Tag Archives: zucchini recipes

Sexy Italian Zucchini Salad

Posted on date by author

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I feel like I need to explain the title before I get to the actual recipe. It’s not that the salad is sexy. I saw this really handsome Italian guy making this recipe online and I wanted to acknowledge the inspiration for this recipe.  His name is Francesco Mattana and I suggest you look him up online.

 

This might be the easiest salad ever. It is certainly one of the tastiest. He made the recipe with mint. The day I made mine I had forgotten to grab mint from my yard and grabbed basil from the front porch instead. It was excellent with the basil. My guests that night loved it. I am sure this recipe with mint is also really good. So use what you like and what you prefer.

 Sexy Italian Zucchini Ribbon Salad

2 medium zucchini

2 lemons

3-4 T. olive oil

Salt

Fresh chopped basil or mint

Pecorino cheese, optional

Start by making the dressing. Zest the lemons then juice them, combining the juice with the zest, some salt to taste and the olive oil. Finely chop the basil and add it to the dressing too. Taste the dressing and adjust the salt level to suit your taste. Wash zucchini and trim off the ends. Use a vegetable peeler to create ribbon like pieces from the zucchini. I peeled until I got to the softer center of the zucchini. I did not use the centers. Place in a bowl with the marinade and toss together. Serves 4-5.

Note: You can add shredded Pecorino cheese, if you like. Just top the salad with it just before serving.

 

 

 

Posted in Cooking | Tagged , , , , , |

Zucchini Carrot Cupcakes

Posted on date by author
Zucchini and Carrot Cupcakes

These are really good cupcakes. They are moist and not too sweet with a slightly dense texture. Sort of a cross between carrot cake and zucchini bread, they have more texture than a traditional cupcake and plenty of flavor. I had an abundance of zucchini and carrots and figured they might play well together.

I got 24 cupcakes out of the recipe but they were a little small. Perhaps 18 would be a better way to go. I used simple vanilla buttercream to finish them off. I whipped the frosting a long time so it was extra fluffy. Here are the recipes for both the cupcakes and the frosting.

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 Buttercream

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. Don’t skip this step. The butter needs to be 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. You can also tint the frosting with juice (like pomegranate or raspberry)  or food coloring, if you like.

Posted in Cooking | Tagged , , , , , |

Zucchini Pancakes

Posted on date by author
Zucchini Pancakes

You can never have too many zucchini recipes. Especially this time of year. This simple recipe uses zucchini to make tender and flavorful pancakes.

They aren’t the type of pancake you would pour maple syrup over. They are savory and wonderful topped with some fresh salsa, though. These pancakes make a nice lunch or main dish meal. They can also be served as a side dish. Similar to potato pancakes. I have been known to have them for breakfast.

I think they taste best when golden on the outside, a little crisp. They will still be tender inside.

So if you have more zucchini than you know what to do with, and you don’t want to bake zucchini bread, here is a recipe you might want to try.

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.

Posted in Cooking | Tagged , , , , , , , |

“Pizza” Zucchini

Updated on date by author
“Pizza” Zucchini

I started making this dish out of necessity. I was fresh out of college and never seemed to have much money. I did have a big garden, though. It was August and the garden was full of zucchini, tomatoes and peppers. I had to find a tasty way to combine them. Pizza Zucchini was born.

The name is a little misleading. It isn’t really a pizza at all. Rather, it is a saute of several veggies, seasoned with pizza seasoning. I top it off with cheese, and often serve it over pasta or rice or stuffed in a pita bread. Last night, I served it on a whole wheat tortilla, so it did sort of have a pizza feel to it.

Not much work, but this dish packs a lot of flavor. You can use other veggies, depending on what you have around. So if you have a few extra zucchini laying around, this is a fun and tasty way to enjoy them. You might even get your family to eat more veggies.

“Pizza” Zucchini

1 T. oil
½ c. chopped onion
1 sweet pepper, seeded and chopped
1 c. sliced mushrooms, optional
3-4 c. sliced zucchini or other summer squash, trimmed and sliced
3 c. diced fresh tomatoes, or use canned or 1 c. tomato sauce
1-2 t. pizza seasoning, or to taste*
8 oz. Mozzarella cheese

Sauté onion in oil until tender add pepper and mushrooms and sauté 2 minutes more. Add squash and cook until tender. Add tomatoes or sauce, seasonings and salt, if desired. Heat through, turn down heat and add cheese. Cover and allow to cook on low until cheese melts. Serve as is, over rice or pasta or in pita bread. Serves 3-4.

*Pizza Seasoning

3 T. dried basil
2 T. dried oregano
1-T. red pepper flakes
1 T. dried minced onion
1-T. fennel seeds
1 t. garlic powder

Combine all ingredients and store in a cool, dark, dry place.
To use: Add 1-2 teaspoons per cup of tomato sauce to make pizza sauce. Also good sprinkled on bagels with sauce and cheese or added to any tomato or pepper dish.

 

 

 

 

 

 

 

 

 

 

 

Posted in Cooking | Tagged , , , |

Giant Zucchini Bread

Posted on date by author
Zucchini Bread

Let me be clear. The bread is normal size- the zucchini are giant. Even the most diligent of gardeners will have a few zucchini get away from them.

Zucchini seem to go from too small to gigantic in the blink of an eye. A friend just brought me a really big zucchini. I knew it would make nice zucchini bread.

This time of year I get a lot of questions about overgrown zucchini.  People seem to think there is nothing you can do with them. That’s not true. Even older squash can be eaten in all sorts of ways.

You can determine if the skin is too tough to eat by trying to pierce it with a fingernail. If you can easily poke the skin- it is tender enough to eat. If it isn’t, just peel before using.

