way to like it, even enjoy it, whereas before I would gag at the stuff. =)
I just had to let you know that I prepared this dish tonight for Father’s Day dinner to go along with filet mignon. What a wonderful dish. I will be preparing it again and again. Thank you so much for sharing.
Hi Patti – Awesome! I’m so glad you liked it. ~Elise
My last semester in college I lived in Guadalajara Mexico. My favorite dish made by the Mom in the house I lived in was called “calabasa” (which I believe is the spanish word for squash)
She would slice small zucchini lenghtwise, and dig out a little channel which is then filled with cheese, put the zucchini back together and secure with a couple of toothpicks, then batter and fry them. Then she would simmer the fried, cheese-stuffed zuchinni in a homemade enchilada sauce. (I can’t remember how she made the sauce but it involved oven roasted fresh tomatoes and a braun hand blender)
I’m going to try to recreate this recipe (using canned enchilada sauce) and see if it comes out as good as I remember.
I think the Spanish word you’re looking for is “calabacita”, which means summer squash. Mexican summer squash is a little different than what we are used to. You can see a photo of one in our vegetarian tamale recipe. Your Guadalajara recipe sounds terrific! I think we’ll have to give that one a try. ~Elise
I am getting a basket a week of fresh seasonal organic veggies from a CSA, but already can’t keep up with eating the amount of zucchini coming in my basket. I appreciate these great recipes, but do you have suggestions on what I can make to freeze for the future?
My neighbor Pat makes stuffed zucchini which she freezes. You can also make zucchini bread which freezes well. ~Elise
Have great recipe that can be easily doubled.
1 sm onion, diced
4 cloves garlic, minced
1 cup fresh corn (cut off the cob)
1 med zucchini, diced
1 med tomato, seeded and diced
2 T olive oil
salt and pepper to taste
In meidum skillet heat olive oil. Saute onion until translucent. Add garlic and saute about 2 minutes. Add corn and zucchini. Cook about 5 minutes or until zucchini is just tender. Add tomatoes and heat through. Salt and pepper to taste. Great served over Basmati rice.
I made this dish tonight and it was excellent! I added a few more cloves of garlic, but that’s all I changed. Well, I couldn’t find the Gruyere so I used shredded, reduced-fat white cheese (some combo of white cheeses). I think this dish will be moving into regular rotation around my house! It was go great! Using fresh herbs is worth it!
Zucchini satay is where it’s at. Alternate chunks of zucchini and tofu on a skewer, coat with oil, grill or broil. Make satay sauce with peanut butter, red curry paste, coconut milk, fish sauce, and palm sugar (or honey for those of us who are too lazy to pound a chunk of sugar). I like to deviate from tradition and add a little rice vinegar or tamarind to it for some zing. You can make a huge dent in the bottomless pile of zucchini with this sort of dish.
For the huge overgrown zucchini, I like to stuff them with lamb, figs, walnuts, mint, sesame seeds, and cinnamon/coriander/cumin/cayenne (the four big C’s around my house) and drizzle them with honey and olive oil and roast them.
Classic southern squash casserole is a good bet for zucchini too. Thinly slice your zukes on a mandoline, and beat together a couple eggs and some sour cream or yogurt (full fat… mmm) with a little basil and thyme. Neatly layer in your zukes, then a dollop of sauce, repeat. Top with breadcrumbs, bake until delicious. It’s even better if you make it ahead and let it set up into a solid congealed mass of goodness.
Try adding some shredded or diced zucchini to an enchilada filling, especially with fresh corn and yellow tomatoes.
You can get away with eating even the big bitter ones raw with this dip: a big handful of finely chopped Kalamata olives, a couple dollops of full fat yogurt, a minced garlic clove.
As these recipes indicate, any time you combine the watery yet crisp zucchini with some kind of salty decadent fat, you’ve got yourself a hit.
