Zucchini Casserole

 I'm surprised I haven't posted this sooner.

You might notice I made this in 2006. It's just as good as I remember.

This would be good also if you added ham, which I plan to do the next time I buy one. Perfect for the leftover ham.

I used mozzarella cheese but use whatever cheese you prefer. 

Didn't use the southwest pepperjack. Not ever sure they make that soup anymore. Used plain Cream of Chicken. I also bought a box of ALDI stuffin mix.

Zucchini and Carrot Bake

 

Ingredients:

1 cup grated zucchini

1 cup grated carrot

½ cup self-rising flour

4 large eggs

½ cup grated cheddar cheese

¼ cup olive oil

1 small onion, finely chopped

1  garlic clove, minced

Salt and pepper to taste

Directions:

Preheat your oven to 350.

Grease and line an 8-inch square baking pan with parchment paper.

In a large bowl, combine the grated zucchini and carrot. Use  clean kitchen towel to squeeze out excess moisture from the vegetables.

Add the onion, garlic, and chopped herbs to the bowl.

In a separate bowl, whisk together the eggs, olive oil, and cheddar cheese until well combined.

Pour the egg mixture over the vegetables and mix thoroughly.

Gradually add the self-rising flour to the mixture, stirring until just combined. Season with salt and pepper.

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.

Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the slice is golden brown on top and set in the center.

Remove from the oven and allow to cool slightly in the pan 

KC's was closed Christmas and the day after. I knew there would lots of produce in the grocery cart which are a dollar a bag. I picked up cauliflower, tomatoes and zucchini all for a dollar a bag.  It was a great way to save some money and have fresh produce.

 

Balsamic Grilled Zucchini

Ingredients:

2 zucchini, washed and dried

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1/4 teaspoon sugar

1/4 teaspoon Italian seasoning

Directions:

Slice the zucchini in half, lengthwise and then cut the pieces in half again.  Place sliced zucchini in a gallon sized zippered plastic storage bag.

In a small mixing bowl combine olive oil, balsamic vinegar, sugar, Italian seasoning, to taste. Pour the dressing over the zucchini, seal the bag, and move it around to distribute the dressing well. Place the bag in the refrigerator for at least a 30 minutes and up to 4 hours.

Grilling outdoors, prepare your grill and grill the zucchini with cover open as directed for indoor cooking.

If grilling indoors, place stove top grill over med to high heat. Lightly coat the grill with olive oil and grill zucchini for approximately 2 to 3 minutes on each side or till fork tender 

Note: I bought one zucchini awhile ago. If I didn't use it in the next few days it would of gone in the compost pile. What a day to grill it outside. Heat index- 107!!!

Zucchini Cheesy Bread

   

Ingredients:

3 medium zucchini, or about 4 cups grated zucchini

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano

3 cups shredded mozzarella, divided

1/2 cup freshly grated Parmesan

1/4 cup cornstarch

kosher salt

Freshly ground black pepper

pinch of crushed red pepper flakes

2 tsp. freshly Chopped Parsley

Marinara, for dipping 

Directions:

Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.

Transfer mixture to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.

Slice and serve with marinara.

Ae-Yun gave a basket of food for Mother's Day from the store. Korean Zucchini was a part of the basket.

Very good and very filling!

Zucchini Crust Pizza with Japanese Eggplant

 Ingredients:

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry

1/2 cup egg substitute or 2 large eggs, lightly beaten

1/4 cup all-purpose flour

1/4 teaspoon salt

2 cups shredded part-skim mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

For topping I used my recipe for Japanese Eggplant. I cut the eggplant thin then fried it without the tomatoes. 

Directions:

Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle.

Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with slices of the Japanese eggplant. Bake until the edges are brown- about 10 minutes.

I didn't add any cheese to the slices of eggplant.

Ae-Yun gave me a bunch of veggies. Korean zucchinis and the Asian eggplants. This was a great recipe to use both veggies.

