Zucchini recipes

- Posted on Jul 17, 2019 - 01:45 PM

STOVETOP ZUCCHINI

2 medium zucchini, cut into ¼ inch slices

2 tsp. olive oil

1 tsp. butter

3 garlic cloves, minced

¼ tsp. salt

¼ tsp. pepper

Place oil and butter in a large skillet over medium heat and cook zucchini until they are tender. Add salt, pepper, and minced garlic. Remove after another minute and serve.

OVEN ZUCCHINI

2 medium zucchini, cut into ½ inch slices (they can also be quartered lengthwise, then halved crosswise for zucchini “fries”)

2 Tbs. melted butter

1 Tbs. minced fresh oregano, salt and pepper

Parmesan cheese for sprinkling

Coat the zucchini in melted butter and toss with oregano, salt and pepper. On a greased baking sheet, arrange a single layer of zucchini rounds and sprinkle generously with Parmesan cheese. Bake for 40 minutes at 350°F., or until golden.

GRILLED ZUCCHINI

6 small zucchini, halved long-wise

1 Tbs. oil

Drizzle zucchini halves with oil and grill covered on medium for 4 or 5 minutes. Flip and repeat for another 4 or 5 minutes. 

ZUCCHINI-SAUSAGE BOATS

4 medium zucchini, cut in half lengthwise

1 Tbs. olive oil 

8 oz. sweet loose Italian sausage 

8 oz. hot loose Italian sausage 

1 clove garlic, minced 

1 small onion, chopped 

2 medium vine-ripened tomatoes, chopped 

Kosher salt and freshly ground black pepper 

½ c. Parmesan cheese, grated 

½ c. mozzarella, grated 

¼ c. breadcrumbs 

2 Tbs. chopped fresh parsley

Preheat the oven to 400°F. Scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9” by 13” casserole dish. Chop the zucchini flesh and set aside. Heat the olive oil in a medium sauté pan; add sausages, and cook for 4 minutes. Add garlic, onion, zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.

Spoon sausage mixture into zucchini boats. Sprinkle breadcrumb mixture over top. Place in oven and bake until golden, 20 minutes.

BAKED ZUCCHINI

1 tsp. olive oil

1 lb. zucchini, sliced on an angle ¼ inch thick

Kosher salt and freshly ground black pepper

Pinch of Hungarian paprika

Topping

½ c. panko

¼ c. grated Parmesan cheese

8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped

1 Tbs. olive oil

Heat the oven to 350°F. Brush olive oil on the bottom of an 8” by 8” baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.

For topping, in a bowl, stir together the panko, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.

ZUCCHINI PARMESAN CRISPS

Cooking spray

2 medium zucchini (about 1 lb.)

1 Tbs. olive oil

¼ c. freshly grated Parmesan (¾ oz.)

¼ c. plain dry breadcrumbs

1/8 tsp. salt

Freshly ground black pepper

Preheat the oven to 450°F. Coat a baking sheet with cooking spray. Slice the zucchini into ¼ inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, breadcrumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.

ZUCCHINI BREAD 

How to grate zucchini for zucchini bread: Do not peel the zucchini before grating, leave the skin on. Do not salt, drain out, or squeeze out any of the liquid from the zucchini. Use the large grate of a box grater to grate 2 small (or 1 large) zucchini for 1½ c. lightly packed grated zucchini.

1½ c. grated zucchini, lightly packed (do not drain liquid)

1 c. granulated sugar

¼ c. packed light brown sugar

½ c. unsweetened applesauce

1/3 c. vegetable oil, or your preferred cooking oil

2 large eggs

1 tsp. vanilla extract

1½ c. all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ tsp. ground cinnamon

1 c. nuts

Preheat oven to 350°F. Spray a 9” by 5” loaf pan with cooking spray. In a large bowl, add grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined. Add flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over-mix. Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it. Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire rack to cool completely before slicing. Store covered in refrigerator.