Zucchini with Oil & Lemon

Ingredients:
2-3 zucchini (or other summer squash)
3 TBLS olive oil
salt & fresh ground pepper
juice of one lemon

Procedure:
1. Cut zucchini into julienne strips about 2 inches long.
2. Heat olive oil in a large skillet and add zucchini, salt, and fresh ground pepper.
3. Cook, stirring, until the zucchini starts to brown.
4. Add lemon juice and cook for about 3 minutes more, until the squash is crisp and slightly browned. Serve immediately.

Zucchini Strands with Basil

1-pound zucchini, or summer squash of your choice
3/4 tsp. kosher salt
1 Tbsp. olive oil
1 clove garlic-finely chopped
2 Tbsp. coarsely chopped basil
Freshly ground black pepper

Procedure:
1. Cut the ends off the zucchini and either slice in long-spaghetti-like strands with a mandolin or use the large holes of a box grater to shred.
2. Toss with the salt, and place in a colander. Let sit for 15 minutes then gently squeeze some of the water out of the zucchini.
3. Heat oil in a large skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but does not brown.
4. Add the zucchini, basil, and a few grindings of pepper and toss with tongs just until heated through.

 

Zucchini Pancakes with Nut Flour

3 c zucchini, shredded
3 eggs, beaten
3 c nut flour (grind up the nut of your choice in a food processor until it resembles coarse flour)
1/3 c melted butter or coconut oil
1/3 c honey (or to taste)
2 t cinnamon
1 t baking soda
1/2 t salt

Mix all and fry. I don’t use syrup. If you can’t live without using syrup, reduce the amount of honey.
I used hazelnuts, which I pulverized in my Magic Bullet.

Broiled Zucchini Toasts

Ingredients:
2 cups unpeeled, grated zucchini (2 medium zucchini)
Salt for sprinkling on zucchini
1/2 cup mayonnaise
1/2 cup plain nonfat yogurt
1/4 cup grated Parmesan cheese
4 green onions, including some tender green tops, thinly sliced
1 garlic clove, minced
1 tsp Worcestershire sauce
2 drops Tabasco sauce
20-24 baguette slices

Procedure:
Preheat oven to 375 degrees
1) In a medium bowl, sprinkle zucchini with salt and let stand for one hour.
2) Drain and rinse well. Blot dry with a paper towel.
3) Return zucchini to bowl and add remaining ingredients, except baguette slices.
4) Place bread on a baking sheet and spread about 1 Tbsp. of zucchini mixture on each slice.
5) Bake until mixture is bubbly, 10-12 minutes.
Serve immediately

Zucchini Pancakes with Nut Flour

3 c zucchini, shredded
3 eggs, beaten
3 c nut flour (grind up the nut of your choice in a food processor until it resembles coarse flour)
1/3 c melted butter or coconut oil
1/3 c honey (or to taste)
2 t cinnamon
1 t baking soda
1/2 t salt

Mix all and fry. I don’t use syrup. If you can’t live without using syrup, reduce the amount of honey.
I used hazelnuts, which I pulverized in my Magic Bullet.

Zucchini Bread

3 eggs
1-3/4 cups sugar
1 cup salad oil
3 teaspoons vanilla
2 cups grated, unpeeled, raw zucchini
2 Tablespoons grated orange rind
3 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
1/2 cup chopped nuts or raisins

Beat eggs until light and fluffy.
Add sugar and continue beating.
Stir in oil, vanilla, zucchini, and orange rind.
Sift dry ingredients, then stir into batter along with nuts and raisins.
Pour into 2 greased 8×4-inch loaf pans.
Bake in preheated 325-degree oven for 50-60 minutes.
Makes 2 loaves.

