Looking for some good zuccini recipes

I grew some zuccini this summer in my backyard and now I have like a million zuccini's growing out there. I have already made the zuccini bread which I love but was wondering if any of you have any other ideas since I love zuccini. I also seem to remember a receipe for zuccini latkas but cannot put my hands on it right now. Sigh. I was also wondering since I saw the crustless pizza receipe from Nan today could I possibly substitute the zuccini for spinach and make the pizza that way?? What do you think?

I was thinking the same thing about the pizza! I LOVE zucchini! I am hoping to be over run with them in my garden before long. I like to fry it with garlic and onions then add chicken and feta - easy lunch, You can stuff it with ricotta and mozzarella and bake it, make a fake lasagna using the squash as the noodles, I do "fries" slice it in the shape of fries and bake in the oven. I'll keep thinking too - this is one of my new favorites. Oh and there is always zucchini bread. I like to shred some and freeze it for the winter too -you can also dice it and freeze it.


Zucchini Patties

• 6 medium zucchini
• 1 cup toasted bread crumbs
• 1 cup shredded Parmesan
• 1/3 cup minced Vidalia onion
• 1 large egg, lightly beaten
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions Grate zucchini with a fine grater. Press between paper towels to remove excess moisture. In a medium bowl, combine grated zucchini and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly. Heat a small amount of olive oil in a large skillet. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

We have lots of zucchini also - I use this recipe a lot!

Zucchini Mushroom Bake ( I think this an old weigh****cher recipe)
- 1 grated zucchini
- 2 small cans of mushroom
- 1 cup of reduced fat shredded cheese
- 8 eggs (or egg substitute)

Spray square pan with Pam, preheat oven at 350 degrees

Mix it all ingrediants together, put in the square pan and bake for about 45 minutes (or until a toothpick comes out clean.  Its good, lots of protein and reaaaaly easy to make

Lou 

Hello...I actually just made Eggface's Zuccini Lasagna last nite--so yummy!! Here's the link to her site & the recipe:
 
Shelly's Grilled Veggie Lasagna (meatless version 2.0)

6-8 small Zucchini (or Summer Squash), sliced lengthwise and grilled
1 Yellow Onion, diced
4 Green Onions, diced
3 cloves Garlic, minced
1/2 cup Ricotta Cheese
1/2 cup Whipped Cream Cheese
1 Egg, beaten
1/2 cup Italian Blend Cheese, shredded
3 leaves Fresh Basil, chopped
1/2 teaspoon Oregano
1/2 teaspoon Pizza Seasoning (a garlic & red pepper blend)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 cup Marinara Sauce (I used jarred Rao's)
Olive Oil (for grilling)

Slice the zucchini (or squash) lengthwise, brush with olive oil and sprinkle with seasonings. I use Konriko Greek Seasoning (an Italian seasoning would be great too.) Set aside. Grill the zucchini on the BBQ (or indoor grill) till bendy and tender. Set aside.

Saute onions till golden. Add garlic and cook 1 minute more. Remove from heat and let cool. Mix ricotta, cream cheese, 1/4 cup of the shredded cheese, egg, cooled onions and seasonings together. Set aside.

Spoon 1/2 of the sauce into a Pyrex casserole dish. Layer 1/2 or the zucchini. Spoon 1/2 Ricotta mixture on top. Repeat. Top with remaining shredded cheese. Bake for 30 minutes at 350 degrees. Great made ahead and heated up. Freezes well too.

Hi Shilpa,

Just yesterday someone on the other board I post on (Over Fifty Forum) posted these recipes, they sound yummy. . .

GARDEN ZUCCHINI BREAD
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. whey protein powder (I use AnyWhey)
3/4 c. Splenda
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/2 c. unsweetened applesauce (I usually add in a little extra for extra moisture)
1/4 c. skim milk
1 beaten egg
1 1/2 c. coarsely grated raw zucchini
1/4 c. finely chopped walnuts
grated peel of one lemon
1/2 can crushed pineapple with juice
cinnamon
nutmeg
vanilla (I don't have measurements for these because these are things I added in) 

In a large mixing bowl, combine the first seven ingredients. In a small bowl, combine the wet ingredients and then add these to the dry. Stir just enough to moisten everything, then gently fold in the zucchini, walnuts and lemon peel. Bake in a sprayed 9" x 5" loaf pan at 350 degrees for about 55 to 60 minutes. Cool in the pan for 5 to 10 minutes, then completely on a wire rack. 

