Re: (...)
Ok, my garden is overflowing with zucchini - as usual, and how is it that all of a sudden you can have a huge one! I think someone must sneak them in there at night.

Here are two good recipes for anyone else looking to use up that zucchini. I also have a vegetarian lasasgna that uses it, and am going to try the zucchini soup in the new book.

* Exported from MasterCook *

Zucchini Pancakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium zucchini (5 cups) -- grated
2 teaspoons kosher salt
1/2 cup all-purpose flour
1/3 cup parmesan cheese -- grated
1 egg
1/4 cup yellow onion -- grated
2 tablespoons fresh basil -- chopped
1/2 teaspoon garlic -- minced
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
olive oil

Combine zucchini and salt for 5 minutes to drain. Spin in a salad

Stir together zucchini and remaining ingredients (except oil). Heat 2
Tbsp oil in a nonstick skillet over medium-high.

Drop zucchini mixture by 1/4-cup measures, flatten, and fry in batches,
about 2 minutes per side.

If desired serve with Marinara sauce.

"Cuisisne at Home Weeknigh Menus 1 pg 91"
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* Exported from MasterCook *

Summer Squash Gratin

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
crumb mixture
1 1/2 cups bread -- torn
1 tablespoon olive oil
2 teaspoons lemon zest
1 teaspoon garlic -- minced
Summer Squash Gratin
1/2 cup Gratin Crumb Mixture
3 cups zucchini -- grated
3 cups summer squash -- grated
1 teaspoon kosher salt
1/2 cup parmesan cheese -- grated
1 Tablespoon sage -- Fresh
1/8 teaspoon cayenne
3/4 cup heavy cream
1 cup gratin crumb mixture

Preheat oven to 400

Prepare Gatin Crumb mixture in food processor

with lemmon zest, garlic and olive oil.

Grate squash lengthwise, rotating when you reach

the seedy center. Discard center.

Sweat squash, sprinkle with kosher salt and let

drain in a strainer 30 minutes, shaking


Spin squash dry with a salad spinner

In a large bowl combine squash, Parmesan, sage

and cayenne. Toss gently with your hands to mix


Brush gratin dish with olive oil and sprinkle

with 1/2 cup crumb mixture.

spoon the sqash evenly into dish and pour heavy

cream over to distribute evenly.

Top with remaining gratin crumb mixture.

Bake 20 - 25 minutes or unly crumbs and browned

and cream is reduced.

"Uses yellow squash and zucchini"
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Zucchini by esgunn (Ok, my garden is ov...)
Ahh, zucchini pancakes. I'd forgotten all about them! I think there is also a C@H recipe.
Empress for Life
Empress for Life
  Re: Re: Zucchini by farnfam (Ahh, zucchini pancak...)
Those biggies are rather fine tunnelled and stuffed. With anything that comes to mind. Bake in foil, or a rich scone dough. Yum
  Re: Zucchini by esgunn (Ok, my garden is ov...)
Good idea, Erin to have all these zucchini recipes together! I'm going to go get the two I posted this week and have them here also.

someone on (cooking.com) posted this one - if you have some marinara sauce made up, this is a breeze.

* Exported from MasterCook *


1 large zucchini (6-8 inches) -- cleaned, sliced thin, 1/4 inch thickness
1 can tomatoes -- (28 oz.) San Marzano DOP if possible (28 to 32)
1 can tomato paste -- (6 oz.)
2 tablespoons olive oil
2 cloves garlic -- minced
Oregano -- fresh basil, fresh parsley, fresh Italian flat leaf
1 medium onion -- diced (approx. 1/2 cup)

1/2 cup Parmigiana Reggiano -- grated
1 cup mozzarella -- shredded

1. In a medium sauce pot, heat the oil. Add the garlic and onion and sauté' until soft and translucent.

2. Remove the garlic.

3. Add the tomatoes and bring to a boil.

4. Lower heat and simmer for 1/2 hour.

5. Add the tomato paste along with three cans of water. Mix well, making sure the paste is well broken down and mixed in well.

6. Add parsley, basil and oregano to taste and simmer 10 minutes more.

7. Turn heat to medium low and let simmer for one hour.
Start here is you have the sauce already:

8. While the sauce is cooking, prepare the veggies. Coat the zucchini slices with flour and lightly sauté' in EV olive oil.

9. Layer the zucchini in a baking dish.

10. Cover with sauce, and then sprinkle with Parmesan cheese.

11. Repeat layers until the zucchini is used up.

12. Place a layer of sauce on top and cover top with Parmesan cheese and mozzarella.

13. Cover with foil and bake in preheated 350 degree F oven for 30-35 min.

14. Uncover at last 10 minutes to allow the cheese to turn a golden brown.

"Yield: 1 Serving (multiply quantities by # of people - 4 people, 4 zucchini, etc.)"


* Exported from MasterCook *

Zucchini Crispies
When I took these out of the oven after 5 min. I thot they were not cooked enough, but there was residual heat to finish them perfectly.

2 medium zucchini -- cut into 1/2" slices
2 tablespoons mayonnaise
2 tablespoons minced green onions
1 tablespoon dijon mustard
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
3/4 cup soft breadcrumbs
1/2 teaspoon paprika
1 tablespoon butter-- melted

Place zucchini slices on a baking sheet coated with cooking spray.

Combine mayonnaise, onion, mustard, marjoram and dried thyme; stir well. Spread 1/2 teaspoon mayonnaise mixture over each zucchini slice. Combine breadcrumbs, paprika and melted butter; stir well. Sprinkle evenly over zucchini slices. Bake at 450 for 5 minutes or until breadcrumbs are browned. Serve warm.


Great thread - I have some others that I haven't tried yet, but will next week.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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