One of my friends gave us a HUGE zucchini this weekend and I have NO IDEA what to do with it, other than the obvious...cut it and grill it. We'll NEVER eat that much.

Does anyone have any good recipes for breads or cakes or muffins??

Thanks in advance.

I have a great recipe for a stuffed zucchini - but it's at home! It's in my MooseWood book.

I'll try to sneak it in tonight - we have training too....

Thanks Deb!

I don't have a bread or muffin recipe, but we make "zucchini fans" and honest to god, i think they almost taste like popcorn!

Slice off one end of the zucchini. Then slice the zucchini into thin strips, but not all the way through (they will still all be connected at the bottom). Fan them out on a cookie sheet. Brush on olive oil, salt, pepper and sprinkle with parmesan cheese. Broil until the cheese is melty and starting to brown.

They are SO good!

Also sounds awesome Brenda! thanks!

Simple Stuffed Zucchini

2 Zucchini, sliced length-wise in 1/2 (so you have 4 havles)
1/2 lb ground sirloin
1 can tomato soup
1 cup minute rice, cooked

1. Scoop out the inside of the zucchini, not too deep, but just enough to make a little indentation for the filling. Place the scooped zucchini in a bowl.

2. Mix the scooped zucchini, raw ground sirloin, cooked minute rice, and 1/2 the can on tomato soup in the bowl. Salt and pepper.

3. Lay the 4 zucchini halves in a glass baking pan. Fill each of the zucchini halves with the beef/rice/soup mixture.

4. Pour the rest of the can of tomato sauce evenly over the zucchini halves.

5. Bake at 350 for 1 hour or until beef is cooked.

Kind of like a stuffed pepper. Hope you like this Ang, this is one of my faves. I also cook summer squash this way.

sounds great Nik..thanks!

I had zuchinni coming out my ears this year from my garden...here are a few ways to use them up


Chocolate Chip Zucchini Cookies Recipe

These are realllllllllly yummy cookies. Dont tell anyone there is zucchini in them... they'll NEVER know!

1 cup butter, softened
2 cups granulated sugar
2 eggs, beaten
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)
2 cups semi-sweet chocolate chips
1 1/2-2 cups walnuts, chopped (optional)

96 cookies

First you will want to preheat your oven to 350 degrees F.
Spray cookie sheets with cooking spray or line with Parchment paper.
Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.

Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
Stir in the zucchini.
Fold in your walnuts (optional), and chocolate chips.
Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
Bake for 15 to 20 minutes, or until golden.
Do not over-bake, or you will not enjoy your cookies.
Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
We make these for Christmas sometimes, and therefore make a lot to give away!



Zucchini Crisp (Apple Crisp)


Zuchinni Mixture

8 cups peeled seeded diced zucchini (about the size of canned pineapple chunks)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Crust Mixture

4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon

ZUCCHINI MIXTURE:.

In a large saucepan, over medium-low heat, cook zuchinni and lemon juice for 15-20 minutes until zucchini is tender.
Add sugar, cinnamon and nutmeg and cook for a minute more.
Remove from heat and let sit.

CRUST MIXTURE:.

For crust, mix flour, and sugar in a large bowl.
Cut in cold butter until mixture resembles pea size coarse crumbs.
Stir 1/2 cup of the flour mixture into zuchinni and mix well.
Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
Spread zucchini mixture over crust in pan.
Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
Bake at 375 for 35-40 minutes.


Zucchini Fritters Recipe


2 cups grated zuchinni
1/4 cup finely chopped onion
6 tbsp. flour
2 tsp. sugar
1/2 tsp. salt
black pepper to taste
2 beaten eggs
2 tbsp. melted butter

Drain the grated squash and pat dry. Comine with next five ingredients and toss to coat well; stir in beaten eggs & add butter.

For pancake-like fritters, drop by tablespoonfuls onto hot griddle or skillet and cook until delicate brown. Turn and brown on other side - and be patient - they're slow to brown.

