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RECIPE: Looking for Zucchini recipe

17 years ago

That has tomatoes, onions, garlic, spices (?) small egg noodles and mozzarella cheese.

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Comments (10)

ginger_st_thomas
17 years ago
I would imagine mozzarella & garlic would be an excellent addition to the recipe below.

Here is a link that might be useful: Zucchini
gardenway
17 years ago
I saw a recipe using raw, grated zucchini as a topping for hamburgers, but now can't find the recipe or know where I saw it. Anyone have anything similar?
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yummy zucchini pancake recipe, and other zuke recipes
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Comments (1)
Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE Â¼ Pound Bacon, diced 2 Cups Diced Potatoes, Â½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, Â½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautÃ©ing In a large frying pan, add the Bacon and sautÃ© until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sautÃ© only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sautÃ© the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt Â¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour Â¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced Â¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.
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LOOKING for: Recipe similar to Starbucks Lemon Zucchini Muffins
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Comments (1)
I don't patronize Starbucks so don't know what theirs were like. But a quick google search reveals quite a few recipes for lemon zucchini muffins. Here is a link that might be useful: lemon zucchini muffins
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RECIPE: Looking For: Any Tried & True Potato Recipe
Q
Comments (10)
i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 Â½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and Â¼ cup minced chives 1 Â½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream Â½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery Â½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar Â½ tsp dried oregano Â½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)
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RECIPE: Looking for okra recipes
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Comments (10)
I really had to laugh a bit since this post reminded me of a similar problem my cousin had with an abundance of zucchini. She made every recipe known to man, particularly zucchini bread and lovingly shared all of it with her wonderful neighbors, who eventually grew tired of it and warned her they never wanted to see another zucchini ever again!!! LOL! Hope you can cultivate a taste for fried okra. IMO, the secret is to use corn meal, not flour. Season with S&P or creole seasoning which adds a nice kick to it. Make sure the oil is hot so the okra won't absorb any grease. Fry quickly until golden and drain on paper towels. It's best to eat it immediately while crispy. I use a black iron skillet, which of course, is THE staple of every southern kitchen!!! I want to try Ginger's recipe...it sounds wonderful! Donna
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gardenlad
17 years ago
My first reaction was "huh? What's she talking about? Grated zucchini is grated zucchini, right?" Then realized maybe there were particular herbs and spices mixed in.

Thing about grated zucchini is that it melts if left standing for any length of time. So the first step is to salt it in a colander and let is drain for at least 30 minutes. Rinse off the salt, squeeze the zucchini to remove as much additional moisture as you can.

Then use it for your topping. The possibilities are endless, from simply adding salt & pepper, to using it as a substitute for cucumber in various yoghurt sauces. Or use it as a substitute for cabbage in coleslaw.

Zucchini has little flavor of its own, but readily grabs flavors from whatever it's mixed with. So you can be pretty creative with it as a topping.

Here's one possibility:

Zucchini Raita

4 large zucchini
2 tbls salt
2 cups plain yogurt
2 garlic cloves, mashed
1 tsp ground cumin seed
2 tbls cilantro (mint or parsley can substitute)minced
1 tsp paprika
Pinch cayenne.

Peel and seed the zukes. Grate them and put in a colander. Sprinkle with the salt and mix. Let stand 30 minutes. Rinse and squeeze out the moisture.

Mix the yogurt, garlic, cumin seed and paprika in a shallow serving bowl. Add the cucumber and mix well.

Make designs on the top with the paprika and cilantro. Or just mix them in if presentation isn't important.
gardenway
17 years ago
Re "huh?" - yes, by the word recipe I did mean other ingredients were mixed in/added.
No doubt "a simple zucchini relish" would have been a better description.
gardenlad
17 years ago
I have several recipes for summer squash relishes. But they all make large amounts, as in 6-10 pints, because they were designed to be canned.

If you can, or if you want to try and adjust quantities, let me know and I'll post recipes for you.
User
17 years ago
Boy do I have some zucchini recipes for you. Check out these two threads on the Cooking forum. Lots to choose from.

When Life Gives You Zucchini

When Life Gives You Zucchini (2)
roselin32
17 years ago
This isn't a topping but is a very good recipe for using zucchini. Have been making it for years and have had to make it for my husband three times in the past 2 weeks.
Zucchini Casserole
3c shredded zucchini
1c Bisquick
1/2c minced onion
1clove minced garlic
1/3c veg. oil
3 large eggs, beaten
1/2c Parmesan cheese
2T parsley, minced
1 tsp seasoned salt
1/2tsp oregano
dash pepper
Mix all ingredients...pour into a 9x13" sprayed baking dish
and bake until brown and set about 45 minutes at 350Â°.
ginger_st_thomas
17 years ago
Does that turn into something like an impossible pie, Roselin?
roselin32
17 years ago
Sort of but it doesn't have a bottom crust.
janice__indiana5
17 years ago
WOW Ann those sound good!

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