Question: It's ZUCCHINI time in Wisconsin! Do you have a very delicious recipe for zucchini?

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Answer #1:

Slice it and fry it in butter. Add it to vegetable soup, but don't let it cook too long, or it will fall apart. Dice it and add it to an omelet.

Answer #2:

you need to pick them when they're little for best taste (4-6") and then stuff them middle eastern style. Here's a couple examples

Click Here

Click Here

we serve it with plain yogurt and its delicious

Answer #3:

I like to cube or julienne it for pasta salad.

Slice, Batter and deep fry...mmmm.

Slice thick, drizzle in olive oil, sprinkle salt and pepper and grill.

Answer #4:

Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
Zucchini-Chocolate Chip Muffins
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
Directions
1.In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done

Answer #5:

cut lengthwise
scoop out seeds
filll with feta cheese
sprinkle with black pepper
bake in pan with about half in water until desired tenderness.
i like to grill the top.

Answer #6:

Zucchini is my favorite vegetable. I put it in soup along with yellow squash and it adds a nice sweetness. I like to stir fry it with mushrooms and carrots in a little liquid of some kind, olive oil, salad dressing, soy sauce, whatever sounds good has always worked.

I don't do this much anymore, because it's a little bit of trouble, but you can grate it directly into a skillet and warm it up all by itself, then use it like you would a bed of rice. You can mix it with rice to stretch the rice out...I'm thinking calories and carbs, not cost.

My mother made it this way...peel and cut into small triangles. She always had great big one from my grandfather's yard but the ones at the store are much smaller. The bigger the pieces, the longer you have to stew it. She'd saute some onions and garlic, then add the zucchini and brown it. Then she'd put in tomato sauce and water, the same amount of each, to cover it plus about an inch. She's salt and pepper it, and sometimes use Italian seasoning (I don't like oregano so I leave that out), then just let it cook and cook until it's very tender.

This recipe for zucchini pancakes looks wonderful to me. Click Here

I have a zucchini cake recipe at home that I love, but it's a little bit of work. Here's one that seems pretty similar. Click Here I would use pecans instead of walnuts because someone in my family is allergic to walnuts.

You could saute some up along with other veggies and make omelet filling. You could use it anywhere you might use broccoli or spinach. Quiche! That would be wonderful.

Answer #7:

How do you have zucchini growing already? We also planted some and NOTHING has even began (I also live in WI) *sad face*

I like breaded zucchini. We bread it and then pan fry it. You can deep fry it, but we don't do that.

Answer #8:

Simple. Look online.

Answer #9:

I hope you know what a pumpkin roll is. My mom made zucchini bread, but poured the batter onto a large cookie sheet, and proceeded to make it like a pumpkin roll (makes a few). She spread the cream cheese filling on it and rolled it up. It was SO GOOD!

You'll have to play with the times and temps, but it will be worth it! Good luck!

Answer #10:

This is a quick and easy meal. Toss in a mixed green salad and you have a perfect summer dinner.

Zucchini Frittata

2 small cloves garlic
Olive oil, for sauteing
1 medium zucchini
1/2 bunch basil
8 eggs
2 tablespoons milk
Salt and pepper
1/4 cup grated Parmesan



Preheat the broiler.



Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.


Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.


Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.


Tired of zucchini bread, then change it up and try ....

Chocolate Zucchini Cake


2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)



Preheat the oven to 350


Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.


With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.


Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.


Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.


Drizzle glaze over cake.


Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Answer #11:

chocolate zucchini cake 2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over. Bake cake until tester inserted into center comes out clean, about 50 minutes

Answer #12:

This is the only zucchini bread recipe I ever use. I know bread isn't very original, but it's the only way I like to use zucchini. I don't grow it myself, but always seem to have a ready supply this time of year, thanks to a neighbor with a green thumb! I gave the recipe to my neighbor, and he said his wife now has 8 loaves of this in her freezer and has tossed out the recipe she used to use for zucchini bread.

So, here's my recipe. It's great for breakfast or as a treat. It's super moist, super rich, and my kids can't get enough of it. The recipe makes two loaves, which keep quite a while in the fridge. Or, you can freeze one for later. We go through it so fast that I never bother freezing it. This recipe is so good, I can't help sharing it.

Best Zucchini Bread
3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1/2 cup vegetable oil 1/2 cup applesauce 1 cup white sugar 1 cup packed brown sugar 3 teaspoons vanilla extract 3 cups grated zucchini Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, applesauce, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. I hope you enjoy it! This is an adaptation of a recipe on www.allrecipes.com called "Mom's Zucchini Bread." I changed a few things to come up with the version above.

Answer #13:

This is the first year we haven’t put zucchini. My husband used to like to plant the WHOLE seed packet so we’d zucchini coming out of our ears. Even our neighbors and family didn’t want them any more.

Our favorite is:

Slice zucchini, add fresh or canned tomatoes, onions, mushrooms (fresh or canned) and as much garlic as you like.

Just simmer it on the stove until it’s bubbly and there you go.

I just took some things over to our local food pantry and I asked if they accepted produce from our gardens and she whole heartedly said yes!!! With the concotion above, I had used canned vegetables and never drained the liquid!

Answer #14:

Rice-Green Chiles-cheese-zucchini casserole . 1 Cup uncooked rice 3 medium zucchini sliced 1 7 ½ ounce can of green chiles chopped 12 ounces of jack cheese grated 1 large tomato sliced 2 Cups sour cream ½ teaspoon oregano 1 teaspoon garlic salt ¼ Cup chopped green onion . Cook one cup of rice according to directions. Cook zucchini in small amount of water (stove top) or in microwave until crisp tender. In a 3 Qt buttered casserole place cooked rice, cover with chopped chiles. Cover with zucchini, and then half the cheese. Add tomatoes slices, sprinkle with salt. Combine sour cream, oregano, garlic salt and onion. Spoon evenly over mixture and cover with remaining cheese. Bake 350 degrees for 45-50 minutes. . . . . Sweet and Sour Zucchini . 1 onion chopped ½ Cup diced celery 2 Tablespoons chopped parsley 7 to 10 tiny zucchini (or 5 medium) sliced . Marinade: . ¾ Cup sugar 1 teaspoon salt 1 teaspoon pepper 2/3 Cup cider vinegar 1/3 Cup salad oil . Combine and chill overnight. Drain and serve.





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