Plentiful Zucchini Recipes

Creamy Zucchini Soup

I read once, that in August, there are more zucchini than people in America.  Seems easy to believe.

If you grow zucchini, or know someone who does, you are probably enjoying a lot of zucchini right now. You might even feel a little overwhelmed. I decided to share a whole bunch of my favorite zucchini recipes.

There are savory and sweet recipes, and a few that are gluten-free.  Remember, you can also shred and freeze your extra summer squash or dehydrate them to use later. Hope this helps.

 

Creamy Zucchini Soup

1 medium onion, chopped
2 T. butter
4-6 medium zucchini, sliced
1 large potato, peeled and diced
1 T. chopped parsley
½ t. each basil, marjoram and thyme
1 t. hot sauce, or to taste
salt and pepper to taste
6 c. chicken or veggie broth
1 c. milk or half and half- I prefer the half and half

In Dutch oven cook onions in butter until tender. Add vegetables and seasonings and cook until hot. Add broth, heat to a simmer and cook 15 minutes. Puree mixture in blender in batches and return to pot. Add milk and heat through. Adjust seasonings. Serve hot or cold. I top with some fresh chopped parsley and a little hot sauce. Serves 6-8.

Zucchini Pancakes

2 c. shredded zucchini

1 medium onion, diced

2 eggs

1/2 c. flour- you made need a little more or less depending on how moist your zucchini is

2 t. hot pepper sauce, or to taste

1 t. baking soda

salt to taste

oil for cooking

Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.

Zucchini and Cheese Tartlets

Since zucchini are so prolific there never seem to be enough recipes for them. I like this one as an appetizer. You can bake up a big batch, bake and then freeze some for whenever you need them.

 

1 recipe of pie crust dough, enough for 2 pies, home made or store bought

1 medium zucchini shredded, about 1 1/2 cups

1 T. flour

1 c. shredded cheese- any kind you like. I like cheddar.

2 eggs, beaten

1/2 c. minced onion

1 t. Italian seasoning

salt and pepper to taste

hot pepper sauce to taste

Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 3 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. In mixing bowl combine zucchini and toss in the flour. Add remaining ingredients and mix well. Adjust seasonings to your taste. Place a rounded teaspoonful of zucchini mixture into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. They will puff up while baking but flatten when cooling. Can be served hot, warm or at room temperature. Makes about 3 dozen.

Zucchini Tartlets

Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.

 

 

Baked Zucchini with Mushrooms

2 T. butter
8 oz. sliced mushrooms
½ t. salt
1 clove minced garlic
Pepper to taste
½ t. Italian seasoning
4 medium zucchini, about a pound, shredded
¼ c. bread crumbs
4 T. fresh grated Parmesan or Romano cheese
4 eggs, slightly beaten

In a skillet heat butter and sauté mushrooms until tender and liquid is evaporated, about 5 minutes. Place mushroom mixture in mixing bowl and add the zucchini, seasonings, bread crumbs and half of the cheese. Combine ingredients and spoon them into a greased 8-inch square baking dish. Pour over the eggs and bake at 325 for 35-40 minutes or until custard is set. Sprinkle with remaining cheese and return to oven for 5 minutes. Serves 4-6.

Zucchini Carrot Cake

2 eggs

1 c. sugar

2/3 c. oil

1¼ c. flour

1 t. baking powder

1 t. baking soda

1 t. cinnamon

½ t. salt

1 c, grated carrot

1 c. grated zucchini, squeezed dry and packed tightly

½ c. chopped nuts

Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into a greased 9-inch square baking pan. Bake in a 350-degree oven for about 35 minutes or until top springs back when lightly touched. Cool and frost

Frosting

4 oz. cream cheese, softened

3 T. butter, softened

1 t. vanilla

2 c. powdered sugar

Beat together cream cheese and  butter until smooth. Beat in vanilla and sugar. Spread over cooled cake.

 

Zucchini Bread

3 c. flour

3 eggs

2 c. sugar, I use less

2 c. shredded zucchini

1 c. oil

1 c. chopped nuts or raisins, optional

½ c. sour cream or Greek yogurt

1 t. each vanilla, cinnamon, salt and baking soda

Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour , or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .

Summer Squash Strata

2 medium yellow summer squash, sliced thin

2 medium zucchini, sliced thin

3 large tomatoes, sliced

2 medium onions, sliced thin

Salt and pepper

4 T. olive oil

½ c. shredded cheese

½ c. bread crumbs

In a greased 13×9 inch baking dish layer slices of the vegetables adding salt and pepper to taste. Use up all the veggies. Drizzle with the oil and sprinkle the cheese and bread crumbs over the top. Bake in a 350 degree oven for 30 minutes, or until vegetable are tender. Serves 6.

 

 

Spicy Chocolate Zucchini Cupcakes

These are wonderfully spicy, moist cupcakes. Instead of frosting them, I decided to top them with melted butter and cinnamon sugar.  It’s something I’ve done with muffins, in the past. I just never thought of topping cupcakes that way before. It was a really good idea. The cupcakes were baked for a picnic, and in the heat, frosting would have melted. Besides, not everyone likes frosting. As an added bonus- it is a another recipe using zucchini, and that is never a bad thing.

2 cups all-purpose flour
1 t. baking soda
½ t. salt
1 t. cinnamon
½ t. nutmeg
Pinch of cloves
¼ c. unsweetened cocoa
½ cup butter, softened
½ cup olive oil
1½ c. sugar
2 eggs
½ c. buttermilk
1½ t. vanilla
2½ c. grated zucchini
1 cup chocolate chips
Topping:
½ c. butter, melted
½ c. sugar
2 t. cinnamon

Preheat oven to 325 degrees. Grease and flour 24 muffin cups or use paper liners. Mix together the dry ingredients. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until the top of the cupcakes spring back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes or until cool enough to handle. Dip top of cupcakes in melted butter, then dip in the cinnamon sugar. Place on rack to finish cooling off. Makes 24.