Cut the zucchini in half lengthwise and look at the seed cavity. If the middle looks spongy, hollow or if the seeds are developing scoop out the middle and discard. The remaining zucchini can be cubed or sliced and added to stews, soups, stir fries and all sorts of dishes.

One of my favorite things to make with the bigger zucchini, is zucchini bread. I shred up a whole zucchini and portion it out in amounts I will need for my bread. I freeze what I won’t be using that day. It is really nice in the dead of winter to be able to make zucchini bread. Here is the recipe I use. It is a favorite and makes 2 loaves, which is a bonus.

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 50-60 minutes, or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .

Posted in Cooking | Tagged , , , , |

Zucchini and Carrot Cupcakes

Posted on date by author
Zucchini and Carrot Cupcakes

These are really good cupcakes. They are moist and not too sweet with a slightly dense texture. Sort of a cross between carrot cake and zucchini bread, they have more texture than a traditional cupcake and plenty of flavor. I had an abundance of zucchini and carrots and figured they might play well together.

I got 24 cupcakes out of the recipe but they were a little small. Perhaps 18 would be a better way to go. I used simple vanilla buttercream to finish them off. I whipped the frosting a long time so it was extra fluffy. Here are the recipes for both the cupcakes and the frosting.

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 Buttercream

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. Don’t skip this step. The butter needs to be 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. You can also tint the frosting with juice (like pomegranate or raspberry)  or food coloring, if you like.

Posted in Cooking | Tagged , , , , , |

Zucchini Pancakes

Posted on date by author
Zucchini Pancakes

You can never have too many zucchini recipes. Especially this time of year. This simple recipe uses zucchini to make tender and flavorful pancakes.

They aren’t the type of pancake you would pour maple syrup over. They are wonderful topped with some fresh salsa, though. These pancakes make a nice lunch or main dish meal. They can also be served as a side dish. Similar to potato pancakes. I have been known to have them for breakfast.

I think they taste best when golden on the outside, a little crisp. They will still be tender inside.

So if you have more zucchini than you know what to do with, and you don’t want to bake zucchini bread, here is a recipe you might want to try.

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.

Posted in Cooking | Tagged , , , , , , , |

“Pizza” Zucchini

Posted on date by author
“Pizza” Zucchini

I started making this dish out of necessity. I was fresh out of college and never seemed to have much money. I did have a big garden, though. It was August and the garden was full of zucchini, tomatoes and peppers. I had to find a tasty way to combine them. Pizza Zucchini was born.

The name is a little misleading. It isn’t really a pizza at all. Rather, it is a saute of several veggies, seasoned with pizza seasoning. I top it off with cheese, and often serve it over pasta or rice or stuffed in a pita bread. Last night, I served it on a whole wheat tortilla, so it did sort of have a pizza feel to it.

Not much work, but this dish packs a lot of flavor. You can use other veggies, depending on what you have around. So if you have a few extra zucchini laying around, this is a fun and tasty way to enjoy them. You might even get your family to eat more veggies.

“Pizza” Zucchini

1 T. oil
½ c. chopped onion
1 sweet pepper, seeded and chopped
1 c. sliced mushrooms, optional
3-4 c. sliced zucchini or other summer squash, trimmed and sliced
3 c. diced fresh tomatoes, or use canned or 1 c. tomato sauce
1-2 t. pizza seasoning, or to taste*
8 oz. Mozzarella cheese

Sauté onion in oil until tender add pepper and mushrooms and sauté 2 minutes more. Add squash and cook until tender. Add tomatoes or sauce, seasonings and salt, if desired. Heat through, turn down heat and add cheese. Cover and allow to cook on low until cheese melts. Serve as is, over rice or pasta or in pita bread. Serves 3-4.

*Pizza Seasoning

3 T. dried basil
2 T. dried oregano
1-T. red pepper flakes
1 T. dried minced onion
1-T. fennel seeds
1 t. garlic powder

Combine all ingredients and store in a cool, dark, dry place.
To use: Add 1-2 teaspoons per cup of tomato sauce to make pizza sauce. Also good sprinkled on bagels with sauce and cheese or added to any tomato or pepper dish.

Pizza Zucchini in the skillet
Posted in Cooking | Tagged , , , |

Zucchini Pancakes

Posted on date by author
Zucchini Pancakes

You can never have too many zucchini recipes. Especially this time of year. This simple recipe uses zucchini to make tender and flavorful pancakes.

They aren’t the type of pancake you would pour maple syrup over. They are wonderful topped with some fresh salsa, though. These pancakes make a nice lunch or main dish meal. They can also be served as a side dish. Similar to potato pancakes. I have been known to have them for breakfast.

I think they taste best when golden on the outside, a little crisp. They will still be tender inside.

So if you have more zucchini than you know what to do with, and you don’t want to bake zucchini bread, here is a recipe you might want to try.

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.

Posted in Cooking | Tagged , , , , |

Creamy Zucchini Soup – Hot or Cold

Posted on date by author
Creamy Zucchini Soup

You can never have enough recipes for zucchini. If you have ever planted zucchini, you know what I mean. I decided to post a number of my favorite zucchini recipes all week.

This is a recipe I’ve had for ages, but had not made in a while. I forgot how much I liked it. As an added bonus, it can be served hot or cold.

I leave the skins on my zucchini, I like the way the little green flecks look in the soup, but you can peel, if you prefer. You can also use a combo of green and yellow summer squash.

Here is the recipe.

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 topped mine with some fresh chopped parsley and a little hot sauce. Serves 6-8.

Posted in Cooking | Tagged , , , , , |