Meal number one was delicious but I figure that we have at least another 30 meals to go. Whatever will I do with all of it? Now I’m stressed. Suddenly, growing our own zucchini didn’t seem like such a great idea. But it’s here. And I’m determined get out of my zucchini recipe rut and get creative.
As a first step I decided to organize my recipes into categories to divide the green orbs into salads, main dishes and desserts. Truthfully, most of the recipes were in my head and not on paper so getting organized wasn’t easy. As I searched through cookbooks and websites for some tasty reminders of how to prepare this rapidly multiplying vegetable hope began to emerge.
“Taste of Home” and “Southern Food” have simple, fabulous recipes so I checked out their websites and sure enough, they had an interesting assortment of side and main dishes to tantalize my taste buds. The following Zucchini Crescent Pie variation is very similar to quiche but calls for refrigerated crescent rolls. You could also partially bake your own crust and substitute bacon for ham.
I forget that dessert recipes are nearly as plentiful as main dish entrees for this vegetable. Zucchini adds a wonderful moistness to baked goods and is virtually undetectable in sweet breads, muffins and anything chocolate. So give one of these recipes a try and let me know how you like them. Enjoy!
ZUCCHINI CRESCENT PIE
1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1-2 medium Roma tomato, thinly sliced
Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, sauté zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Makes 6 servings.
ZUCCHINI PASTA RECIPE
8 ounces uncooked linguine
4 cups coarsely shredded zucchini (about 3 medium)
4 teaspoons Crisco® Olive Oil
2 garlic cloves, thinly sliced
1/4 cup fat-free plain yogurt
3/4 cup shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper
Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
In a large nonstick skillet, sauté zucchini in oil for 2 minutes. Add garlic; sauté 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat. Makes 6 servings.
ZUCCHINI PATTIES
1 1/2 cup grated raw zucchini
2 tablespoons minced onion
1/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
2 eggs
2 tablespoon mayonnaise
1/4 teaspoon oregano
Salt and pepper to taste
2 tablespoons each butter and oil
Press excess moisture out of grated zucchini between paper towels. Mix together everything but butter to make the batter. Melt butter with oil in skillet. Spoon batter (about 2 heaping tablespoons per patty) into skillet. Flatten lightly with spatula. Cook over medium heat until nicely browned on both sides. Serve plain or top with tomato sauce and grated cheese. Serves 4.
ZUCCHINI SQUARES
3 cups thinly sliced zucchini, unpeeled
1 cup biscuit mix
1/2 cup finely chopped onion
1/4 teaspoon dried leaf oregano
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
Dash garlic powder
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese
1/4 cup vegetable oil
4 eggs, lightly beaten
Combine all ingredients in a large bowl; mix well. Pour mixture into a 13 x 9-inch baking dish. Bake at 350° for about 30 minutes, or until lightly browned. Cut into squares and serve as an appetizer or side dish. Good with a dollop of sour cream and salsa.
CHOCOLATE ZUCCHINI CUPCAKES
1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt (or sour cream)
1 cup grated zucchini
1 cup grated carrots
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans and eat warm dusted with powdered sugar. Or cool completely and frost as desired. Yield: 18 cupcakes (more or less).
Keep it simple and keep it seasonal!
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