ZUCCHINI AND OTHER GREEN IDEAS
Avocado Zucchini Salad
(From The Zucchini Houdini)
2 cups cubed zucchini
1 Haas avocado, peeled, pitted, and cubed.
¼ cup oil
2 tablespoons lemon juice
1 clove garlic, crushed
¼ teaspoon salt
Steam the zucchini for about 4 minutes or until tender. Combine all ingredients in a large bowl. Mix well. Serve well chilled.
Banana Apple Zucchini Brownies
1/2 cup applesauce
2 mashed bananas
1 1/2 cup sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces
2 mashed bananas
1 1/2 cup sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces
Grease and flour a 9×13 inch
baking pan. In a large bowl, combine applesauce, bananas and sugar. Add vanilla
and cocoa. Stir in baking soda, salt, and zucchini. Mix in flour and walnuts.
Spread evenly into a prepared pan. Bake at 350 F for 25 minutes or until
brownies spring back when gently touched. 120 calories, 2 WW pts.
baking pan. In a large bowl, combine applesauce, bananas and sugar. Add vanilla
and cocoa. Stir in baking soda, salt, and zucchini. Mix in flour and walnuts.
Spread evenly into a prepared pan. Bake at 350 F for 25 minutes or until
brownies spring back when gently touched. 120 calories, 2 WW pts.
CHEDDAR ZUCCHINI BISCUITS
3/4 cup shredded zucchini
1/2 teaspoon salt, divided
1 cup cheddar cheese
1/4 cup sliced green onions
2 cups, plus 1 Tbl flour, divided
2 tsp baking powder
6 Tablespoon butter, cut up
1 cup milk
Heat oven to 450. Line baking sheet with parchment paper. Combine zucchini and 1/4 teaspoon of the salt in small bowl. Let stand 20 minutes. Discard the excess liquid. Place zucchini in strainer, press zucchini to drain any additional liquid. Combine zucchini, cheese, green onions and 1 Tablespoon of the flour in a medium bowl. Wisk remaining 2 cups flour, baking powder, and remaining salt in medium bowl. With pastry blender or two knives, cut in butter until it resembles small peas. Stir in zucchini mixture. Stir in milk just until soft dough forms. Drop dough by tablespoonfuls onto baking sheet. Bake 10 – 13 minutes or until light brown on top and bottom. Serve warm.
CHEESEY ZUCCHINICASSEROLE
(from the kitchen of Patrice Ringger)
About 5 1/2 cups zucchini sliced into 1/2 inch slices
1 lb. ground turkey or beef
1/2 cup chopped onions
1 1/2 cups of cooked rice
1 can cream of mushroom soup
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/4 tsp. garlic powder
1 pint cottage cheese
1 cup shredded cheddar cheese
Cook zucchini until crisp and tender. Drain. In a skillet cook meat and onions. Drain fat. Stir in cooked rice, soup, spices. In a casserole dish, layer half the zucchini, then meat mixture, then cottage cheese. Arrange the rest of the zucchini on top and bake uncovered at 350 for at least 1 hour. Then top with the cheese and bake for 2-3 min. more.
Chocolate Chip Zucchini Cookies
(From The Zucchini Houdini)
¾ cup shortening
1 cup sugar (or baking sugar substitute)
1 egg (or ¼ cup egg substitute)
1 tsp. vanilla
1½ cups grated zucchini
2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup chocolate chips
Cream together the shortening, sugar, egg, and vanilla. In a separate bowl, combine the flour, baking powder, salt, and cinnamon. Add this to the creamed mixture. Add zucchini and chocolate chips. Drop from a teaspoon onto ungreased baking sheet. Bake at 350 degrees for about 15 minutes.
CHOCOLATE ZUCCHINI CAKE
from King Arthur Flour
1/2 cup unsalted butter, at room temperature
1/2 cup vegetable oil
1 3/4 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream or yogurt
2 1/2 cups all-purpose flour
3/4 cup cocoa
2 cups shredded zucchini (abt 10″ zucchini)
1/2 cup chocolate chips
1 cup chocolate chips, for icing
Preheat oven to 325 F. Lightly grease a 9″ x 13″ pan. (I used cooking spray with flour.) In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs. Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa, mixing until smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes or until the top springs back lightly when touched, and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.