We love these latkes made with zucchini and have made this recipe many times:
* Exported from MasterCook *
Recipe By :Food TV
Serving Size : 4
4 cups zucchini — grated
1 medium onion — chopped
1 medium potato — grated
3 tablespoons flour
2 tablespoons bread crumbs — seasoned
1/4 teaspoon salt
3 tablespoons vegetable oil
Grate the zucchini and potato and put in a dish towel and twist and squeeze to remove as much moisture as possible. Could do this in 2 batches. Then, mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.
Sometimes I add some chopped fresh sage to the mixture which adds a nice taste to this.
I just tried this, and it’s great! Thanks!
My first post even though I visit regularly…your lovely recipe reminded me to two others; the first made with blanched (peeled and seeded) cucumber chunks, finished off in the oven with salt, pepper a drizzle of olive oil and grated Gruyere – cucumber is wonderful as a cooked vegetable and this recipe is divine with roast beef. The second recipe – “Marinated Courgettes” involves, about a pound (1/2kg)grated/shredded young courgettes (nice long shreds), salted and wrung out, juice of 1/2 a lemon, a couple of cloves of crushed garlic, salt, pepper and olive oil. Mix gently and adjust the salty, lemony, garlicky flavour to your taste and refrigerate overnight or from the morning. Bring it out an hour or so before you want to eat, taste again and strew with chopped flat parsley and/or mint. This is gorgeous with barbecued lamb or burgers…Griddled slices of courgettes together with aubergines (eggplants) and red (bell) peppers are wonderful stirred into a herby, lemony couscous…
Here’s my favorite recipe to for using up a bounty of squash. My kids devour this dish.
zucchini sliced lenghtwise 1/4 in thick
extra virgin olive oil
place zucchini slices in a snug single layer on a large, well oiled cookie sheet. Sprinkle lightly w/ grated parmesan. Bake for 20 minutes or more until the slices are well browned.
I have GOT to share my recipe for Zucchini Cake. It really is not bread, but deserves the elevated status of cake. Here goes:
3-4 small/regular size zukes shredded (skins on)
1 c olive oil
1 c brown sugar
1 c old fashioned oats
1/2 c wheat germ
2 c flour (can go 50% whole wheat flour)
1 T vanilla
2 T cinnamon (yes, that’s two tablespoons)
1 C chopped walnuts (or your choice)
1 C dried fruit (cherries, blueberries, raisins)
1/2 t salt
1 t baking powder
2 t baking soda
Into a large mixing bowl shred zucchinis. To that add sugar, olive oil and eggs and stir together. Then add remaining ingredients stirring well. I pour this into a greased (with olive oil) heavy anodized aluminum Bundt pan and bake at 350 for 60-70 minutes. Turn out within 5-30 minutes. It is easy, yummy, nutritious and only 1 mixing bowl! – Anya
I love zucchini! But in terms of zucchini recipes, Zucchini muffins totally rock! I got this recipe from someone back in high school, and it hasn’t disappointed me once. They are both moist and sweet, and of course, slightly healthy as well!
1 cup sugar
1 cup oil
2 cups grated zucchini
2 teaspoons vanilla essence
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
Add 1 cups sultanas
1 cup walnut pieces
Spoon into greased muffin tins and bake at 350 deg F (180 deg C) until done, about 15 minutes.
My favorite zucchini recipe is the vegetarian Zucchini ‘Crabcakes’. A tasty way to enjoy Old Bay and zucchini without overfishing.
Looks good. If you like fettucini alfredo I got a little personal recipe for you.
this is my recipe that evolved with me during my vegan times that makes for a good italian treat to anyone who is a pasta lover.with vegatarian dinner guests ;)
DeLisi Fettucini Zucchini Alfredo
1 tablespoon butter
2 tablespoons Olive oil
1 Zucchini quartered
1 1/2 cup of cream
3 or 4 cloves of crushed garlic
1/4 cup dry white wine
half a crushed buillon cube
1/2 cup grated parmesan
1/2 teaspoon salt
peper to taste
FIRST FILL A PASTA POT WITH WATER AND START TO BOIL
the sauce should just about be ready by the time the water is boiling. so in full the cooking and prep for this is 20 minutes max.
