Recipes for Zucchini

Slice into 1/2 inch pieces, toss with olive oil & a pinch of salt, broil for 10 min in the oven, toss with balsalmic vinegar. Serve.

cut the zucchini lengthwise in half and scoop put the seeds. Bake it at 350 until it starts to get soft about 15 to 20 minutes. in the last five minutes add some butter and some parmesean cheese. this is also good for yellow squash.

Marinate it in Italian dressing, cut in 1/2 length wise, and grill... YUM :)

Zucchini can be used for a lot of things. You can cut it up raw and add to a salad, a macroni salad, dinner salad ect. If you like pot roast you can add zucchini spears to the carrots and potatoes. My dad grew it in his garden a couple of times and if you know anything about zuccini only one person in the neighborhood needs to grow it and can supply it for everyone ;-).

One way I made it years ago, slice it thin put in fry pan with a little olive oil, onion and green pepper, add salt, pepper, garlic powder and Italian Seasoning. Let cook until done top with grated parmisan cheese. Really yummy-- you could also add a can of tomatoes any variety.

Breading them and frying. You can also fry them in a pan in olive oil and then sprinkle them with seasoning and cheese. Dip them in olive oil and coat with seasoning and grill them.

I like to make calabacitas, sliced zuccini sauteed with onion, tomato, corn, and green chile (if I have it on hand). It's also really good cut into wedges, tossed in olive oil, salt, and pepper and roasted (400 for maybe 15 minutes), just turn over a few times so each side gets that carmelized color. You could also do this on the stove.

This is my stand by zucchini recipe, I make it a lot and love it! I just cut it in fairly thick slices and then cut them in half. Put it all in a pan with some butter. It depends how much butter I put in to how much zucchini, but I'd say 2-3 normal zucchini get a T of butter?? I mostly eye ball it. Then I sprinkle with salt, pepper, basil and chervil. If you don't have chervil you can just use the other three and it'll be fine. It usually takes around 10ish minutes to cook down. I like it just a little bit mushy but just stop cooking when it gets to your desired consistency.

Rachels recipe is my favorite thing to do with zuchini. I slice it and marinate in olive oil, salt, pepper, garlic powder, and dried italian herbs then grill. Same effect as salad dressing, but no vinegar.

I like zuchini squash casserole. There are tons of good recipes online.

One of my favorite thing has no name, I just made it up. I cook Italian Sausages (I like the hot) remove and then cook zuchini, yellow squash, onions, mushrooms, in the pan drippings. Slice the cooked sausage and add it back to the skillet, along with cooked corkscrew pasta and chopt tomatotes. Toss and serve, feeds an army.

I like it cut into thick spears, steamed (or better yet sauteed lightly with butter), and topped with fresh grated parmesean and a touch of Cayenne pepper. I'm not a fan of spicy or hot foods and find this super yummy.

Probably not as healthy as grilling it, but i slice it up and sautee it with garlic, olive oil, a little bit of margarine, onions and whatever else i feel like throwing in there. Most of the time i get a can of sliced potatoes and throw those in there too. yum and only takes a few minutes,

My family likes zucchini mixed with other vegetables and then grilled. I usually combine sliced zucchini (cut thin), onions (cut into wedges and then separated into layers), green pepper (cut into chunks) and grape or cherry tomotoes. Put into a basket, drizzle with a little olive oil, salt and pepper, or fat free Italian salad dressing. Takes about 10 minutes on the grill. You can also do in a frying pan over medium heat. Start with green pepper and onion, add other veggies when green pepper turns bright green. Do not overcook. Veggies should still be crisp.

Zucchini Lasagne

This is my aunt's recipe, and since I don't like cottage cheese I replaced it with ricotta. It was a nice change from making it on the grill, which is what we've done with our abundance of zucchini for the last month!