Chocolate Buttermilk Zucchini Cake
(From The Zucchini Houdini)
1 cup brown sugar
½ cup butter or stick margarine
½ cup sugar
½ cup oil
3 eggs (or ¾ cup egg substitute)
1 teaspoon vanilla
1 cup buttermilk
2½ cups flour
1 teaspoon cinnamon
2 teaspoons baking soda
4 tablespoons cocoa
2 cups grated zucchini
In a large bowl, cream together brown sugar, butter, sugar, and oil. Mix in eggs, vanilla, and buttermilk. In a separate bowl, mix together flour, cinnamon, baking soda and cocoa. Add to creamed mixture. Stir in zucchini. Mix until all ingredients are well combined.
Pour into a greased and floured 9×13 pan. Sprinkle top with chocolate chips. Bake at 325 for 45 minutes. Turn off oven and let cake cool inside. The cake will be very moist. Serve with whipped topping.
CHOCOLATE ZUCCHINI CAKE
from King Arthur Flour
1/2 cup unsalted butter, at room temperature
1/2 cup vegetable oil
1 3/4 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream or yogurt
2 1/2 cups all-purpose flour
3/4 cup cocoa
2 cups shredded zucchini (abt 10″ zucchini)
1/2 cup chocolate chips
1 cup chocolate chips, for icing
Preheat oven to 325 F. Lightly grease a 9″ x 13″ pan. (I used cooking spray with flour.) In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs. Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa, mixing until smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes or until the top springs back lightly when touched, and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.
Cream Cheese Zucchini Soup
(From The Zucchini Houdini)
4 cups sliced zucchini
5 cups water
1 (8-ounce) package cream cheese (light cream cheese can be substituted)
1 envelope onion soup mix or vegetable soup mix
Cook zucchini in water until tender. Pour into blender. Add cream cheese and soup mix. Blend until smooth. Return to pot and heat through.
MOCK APPLE ZUCCHINI CRISP
8 cups cubed zucchini
¾ cup lemon juice
½ cup sugar
2 teaspoon cinnamon
1 teaspoon nutmeg
Topping:
1 1/3 cups brown sugar
1 cup rolled oats
1 cup flour
2/3 cup butter
Combine peeled, cubed zucchini, lemon juice, sugar, cinnamon and nutmeg well. Pour into 13 x 9 inch pan. For topping combine sugar, oats, and flour. Cut in butter. Sprinkle over zucchini mixture. Bake at 375 for 45 – 50 minutes.
MONTEREY ZUCCHINI CASSEROLE
I got this recipe at a Relief Society homemaking night when I lived in Southern Monterey County. – Amelia
1 cup rice, cooked
17 oz green chilies
1 lb. Monterey Jack Cheese
3 zucchini, sliced
3 tomatoes, sliced
1 cup sour cream mixed with:
1 tsp oregano
1 tsp salt
1 tsp parsley
2 Tbl green pepper, chopped
2 Tbl green onion, chopped
2 Tbl yellow onion, chopped
Cook zucchini until tender, about 5 min. Spread cooked rice in bottom of 9 x 13 inch casserole. Cover with green chilies. Layer with cheese slices. Follow with zucchini slices, and tomatoes. Cover with
sour cream mixture. Top with cheese again or with any veggies left over. Bake at
350 for 30 minutes.
Orange Zucchini Bread
(From The Zucchini Houdini)
4 eggs, well beaten (or 1 cup egg substitute)
1½ cups sugar
¾ cup oil
⅔ cup orange juice
2 tsp. orange zest
2 cups grated zucchini
3¼ cups flour
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2½ teaspoons cinnamon
½ teaspoon cloves
½ cup chopped nuts (optional)
Glaze:
1 cup powdered sugar
2-3 tablespoons orange juice
Beat eggs. Add sugar, oil, juice, zest, and zucchini. Mix well. Combine dry ingredients and add to zucchini mixture. Mix well. Place in two greased 8×4 loaf pans. Bake at 350 degrees for 45 minutes, or until toothpick comes out clean. In a bowl, stir together powdered sugar and just enough orange juice to make a glaze. Drizzle over bread when cool.
