Eggplant Zucchini Casserole

Ingredients
2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

Directions

1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
5. Bake for 30 to 40 minutes.

Mimi's Zucchini Pie

Ingredients
4 eggs
1/4 cup vegetable oil
salt and pepper to taste
1 teaspoon baking powder
1 cup all-purpose baking mix
1 1/2 cups sliced zucchini (can shred too)
1 1/2 cups sliced yellow squash (can shred too)

1/4 cup chopped onion
1 large ripe tomato, sliced
1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
2. Whisk together eggs and oil in a bowl with salt and pepper.
3. Stir in baking powder and baking mix until moistened.
4. Gently fold in zucchini, summer squash, and onion.
5. Pour into prepared pie plate, and arrange sliced tomato over top.
6. Sprinkle with Parmesan cheese to taste.
7. Bake in preheated oven until puffed and golden brown, about 35 minutes.

Avocado & Zucchini Pizza

Ingredients:
Cornmeal; as needed
3 cups of grated zucchini or crookneck squash
2 Serrano chiles, minced
Salt, to taste
Freshly−ground black pepper, to taste
5 Garlic cloves, minced
1 tablespoon of fresh lime juice
Kosher salt, to taste
Black pepper
1 Twelve−inch pizza shell
1/4 cup of Extra virgin olive oil
2 cups of grated or shredded cheese(such as Monterey Jack; St George, Fontina or mozzarella)
2 tablespoons of Minced Italian parsley or cilantro
1 Ripe avocado
Crushed red pepper; to taste
1 Lime; cut into wedges

Directons:

1. Preheat the oven to 475ºF.
2. Place a baking stone in the oven or sprinkle a baking sheet or pizza pan with cornmeal.
3. Toss together the zucchini, chiles, garlic, and lime juice in a small bowl. Taste, and season with salt and pepper.
4. Dust a work surface with cornmeal, and place the pizza shell on it.
5. Drizzle the olive oil over the shell, then spread the zucchini mixture on top.
6. Top with the cheese, spreading it evenly over the zucchini.
7. Scatter the parsley or cilantro over the cheese. If you are using a baking stone, sprinkle it with cornmeal. Transfer the pizza to the baking sheet, pizza pan, or baking stone.
8. Bake the pizza until the crust is lightly golden and the cheese bubbly, 15 to 20 minutes.
9. Meanwhile, cut the avocado in half, pit and peel it, and cut it lengthwise into thin slices.
10. Remove the pizza from the oven, and let it rest for 5 minutes.
11. Cut it into 8 slices, and top each one with avocado slices.
12. Sprinkle salt, pepper and crushed red pepper .
13. Serve with a wedge of lime.

Summer Squash Slaw

Ingredients


2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tablespoons vegetable oil
2 tablespoons cider or white wine vinegar
1 tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper

Directions

1. In a large bowl, combine squash, zucchini, red pepper and onion.
2. In a small bowl, combine remaining ingredients; mix well.
3. Pour over squash mixture and toss to coat.
4. Cover and refrigerate. Serve with a slotted spoon.

Summer Squash Pizza Crust

Ingredients

4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste
garlic and oregano to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Once zucchini or summer squash has been shredded lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
3. In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper, salt, garlic and oregano. Mix well.
4. Spread the mixture into 2 greased and floured jelly roll pans (or use parchment paper). Press out to about 1/4'' thick.
5. Bake for 25 minutes in the preheated oven.
6. Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
7. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle.
8. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. (Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust. If you want to omit the flipping stage, that is okay, but the crust won't be as crunchy.)
9. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

It's important to squeeze as much as the water out of the squash as possible.

Summerly Squash

Ingredients

2 tablespoons olive oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 small zucchini, cut into 1/2 inch slices
2 small yellow summer squash, cut into 1/2-inch slices
1 bay leaf
1/2 teaspoon dried basil

Directions

1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender.
2. Mix in the tomatoes, and season with salt and pepper.
3. Continue to cook and stir about 5 minutes.
4. Mix in the zucchini, yellow squash, bay leaf, and basil.
5. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally.
6. Remove bay leaf before serving.

Zucchini Lemon Drops

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts

LEMON GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice

Directions

1. In a mixing bowl, cream butter and sugar.
2. Beat in egg, zucchini and lemon peel.
3. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture.
4. Stir in raisins and walnuts.
5. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets.
6. Bake at 375 degrees F for 8-10 minutes or until lightly browned.
7. Remove to wire racks to cool.
8. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.

Zucchini Alfredo

Ingredients

1 (12 ounce) package uncooked egg noodles
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in garlic and onion, and cook 2 minutes.
3. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
4. Pour the milk into the skillet, and stir in cream cheese until melted.
5. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese.
6. Serve over the cooked pasta.