2cups cottage cheese. 1 sm onion chopped
1 cup cooked spinach. 8 oz an tomato sauce
1 lb. Mozzarella grated cheese. 1/2 tsp each of salt/pepper/oregano/thyme
11/2pm ground beef. 2/2 lbs zucchini thinly sliced lengthwise

Combine cottage cheese, spinach, and half the mozzarella in a bowl. Brown beef and onion drain off excess fat. Add tomato sauce, salt,pepper, oregano and thyme . Simmer for 5 min.

In a greased 9x13 casserole layer half the meat, then half the zucchini then all of the cottage cheese mixture. Rest of zucchini, rest of the meat and top with rest of mozzarella cheese. Cover and bake at 350 for 30 min. Uncover and bake for another 45 min. Let set for about 10-15 min before serving.
(You can wait and put the remaining moz. cheese on toward the end of cooking just in case it burns).

Yum!

I do what queenofthecastle does, but I sprinkle a bunch of parmesan and bake til golden brown.

Also, there is a zucchini casserole w/cheese. Basically the same as scalloped potatoes, but use zucchini.

Another fave is ratatouille with lots of zucchini.

I slice or grate zucchini and/or squash and saute it with garlic, onion, and corn for a southwest flair. I usually add black beans, tomatoes and diced green chilies (I roast my own on the grill/oven and peel off the skin and dice them--SO tasty) and you can add cheese on top if you want. This mixture is great as a side or as a healthy filling in a quesadilla.

I've put thinly sliced zucchini in wraps. Sneak them into any casserole. Cut them into chunks and grill them as a kebab with onions, mushrooms, cherry tomatoes, pineapple and marinated meat and serve with rice and a teryaki/soy dipping sauce. Or add them to a stirfry (think shrimp, bok choy, edamamie, etc).

My aunt makes creamed squash with onion, some cream (or canned milk or half and half), salt, pepper, and bacon. It's also good without the cream, or without the cream.

I make this every thanksgiving and it's always a hit. I usually leave out the mushrooms but I'm printing the whole recipe here for you. It's an amazing tasting hearty soup. I got the recipe from my mother and I'm not sure where she got it but it's been a thanksgiving staple in my life, oh, forever. I also toss in an extra sausage than the recipe calls for because my husband loves his soup like that. I buy the links and just pop the meat out of the skins because it's cheaper to buy it that way than to buy it unlinked for some reason.

Zucchini Soup With Sausage

Ingredients:

4 cups chicken broth
2 or 3 diced zucchini
1 chicken breast skimmed
1/2 cup diced mild Italian sausage
1 can straw mushrooms drained & cut in half.
Pepper to taste

Directions:

In a large sauce pan, combine zucchini & chicken broth and mushrooms Simmer until zucchini is tender about 15 mins. Precook sausage & chicken Cook till meat is done with alittle oil in a frying pan about 30 min. When done cut chicken into cubes and add to broth. Season to taste with pepper no need to add salt since you put in the sausage and it's usually plenty salty but if you think it needs a bit more, a dash of salt can be added. Blend in blender till smooth and slowly add 1 cup of cream while blending. 2% milk can be substituted.

Slice the zucchini. Dip each piece in egg, then cover in bread crumbs. Cook them in olive oil until crispy. We serve with Ranch Dressing.

If it hasn't been said, we shred tons of our garden zucchini in 2 cup batches and freeze. Throughout the year, we add it to spaghetti, burgers, risottos, casseroles, sloppy joes, omelets, salads, etc.

You can peel it into ribbons, using a carrot peeler, sautee in oil/butter/salt/pepper, then arrange in a 'tower' on a plate.

You can omit the chicken to make this a side dish soup: http://allrecipes.com/recipe/chicken-tortellini-soup-with....

This one is pretty good: http://allrecipes.com/recipe/zucchini-puffs/detail.aspx.

Always read the reviews of the recipes, most of them have great tips for improving the dish. Good luck!

We like it smothered in onions and mushrooms.

What we do is slice the zucchini, drizzle some oil and a bit of salt and grill it. It's really good this way. If you want, you can make a paste of garlic on the side and use that as a spice for the zucchini. Mash the garlic with some salt and then add oil to make it into a paste. This can be used for meat, grilled vegetables, anything that would be good with salt and garlic.