CRUSTLESS SUMMER ZUCCHINI PIE

 

Ingredients:

10 ounce shredded zucchini, all liquid squeezed out

1/2 cup onion, chopped

1 tablespoon chopped fresh parsley 

1/2 cup part skim mozzarella

2 tbsp. grated parmesan cheese

1/2 cup flour

1 tsp baking powder

2/3 cup milk

1 tsp olive oil

2 large eggs, beaten

1/2 tsp  salt

fresh cracked pepper to taste

cooking spray

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray.

Combine zucchini, onions, parsley, and mozzarella cheese in a bowl.

Sift flour and baking powder in a medium bowl.

Add remaining ingredients to the bowl and blend well.

Combine with zucchini mixture and pour it into the pie dish.

Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.

Let it stand at least 5 minutes before serving.

BUTTER RUM ZUCCHINI TEXAS SIZED MUFFINS

Ingredients:

3 large eggs

1 1/4 c. granulated sugar

1 c. canola OR vegetable oil

1 tsp. vanilla extract

2 tsp. butter extract

1 1/2 tsp. rum extract

2 c. unpeeled, shredded zucchini

3 c. all-purpose flour

1 (4 serving size) pkg. vanilla instant pudding mix

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 (11 oz.) pkg. butterscotch chips

Raw sugar for sprinkling over tops of muffins

Preheat the oven to 350 degrees.  Grease 12 jumbo OR 24 regular size muffin cups or spray them with nonstick cooking spray; set aside.

Shred the zucchini using the large whole side of a box grater. Place the shredded zucchini in a mesh strainer to drain; set aside while assembling the other ingredients.

In a large bowl, whisk together the eggs, sugar, oil and vanilla, butter and rum extract until well blended.

With your hands (or a potato ricer-it works great for this), squeeze the excess moisture out of the shredded zucchini, then stir it into the egg mixture.

In a medium bowl. whisk together the flour, pudding mix, salt, baking soda, baking powder; stir in the butterscotch chips. Add the flour mixture to the egg/zucchini mixture and stir just until combined.

Divide the batter between the prepared muffin cups-a medium cookie scoop works great for this. Sprinkle the top of each muffin with raw sugar.  Bake @ 350 degrees for 25-30 minutes for the jumbo muffins, 15-20 minutes for the regular muffins, or until a toothpick inserted in the center comes out clean.

Let cool in the pans on a wire rack for 5 minutes; run a butter knife around the edge of each muffin-don't wait too long or the butterscotch chips will cool and cause the muffins to stick to the muffin cups.  Gently lift the muffins out of the pans to a wire rack to cool completely.  Makes 12 jumbo muffins or 24 regular muffins.

This is one of Carol's recipes.

Cherry Vanilla Zucchini Muffins

Ingredients:

2 whole Eggs
1 cup Vegetable Oil
1-½ cup Granulated Sugar
2 teaspoons Vanilla Extract
½ teaspoons Almond Extract (optional)
2 cups Unpeeled, Grated Zucchini
10 ounces, weight Jar Maraschino Cherries, Drained, Rinsed And Coarsely Chopped
½ cups Finely Chopped Pecans Or Walnuts (optional)
3 cups All-purpose Flour
1 teaspoon Baking Powder
¼ teaspoons Baking Soda
1 teaspoon Salt

3-½ ounces, weight Box Instant Vanilla Pudding Mix

Directions:

Preheat oven to 350 degrees. Line pan with muffin liners.

In a large bowl, combine eggs, oil, sugar, vanilla, almond extract (if using), zucchini, cherries and nuts (if using); mix well.

In a separate bowl, whisk together flour, baking powder, baking soda, salt and dry pudding mix; add to the zucchini mixture and stir just until combined.

Pour batter into muffins cups.


Bake at 350 degrees for  35 to 40 minutes or until toothpick inserted into the center comes out clean. 