 

Chocolate Zucchini Cake

Ingredients:
1 cup vegetable oil
1 1/2 cups sugar
3 eggs
2 cups flour
1/4 tsp baking powder
1 cup chocolate chips or grated chocolate
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 cups grated zucchini
3 TBLS cocoa (rounded)

Procedure:
1. Cream oil and sugar. Add eggs and beat well.
2. Sift dry ingredients together and add alternately with zucchini and vanilla.
3. Pour into a 9 X 13-inch baking pan and bake at 350 for 35 to 40 minutes

Zucchini Bisque

6 Tablespoons (3/4 stick) unsalted butter, cut into 3 or 4 pieces
1 large yellow onion, chopped
1/2 teaspoon curry powder
1-1/2 lbs. zucchini, ends trimmed, and cut into chunks
2 heaping Tablespoons white basmati rice or long-grain white rice
1 Tablespoon chopped fresh basil
3 cups chicken or vegetable broth
1 cup half-and-half (organic is the best!)
Croutons (optional) for serving

1. In a medium round or oval slow cooker put the butter, onion, curry powder, and zucchini, cover, and cook on HIGH to sweat the vegetables for 30 minutes.
2. Add the rice, basil, and broth, cover, and cook on LOW for 5 to 6 hours.
3. Purée with a handheld immersion blender or transfer to a food processor or blender and purée in batches. Season with salt and pepper. Stir in the half-and-half, cover, and continue to cook on LOW until heated through, 20 minutes; do not boil.
To serve, ladle the hot soup into bowls and garnish with croutons, if desired.
Serves 4.

Minestrone Soup

For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta.Note: These instructions assume the beans or chick peas are already cooked. You can soak and cook your own, or use canned (well rinsed and well drained).

 2 Tablespoons olive oil
2 cups chopped onion
5 medium cloves garlic,
minced
1-1/2 to 2 teaspoons salt
1 stalk celery, minced
1 medium carrot, diced
small zucchini, diced and/or 1 cup diced eggplant
1 teaspoon oregano
fresh black pepper to taste
1 teaspoon basil
1 medium bell pepper, diced
3 to 4 cups (or more) water
1 – 14.5 oz. can tomato purée (approx. 2 cups)
1 to 1-1/2 cups cooked pea beans, chick peas, or kidney beans
1/2 to 1 cup dry pasta (any shape)
1 or 2 medium-sized ripe tomatoes, diced (optional)
1/2 cup freshly minced parsley
Parmesan cheese

Heat olive oil in a kettle or Dutch oven. Add onion, garlic, and salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later, with the bell pepper), oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
Add bell pepper, zucchini, water, and tomato purée. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
Bring soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and Parmesan.
Makes 6 to 8 servings.

 

Zucchini Pizza Crust

Crust
3-1/2 cups grated zucchini and/or other summer squash
3 eggs, beaten
1/3 cup flour
1/2 cup Parmesan cheese, shredded
1/2 tsp dried basil

1. Preheat oven to 350.
2. Combine all ingredients and press into an oiled 9×13 pan.
3. Bake for 20-25 minutes until the surface is dry and firm.
4. Brush the top with a little olive oil and broil under moderate heat for 5 minutes
5. Pile all your favorite toppings on and bake at 350 for about 25 minutes.

 

Zucchini Alfredo

1 lb. package fettuccini noodles   
½ cup chopped basil
3 TBLS vegetable oil
5 cups shredded zucchini
2 cloves garlic, mince
½ cup milk
1 chopped onion (or green onions)  
salt and pepper to taste
8 ounces cream cheese, cubed
1 tsp Cajun spice (or another spice of your choosing)
grated Parmesan cheese

Cook noodles.
Sauté garlic and onion then add basil.
Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet and stir in cream cheese until melted.
Season with salt, pepper, and Cajun spice.
Mix in noodles.
Spread in baking dish and sprinkle cheese on top.
Bake on 350 for 20 minutes.

 

Barbara K's Invisible Zucchini

 

Ingredients:
4 zucchini and/or summer squash
1 big handful basil
2 cloves garlic
1/4-1/2 cup olive oil
3/4 cup orzo
1/2 cup freshly grated Parmesan cheese

Procedure:
1. Coarsely grate the zucchini. Salt and let sit for 20 minutes in a colander to drain. Squeeze dry.
2. Combine in a blender 2 basil, garlic, olive oil and puree.
3. Cook orzo until done (about 6 minutes).
4. Toss everything together and add Parmesan.
5. Serve warm or at room temperature.