Chocolate Zucchini Cupcakes

½ c. butter
½ c. oil
1 ¼ c. sugar
2 eggs
½ c. buttermilk
1 t. vanilla
2 ½ c. flour
1/3 c. cocoa
2 t. cinnamon
1 t. baking soda
1 t. baking powder
2 c. shredded zucchini

Heat oven to 350 degrees. Line 30 muffin pans with paper liners and set aside. In mixing bowl combine butter, oil, sugar and eggs and beat until light and fluffy. Beat in milk and vanilla. Combine dry ingredients and add to egg mixture- beating until smooth. Stir in zucchini. Scoop batter into cupcake paper lined pans, filling about 2/3 full. You will get about 30, I sometimes get more. Bake 15-20 minutes or until toothpick inserted comes out clean. Cool and frost. Makes 30-36.

I used the Classic Vanilla Frosting recipe below, but doubled the recipe.

Zucchini Carrot Cupcakes

2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon- I think I would use a little more next time
½ t. salt
1 c. grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts, optional
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into 18- 24 paper lined muffin tins, filling them 2/3 full. Bake in a 350-degree oven for about 15 minutes or until top springs back when lightly touched. Cool and frost. Makes 24.

Note: These cupcakes deflate a little while cooling.

 

Classic Vanilla Frosting

3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting with 6 to 8 drops of food coloring.

 

Gluten-Free Zucchini Brownies

1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.

 

Bacon Tomato Mini Quiches with Zucchini Crust

 Gluten Free

Crust:
1¾ c. shredded zucchini
1¼ c. cooked rice- white or brown
1 egg
¼ c. grated Parmesan cheese

Mix all ingredients together.

Filling:
8 slices cooked and crumbled bacon
1 c. shredded cheese – I like Swiss, but use what you like
1 tomato, seeded and diced
½ c. chopped sweet onion

Combine ingredients in small bowl. Set aside until ready to use.

Custard:
1 1/3 c. half and half
4 eggs
½ t. each basil, garlic powder, paprika and salt
1/8 t. pepper

Place in medium bowl and whisk together until smooth.
Grease 12 muffin cups. The mixture will fill 12 cups very full- but you can make your quiches a little smaller, if you like and make a few more. Pat 2 tablespoons of the crust mixture into each muffin cup. Bake in a 350 degree oven for 10-12 minutes. Cool before filling. While baking and cooling crusts prepare filling of your choice and custard. Spoon 2 tablespoons of filling over each cooled crust. Spoon about 3-4 tablespoons of the custard over the filling. Bake in a 375 degree oven for 15-20 minutes. Can be served warm or cold.

Other fillings:

Tomato, broccoli, mushroom:
In 1 T. butter, sauté 1¼ c. sliced mushrooms, ¾ c. chopped fresh broccoli and 1/3 c. diced onion. Cook until tender, cool. Stir in 1 C. shredded cheddar cheese and 1 tomato, seeded and diced.

Spinach and onion:
Combine 1 10 oz. package frozen spinach, cooked and drained well, with ½ c. diced onion and 1 c. shredded Swiss cheese and ½ c. diced sweet red pepper.

Zucchini Rice Casserole

1 c. water or broth

½ c. raw rice

Salt and pepper to taste

2 T. oil

1 medium onion, chopped

1 lb. small to medium zucchini, about 3-4, sliced

1 sweet pepper, seeded and diced

8 oz. tomato sauce

1 c. shredded cheese, any type you like

¼ c. freshly shredded Parmesan cheese

 

Bring water or broth to a simmer and stir in rice. Cover and cook over low heat until rice is tender, about 20 minutes for white rice and 40 minutes for brown. Season with salt and pepper to taste, using less salt if cooking in broth. Meanwhile heat oil in a skillet and cook onion until wilted and tender. Add zucchini and pepper and cook until both are tender. Season with salt and pepper to taste. Combine vegetable mixture with the rice and tomato sauce and pour into 1½ quart casserole. Sprinkle with cheeses and bake in a 350 degree oven until heated through and cheese is bubbly, about 20 minutes. Serves 6.

 

Quick Corn and Zucchini Sauté

 

2 sweet peppers, seeded and cut into strips

2 medium zucchini, sliced

Oil

2 c. corn kernels cut from cobs, about 4 ears

1 t. garlic salt

½ t. Italian seasoning

 

In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.

 

Fresh Summer Squash Relish

2 c. shredded summer squash, any type, peeled if desired

1 c. finely diced sweet onion

¼-½ c. bottled Italian dressing or other vinaigrette, I make my own

Combine all ingredients and chill until ready to use. Nice on cold and hot sandwiches and in tuna salad. Keeps in fridge for a couple of weeks.

Multi-Grain Zucchini Bread

1¼ c. whole wheat pastry flour

1 c. wheat germ

½ c. sunflower seeds or chopped nuts

1 T. baking powder

½ t. salt

¾ c. shredded zucchini

1/3 c. honey

¾ c. milk

1 egg

Grease a 9-inch cake pan and preheat oven to 375-degrees. Combine dry ingredients and set aside. In medium bowl combine remaining ingredients and stir in flour mixture. Pour batter into prepared pan and bake 30 -35 minutes or until toothpick inserted into middle comes out clean. Cool in pan ten minutes then remove from pan and cool on a rack.

 

New Release: