Zucchini Recipes

Calling all Zucchini recipes! I would like to post here all great recipes for zucchini… so send me some!

Zucchini Bread

Blend in a blender: 1 cup, brown sugar, 3 eggs, 1 cup oil ( i use 1/2 cup oil, 1/2 cup applesauce), 2 medium zucchini cubed, 3 tsp vanilla. If I am using up my gigantic zucchini then I add zucchini till it measures 5 cups in the blender.

Pour into a mixing bowl and add: 1 cup sugar, 1 tsp salt, 1/4 tsp baking powder, 1 tsp baking soda, 3 tsp cinnamon, 3 cups flour. 1/2 cup Nuts or raisins are optional.

Makes 2 large, or 4 medium, or 6 small loaves. Grease and flour pans. Bake at 325 for 1 hour or until toothpick comes out clean.

Chocolate Zucchini Bread

Blend in the blender: 1 cup oil (I use 1/2 cup oil & 1/2 cup applesauce), 3 eggs, 2 cups sugar, 2 medium zucchini cubed, 1 Tbl vanilla.

Pour into a mixing bowl and add: 1 tsp salt, 1 tsp baking soda, 1/2 tsp baking powder, 1 Tbl cinnamon, 1/2 cup cocoa, 2 1/2 cups flour. 1/2 cup Nuts are optional.

Makes 2 large, 4 medium or 6 small loaves. Grease and flour pans. Bake 350 for 45 minutes or until toothpick comes clean.

Zucchini Cake

Blend in blender: 3 eggs, 2 cups sugar, 1 cup oil (I use 1/2 cup oil, 1/2 cup applesauce), 1 Tbl vanilla, 2 medium zucchini cubed.

Pour into a mixing bowl and add: 2 cups flour, 1 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 1 Tbl cinnamon. 3/4 cup raisins or nuts is optional.

Pour into greased and flour 9×13 pan. Bake 350  for 50 minutes or until toothpick comes clean. Top with cream cheese frosting.

Chocolate Zucchini Cake

2 cups flour, 2 cups sugar, 3/4 cup cocoa, 2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 4 eggs, 1 1/2 cup oil (usually use applesauce for half of it), 3 cups grated zucchini, 3/4 cup nuts optional

In large mixing bowl mix dry ingredients, add eggs and oil. Fold in zucchini. Pour into greased 9×13 pan and bake  350 for about 40 minutes.

 

Taco Stuffed Zucchini

Ingredients: 2 large zucchini, 1 Tbl olive oil, 2 cloves minced garlic, 1 Tbl chili powder, 1 Tbl onion powder, 2 tsp cumin, 1 tsp oregano, 1 tsp paprika, 1/2 tsp cayenne, 1 lb cooked and drained hamburger, 1 ear corn- kernels removed (or 1/2 cup frozen corn), 2 jalapeño peppers- seeded and diced ( or Anaheim if you don’t want so hot), 1 large diced tomato, 1/4 cup beef broth, 3/4 cup Monterrey Jack or Mexican blend cheese- divided, Salt and pepper to taste.

  1. Preheat oven to 400ºF.
  2. Slice each zucchini in half lengthwise, then scoop out the insides. Discard the insides or use them for something else. Place each piece in boiling water for 2 minutes to par-boil them. If they are very large zucchini, you might have to cut them in half to get them into the pan.
  3. Heat oil in a large skillet over medium-high heat. Add garlic and spices (chili powder through cayenne). Cook until fragrant, about 1 minute, stirring often. Stir in the hamburger, corn, and jalapeños and cook until they’re beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and broth to the skillet and cook until the liquid has absorbed, about 2 minutes more. Stir in 1/2 cup of cheese and season to taste with salt and pepper.
  4. Fill each zucchini half with the mixture, then top with the remaining cheese. Transfer zucchini to a baking dish or sheet and bake for 15-20 minutes, or until the tops are browned. Serve with cilantro, lime wedges, and other taco-y things.

Italian Stuffed Zucchini

Ingredients: 1 large  zucchini — cut in half lengthwise, seeds and center scooped out to leave 1/4 inch thickness. Place in boiling water for 2 minutes to parboil, may need to cut in half to get into the pan. 1/2 pound sweet Italian sausage. 1/2 teaspoon crushed red pepper flakes — use 1/4 teaspoon for less spice. 1/2 cup chopped onion. 2 cloves minced garlic. 2 tablespoons olive oil and more to drizzle on top. 1/2 medium diced green pepper. 8 ounces coarsely chopped mushrooms. 1/2 teaspoon dried oregano. 1 cup chopped fresh tomatoes. 1/2 cup sliced olives. 1/4 cup chopped fresh basil. 1/2 cup grated Parmesan cheese and more to sprinkle on top. 1 cup mozzarella cheese cut into 1/2 inch cubes. salt and pepper.

Brown the sausage in a skillet with the red pepper flakes, breaking up the sausage into small crumbles as it browns. Once done, drain on paper towels and set aside. In the same skillet, cook the onions in the fat from the sausage over medium heat until translucent, about 5 minutes (add olive oil if the skillet is too dry). Add the garlic, stir and cook until fragrant, about 2 minutes. Add the olive oil, green pepper, mushrooms, and oregano in with the onions and garlic; cook over medium heat until mushrooms release their liquid and wilt. Remove skillet from heat and allow vegetables to cool.

In a large bowl, mix the sausage, mushroom mixture, tomato, olives, basil, and Parmesan until combined. Gently stir-in the mozzarella cheese. Turn zucchini over and brush the skin side with olive oil. Place in a casserole dish large enough to hold the zucchini and fill with the stuffing, mounding it on top and pressing down so it will hold together. Top with parmesan and drizzle with olive oil. Bake 375 for 30 minutes

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