Our garden is over-flowing with zucchini squash, and other than frying it up like green tomatoes, what can we do? I did a bit of research and found some new recipes to go with some of my family's favorites.
The name zucchini came from several places and it means 'small green squash meant to be eaten green' - green as in not quite ripe. And I don't know about small - Jake picked one the other day that was a good a foot and half!
The best zucchini for most dishes are the small ones - no longer than 5-6 inches. Bigger zucchini - 8 inches or so - are best stuffed. Look for smooth, dark green unblemished skin with dark yellow stripes and specks. Look for withering at either end. You can store them in a dry plastic bag in the fridge for up to a week.
Zucchini Fries | Baked Zucchini 1 | Baked Zucchini 2 | Zucchini Parmesan | Stir Fry Zucchini 1 | Stir Fry Zucchini 2 | Stuffed Zucchini | Zucchini Bread | Country Style Zucchini Soup |
4 medium zucchini
1/4 cup of flour
Dash salt
1 cup of flour
2 eggs
1 1/2 tablespoons of water
1 cup of Parmesan cheese
1/2 cup of vegetable oil
In your favorite skillet (or deep fryer if you're a deep-fryin' person), heat oil to about 375 degrees F. Also fold up some paper towels and place on a plate.
Create Dry Mix 1 by mixing 1/4 cup of flour with salt in one bowl, and in another bowl create Dry Mix 2 by stirring together Parmesan cheese and remaining 1 cup flour.
In yet another bowl, create the Wet Mix by beating eggs with water.
Scrub zucchini and slice off ends and any other icky-looking spots. Cut length-wise and then slice into 1/2-inch wide "fries."
Roll zucchini spear with fork and roll it in Dry Mix 1 and tap off extra. Drop it into Wet Mix, roll in Dry Mix 2, and then drop into oil.
Fry until golden. Drain on paper towels. Serve warm.
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1 1/2 to 2 pounds of zucchini
Salt to taste
1 large onion
1 cup of bread crumbs
1/2 pound of grated cheese
1 or 2 eggs
1 cup of milk
Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Add onions, cut fine. Cook 10 to 15 minutes. Cool slightly before adding milk and bread crumbs and part of cheese. Add well-beaten egg and some cheese. Put in baking dish, top with bread crumbs and cheese. Bake at 325ºF. for 30 to 45 minutes.
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3 medium sized zucchini, sliced
1 cup of bread crumbs
Small onion, chopped finely
Salt and pepper to taste
1/2 cup of grated cheese
1 cup of tomato or V-8 juice
Grease casserole dish. Layer zucchini, bread crumbs, onion, salt and pepper, and cheese until dish is full. Pour juice over. Bake at 350ºF. for 20-30 minutes. Serves 4-6.
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4 cups of thinly sliced zucchini
1 tablespoon of water
1 teaspoon of salt
3 tablespoons of grated parmesan cheese
1 small onion, chopped
2 tablespoons of margarine
Freshly ground pepper
Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8.
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3 cups of diced zucchini
1/2 cup of diced green pepper
1/2 cup of diced onion
1 carrot, grated
1 cup of celery, sliced diagonally
2 tablespoons of vinegar
2 tablespoons of granulated sugar
Soy sauce to taste
1 medium tomato, diced (for garnish)
3 slices of bacon (for garnish)
Fry bacon until crisp. Remove and place on a paper towel to drain. Place diced zucchini, green pepper, onion, and celery in skillet; stir fry for 5 to 7 minutes. Add vinegar and sugar; stir well. Add soy sauce to taste. Garnish with chopped tomato; crumble bacon over top. Serves 6.
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4 cups of sliced zucchini, about 1/4 inch thick
1/4 cup of olive oil
1 to 2 teaspoons of oregano
2 teaspoons of sugar
1 teaspoon of salt
Sauté the zucchini in skillet with olive oil and seasonings until tender, about 15 minutes, stirring frequently. Makes 6 servings.
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4 zucchini squash
1 green pepper, diced
1 small onion, chopped
1 tablespoon of butter
1/2 pound of ground beef
2 cups of fresh corn
1 tomato, chopped
1 pimento, diced
1 egg, slightly beaten
1 cup of bread crumbs
1 tablespoon of Worcestershire Sauce
1/4 teaspoon of pepper
1 teaspoon of salt
Split zucchini in halves lengthwise and scoop out seeds and membrane. Set aside. Sauté green pepper and onion in butter until onion is transparent. Remove and set aside. Brown ground beef, separating with a fork. Add green pepper, onion and remaining ingredients. Place the zucchini halves in a well greased baking pan. Fill each half with corn stuffing. Pour one half cup water in the bottom of the pan, cover with foil. Bake in a 350ºF. oven until the zucchini is tender. Remove foil and bake an additional 1/2 hour. Serves 6 to 8.
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4 cups grated zucchini (approximately 2 medium sized zucchinis)
4 eggs
1 cup margarine (or butter, Crisco, or vegetable oil)
2 cups sugar
4 cups flour
3 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Optional
1/4 cup chopped walnuts
Preheat Oven to 350 degrees F.
Grate the zucchini, and measure out four cups. Add to large mixing bowl.
Add eggs, margarine, cinnamon, salt, baking soda, vanilla and sugar. Stir together well.
Add flour to the mixture, a bit at a time. Stir until all ingredients are mixed. The mixture should resemble thick pancake batter. If it is too thick, add a bit of milk. Add nuts, if desired.
Lightly grease and flour your bread pans, or spray them with nonstick cooking spray.
Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top.
Bake for 35 minutes, or until a golden brown. Take out loaves, and let them cool five minutes before removing the bread from the pans to finish cooling on a wire rack.
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6 servings
3 tablespoons olive oil
1 clove garlic, chopped
3 medium-size potatoes
1 onion, sliced
2 stalks celery
2 tablespoons fresh parsley
1 teaspoon oregano
6 cups beef stock
1 large tomato
1 lb zucchini
2 teaspoons salt
6 teaspoons Parmesan cheese, grated
Peel and cut potatoes into 1/2 inch cubes. Cut celery into 1/2 inch pieces. Core, blanch, peel and cut tomatoes into 1/2 inch chunks. Cut zucchini into 1/4 inch slices.
In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat , and cook for about 5 minutes.
Add onion, celery, parsley, and oregano, and cook until onions are softened.
Add stock, tomatoes, zucchini, and salt and bring to a boil.
Reduce heat and simmer until zucchini is tender.
Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.
Serve hot. Makes 6 servings.
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