Panko Parmesan Fried Zucchini

4 cups vegetable oil for frying
1/2 cup all-purpose flour
salt and pepper
1 egg, lightly beaten
1 cup panko bread crumbs
1/2 cup shredded parmesan cheese
1 large zucchini cut in 3/4 inch disks

Method:
1. Heat oil in a heavy sided saucepan to 350 degrees.
2. Meanwhile, toss flour with a generous pinch of salt and pepper. Place in a dish.
3. Place beaten egg in another dish, and toss panko and parmesan in another dish.
4. Dip each piece of zucchini in flour mixture and tap off excess. Dip in egg, and finally in panko mixture. Place all prepared zucchini slices on a platter until oil reaches 350 degrees.
5. Add two pieces of zucchini at a time to hot oil and cook for about 1-2 minutes per side, until the breadcrumbs turn a nice golden brown.
6. Remove to a cooling rack or a platter lined with paper towels.
7. Sprinkle with more salt and pepper.
8.Repeat with remaining zucchini slices. Serve warm.

Zucchini Chicken Nuggets

The addition of mild-tasting zucchini to this kid classic is a welcome surprise. The zucchini lends a slight moistness, without altering the chicken flavor. Served with a spoonful of homemade ranch dressing, this is a quick, easy meal that is sure to please everyone at your family dinner table.

1 1/2 c. zucchini, grated
1 lb. ground chicken
1 egg
1 tsp. onion salt
2 c. crushed corn flakes or bread crumbs

Method:
1. In a large bowl, mix together the zucchini, chicken, egg, and onion salt until well combined.
2. Form 1-2 tablespoons of the chicken mixture into small balls, then press flat (until about 1/2 inch thick), and coat in bread crumbs.
3. Transfer to a lightly greased cookie sheet. Once all nuggets have been formed and breaded, spray a light layer of nonstick cooking spray over the nuggets.
4. Cook in an oven preheated to 400 degrees for 13-15 minutes, or just until nuggets have cooked thoroughly.

Perfect Zucchini Bread

One of the reasons I love this recipe (and you will, too!) is that the batter is so versatile. Below, you’ll find cook times for muffins, mini bread loaves, or standard bread loaves. If you are so inclined, toss in an extra 1/4 c. of flour and turn the batter into beautiful, soft zucchini cookies. The recipe is sweet enough without the glaze, but I’ve included the glaze recipe just in case you’re like me–a believer in all things properly frosted. Enjoy! Enjoy!

1/2 c. butter
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract

Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream

Method:
1. In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy.
2. Add all remaining ingredients and mix together well.
3. In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)

To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.

To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.

To make full-sized bread loaves: Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured. Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger. Cool before glazing. Makes 1 large loaf.

Zucchni Relish

Ingredients
12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tablespoons canning salt
1 red bell pepper, chopped
1 green bell pepper, chopped
6 cups white sugar
2 1/2 cups white vinegar
1 tablespoon cornstarch
3/4 teaspoon ground nutmeg
3/4 teaspoon ground turmeric
1 1/2 teaspoons celery seed
1/2 teaspoon ground black pepper

Directions

1. Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
2. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside.
3. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot.
4. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini.
5. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
6. Meanwhile, sterilize 7 one-pint jars and lids to hold relish.
7. Pack relish into sterilized jars, making sure there are no spaces or air pockets.
8. Fill jars all the way to top. Screw on lids.
9. Place a rack in the bottom of a large stockpot and fill halfway with boiling water.
10. Carefully lower jars into pot using a holder.
11. Leave a 2 inch space between jars.
12. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water.
13. Bring water to a full boil, then cover and process for 30 minutes.
14. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool.
15. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

Zucchini Cobbler

Ingredients
8 cups peeled, chopped zucchini
2/3 cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon

Directions

1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.
2. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more.
3. Remove from heat and set aside.
4. Preheat oven to 375 degrees F. Grease a 10x15 inch baking dish.
5. In a large bowl, combine flour and 2 cups sugar.
6. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
7. Stir 1/2 cup of butter mixture into zucchini mixture.
8. Press half of remaining butter mixture into bottom of prepared pan.
9. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
10. Sprinkle with 1 teaspoon cinnamon.
11. Bake 35 to 40 minutes, or until top is golden.
12. Serve warm or cold.

Bob Evans Zucchini Casserole

Ingredients

1 pound Bob Evans® Savory Sage Roll Sausage
4 small zucchini, cut into 1/2-inch slices
1 onion, diced
1 green pepper, diced
4 ounces sliced mushrooms
1/4 teaspoon pepper
1 (14 ounce) can crushed tomatoes
8 ounces sliced provolone cheese

Directions

1. Preheat oven to 350 F.
2. In large skillet over medium heat, crumble and cook sausage until cooked. Set aside.
3. In same skillet saute zucchini, onion, green pepper and mushrooms until crisp-tender.
4. Combine vegetables with sausage. Stir in pepper.
5. In 9 square baking dish place sausage mixture. Top with tomatoes. Lay sliced provolone over tomatoes.
6. Bake for 25 to 35 minutes or until hot.

