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Zucchini Recipe

Find great Zucchini Recipe at 123EasyAsPie.com

Q: zucchini grape nuts recipe?
I’m looking for a stuffed zucchini recipe that has grape nuts cereal in it.

A: Turkey Stuffed Zucchini

4 med. zucchini, halved lengthwise
1 lb. ground turkey
1/4 c. onion, chopped
1 garlic clove, minced
1 tbsp. margarine
1 sm. tomato, chopped (1/2 c.)
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. crunchy nut (cereal nuggets or Grapenuts)
1 (8 oz.) container plain low-fat yogurt

Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes. Add chopped pulp, tomato, parsley, salt, basil, and pepper. Saute about 5 minutes longer or until zucchini is tender. Add cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley, if desired.

Q: Need a zucchini bread recipe that I can use in the bread machine.?
Anyone have a good zucchini bread recipe that I can use in a bread machine?

A: Here are a couple…

http://www.recipezaar.com/recipes.php?q=machine+zucchini+bread

Bert

Q: I have a recipe for Zucchini bread, makes 2 loafs.?
It calls for 6 egg whites, I don’t have 6 eggs, is there any substitube for the whites, I have 3 eggs, can I use 3 whole eggs instead of 6 whites. Would the loafs come out the same as with only whites? I beleive this recipe is for cutting down on calories and cholestrol, which isn’t a problem for me, just that I have these zucchini that need to be used up.and its the loafs that I want to make, not any other zucchini recipe.

A: Go Ahead and used the 3 eggs. It will turm out fine.

If the batter looks a little thick. Add a few more tablespoons of liquid or one more egg.

Make sure to squeeze all the water out of the zucchini

Q: Do you have a good zucchini recipe?
I have a couple of zucchini that need to be used. Any ideas?
Preferably as a side dish.

A: wash them and slice them up ,beat 6 eggs in a bowl add a bit of oil into a pan arrange the zucchini slices into the pan in one single layer let them cook for at least 4 minutes, bat the eggs add a bit of salt and pepper to them pour on top of the zucchini , let it cook until appears dry flip into a plate ,return to the pan to cook the other side for less than 1 minute ,transfer into a plate ,cut into wedges serve with salad ar into a crusty bun .i

Q: When doubling a zucchini bread recipe can I bake all 4 loaves at the same time?
I plan to double a zucchini bread recipe. It will make 4 loaves instead of 2. Can I bake all the loaves at once? Do I increase the oven temp. at all? How much longer should the bread take to bake? Do I put all 4 loaves on the same rack or 2 on a rack?

OR

Should I just do one batch at a time?

A: Yes, you can, but try to keep the loaf pans from touching in the oven. The baking timing may take longer. Don’t be surprised if they are not fully cooked at the same time it takes to bake 1 or 2.

Q: Looking for a Rachel Ray Zucchini recipe?
Im trying to find a recipe that Rachel Ray did on her tv show where she made a dish that reminds me of lasagna. In place of what would be lasagna noodles she used slided zucchini. And a white sauce(alfredo maybe) instead of red. Anyone know it? Or what it’s called?

A: Mama Elsa’s Stuffed Zucchini Recipe
by: Rachael Ray

Six 5-inch zucchini (1 1/2 pounds total)
3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan, plus more for drizzling
5 garlic cloves, 1 crushed and 4 finely chopped
1/4 teaspoon crushed red pepper flakes (a couple of pinches)

1 medium onion, finely chopped
1 can diced tomatoes (15 ounces), drained and juice reserved
Salt and freshly ground pepper
1/4 cup dry white wine (a glug)
2 tablespoons unsalted butter, cut into pieces

3/4 cup Italian bread crumbs (3 generous handfuls)
1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese (a couple of generous handfuls)
1/4 cup chopped flat-leaf parsley (a generous handful)
10 leaves fresh basil, shredded or torn

1. Preheat the oven to 400°. Halve the zucchini lengthwise and hollow them out with a small scoop or spoon. Drizzle the zucchini boats with a little EVOO and place them in the middle of the oven to roast (they will be ready when you take the stuffing off the heat). Chop the zucchini centers.
2. Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of EVOO (2 turns of the pan), the crushed garlic clove, the red pepper flakes, the onion and the chopped zucchini. Cook for 5 minutes, stirring frequently, until the zucchini begins to caramelize. Finely chop the tomatoes and add them to the stuffing. Stir until heated through. Season with salt and pepper and deglaze the pan with the glug of white wine. Cook until the wine evaporates, then stir in the reserved tomato juice. Reduce the heat to medium-low and let the tomato juice slowly cook off as well.
3. While the stuffing cooks, heat a medium skillet over medium heat. Add 1 tablespoon of EVOO (1 turn of the pan) and the butter. When the butter melts into the oil, add the chopped garlic and cook for 2 to 3 minutes, then add the bread crumbs and lightly toast them, about 2 minutes. Add the cheese, parsley and lots of fresh pepper and remove from the heat.
4. When the liquid has almost cooked out of the stuffing, stir in the bread crumb mixture and the basil and remove it from the heat. Remove the zucchini from the oven and fill each with a mound of stuffing. Place the boats back in the oven and bake for 5 minutes to crisp the bread crumbs.

Q: Does anyone have a Zucchini Pie recipe?
My brother and his wife recently separated and she use to make this zucchini pie that he loved. Well now that she is …well, lets not go there, I was wondering if anyone out there has a recipe?

He remembers that it had Crescent Rolls for the crust, onions, parsley, cheese, maybe swiss, and of course zucchini.

