Category Archives: zucchini

Layered Zucchini

05 Monday Aug 2013

Posted by in layered zucchini, yummy stuff, zucchini

≈ 4 Comments

I love this time of year! This is when my garden really starts to hit it’s stride. One of my garden favorites is zucchini and I use it in as many dishes as I can.

This year I have four plants and, so far, they are all producing.
I am bringing in about three to four zucchini a day.
It’s time to get cookin’!

Layered zucchini reminds me of lasagna a little bit.
Instead of the noodles, you use zucchini.

Layered Zucchini:

Preheat your oven to 350 degrees Fahrenheit/175 Celsius.
You will need a large saucepan.
You will also need a colander, a small bowl, and a skillet.
To bake, you will need a greased 8″ square pan.

Ingredients:
6 cups sliced zucchini- 3 or 4 medium/small, 5 or 6 small, OR 1 large
1/2 pound ground turkey OR ground beef
1 cup spaghetti OR tomato sauce
1 teaspoon salt
1/4 teaspoon dried oregano OR 1/2 teaspoon fresh chopped
1/4 teaspoon dried basil leaves OR 1/2 teaspoon fresh chopped
1/4 teaspoon garlic powder
1 cup cottage cheese
1 egg
1 Tablespoon dried parsley flakes
1/4 cup ground flax OR dry bread crumbs
1 cup shredded mozzarella cheese   

Directions:
After you have sliced 6 cups of zucchini, partially fill a large saucepan with water and salt it. Bring the water to a boil and add the zucchini. Cook for 5 minutes. Any longer and the zucchini will be too soft.
Drain. Cool.
Crown and crumble the ground turkey in your skillet. Stir in the tomato sauce, oregano, basil, salt, and garlic powder. Set aside.
In a small bowl, mix the egg, cottage cheese, and parsley.
Get your baking pan and layer half of the zucchini in it.
Sprinkle with half of the ground flax
Cover that with half of the cottage cheese mixture, half the ground turkey mixture, and half of the mozzarella.
Repeat, except do not add the rest of the mozzarella yet.
Put in the preheated oven and bake for 25 minutes.
Take out and sprinkle with the mozzarella and put back in the oven for a few minutes- just to melt the cheese.

Serve.
This makes enough for 4 or 5 people.

You can buy flax seeds or already ground seeds.
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Have a great day!

Zucchini Time

30 Tuesday Jul 2013

Posted by in yummy stuff, zucchini

≈ 5 Comments

My zucchini is starting to go into full production.

I love zucchini. I just can’t wait until I am able to start picking.
I prefer to pick them smaller. These are as big as I like to let them grow.
I believe the flavor is a lot better.

The larger ones are fine for shredding, if you are going to use it as a filler or for baking brownies or bread.
A couple I know shreds it and adds to to all kinds of things such as meatloaf to give added nutrition.
I have not tried that though.

My daughter claims to not like zucchini.
Yet there are some ways she likes it.
One is zucchini alfredo.
Another is cheesy zucchini sausage casserole.

She also likes a few things baked with zucchini that I will have to bake and post.
I thought I had posted them, but I checked and no, I did not.

But, I will be making some blueberry zucchini bread  one of these days. My blueberries are ripening good now.

I have also got a recipe for zucchini pizza crust that is pretty good.

When I grew up, my mom never grew zucchini so I never had it until the last five years.
Now, I find all kinds of ways to fix it.

Nutritionally speaking, zucchini gives you a lot!
It contains magnesium, potassium, vitamin A, beta carotene, maganese,  vitamin C, calcium, vitamins B-1, B-2, B-3, B-6, and folate.

Breaded Zucchini

11 Monday Jun 2012

Posted by in breaded zucchini, yummy stuff, zucchini

≈ 8 Comments

Zucchini is a staple in many people’s homes during the summer. You can do so many things with it.
Breaded zucchini is  really simple and really tasty.

You will need a large frying pan.
You will need a large shallow container with a tight fitting lid, like tupperware or rubbermaid.
You will also need a bowl for mixing.

Ingredients:

2 small or 1 medium-small zucchini
1 egg
2 Tablespoons water
2 teaspoons seasoning salt
1 cup flour
1/4 to 1/2 cup butter, for frying

Beat the egg, water, and seasoning salt in a bowl large enough to fit the sliced zucchini into.
Wash and trim ends off the zucchini. Slice into 1/4″( or a little less) rounds.
Add the zucchini to the egg mixture and stir well.
Let the zucchini marinate in the egg mixture for 15 to 30 minutes. Stir occasionally.
Put the flour into the large, shallow container.
One by one toss the zucchini slices into the flour.
Cover the container and shake well to coat the zucchini with flour.
You may need to do this in batches if you don’t have a large enough container to spread the zucchini out.
Heat a large frying pan and add 1/4 cup butter.
Add the zucchini slices and fry until golden brown. Turn over and fry the other side.
Drain on paper towels.
You may need to fry in batches and you may end up needing to use more butter.

Serves 3 to 4 people.

Soaking the zucchini in the seasoned egg mixture imparts more flavor to the zucchini than just dipping it into the mixture and than right into the flour.

Cheesy Sausage Zucchini Casserole

30 Monday Apr 2012

Posted by in casserole, Cheesy Sausage Zucchini Casserole, yummy stuff, zucchini

≈ 11 Comments

This is a great casserole. It’s full of yummy zucchini and fresh tomato. I don’t know about you, but I can never find enough ways to use zucchini.

Preheat your oven to 325 degrees Fahrenheit/165 Celsius.
You will need a 2 quart casserole dish.

Ingredients:

1 cup water
1/2 cup white rice
16 oz pork sausage
1/4 cup chopped onion
1 cup chopped tomato-1 to 2 medium size tomatoes
4 cups chopped zucchini- 3 to 4 small or 2 medium
2 (4oz) cans sliced mushrooms, drained
2 cups shredded cheddar cheese
oregano to season- optional
salt to season
pepper to season

In a medium saucepan, add the rice and water.
Bring to a boil and turn down to a simmer.
Cover and cook 15 minutes OR until water is absorbed.
Take off heat, take off lid, and set aside.
While the rice is cooking, cook the sausage and onion in a skillet.
When the sausage is brown, drain.
Stir in the zucchini and tomato. Cook about 5 minutes until tender.
Stir in the rice, mushrooms and cheese.
Sprinkle with the salt, pepper, and oregano.
Put in the casserole.
Bake for an hour or until it is bubbly.

Serves 6 to 8.

Enjoy!

If you would rather use brown rice, follow package directions for making 1-1/2 cups.

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Last year’s Z- Zucchini Alfredo

Zucchini Pizza Crust

03 Saturday Sep 2011

Posted by in pizza, pizza crust, zucchini, zucchini crust pizza

≈ 5 Comments

This is another great way to use up zucchini. If you want to make it gluten free, use soy or oat flour.
I did find this on a recipe website many years ago. That website is no longer around. But, this fabulous recipe is.

You will need a medium size(12-14″) pizza pan that is very well greased. Grease well or the crust sticks in the pan.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

3-1/2 cups grated zucchini
salt
3 beaten eggs
1/3 cup flour
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 Tablespoon minced fresh basil- in a pinch use 1/2 Tablespoon dried
sprinkle salt
sprinkle pepper
Oil to brush over crust

In a large bowl, salt the zucchini and let stand about 15 minutes to draw out moisture.
Drain and squeeze out as much excess moisture as you can.
Add the rest of the ingredients- except oil- and stir until combined well.
Spread the mixture onto the greased pizza pan.
Bake for 25 minutes or til the surface is dry and firm.
Remove from oven and turn oven to broil.
Brush oil over the surface of the crust.
Stick under broiler for a few minutes just to brown. Watch closely so it doesn’t get too dark.

To make pizza, add whatever toppings you like and bake an additional 20 minutes at 350 degrees Fahrenheit.
Let stand 5-10 minutes before cutting and serving.

Zucchini Alfredo

30 Saturday Apr 2011

Posted by in pasta, yummy stuff, zucchini, zucchini alfredo

≈ 2 Comments

Zucchini Alfredo is a great way to use up your summer bounty of zucchini. It is an alfredo sauce with zucchini in it.
Quick and easy.

Serve it over pasta.
Serves 4-6.

Ingredients:

3 Tablespoons cooking oil
2 cloves of garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 oz cream cheese
1/2 cup chopped fresh basil. Use 1/2 or 1/3 dried if needed.
salt and pepper to taste
Parmesan cheese for sprinkling

Heat your water for the pasta.
While the pasta cooks, make the sauce.
In a skillet, heat the oil over medium heat.
Add the garlic and cook and stir a couple minutes.
Add the zucchini and cook for about 10 minutes or until most of the water has evaporated. Stir frequently.
Add the milk.
Cube the cream cheese and add that to the skillet.
Stir until the cream cheese is melted and smooth.
Stir in the basil.
Taste and season with the salt and pepper.
Sprinkle with the Parmesan cheese.

Serve over the cooked and drained pasta.

Blueberry Zucchini Bread

10 Friday Sep 2010

Posted by in blueberries, breakfast, dessert, quick bread, zucchini

≈ 1 Comment

This quick bread is chock full of blueberries. It is also a very moist bread.
Not flavors you normally think of together. However, it works well.
Tastes great with fresh or frozen blueberries and zucchini.

You will need two 9″x5″ greased loaf pans.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1 cup cooking oil
3 eggs
1 Tablespoon vanilla extract
2-1/4 cups sugar
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon ground cinnamon
3-1/2 to 4 cups blueberries

In a large bowl, beat together the oil, eggs, vanilla extract, and sugar.
Mix in the zucchini.
Stir in the flour, salt, baking soda, baking powder, and cinnamon.
Fold in the blueberries.
Divide the batter evenly between the two loaf pans.
Bake for an hour until the bread tests done by inserting a toothpick in the middle.
Let the breads rest for 30 minutes in the pans before loosening and turning out. If you take it out too soon, the bread will fall apart.
Let cool on a wire rack.

Makes 2 loaves.

Cheesy Zucchini

08 Sunday Aug 2010

Posted by in Cheese, Recipe, side dish, zucchini

≈ 1 Comment

Cheesy Zucchini

If you grow your own zucchini, you know how plentiful it can be.

If you are like me you get tired of fried zucchini or zucchini bread.
So, I went on an internet and cookbook quest to see what all I could make with it. This is one of the ways I found.

It is inspired by a recipe I found online. I did change it a bit and I find it so yummy! 

Preheat your oven to 375 degrees Fahrenheit.
You will need a 9″ square baking pan.

Ingredients:

2-3 medium-small zucchini
2 Tablespoons butter
salt, pepper, garlic powder to season
1/2 cup shredded cheddar cheese

Wash, stem, and thinly slice the zucchini. You will need 3-4 cups.
In a skillet, melt the butter over medium-low heat.
Add the sliced zucchini.
Season with the salt, pepper, and garlic powder.
Saute for about 10 minutes, until the zucchini has softened. Stir frequently.
Spread the sauteed zucchini in the baking dish.
Sprinkle  the cheese over the top and put in the oven for 10-15 minutes.

Serves 4 as a side.