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Show ALL Forums  > Recipes and Cooking  > Zucchini Recipes Everyone      Home login  
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 mik1950
Joined: 2/21/2009
Msg: 5
Zucchini Recipes EveryonePage 1 of 2    (1, 2)
if you have lots of zucchini and dont mind wasting some...the flowers are also edible...dip them in a veggie batter much like the one used for shrooms and deep fry them...course most anything tastes good deep fried...i have tried these tho and they are quite acceptable
 Dovelett
Joined: 12/10/2007
Msg: 6
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History
Zucchini Recipes Everyone
Posted: 6/9/2009 1:32:25 PM
Great recipes.. the list goes on and on~

Zucchini Bread with grated carrots
Fried Zucchini
Stuffed Zucchini sausage n other veggies -baked olives n cheese with Mariana sauce
Soups
Casseroles
Pinneapple n Zucchini Bread
Large Cut Cubes for Kabobs

~Zucchini Green Chiles ñ Sausage
1 T. olive oil
8 -10 oz. Italian sausage I mild or hot cut
1 zucchini green garden type sliced
1 yellow crookneck squash sliced
1 onion small peeled sliced
2 garlic cloves chop fine
1 tomato (Roma or Plum chop
2 oz. diced green chili
1/2 tsp. salt your taste

Slice Zucchini – yellow summer or crooked squash in ¼ - ½ inch slices
Using large skillet over medium high heat- place olive oil heat – cook sausage- add zucchini- squash- onion – garlic – cook stir once in awhile 4- 5 minutes or until veggies are tender. Add tomato- chiles – salt- cook for 1 minute or until heated through.

~Note~ can add some red bell pepper chopped for color or red Fresno peppers. Remove seeds
Serve either by itself or over pasta or rice

or
~Calabacitas
3 zucchini squash.cubed
1/2 c. chopped onion
2 to 3 T. butter or margarine
1/4 - 1/2 c. chopped gr. Anaheim chile-roasted-peeled-stems removed
2 c. whole kernel corn
1 c. heavy cream or/and
1/4 c. grated Monterey Jack or cheddar cheese

Sauté zucchini n onion in butter till squash is tender. Add: chile- corn- cream. Simmer 15 to 20 minutes or sauce thickens.. Add cheese - heat until cheese melts. Serves 4 to 6

Note ~ sometimes I add garlic granular in this just because.

Anymore recipes...cause zucchini is good.. as is Summer squash or Crooked neck Squash..
 Dovelett
Joined: 12/10/2007
Msg: 7
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Zucchini Recipes Everyone
Posted: 6/9/2009 1:38:26 PM
Forgot ....take the Italian zucchini's -peel slice them -just like sandwich pickles

Place them your empty Koshler pickle jar that still has the remaining pickling juice.
Close up the jar tight - place in refrigerator several days or more.. they crunch up like the pickles.
 lorelei540
Joined: 8/14/2008
Msg: 9
Zucchini Recipes Everyone
Posted: 6/9/2009 2:31:50 PM


Zucchini "Wraps"

4 cups zucchini, shredded
1/2 tsp garlic salt
2 cups finely shredded low fat cheese
dash of onion salt
One egg, beaten

Put your shredded zucchini in a colander. Sprinkle salt over
it, mix it up, and let it drain for a couple of hours.
Then make squeeze through a paper towel to make sure all
liquid is out!!!! Once it's fairly dry, dump it in a big bowl
and mix in the cheese so that it's evenly combined. Mix in
the onion salt, then pour the egg over it and mix it all again.

Pam spray a couple of cookie sheets or jelly roll pans. Then
dump about 2/3 of the mixture on one cookie sheet and press
it out with your hands until you get a *very* thin layer of
the mixture covering the entire sheet.

It's okay if a few spots of the sheet show through the mixture,
because as it cooks these spots will fill in. Dump the
remaining 1/3 on another cookie sheet and do the same thing,
only using about half the sheet surface. (Note--you might say, just cut
back the zukes and the cheese to get less mix, but I tried
that and the egg is too thick and the result will taste like
a baked omelet)

Bake at 350 for 20 minutes. Turn the pans and bake another
15 to 20 minutes until the mixture is a light golden brown.
The trick with your first efforts will be sure that the
middle gets cooked well enough without the edges getting too
crispy. It should come out of your cookie sheet in one big
pliable sheet. I cut the full-sized cookie sheet into eight
wraps, and then four for the half sheet, so you get 12 wraps
from each batch, so even though it sounds like a pain you get
a lot for your effort. Just place one wrap on a plate or
something, pile on whatever you want in your "sandwich" and
roll up the wrap.


OP do these wraps really work? Being made of cheese/veg/egg it seems like they would harden & break when you wanted to roll them. How long do they keep in the fridge, and how long can you really use them? Can you freeze them?
 Opequon
Joined: 5/27/2009
Msg: 11
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Zucchini Recipes Everyone
Posted: 7/26/2009 9:16:26 PM
Ciambotta (Vegetable Stew)

A great way to use up the abundance of tomatoes and zucchini from the garden. Sorry for the lack of measurements. I don't think my grandmother ever measured anything in her life. Must not have had measuring cups in Italy.

3 or 4 zucchini (not the real large ones you save for bread)
about a dozen or so plum tomatoes
a large onion
a few potatoes, pealed
vegetable stock (any stock works or even plain water) just enough to cover veggies as the veggies will release their moisture
garlic
parsley
basil
olive oil
salt and pepper to taste

Saute garlic in olive oil. Add onions to soften. Add the zucchini, tomatoes and potatoes. Add fresh parsley and basil (I always add a couple of stems of each). Cover and simmer until potatoes are cooked. Serve with parmesan cheese and crusty Italian bread (day old bread works great for this).

Note: You can really add whatever other vegetables you want. Sometimes I'll add some carrots, celery, or yellow squash to it. Just like a stew, use whatever you have on hand. The tomatoes make the base.
 robfish
Joined: 11/14/2006
Msg: 13
Zucchini Recipes Everyone
Posted: 7/29/2009 1:11:29 AM
Stuffed Zucchini

1 large zucchini (preferrably 1 to 3kg)
500 grams pork mince
1 medium onion
1-2 tablespoons olive oil
3 tablespoons tomato paste
1 teaspoon crushed garlic
2-3 teaspoons paprika
Mozzarella cheese

1. Slice zucchini in half (lengthwise) and hollow out leaving two shells about 2 inch thick, salt them and put aside for later

2. Dice onion and fry with garlic for 4 mins

3. Add mince and lightly fry till golden brown, then add tomato paste, paprika, continuing to fry lightly until the meat is coated evenly with the mixture. Add desired amount of salt to mixture before filling. (approx 2 pinches)

4. Place zucchini shells side by side in a baking dish and fill them up with the fried mince mixture, the smaller the tray the better. Make sure the shells are completely filled and surrounded by the mixture. Once filled add the desired amount of cheese to the shells, cover with foil and cook at 200 C for 50 minutes.

5. Remove foil then cook uncovered for a further 15 minutes or until the cheese is golden brown.

Also works with smaller zucchini but cooking time will vary
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