• Onion Zucchini Bread
  • Roasted Zucchini with Thyme
  • Rosemary Zucchini Sticks
  • Zucchini & Crookneck Casserole
  • Zucchini Alla Romana
  • Zucchini Casserole
  • Zucchini Stuffed with Tomato
  • Zucchini with Carrot Bread
  • Zucchini-Potato Soup
Onion Zucchini Bread

3 cups all-purpose flour
¾ cup chopped green onion
¼ cup grated Parmesan, divided
4 tsp baking powder
½ tsp salt
½ tsp baking soda
1 cup skim buttermilk
¼ cup vegetable oil
Egg substitute equivalent to 2 eggs
¾ cup finely shredded zucchini

In a bowl, combine flour, onion, 2 tbsp Parmesan, baking powder, salt and
baking soda. In a small bowl, mix buttermilk, oil, egg substitute and zucchini;
stir into flour mixture just until blended. Spoon into a 9-inch round baking pan
coated with nonstick cooking spray. Sprinkle with remaining Parmesan. Bake
at 350 for 40 minutes.

Roasted Zucchini with Thyme

Serves 4

1. Preheat oven to 450o. Quarter and cut 3 zucchini into 1 ½ inch chunks.
Thinly slice 1 onion.
2. On a rimmed baking sheet, tossed zucchini and onion with 2 tablespoons
olive oil, 1 teaspoon dried thyme, ½ teaspoon salt, and 1/8 teaspoon pepper.
Roast 30 minutes, tossing halfway through.

Rosemary Zucchini Sticks

2 medium zucchini, peeled
1 cup seasoned bread crumbs
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 egg
1 tablespoon water

Cut each zucchini in half widthwise, then cut each half lengthwise into
quarters. In a shallow bowl, combine bread crumbs and rosemary. In another
bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb
mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with
nonstick cooking spray. Bake at 375o for 20-25 minutes or until tender and
golden, turning once. Yields 4 servings.

Zucchini & Crookneck Casserole

1.5 lbs zucchini & crookneck squash, unpeeled, & cut into ¾ inch slices
1 yellow onion, sliced
1 green bell peppers, sliced
½ cup light sour cream
¼ tsp dried thyme
¼ tsp salt
1/8 tsp white pepper
½ cup dry sourdough bread crumbs
1 cup grated cheddar cheese

Preheat oven to 375o. Add some water to a pan fitted with a steamer rack over
medium heat. Place squash in rack and steam over gently boiling water until
slightly tender, about 5 minutes.
In a medium bowl, mix squash, onions, sour cream, thyme, salt and pepper.
Place in 8x8 inch baking dish lightly coated with cooking spray or oil. Sprinkle
with crumbs and top with cheese. Bake until heated through and cheese is
melted, about 20 minutes.

Zucchini Alla Romana

6 Servings

2 cloves garlic
2 tsp olive oil
4 cups sliced zucchini
1 tsp dried mint or basil, crushed, or 1 tbsp snipped fresh mint or basil
¼ tso salt
1/8 tsp pepper
2 tbsp finely shredded Parmesan or Romano cheese

In a large skillet cook the garlic cloves in hot oil until lightly browned; discard
garlic. Add the zucchini, dried mint or basil, salt and pepper to the oil in the
Cook, uncovered, over medium heat about 5 minutes or until the zucchini is
crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese
and fresh mint or basil.
Zucchini Recipes
Zucchini Casserole

1/4 cup chopped onions, sauteed
1 pound match-sticked zucchini
6 eggs
2 ounces grated Swiss
or Jack cheese
3 Tablespoons Parmesan
1 Tablespoon butter
Pepper and salt
1-1/2 cups non-fat yogurt
1/4 cup chopped fresh herbs
1 shallot, minced

Toss zucchini with 1/2 teaspoon salt and set aside in a strainer to drain for an
hour. Squeeze dry with a towel and put in microwave at top speed for 3
minutes. Coat 1-1/2-quart casserole with butter. Crack eggs into it and beat
them with a fork. Add onion, zucchini, cheese and freshly ground pepper to
taste. Mix together and microwave on high setting for 12 minutes. Test for
doneness. You can, if you like, put the casserole under the broiler for a couple
of minutes to brown. Serve with a sauce made of yogurt, whatever fresh herbs
are available to you, and minced shallot.

Zucchini Stuffed with Tomato

4 Zucchini                        
2 tsp Olive oil
1 Garlic clove – crushed                
2 tbsp chopped onion
2 cups Tomatoes, red ripe – diced        
4 tbsp Dry red wine
1/4 cup Dry white wine                
1/2 tsp dill weed
1/8 tsp Sugar                        
Salt & pepper, to taste
1/4 cup Freshly-grated Parmesan or Romano cheese

Cut both ends from the zucchini, then cut them in half crosswise through the
middle. Scoop out most of the pulp from one end. Leave a round tube of
squash that is sealed at the other end. Set them aside. Heat a frying pan and
add the oil, garlic and onion. Saute until the onion is clear.  Add the tomatoes,
red wine, dill, sugar, salt and pepper. Cook for about 5 minutes or until the
tomatoes are limp but not mushy. Stand the squash baskets on one end in a
baking dish just large enough to hold them.  A glass pie plate will work well.  
Fill each basket with the tomato mixture and top with the cheese.  Pour the
white wine around the bottoms of the squash and bake them, uncovered, at
400 degrees until tender but firm, about 35 minutes.

Zucchini with Carrot Bread

3 cups all-purpose flour            
2 cups sugar
1 tablespoon ground cinnamon        
1 teaspoon salt
1 teaspoon baking soda        
1/4 teaspoon baking powder
3 eggs        
1 cup vegetable oil
1 teaspoon vanilla        
1 cup shredded zucchini
1 cup shredded carrot        
1 cup chopped nuts

Preheat oven to 325 degrees. In a large bowl, combine flour, sugar, cinnamon,
salt, baking soda and baking powder. In a small bowl, whisk eggs, oil and
vanilla. Add to dry ingredients; mix well. Stir in zucchini, carrot and nuts. Pour
batter into two well-greased 9x5-inch loaf pans. Bake 1 hour to 1 hour 15
minutes or until golden brown. Makes 2 loaves.

Zucchini-Potato Soup

2 cups thinly sliced leeks, or yellow onion
1 garlic clove, minced
5 ¼ cups vegetable broth
2 cups diced peeled russet potatoes
4 cups diced zucchini
4 cups diced yellow summer squash
2 tbsps minced fresh chives or green onions
1 to 2 tbsps lemon juice
Salt & pepper
4 thin lemon slices

In a large saucepan, combine onion, garlic and ¼ cup vegetable broth. Bring to
a simmer, covered over moderate heat & simmer until vegetables are softened,
about 3 minutes. Add potatoes & remaining 5 cups broth. Bring to a boil,
cover, adjust heat to maintain a simmer, and cook until potatoes are tender, 12
to 15 minutes.
Add zucchini & summer squash, cover and simmer until tender, 8 to 10
minutes. Cool slightly, then puree the soup in blender or food processor until
smooth. Return soup to pot; stir in chives and lemon juice to taste. Season to
taste with salt and pepper. Reheat and serve, garnishing each serving with a
thin slice of lemon.
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