Recipe note: This recipe makes a 9" x 5" loaf yielding 18 (1/2" inch) slices at 62.4 cals., 4 g of protein, 1.5 g of fat and 10.3 g of net carbs each. Two slices of this bread spread with 2 tbsp. of fat-free cream cheese makes a wonderful breakfast with only 164.8 calories but with 13 grams of protein.

CHOCOLATE ZUCCHINI BREAD/MUFFINS
2 medium eggs
1 c. Splenda
1/2 c. unsweetened applesauce
3 T. unsweetened cocoa powder
1 tsp. almond extract
1 c. grated zucchini
2/3 c. all-purpose flour
2/3 c. whole wheat flour
1/4 c. whey protein powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/8 tsp. baking powder

In a mixing bowl, beat together the first six ingredients. Combine the remaining ingredients and add them to the first mixture. Bake the batter in a sprayed 9" x 5" loaf pan at 350 degrees for about 50 minutes OR in 12 sprayed muffin cups at 400 degrees for about 15 minutes (if you have silicon muffin pan, you don't have to spray the cups). If making bread, cool it in the pan for 5 to 10 minutes before removing the loaf to a wire rack to cool completely.

Recipe note: This recipe produces a 9x5 loaf pan yielding 16 (5/8-inch) slices at 54.3 cals., 3.2 g of protein 0.9 g of fat and 11.7 g of net carbs each OR 12 muffins at 72.3 cals, 4.4 g of protein, 1.2 g of fat and 15.2 g of net carbs each.

Note: I have also topped muffins with sliced almonds (really yummy!).

http://allrecipes.com/Search/Recipes.aspx?WithTerm=zucchini& SearchIn=All

This link has over 200 Zucchini recipies. I printed a few I thought my family and I would really like. There are some great ideas.

OMG There is a zucchini alfredo recipe on there! I am going to re-make it to make it pastaless, I'll let you know how it turns out - I have been CRAVING fettuccini alfredo the last few days!

Thanks for posting Jo :)

PS - I think we are over due for some Jantzten pics!

I love zucchini!  

Your question made me remember a recipe I used to love... I'll have to look it up when I get home!  It's called "zucchini canoes" ... basically, you hollow out some zucchinis, and chop the innards you took out.  Mix them with bacon (low fat), swiss cheese (lowfat or fat free), garlic, onion, mushrooms, spinach, egg beaters, cream (sub greek yogurt) and some bread crumbs, then stuff that mixture back into the canoes you hollowed out.  Top with a little more breadcrumb, then bake in the oven until hot all the way through. 

It's really yummy and a nice presentation!

Also you can just slice and sautee them with a little onion, garlic, bacon (or bacon bits) and an egg (or some egg beaters) (right at the end). 

k.

I steam Zuccini with Tyme on it and when it os done melt Mozzerella cheese on top...Yummo

I don't measure this... but it is a big hit in my family...

Cut the zuc like home fries tators (long wise)... put them into a zip lock bag with some olive oil and then some soy sauce and worshie sauce and some steak grill seasoning... shake... let them sit for an hour... then hit up the grill and grill em... YUM! 

Or-

Cut into coin pieces and in the skillet put equal amounts of olive oil and butter (the amount depends on how many pieces) then salt and pepper each side and fry them up... I normally use about half a TBSP of each for about 2 big zucs but sometimes i have to add just a little more if they are dry... and they get all chrispy and yummy... sometimes if they are really wet I will dust them with some wonder flour after I salt and pepper them and then to the fry thing...

Or-

dice them up along with a potato and some carrots... and then make a hash out of them... just adding some salt and pepper and a little fat (whatever kind you want) to this... when I do this i will serve it with chicken or steak... if I don't have any carrots but say a pepper... then I add eggs and cheese to it and make it a scramble...