For lacy quicker-cooking fritters, slide from the tip of the spoon into 3-4" of hot (350°F) oil, and fry until golden brown, turning as needed, about 4 minutes total. If you drop the batter instead of sliding it into the oil, fritters will not hold together very well. There are plenty of nice crispies that get loose even with the sliding method, so be scooping those out with a slotted spoon as the fritters cook - they're delicious too!



ZUCCHINI BREAD


This is my favorite zucchini bread recipe. this bread also freezes very well. Makes 2 loaves.

2 c. sugar
1 c. oil
1 tbsp. vanilla
2 c. coarsely grated, peeled, loosely packed zucchini
2 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 tbsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
1 c. chopped nuts
1/2 c. raisins

Preheat oven to 350 degrees. In large mixing bowl, beat eggs until frothy. Add sugar, oil and vanilla to eggs and beat until thick. Stir in zucchini. Sift together dry ingredients and add to zucchini mixture; mix well. Stir in nuts and raisins. Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans. Bake 1 hour or until done

Thanks kimmy, exactly what I was looking for!

Here's mine too - though it looks like you have PLENTY!

Zuccanoes - Moosewood Cookbook

4 medium zucchini - or 2 big ones
1 TBS olive oil
1-1/2 cups minced onion
1 tsp salt
1/2 lb mushrooms, minced
6 cloves garlic - minced
1-1/2 cups cooked rice
1-1/2 finely ground almonds
3 TBS lemon juice
black pepper and cayenne to taste
small handfuls of freshly minced herbs (basil, dll, thyme, etc..)
optional: 1 cup (packed) grated Swiss Cheese

1. Cut the zucchini lengthwise down the middle. Use a spoon to scoop out the insides leaving a canoe with a ¼ inch shell. Finely mince the scrapings; set the canoes aside.
2. Heat the olive oil in a medium-sized skillet. Add onion and slt, and sauté over medium heat 5-8 minutes or until the onion is soft.
3. Add zucchini innards and mushrooms, and sauté another 8-10 minutes. Add the garlic during the last few minutes.
4. Place rice and almonds in a medium sized bowl. Sir in the sauté and lemon juice and mix well. Season to taste with black pepper, cayenne, and optional fresh herbs.
5. Preheat oven to 350 degrees (F). Fill the zucchini shells, top with cheese (optional) and bake for 30 to 40 minutes – until heated through.

Deb...that looks awesome and you know...I have that cookbook...LOL..I just remembered. vegetarian right?

Chicken Zucchini Parmesan
3 Tbsp. olive oil
1 medium onion, chopped
2 cloves, garlic, minced
2 cans (10 1/2 oz. ea.) tomato puree
1 1/4 t salt
1/4 t pepper
1/8 t ground oregano
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
4 chicken breast halves, boned & skinned
1 egg, slightly beaten
3 Tbsp. olive oil
8 oz. sliced mozzarella cheese
3 Tbsp. grated parmesan cheese
1 lb. zucchini, sliced

In medium saucepan, heat 3 Tbsp. olive oil; saute onion and garlic about 5 minutes. Stir in puree, salt, pepper and oregano; cover and simmer, stirring occasionally, 1/2 hour. In shallow dish, mix bread crumbs and 1/4 cup parmesan cheese. Dip chicken in egg, then roll in crumbs, coating well.
In large frypan, place 3 Tbsp. oil and heat to medium. Add chicken and cook, turning about 8 minutes., or until brown on all sides. Remove chicken to large shallow casserole. Spread with half tomato sauce, then half cheese slices. Arrange zucchini over all. Spread on remaining sauce, then cheese slices. Sprinkle with parmesan cheese. Bake 30 minutes in 375 degree oven.
Makes 4 servings

Deb...that looks awesome and you know...I have that cookbook...LOL..I just remembered. vegetarian right?

Yup!

Deb, that is one of the cookbooks I don't have. Where did you pick it up? I guess I could look on Amazon though huh?

Deb, that is one of the cookbooks I don't have. Where did you pick it up? I guess I could look on Amazon though huh?

Gosh - I got it years ago in Maine - when I was a vegetarian. Though it looks like we're going back to that lifestyle! Dave is reading the China Study now.....:rolleyes: Watch out!