QUICHE
8 slices bacon
1/2 a large onion, chopped
5 large mushroom sliced
2 cups fresh spinach, chopped
1/2 teaspoon salt
9 eggs, beaten
1/2 cups milk
1/2 lb Mozzarella cheese
1/2 lb cheddar cheese
1/2 lb Mozzarella cheese
1/2 lb cheddar cheese
Place bacon, cut up, in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, grease and saute onions and vegetables in same pan. Preheat oven to 350 degrees F (175 degrees C). Use your favorite pie crust recipe to cover a 9 x 13 casserole dish. Line bottom of pie plate with bacon mixture. Combine eggs and milk; whisk together until smooth. Pour over bacon mixture. Cut slices of the cheese and alternate, covering the top of the casserole. Bake in preheated oven for 35 minutes, or until set. Variations: could add sliced zucchini, broccoli, sausage, or other types of cheeses.
Quiche: Artichoke Zucchini
(From The Zucchini Houdini)
4 eggs, beaten (or 1 cup egg substitute)
½ cup oil
3 cups grated zucchini
2 cloves garlic, crushed
1 (15-ounce) can artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
1 cup biscuit mix
½ teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
Mix together eggs, oil, zucchini, garlic and artichoke hearts. In a separate bowl mix together cheese, biscuit mix and spices. Add to zucchini mixture and blend well. Pour into a greased 9-inch pie plate. Bake at 350 degrees for about 40 minutes or until knife comes out clean. Serve warm.
QUICHE BREAKFAST
(My Visiting Teacher was a food columnist for the local paper when I lived in Gonzales. She made me this one day and I requested the recipe. She Xeroxed a copy of the newspaper clipping. It became a birthday favorite.)
9 slices of bread
1/2 onion, chopped
2 cups fresh spinach
½ lb cheddar cheese
1 lb bacon
6 eggs
3 cups milk
1 teaspoon salt and pepper
1/2 onion, chopped
2 cups fresh spinach
½ lb cheddar cheese
1 lb bacon
6 eggs
3 cups milk
1 teaspoon salt and pepper
Trim crusts. Line bottom of 9×13 inch buttered casserole with bread. Crumble any extra bread and sprinkle on top. Crisply fry bacon, drain grease. Saute onion and spinach in same pan and then add to casserole. Sprinkle grated cheese over bacon. Beat eggs with milk, adding salt & pepper. Pour over casserole. May let stand in refrigerator over night. Bake 1 hour at 350 degrees. Serve with fruit
PANCAKES DE ZUCCHINI
1 cup whole wheat flour
1/3 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cups milk
3 eggs, beaten
3 tablespoons canola oil
1 cup shredded zucchini
Whisk whole wheat flour, all-purpose flour, sugar, baking powder and salt in large bowl. Whisk milk, eggs and oil in large bowl. Stir in zucchini until well-blended. Stir into flour mixture until ingredients are moistened. Heat griddle to 325°F. (or large skillet over medium heat, adjusting heat as necessary); lightly oil. Spoon batter onto griddle; spread to 4-inch circles. Cook 8 minutes or until golden brown, turning once. VARIATION: use 1 1/3 cups white whole wheat flour in place of the whole wheat and all-purpose flours.
PATTIES OF ZUCCHINI
2 1/2 cups zucchini
1 cup bread crumbs
1 egg, beaten
2 Tablespoons onion
1 Tablespoon butter
1 teaspoon mustard
3/4 teaspoon seafood seasoning
1/2 cup crushed crackers
2 Tablespoons oil
Shred zucchini and combine with bread crumbs, egg, onion, butter, mustard, and seafood seasoning. Mix well. Shape into 5 patties. Dip in cracker crumbs. Heat oil and fry patties for 4 minutes on each side until golden brown. Drain on paper towels.
