Kevin's Watch

For those with an overabundance...

50 Zucchini Recipes

I heart zucchini.

yessssssssss

Glazed Lemon Zucchini...MMMMMM!

From Menolly's Link:

Glazed Lemon Zucchini Bread

Ingredients
•2 cups cake flour
•½ tsp. salt
•2 tsp. baking powder
•2 eggs
•½ cup canola oil
•1⅓ cups sugar
•2 TB lemon juice
•½ cup buttermilk
•zest of 1 lemon
•1 cup grated zucchini

Glaze ingredients:
•1 cup powdered sugar
•2 TB lemon juice
•1 TB milk



Instructions
1.Mix flour, salt and baking powder in a medium bowl and set aside.
2.In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3.Fold in zucchini until it is mixed well.
4.Add dry mixture to the wet mixture and blend all together until well combined.
5.Pour batter into greased 9x5 loaf pan.
6.Bake at 350 for 40-45 minutes.
7.While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.



I'll be trying to make this over the weekend!

Yum!

my favorite way to cook Zucchini.

chop up Zucchini into thin medallions.

pre-heat skillet with olive oil.

toss is fresh, chopped garlic

throw in Zucchini

throw in chopped onion

throw in chopped scallions

throw in chopped mushrooms

when Zucchini and mushrooms are cooked through...

toss in fresh, chopped tomatoes

plate

eat

Sarge, I may try that, sans mushrooms, which I loathe.

I love grilled zucchini - drizzle thick slices with olive oil or italian dressing, a little sea salt or kosher salt, then a twist from a pepper grind. Put on grill, turn after 1-1/2 minutes, grill another minute or so, then remove and eat.

dlb - same way i cook raw spinach. and eggplant, but eggplant soaks up a lot of oil - be careful.

Once of the few times I eat zucchini is when I'm camping. I chop up squash and zucchini into medallions, add some Vidalia onion, baby carrots, butter, salt, pepper, and wrap the whole thing up in foil. I throw it into the campfire after I've made my burgers/steaks, after the fire has died down, and let it all steam inside the foil. It's pretty damn good with the stars coming out.

dlbpharmd wrote: I love grilled zucchini - drizzle thick slices with olive oil or italian dressing, a little sea salt or kosher salt, then a twist from a pepper grind. Put on grill, turn after 1-1/2 minutes, grill another minute or so, then remove and eat.

I love eating grilled zuccs. I take my Zucchini and cut it long ways in half then brush with Olive oil, sprinkle spices/salt/pepper, then cook on the grill a few minutes. There is no better way to eat these. Typically I mix it up with some yellow squash made the same way.

Zarathustra wrote:Once of the few times I eat zucchini is when I'm camping. I chop up squash and zucchini into medallions, add some Vidalia onion, baby carrots, butter, salt, pepper, and wrap the whole thing up in foil. I throw it into the campfire after I've made my burgers/steaks, after the fire has died down, and let it all steam inside the foil. It's pretty damn good with the stars coming out.

I do potatoes and onions this way.

I love eating grilled zuccs. I take my Zucchini and cut it long ways in half then brush with Olive oil, sprinkle spices/salt/pepper, then cook on the grill a few minutes. There is no better way to eat these. Typically I mix it up with some yellow squash made the same way.

Absolutely! But I'm not a huge fan of squash. Zucchini stays firm but squash gets really mushy, and while the flavor is good, I can't handle that mushy texture.

I'm tired of zucchini as a vegetable, pretty much no matter how it's cooked anymore. I do like it as a main dish stuffed with minced meat and tomato sauce, and practically any of the baked desserts with zucchini I'll enjoy. But otherwise, I've grown tired of it.

However, as a low carber, I am really interested in giving zoodles a try in place of wheat pasta. I've heard good things about them when cut by a Paderno Spiralizer and prepped properly.

Menolly, I just wanted to say that I've tried that glazed lemon zucchini recipe twice now, and like it so much that I'm making it a third time this weekend! Thank you for the information! (Because of cholesterol concerns, I substitute egg beaters for eggs and extra virgin olive oil for the canola oil--and because Alpine is over 8,000 feet above sea level, I have to let it bake for at least an hour and fifteen minutes--but it's a great outcome!!)


I want to add that the other contributed suggestions by everybody on this thread sound terrific, too!

Made the lemon glazed zucchini bread one more time, for relatives while I'm on a weekend visit to Tucson. It was a hit!

sgt.null wrote:my favorite way to cook Zucchini.

chop up Zucchini into thin medallions.

pre-heat skillet with olive oil.

toss is fresh, chopped garlic

throw in Zucchini

throw in chopped onion

throw in chopped scallions

throw in chopped mushrooms

when Zucchini and mushrooms are cooked through...

toss in fresh, chopped tomatoes

plate

eat

Whoa I've never put zucchini in anything sweet!! Wow .. def gonna try this cheers Cordy!

Menolly wrote:I'm tired of zucchini as a vegetable, pretty much no matter how it's cooked anymore. I do like it as a main dish stuffed with minced meat and tomato sauce, and practically any of the baked desserts with zucchini I'll enjoy. But otherwise, I've grown tired of it.

However, as a low carber, I am really interested in giving zoodles a try in place of wheat pasta. I've heard good things about them when cut by a Paderno Spiralizer and prepped properly.

Yeah thats the problem with the prolific zucchini .. I get tired of it too. Gonna check out those50 recipes you've linked.

Cheers Menolly!! hahahahaha

Zucchini Cupcakes with Caramel Frosting

Cupcakes
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

Frosting
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350F for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Yield: 1-1/2 to 2 dozen.

wow!

This is blowing my mind!! I've never used zucchini in cakes!! totally cool .. when I get home that EXACTLY how I'm gonna use my excess



Thank YOU Menolly!!!!

The cupcake recipe is an oldie (published in Taste of Home in 1997, most likely from a reader's even older family recipe), but goodie. It was the one reliable way I could get my guys to eat zucchini, back in the day.