Garden-Fresh Grilled Ratatouille

Ingredients

1 medium unpeeled eggplant, cut lengthwise into 1/2-inch slices
1 medium unpeeled zucchini, cut lengthwise into 1/2-inch slices
1 red bell pepper, quartered lengthwise
1 medium red onion, cut crosswise into 1/2-inch slices
2 plum tomatoes, halved lengthwise
5 tablespoons 100% Extra Virgin Olive Oil, divided
1 teaspoon salt, divided
1/2 teaspoon coarse black pepper, divided
2 teaspoons red wine vinegar
3/4 teaspoon dried oregano leaves, crushed
2 cloves garlic, minced
2 tablespoons fresh basil leaves, cut in very thin strips
1 tablespoon minced fresh flat leaf parsley
1/4 cup shredded Parmesan cheese

Directions

1. Heat grill to medium heat.
2. Combine eggplant, zucchini, red pepper, onion slices and tomato halves in extra large bowl.
3. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing to coat.
4. Grill eggplant, zucchini, red pepper and onion over direct heat 5 to 8 minutes, removing from grill when crisp-tender and lightly charred.
5. Grill tomatoes over indirect heat about 5 minutes or until softened.
6. Cool vegetables. Chop into 3/4-inch pieces.
7. Combine vinegar, oregano, garlic and remaining 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl; mix well.
8. Add grilled vegetables, basil and parsley; toss to coat.
9. Serve at room temperature, sprinkled with Parmesan cheese.

Sausage Zucchini Lasagna

Ingredients

1/4 cup spaghetti sauce
1 tablespoon vegetable oil
1 pound bulk pork sausage
2 zucchini, quartered and sliced
1 pound ricotta cheese
1 egg white
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
6 no-boil lasagna noodles, or more if needed
2 cups spaghetti sauce, divided
1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
2. Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes.
3. Drain excess fat from the skillet, and set the sausage mixture aside.
4. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
5. Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary.
6. Spread half the sausage-zucchini mixture on top of the noodles.
7. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture.
8. Spread the sauce over the cheese mixture with a spoon or spatula.
9. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce.
10. Sprinkle the top with 1/2 cup of Parmesan cheese.
11. Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes

Ricotta Stuffed Zucchini

Ingredients

2 zucchini, halved lengthwise
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Scoop out the seeds of each zucchini half with a spoon.
3. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
4. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl.
5. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
6. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Creamy Zucchini

Ingredients

1 tablespoon vegetable oil
1/2 red onion, sliced
salt and pepper to taste
1 pound zucchini, sliced
1 tablespoon crushed garlic
1 (14.5 ounce) can diced tomatoes
1 (15.25 ounce) can whole kernel corn, drained
1/2 cup heavy cream

Directions

1. Heat oil in a large saucepan over medium heat.
2. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender.
3. Stir in zucchini, and cook 3 to 5 minutes.
4. Mix in garlic and tomatoes.
5. Continue cooking, stirring occasionally, until the mixture comes to a boil.
6. Stir corn and cream into the mixture.
7. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.

This is great as a pasta sauce.

ZUCCHINI CHOCOLATE CHIP COOKIES

Ingredients:
1 egg, beaten
1⁄2 cup butter, softened
1⁄2 cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl.

1 cup white flour
1 cup whole wheat flour
1⁄2 tsp baking soda
1⁄4 tsp salt
1⁄4 tsp cinnamon
1⁄4 tsp nutmeg
 Combine in a separate, small bowl and blend into liquid mixture

1 cup finely shredded zucchini (a cheese grater works great!)
12 oz chocolate chips

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

From carrots and cake.

Zucchini Banana Chocolate Chip Muffins

• 2 ripe bananas, mashed
• 1 egg
• 2 Tbsp honey
• 1.5 cups grated zucchini (squeeze the extra water out of it)
• 1/4 cup canola oil
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 1.5 cups whole wheat flour
• 1 tsp cinnamon
• 1/4 cup pecans
• 1/4 cup chocolate chips

Preheat oven to 350F. 
1. Grate zucchini (either by hand or using a food processor), then squeeze grated zucchini to remove some of the water. Measure 1 1/2 cups zucchini and mix with the mashed bananas.
2. In a medium-sized bowl, beat egg and honey. Stir in the grated zucchini, then the oil.
3. Sprinkle baking soda, baking powder, and salt over the top of this and mix in.
4. Add whole wheat flour and cinnamon to the zucchini/banana mixture and mix until just combined.
5. Fold in chopped pecans and chocolate chips.
6. Spray muffin pan or individual muffin cups with non-stick spray, then divide batter evenly among cups to make 12 muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

The flavor in these is just perfect – not too sweet, but it doesn’t taste like a super-healthy and dense bran muffin, either.


From BranAppetit