Ratatouille Bisque

 Ingredients:

3 tablespoons olive oil

1 small eggplant, peeled and coarsely chopped (3-1/2 cups)

1 small zucchini, coarsely chopped (1 cup)

1 small yellow summer squash, cubed (1 cup)

1 cup coarsely  white onion

1 large red or yellow sweet pepper, coarsely chopped

2 cloves garlic, minced


⅔ cup uncooked long grain rice

3 large tomatoes, quartered

3 14 ounces can chicken or vegetable broth

½ cup dry white wine, chicken or vegetable broth


1 tablespoon tomato paste

1 ½ teaspoons kosher salt

½ teaspoon coarsely ground black pepper


1 cup whipping cream, half-and-half or light cream ( didn't add)

Directions:

In a large saucepan or Dutch oven, heat oil over medium-high heat. Add eggplant, zucchini, summer squash, onions, sweet pepper and garlic. Reduce heat to medium and cook for 10 minutes, stirring frequently. Stir in rice and tomatoes. Cook and stir for 3 minutes more. Stir in broth, wine, tomato paste, salt and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender. Remove from heat. 

Using an emulsion blender mix until everything in the Dutch oven is smooth.

 Stir in cream ( if using) and basil. Heat through, but do not boil.

It's actually getting cooler here. Good time to make this. It was 55 this morning.

It was delicious! A make again.

Chicken Zucchini Bake

Ingredients:

2 (8 ounce) cans refrigerated crescent rolls

2 tablespoons honey Dijon mustard

4 cups sliced zucchini

1 large onion, sliced

¼ cup butter

2 cups cooked, shredded chicken breast meat

3 eggs

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon garlic powder


1 (8 ounce) package shredded mozzarella cheese


Directions:

Preheat oven to 350 degrees F

Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.

Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.

In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.

Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

source

We really liked this. Good way to use zucchini

Texas Size Pineapple Zucchini Muffins

Ingredients:

3 whole Eggs

1 cup Oil

2 cups Sugar

2 teaspoons Vanilla Extract

2 cups Zucchini, Coarsely Shredded

8-¼ ounces, Can Of Crushed Pineapple, Drained

3 cups Flour

2 teaspoons Baking Soda

1 teaspoon Salt

½ teaspoons Baking Powder

1-½ teaspoon Ground Cinnamon

¾ teaspoons Ground Nutmeg

1 cup pecans, Finely Chopped

Directions:

Preheat oven to 350 F.

With a mixer, beat eggs to blend. Add oil, sugar, and vanilla. Continue beating mixture until thick and foamy.

With a spoon, stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, and pecans, stirring the dry ingredients gently into the zucchini mixture just until blended.

Add batter to muffin cups ( as mentioned I love the large cups) and fill half to 3/4 full. Bake in a 350-degree oven for 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool  for 10 minutes.

The zucchini was given to me by Ae-Yun. Her father grows a "Korean" zucchini. It is pictured above. Marie and Ted gave me two bags of pecans. All I needed was pineapple!

Texas Sized Zucchini Sprinkle Muffins

Ingredients:

3 large eggs
3/4 cup sugar
1 cup vegetable oil
1 tsp. vanilla
2 cups shredded, unpeeled zucchini
2 cups all- purpose flour
1 cup plain yellow cake mix ( used small box of Jiffy yellow cake mix)
1 (4 ounce)  package instant vanilla pudding mix
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 cup plus 1 Tablespoon sprinkles
raw sugar to sprinkle on top of muffins

Directions:

Preheat oven to 350 degrees. Line jumbo muffins tins with paper cups

Put the shredded zucchini in a strainer. I usually place the strainer on a plate so I can see how much fluid drains out and then I press down on the strainer to remove the rest.

In a large bowl, whisk together the eggs, sugar, oil,  and vanilla extract until well mixed. I used my kitchen aid whisk attachment.

Mix shredded zucchini into the egg mixture-Switched the whisk for the paddle attachment on the KA

In a medium bowl combine the flour, cake mix, vanilla pudding mix, baking soda, baking powder and salt. 

  Add the dry mixture to the egg mixture  and stir just until the flour is incorporated. 

 Gently fold in the sprinkles. ( did this by hand with my wooden spoon) Pour batter evenly into the prepared pans.


Sprinkle the top of each loaf generously with raw sugar.

 Bake  at 350 degrees for 40-45 minutes for the large loaves and 30-35 minutes until a toothpick inserted in the center comes out clean.


Place muffins on a wire rack for 10 minutes. After the 10 minutes you can remove the muffins  and allow to cool for at least 10 minutes.