PINEAPPLE ZUCCHINI BREAD
(from the kitchen of Kelly Hawkins)
3 eggs
1 cup oil
2 cups, sugar
1 teaspoon vanilla
2 cups shredded zucchini
8 1/4 oz can crushed pineapple, drained.
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp. baking powder
1/2 tsp cinnamon
3/4 tsp nutmeg
1 cup raisins (optional)
1 cup nuts (optional)
Beat eggs. Add oil, sugar and vanilla and beat until thick and foamy. With spoon, stir in zucchini and pineapple. In separate bowl, combine flour , soda, salt, baking powder, cinnamon, and nutmeg. If you choose to add raisins and/or
nuts, stir into flour mixture. Carefully fold the wet ingredients into the dry ingredients with a spoon. Pour into greased loaf pan and bake for 1 hour at 350
degrees.
Pineapple Zucchini Jam
(shared by Marti Roe
6- 8 cups gated zucchini – drain 30 min
1 cup crushed pineapple
1/2 cup lemon juice
4 cups sugar
Optional : 1 (6oz) raspberry gelatin.
Mix and simmer 30 minutes. Stir in gelatin after cooking other ingredients. Dissolve well.- process 10 minutes OR cook and refrigerate or freeze. Can use any flavor gelatin
PIZZA A LA ZUCCHINI
(from the kitchen of Patty Schultz)
4 cups grated zucchini
2 eggs, slightly beaten
2 cups grated cheese
1 medium onion, chopped
salt & pepper to taste
1 teaspoon oregano
1 lb ground beef
8 oz can tomato sauce
Mix together zucchini, eggs and 1 cup of the cheese. Spread on buttered cookie sheet or pizza pan. Bake for 10 minutes at 400 degrees. Cook ground beef and drain. Sauté onion with beef. Add seasoning and tomato sauce. Spread meat mixture over crust. Top with cheese. Bake until cheese melts. GREEN, but good!
Sausage Parmesan Zucchini Boats
(From The Zucchini Houdini)
4 medium zucchini
1 pound bulk sausage
1 small onion, chopped
1 clove garlic, minced
⅔ cup seasoned breadcrumbs
½ cup plus 2 tablespoons grated Parmesan cheese
1 egg, beaten (or ¼ cup egg substitute)
¼ teaspoon salt
½ cup water
Cut zucchini lengthwise. Scoop out the seeds and discard them. Scoop out the pulp, leaving a ¼-inch shell. Chop the pulp. In a large skillet, brown the sausage. Add the onion, garlic, and chopped zucchini pulp. Sauté for 5 minutes. Remove from heat. Add breadcrumbs, ½ cup Parmesan cheese, and egg. Mix well. Sprinkle salt in each zucchini shell. Fill evenly with meat and zucchini mixture. Sprinkle with remaining Parmesan cheese. Place shells in ungreased baking dishes. Pour ½ cup of water into the bottom of each dish. Cover with foil. Bake at 350 degrees for 15 minutes. Uncover and bake another 15 minutes or until zucchini is tender.
Whole Wheat Zucchini/Pumpkin Bread
2 1/2 c. wheat flour
1/2 c. corn meal
2 t. baking soda
1 t. ginger
1 1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. salt
2/3 c. oil
2 c. unrefined sugar
2 c. zucchini or mashed pumpkin (or a combination)
4 eggs
2/3 c. water
1 c. raisins or currants (optional)
1/2 c. walnuts (optional)
Mix wet ingredients first — add dry ingredients. Stir in raisins &/or walnuts, if desired. Pour into 4 mini-loaf pans or 2 full loaf pans. Bake full loaves at 350 degrees for 1 hour (mini-loaves for about 45 minutes). You can also make these into muffins — bake for more like 15-20 minutes. You can even scoop them onto a baking sheet for cookies — bake for 8-10 minutes.
