Zucchini Recipes

We only have one zucchini plant (thank goodness) and it's producing enough that so far I've made four loaves of Zucchini Bread, Zucchini Cookies and fake Crab Cakes using zucchini. I've also grated and frozen some so I have it available in the winter. Anyone else have favourite zucchini recipes?

Zucchini Bread

3 eggs
2 c. sugar
2 tsp. vanilla
1 c.oil
3 c. flour (I use 1 c whole wheat and the rest all-purpose)
2 c. grated zucchini
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (original recipe didn’t have the cinnamon, but I added some)

Beat together eggs, sugar, vanilla and oil. Sift flour, baking powder, baking soda, salt and cinnamon together. Add to wet ingredients and mix with electric mixer.
Add:
1 c. chopped nuts
1 c. raisins

Put in two greased loaf pans. Bake at 325F for 1 hour, or until toothpick inserted in centre comes out clean.

I-Can't-Believe-It's-Not-Crab Crab Cakes

Adapted from John Shields, chef/owner of Gertrude's, Baltimore, Md.
Recipe appears in "Cooking Fresh From the Mid-Atlantic" edited by Fran McManus & Wendy Rickard

Note from the newspaper article where I got this recipe: Years ago, I had heard from a vegetarian reader about this method of shredding zucchini and seasoning it with Old Bay to mimic a crab cake. I should have heeded her advice much sooner; these are a vegetarian dream come true! It is remarkable how much these taste like crab cakes, particularly if patties are small and thin. A real kick in the pants.

Ingredients
2 cups coarsely grated zucchini
salt
1 cup bread crumbs
1 egg beaten
1 ½ teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise or plain yogurt
Juice of 1/2 lemon
1/4 cup chopped fresh parsley
vegetable oil, for frying

Method
Place grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes, allowing it to drain. Squeeze to remove additional liquid - zucchini should be fairly dry.

Place zucchini and bread crumbs in a large bowl and mix together.

Place egg, Old Bay, Dijon, mayo, lemon juice and parsley in a small bowl. Mix well.

Pour egg mixture into zucchini-bread crumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a saute pan, and cook patties on both sides, browning well.

Serve with tartar sauce, chopped capers, fresh basil and/or lemon wedges. Goes really well with halved sun gold or cherry tomatoes.

I got a spiralizer and use it to make zucchini "spaghetti." Just make your tomato sauce and heat the zucchini "noodles" in a pan with a little olive oil. Supurb. I also thinly slice them and use them in lieu of lasagna noodles.

This is a recipe I've made several times this summer, it's really good:

SIMPLE SUMMER LASAGNA

https://www.runningtothekitchen.com/w..._z-214x300.jpg

A vegetarian, summery lasagna using no boil noodles and a no cook sauce.
Author: Gina Matsoukas
Serves: 6

INGREDIENTS

• 8 ripe plum tomatoes, cut in half
• 1 clove garlic
• 10 leaves of basil + ¼ cup chopped
• salt and pepper
• 2 cups whole milk ricotta
• 1½ tablespoon extra virgin olive oil, divided
• 1 large shallot, minced
• ¼ teaspoon red pepper flakes
• 2 large zucchini, sliced thinly on the diagonal
• ½ head of kale, stems removed, leaves roughly chopped
• 4.5 oz (half a package) no boil lasagna noodles

Instructions

1. Preheat oven to 375 degrees. Grease a rectangular baking dish with cooking spray.
2. In a food processor, combine tomatoes, garlic, 10 leaves of basil and a generous amount of salt & pepper. Process until pureed, taste for seasoning and set aside.
3. In a small skillet over medium-high heat, saute shallot with ½ tablespoon olive oil until softened, about 3 minutes.
4. In a small bowl, combine ricotta, red pepper flakes, remaining olive oil, sauteed shallots and salt & pepper to taste.
5. Begin layering lasagna. First, coat bottom of the baking dish with a bit of the tomato sauce. Next layer noodles, overlapping slightly. Spread more tomato sauce on top of that. Drop dollops of the ricotta mixture on top of sauce and then layer ½ the zucchini, kale and basil.
6. Repeat that layer once more and then top with last layer of noodles, sauce and remaining ricotta.
7. Bake loosely covered with tin foil for 30 minutes.
8. Remove foil and continue baking for another 15 minutes.
9. Remove from oven and let cool for 5-10 minutes before cutting and serving.
10. Garnish with additional basil.

I like the zucchini crab cakes, too. One of my kids was vegetarian for a while and while the rest of us enjoyed steamed crabs for real, she was happy with the zucchini cakes. Fortunately my other kid, while also primarily vegetarian, will eat most seafood including crabs, so I haven't make them for a while.

These have always sounded tasty to me. Since my husband is generally pretty strictly low carb, however much he cheats goes to other carb containing things and not to anything with bread crumbs. One of these days...

https://smittenkitchen.com/blog/2013/...rmesan-crisps/

I also use zucchini in place of spaghetti noodles, but just like any other zucchini dish, they tend to give off a fair amount of water, so take that into account before applying a sauce. I generally saute them some and drain but some people just use the zucchini raw. I like them sauteed with butter and some parmesan cheese also. I don't have a spiralizer but a tool like this does the same thing, probably takes a bit longer, though. Williams-Sonoma Open Kitchen Sharpened Julienne Peeler | Williams-Sonoma

I like dicing onions and softening them over medium heat in olive oil, tossing in chopped or sliced zucchini and cooking for a little bit then dumping in canned tomatoes and any kind of fresh or dried herbs and cooking for 5-10 minutes until the liquid cooks off a bit and the flavors all meld together. Salt and pepper to taste. Good stuff. This works well as a sauce for chicken breasts as well.

There is one I do, no real recipe too it.

Mozzarella really goes good with Zucchini. I take several and cut off each end and then cut into wedges. Coat with olive oil sprinkle with salt, pepper, regular dried Italian seasoning and oregano. You can now bake these or grill them. I prefer grilling them as I have a better one for baking later, they go great with a lot of stuff in the summer. About 10 to 12 minutes over medium flame. Before they come off sprinkle with fresh shredded Mozzarella and melt it on. This is great fast and easy over the grill. Also you can make a salad like, grill some tomato slices as well and add cheese to them as well. Tomato and zucchini combined with the cheese is awesome.


Baked though. I recently ran across this recipe at the beginning of july this year I have made it 5 times. Make sure you use real Parmesan, not the Kraft in a can stuff you put on spaghetti.
From Baked Parmesan Zucchini - Damn Delicious

Crisp, tender zucchini sticks oven-roasted to absolute perfection. It's healthy, nutritious and completely addictive!


INGREDIENTS


4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
INSTRUCTIONS


Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.