ZUCCHINI PAD THAI

Ingredients:

 1 tablespoon plus 1 teaspoon vegetable 
 2 large eggs
 1 garlic clove, minced
 2 tablespoons fresh lime or lemon juice
 1 tablespoon low sodium soy sauce
 1 tablespoon chili sauce
 1 tablespoon  light brown sugar
 1 tablespoon hoisin sauce
 1 tablespoon cornstarch, dissolved in 1 tablespoon of water 
 2 medium zucchini, spiralized
 1/3 cup chopped peanuts ( used honey roasted)

 cilantro or sliced green onion (for garnish)

Directions:

In a skillet, heat 1 teaspoon of the vegetable oil  over medium low heat.

 Add the eggs to the pan and scramble until cooked. Remove the eggs and set aside.

In a bowl, whisk together the garlic, lime or lemon juice, soy sauce, chili sauce,  brown sugar, hoisin sauce.

 Increase heat to medium and place the pan back on the burner. Add the remaining 1 tablespoon of oil to the pan. Pour in the sauce and cook for 2 minutes. Then stir in the flour and water mixture. Stir to combine and let the sauce cook for about 3 minutes until thickened and slightly reduced.

Add in the zucchini noodles. Toss to coat in the sauce and cook for an additional 2-3 minutes until the zucchini is tender. Stir in the eggs. Garnish with chopped peanuts.

Serve!

I hope I get LOTS of zucchini this summer. This is delicious. Ae- Yun gave me a zucchini from her father's garden and it was perfect for the Pad Thai.

CRUSTLESS QUICHE WITH MUSHROOMS, ZUCCHINI

INGREDIENTS:

1 tablespoon butter
8 oz sliced mushrooms
1 small zucchini, thinly sliced
1/4 cup sliced green onions (more for garnish)
3 cloves garlic, minced
4 large eggs
1 cup milk
1/4 cup Parmesan, grated
1/2 cup shredded Swiss Cheese

Salt and pepper to taste

Directions:

Preheat the oven to 350ºF.

 Clean the mushrooms and slice thinly. 

Chop the green onions and mince the garlic.

Melt butter in a large non-stick skillet and then add the sliced mushrooms with a pinch of salt and pepper.

 Cook until all of the moisture has evaporated from the mushrooms.

 Add the garlic, zucchini, and green onions; cook for 30 seconds to a minute or until slightly softened.

In a medium-size bowl, beat the eggs, stir in the milk, cheese. Fold in the cooked vegetables and pour into a 9-inch pie plate coated with non-stick cooking spray.

 Season with salt and pepper to taste. 



Bake at 350 F for 45 to 55 minutes or until the top starts to brown.

Used my first home grown zucchini! Ae-yun gave me a bunch of mushrooms. 

Very good. Will make again.

ZUCCHINI “TORTILLAS”

Ingredients:

4 cups zucchini , coarsely grated
1 large egg
1/2 cup fresh grated parmesan cheese
1/2 cup panko bread crumbs 
1/4 teaspoon freshly grated black pepper
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder

1/4 teaspoon cajun seasoning

Directions:

Pre-heat oven to 450° F .

 Line 2 baking sheet pans with parchment paper and spray with non-stick cooking spray. Set aside.

Remove as much moisture as you can from the zucchini. ( You can microwave the zucchini to release excess moisture, then squeeze out the water with paper towels.)

Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, Panko bread crumbs, black pepper, salt, garlic powder, and cajun seasoning).

Scoop about ¼ cup of mixture on one of the prepared baking sheet pans and press down into a thin circle, about 5” wide. Repeat for remainder of mixture.

Bake shells for about 22-25 minutes, or until the shells look “crisp’ and brown around the edges. 


After zucchini soft taco shells are cool, gently peel them off the parchment paper. Serve with your favorite taco fillings.

The zucchini is the last of my goodies from Ae-Yun. I love making new recipes and I have so many more zucchini recipes to try. My zucchini plant is looking good so keeping my fingers crossed that this will be a good season.

Chickpea Balls Recipe

Ingredients:

15.5  oz canned chickpeas ( drained and rinsed)
1 cup panko breadcrumbs
1/4 to 1/2 cup grated Parmesan cheese
1 small carrot ( should make about 1/4 cup, if you have more no problem )
1 small onion ( same as the carrot)
1/2 cup finely chopped zucchini





Directions:

Clean and finely chop the onion- I pulsed in food processor.

