Zucchini recipes

Here are some of great things you can do with all that Zucchini, Zucchini, Zucchini, that you grow in your garden. If you have a Zucchini recipe you would like to share, send it to us at the email address on our contact us page! If you try 1 of these Zucchini Recipes let me know how you liked it, just leave a comment!

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Zucchini Pizza with Olive Vinaigrette

Serves 4
Cornmeal, for dusting                    

1 pound pizza dough
2 small zucchini, quartered lengthwise and thinly sliced
2 ounces Provolone cheese, coarsely grated
2 tablespoons olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons red-wine vinegar
1/2 cup pitted green olives (about 14), coarsely chopped
1/2 teaspoon anchovy paste
2 tablespoons chopped parsley

Preheat the oven to 475° F with a rack in the bottom position. Place a large rimmed baking sheet upside down on the rack to preheat, 8 minutes. On a piece of parchment paper dusted with cornmeal, using a lightly floured rolling pin, roll pizza dough into a large circle, about ¼-inch thick. Scatter it with zucchini and Provolone, drizzle with olive oil and season with salt and pepper. Carefully remove the hot baking sheet from the oven and slide the parchment with the dough onto it. Bake until the dough is golden and crisp, 8 to 10 minutes. Meanwhile, chop olives and transfer to a bowl with vinegar, anchovy paste, parsley and 2 tablespoons oil. Stir together to combine. Before serving pizza, drizzle with vinaigrette. Serve with side salad.

Source: http://food52.com/recipes/22777-zucchini-pizza-with-olive-vinaigrette

Zucchini Summer Skillet with Poached Eggs + Garlic Butter Baguettes

Ingredients:
1 small baguette, cut into slices      

2 tablespoons unsalted butter
1 garlic clove, minced
3 slices thick-cut bacon
1 shallot, diced
2 garlic cloves, minced
2 zucchini, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
2 ounces goat cheese
2-4 eggs, cooked to your liking

Directions:
Preheat oven to 375 degrees F. Place the baguette slices on a baking sheet. Bake until slightly golden, about 6 to 8 minutes, then remove from the oven. While the toast is baking, heat the butter in a small saucepan over medium heat. Whisk constantly as it bubbles until brown bits appear on the bottom, anywhere from 5 to 8 minutes. The minute the brown bits appear, turn off the heat and remove the skillet. Continue to whisk for 30 seconds then stir in the garlic.
Heat a large skillet over medium heat and add the bacon. Cook until crispy and fat is rendered, then add in the shallot, garlic, zucchini, salt, pepper and paprika. Stir to coat the ingredients in the bacon fat and cook until the vegetables soften and become slightly golden, about 5 to 6 minutes. Stir occasionally. Add in half of the goat cheese and stir. Turn off heat.
While the zucchini is cooking, cook your eggs as desired. I poached mine using this method from smitten kitchen. It never fails me. Drizzle the garlic brown butter over the baguette slices and serve the zucchini and egg with extra goat cheese and a sprinkle of salt and pepper.

Source:  http://www.howsweeteats.com/2013/07/zucchini-summer-skillet-with-poached-eggs-garlic-brown-butter-baguettes/

Zucchini Recipe

Blueberry Zucchini Muffins

Yields 12 muffins

• 1 1/2 cups white whole wheat flour         
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp cinnamon
• zest of 1 lemon
• 20 packets truvia (or 1 cup sugar)
• 2 eggs
• 2 tsp vanilla
• 1/2 cup greek yogurt
• 1 1/2 cups zucchini, shredded
• 1 1/2 cups blueberries

Make:

In a small bowl, stir together the flour, baking powder, baking soda, salt, and lemon zest. In a large bowl, beat together the eggs, greek yogurt, vanilla, and Truvia. Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.
Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.
Store in an airtight container - can be frozen, well wrapped, for up to two months.
adapted from My Baking Addiction
Source:  http://cookingalamel.com/2012/09/blueberry-zucchini-muffins.html



Indian style Steamed Zucchini
Ingredients:
1 lb. zucchini peeled and cubed
1 heaped tsp. grated ginger or @1/3 tsp. ginger spice
1 medium tomatoes, chopped
1 fresh red or green chillies sliced
1 tbs. butter
1 tsp. cumin seeds
1/4 tsp. garlic
1/4 tsp. turmeric powder
1 tsp. coriander powder
Salt and a bit of sugar to taste
1/2 cup chopped cilanro for a garnish
Method:
1. Heat oil in a wok. Add cumin seeds and garlic powder and let it sizzile. Add ginger and fry for 15-20 seconds. Do not let it burn.
2. Add zucchini and the rest of the spices.
3. Stir, coating the zucchini with the spices.
4. Add tomatoes, a few tablespoons of water, reduce heat and cook covered until tender. Mix in the cilantro.

Zucchini Cake Recipe
2 c sugar
1 1/2 c oil
4 eggs
2 c self rising flour
1 tsp. cinnamon (if you like a more cinnamon taste use 2 tsp. of cinnamon)
1 tsp. black walnut flavoring
1 tsp. vanilla extract
3 c grated zucchini
1 c chopped black walnuts

Preheat oven to 350, mix sugar, oil, and eggs one at a time. add flour cinnamon & both flavorings. After all of ing. are mixed add zucchini & nuts. Pour into a greased, floured 13- by 9- by 2-inch cake pan @ 350 for about 30-35 minutes or in a loaf pan or tube pan for 1 to 1 1/2 hours.(until cake no longer sticks to a toothpick) Cool in pan.

Cream Cheese Icing
8 ounces cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1 pound powdered sugar

For the icing: Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar, and gradually beat into the cream cheese mixture.
Cooking Tip: Let cake cool some before adding icing
Makes about 10 servings.
Zucchini Dessert Zucchini recipe



Zucchini Bread Recipe
Ingredients:
3 eggs
1 cup oil
2 cups sugar
2 cups shredded zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
3/4 teaspoons nutmeg
1 cup walnuts optiontal

Mix first five ingredients. Mix together rest of dry ingredients. Mix together. Oil and flour loaf pans . Pour batter in pans. Bake at 350 degrees for about 1 hour 10 minutes.
Zucchini recipe Zucchini Bread recipe


Zucchini and Bell Pepper Saute Recipe
Ingredients:
4 tsp. unsalted butter or margarine
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 Lbs. zucchini, cut into thin strips
1 Tbs. fresh lemon juice
1 clove garlic, minced
1/8 tsp. salt (optional)

Cooking Directions:
Melt butter in a nonstick skillet over medium high heat. Saute garlic and bell peppers 4-5 minutes or until peppers begin to soften. Add zucchini and saute another 4 minutes. Stir in lemon juice, salt and pepper to taste.

This could also be served on top of rice.

This Recipe is considered:
Low Sodium
Low Calorie
Low Cholesterol
Zucchini Recipe



Fried Zucchini Recipe
Ingredients
2 medium Zucchini
2/3 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 cup cornmeal
1/4 cup oil

Prepare
Peel and cut zucchini into 1/4 - 1/2 inch slices
Place milk, flour, eggs, and cornmeal in separate dishes.
Heat oil in a skillet on medium heat.
Dip Zucchini slices in milk, then flour, then eggs, then cornmeal
Fry Zucchini for about 5 minutes on each side or until brown.
Season to taste with salt and pepper.
If you like fried green tomatoes you will love this!
Zucchini recipe Vegeterian Recipe

Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!

 If you try 1 of these Zucchini Recipes let me know how you liked it, just leave a comment!