It wouldn’t be a difficult recipe, just going form personal knowledge of the cook.

Any help would be appreciated! Thank you!

A: Zucchini Pie Recipe
Ingredients

3 medium zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup baking mix (such as Bisquick)
1/2 cup + 1 Tbs olive oil
1/4 cup Parmesan cheese, grated
1/4 cup mozarella cheese, grated
1 tsp marjoram (1/3 tsp dried marjoram)
1 tsp basil (1/3 tsp dried basil)
black pepper, freshly ground
Directions

Heat 1 Tbs olive oil over medium high heat in a medium size skillet.
Cook the onion until it just turns gold.
In a bowl combine the zucchini, onion, eggs, baking mix, olive oil, cheese, marjoram, basil, and pepper.
Coat a 10×6″ pan or a 12″ pie pan with oil.
Spread the zucchini mixture into the baking dish.
Bake at 350F for 30 minutes, or until lightly brown

Q: Need a good zucchini bread recipe please?
I’ve been given 2 monster zucchini, and I need recipes! For zucchini bread, or anything else I could do with them. Thanks!

A: Prep: 15 min; Bake: 1 hr; Cool: 2 hr 10 min; 2 loaves, 24 slices each

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
4 large eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired (but I personally don’t put raisins in mine)

Q: Secretkessa — a question re: the zucchini recipe that you provided?
Do you cover the stuffed zucchini while baking? If no, does it soften up enough being uncovered?

A: If she would site her sources(provide link to recipe), you could have checked for yourself but she NEVER does..

Looking over the recipe she gave you; I would say Cover it for half the cooking time and then cook the last half without.

Here is the recipe she posted …

Q: Need a recipe for Zucchini bread?
I need a recipe for Zucchini bread but not using wheat flour! does anyone have a recipe using alternate flour and no sugar, too.

A: try this one..

ZUCCHINI BREAD

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8 oz) crushed pineapple
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 ½ teaspoon cinnamon
¾ teaspoon nutmeg
1 cup chopped walnuts (optional)
1 cup raisins (optional)

In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and creamy. Stir in the zucchini and pineapple.

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add into egg wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

Divide the batter equally between 2 greased and flour-dusted 5 by 9 loaf pans. Bake for 1 hour or until a wooden toothpick comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Q: What are some good (large sized) zucchini recipe ideas BESIDES bread.?
My family got a lot of zucchini from a client and already made a lot of loaves. I’ve been told that the only thing the larger ones are good for are for bread. Trying to find something new to make.

A: You can still use the large ones for any recipe. You need to slice in half and spoon out the seeds. Then you can use your zucchini for many delicous things. Here are two of my absolute favorite…and they are very different, too.

I plan to have this this week:

Sausage and Zucchini Skillet

http://www.tasteofhome.com/Recipes/Sausage-Zucchini-Skillet

Zucchini Garden Chowder

http://www.tasteofhome.com/Recipes/Zucchini-Garden-Chowder

Hope you like these as much as we do!

Q: I am looking for recipe for zucchini cookies.?
My aunt would like for me to make her a batch of zucchini cookies. I don’t have a recipe but thought I could probably depend on all of the great cooks out here to help me out.

A: go to allrecipes.com they have amazing recipes for everything and there are comments about them from other people so you can see how they turned out, and you can change the size of the batch you want or get specific ingredients

Q: i’m looking for a goods zucchini recipe?
ideally i want to be able to cut them into 4ths long ways and then pan fry them with some other accent veggies. i just dont know any technique or which veggies to use and all that. i’m also opened to other ideas if any one just happens to know of a great zucchini recipe.

A: If you are grilling outside, I like to cut them lengthwise into ¼” slices, like planks. Brush w/ olive oil, sprinkle w/ dry basil and pepper, and grill on both sides until hot. Add salt and remove from grill to serve.
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Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender.

Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

–The Barefoot Contessa Cookbook
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Zucchini with Parmesan

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

–Ina Garten
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Q: recipe for zucchini bread with pineapple?
Can anyone give me a recipe for zucchini bread? I prefer it with the pineapple, it seems to stay moist rather than drying out.

A: 3 Large eggs
3 Tsp Vanilla
1 Cup Corn oil(or your favorite oil)
21/2 cups Sugar
2 Cups Grated Zucchini(Squeezing out the excess water)
2 Tsp Cinnamon
1 Tsp Ginger
1 Tsp Salt
1 Tsp Baking Soda
1/2 Tsp Baking powder
3 Cups Flour
1/2 Cup Raisins

Beat the eggs and Vanilla until foamy
Beat in the Oil add sugar and mix
Add Zucchini, Cinnamon, ginger and salt mixing well
Add Baking Soda and baking powder mixing well
Slowly mix in Flour
Add Rasins

Bake at 350
For muffins Fill baking cups 3/4 full bake for 25 to 30 minutes or until a toothpick comes out clean. Makes 30-35 muffins

For Bread
Bake 50-55 minutes or until a toothpick inserted in the middle comes out clean. Makes 2 medium loafs for best results Grease and flower the bread pans.

Q: I need help finding a recipe using zucchini, tomatoes and onions?
I used to have a recipe and the ingredients were olive oil, zucchini, onions, tomatoes and then it was topped with mozzarella cheese. I just don’t remember how it all went together. I remember I had to do something when the zucchini cooked down and it released a lot of liquid. Does anyone know what I’m talking about? I appreciate your help!

A: this could be a number of things
it could be any sauce recipe to be put over pasta and topped with cheese
it already sounds delicious

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