Then melt the butter with the olive oil in a sauce pan on med high heat
fry the zucchini for 5 minutes and add the crushed garlic.
cook the garlic & zucchini together for 1 minute add the crushed buillon make sure it is well distributed through thte pan then add the wine let the alcohol cook out for about 1 minute.
Now add the cream , salt & peper.
after 2 minutes add the grated parmesan.
let simmer until fettucini is “al dente”
then drain pasta and add to sauce let cook for 1 min max.
preferably with a simple salad
hope you like!
A humble but delicious recipe from the back of the pillsbury crescent rolls can. Sounds like a sweet dish (pie), but really it’s a savory quiche-like entree.
1-1.5# Zucchini, sliced fairly thin (1/8″-1/4″)
1 Yellow or white onion, chopped
(Optional – mushrooms? potatoes? artichoke hearts? bell peppers of some color?)
Olive oil, italian seasoning (or just oregano, if you prefer), salt, pepper
2 cans crescent rolls – reduced fat is fine
a block of muenster, approx 1#, but more or less to taste is OK
In olive oil, saute onion, zucchini, and any other veg you want to put in, until they are 2/3 done or so. Add the seasoning
Grate the cheese into a separate container, add the eggs (lightly beat)
Cover bottom of a baking dish with the crescent rolls by unrolling them and placing them flat on the pan (2 cans will mostly cover a 9×13 sized pan). Smear on dijon mustard coating – thick or thin depending on your taste. Whole mustard works ok too (though not plain yellow mustard), you just want to add some tangy-ness to the mixture.
Add vegetables to crust, then pour eggs/cheese over top. Bake 400 degrees, about 45 minutes, until the eggs and cheese are set in the middle. Let cool 10 mins before eating.
Adjust the size of the pan, crust, etc. based on the amount of vegetables. With one can of crescent roll mixture, you can do this pie in a pie dish, or two will expand to a 9×13 pan. You may need a little more or less egg and cheese, too, depending on pan size. Also, if you forget to add the italian seasoning to the vegetables while they cook, you can add to the egg mix, or just sprinkle on top.
Your recipe sounds great, I’ll definitely try it once my zucchini plant produces zucchini… Meanwhile my favorite zucchini recipe:
3-4 small zucchini (or 1 large), sliced
1 onion, chopped
1-2 cloves garlic, chopped
1 can tomatoes
chopped herbs (rosemary, oregano…up to you)
1/2 lb feta, cubed
1. Heat olive oil in a pan until very hot, add onion, garlic and zucchini slices and fry for 2-3 minutes (zucchini slices should be browned).
2. Add the canned tomatoes, add herbs, salt and pepper and cook for a few minutes. Then add the feta cubes, stir, let them melt for a few seconds and serve (with ciabatta or baguette).
We don’t have zucchini in England, we borrow from the French and call them courgettes! When we allow the vegetable to grow in our own language it gets too big to be tasty and we call it marrow. Despite many efforts to prevent it tasting like mush, we have, as a nation, failed; it can make a decent chutney, but given a good set of ingredients so can cardboard.
However, I like courgettes grated into a variey of risottos during the last couple of minutes cooking; it adds colour and with parmesan has that natural affinity of the vegetable with a number of cheeses. Likewise, cut in quarters lengthways and added for the last ten minutes to a chicken tagine made with the usual Moroccan spices and chickpeas, courgettes add contrast and texture to the dish.
Having said that, I generally buy courgettes because they come with their own portion control and packaging. This week I will buy them as zucchini for a change; and I bet they will taste better.
Thanks for all the recipe idea.
Janine– try combining a recipe for zucchini bread (like Elise’s) and a coconut bread like Luisa’s over at The Wednesday Chef– maybe that would work.