Wash and peel carrot and zucchini and add to food processor with the onion and pulse until finely chopped.


Add the drained chickpeas to the food processor with the vegetables and chop them coarsely.

Add the panko. I added I cup but you might want to add more or less.


 The dough is should be moist. If the dough is to thick add a bit of any liquid you prefer.  Milk or chicken broth . Add only a little- you don't want it to be super moist.

Form into balls and add to a large rimmed cookie sheet with parchment paper on the cookie sheet.

 Cook at 350 for 20 minutes.

Zucchini Hummus

Ingredients:

1 cup diced zucchini 
1/3 cup tahini
2 to 3 tablespoons fresh lemon juice
1 to 2 cloves garlic , minced
1/2 teaspoon sea salt , or to taste

2 teaspoons ground cumin

Directions:

Combine all of the ingredients into your food processor.  Blend until smooth and creamy, then add more lemon juice, garlic, and salt as desired .

Serve chilled with veggies.

Zippy carrot and Zucchini salad

 Ingredients:

3 cups of pre-shredded carrots
2 zucchini- shredded
Dash sea salt
Ingredients for Dressing:
1 cup mayonnaise ( used plain Greek yogurt)
2 Tablespoons of barbecue sauce - we use Sweet Baby Rays 

2 Tablespoons of rice wine vinegar

DIRECTIONS:

Julienne or shred your zucchini and place in a strainer. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. After salting the zucchini, wrap it in a few paper towels and squeeze gently to remove any remaining moisture.
As your waiting on your zucchini mix all the ingredients for your dressing in a medium bowl with a whisk or fork.
Mix zucchini and pre-shredded carrots in a large bowl.
Drizzle dressing over veggies, tossing to combine. Add as much or as little dressing as you'd like.
Serve and enjoy! Store for no more than 6 hours in refrigerator or the zucchini will become soggy.

Optional: Add craisins, raisins, or yellow raisins for a sweet kick to this zesty summer salad. I added some bacon*

*Durning WW2, the US government begged housewives to not reuse Bacon Fat, but to turn it in. A pound of fat could make a pound of explosives for bombs. In the end, bacon helped defeat the Nazis.  

SKINNY BANG BANG ZUCCHINI NOODLES

Ingredients:

 2 medium sized zucchinis, spiralized
1/2 cup fat free plain Greek yogurt (must use Greek and not regular)
1/4 cup Thai sweet chili sauce (smooth kind without seeds)
1 tbsp honey
1 tsp sriracha sauce (or other hot sauce)
1 tsp lime juice

Directions

1. Cook zucchini noodles in boiling water for about 2-3 minutes or until just barely cooked (tender yet still firm). Drain and set aside.


2. Add remaining ingredients into a medium mixing bowl. Whisk until smooth. Pour over zucchini noodles and serve right away.


source

Jeon Vegetable Pancakes

Ingredients:

2 c yellow summer squash or zucchini (washed, deseeded, and grated)
1 ½ c carrots (peeled and grated)
2 c yellow potatoes (peeled and grated)
3/4 cup green onions (finely diced, about 4 onions )
3/4 cup orange or red sweet pepper (finely diced, about 1 pepper )
2 cup all-purpose unbleached flour
1 large egg (beaten)
¾ - 1 cup water
1 tsp salt
1/4 tsp black pepper
 olive oil (for frying)
sesame oil (for frying)
Spicy Soy Dipping Sauce
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp white onion (finely chopped)
2 cloves garlic (finely diced)

1 green jalapeno pepper (about 2 inches long, sliced, leave in seeds)

Directions:

Place squash, carrot and potato in food processor to grate. Add all veggies to a large bowl.

Stir flour into vegetables- mix well.
Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.

Add salt and pepper
Heat ½ tbsp olive oil to the  skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).

Fry pancake until golden and crispy, (this takes about 3-5 minutes).
Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. 

Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.

Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
Continue until all pancakes are cooked. Add extra olive oil  between batches as needed.

Spicy Soy Dipping Sauce

Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.