I Need Zucchini Recipes!

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by on June 13, 2010

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Yep, these were all picked in 1 day. So, as you can see, I need zucchini recipes since we have zucchini growing like crazy!

We are eating it raw, sautéed, in pasta, in omelets, bread, you name it, I’ll try it! So, tell me, what are you best zucchini recipes??

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  • When it gets too crazy and you get sick of it (ask me how I know!) just shred it (skin and all) and bag it for winter to dump in soups, pasta sauces, bread and such. :)

  • Susan

    Wow! I need to start growing zucchini. We’re following the Specific Carbohydrate Diet (breakingtheviciouscycle.info) to see if it will help heal my daughter’s ulcerative colitis. Zucchini is something we eat almost daily, but it’s very plain at the early stages of the diet.

    I’ve been using my Spirali, which I bought at Marshalls a few weeks ago for $15, to make zucchini spaghetti. I peel the zucchini and then run it through the Spirali to make the long, curly strands. I put a little olive oil in a pan, drop in the zucchini spaghetti and saute for a very short time. You can add meatballs to make mock spaghetti and meatballs for lunch or dinner. Pretty basic stuff, but one option to consider!

  • Sandy

    Zucchini Bread

    2 eggs, beaten
    1 1/3 cup sugar
    2 teaspoons vanilla
    3 cups grated fresh zucchini
    2/3 cup melted unsalted butter
    2 teaspoons baking soda
    Pinch salt
    3 cups all-purpose flour
    1/2 teaspoon nutmeg
    2 teaspoons cinnamon
    1 cup chopped pecans or walnuts (optional)
    1 cup dried cranberries or raisins (optional)

    Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

    Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

    Makes 2 loaves.

  • Personally, I make a marinade out of butter, garlic, and soy sauce. I slice it the long way and grill the zucchini about two minutes on each side. It goes really good with something in teriyaki sauce.
    .-= Cori´s last blog ..Free Redbox Rental for Facebook Fans =-.

  • I just posted a baked summer squash fritter recipe that could be converted to zucchini only.

    Baked Summer Squash Fritters
    .-= Julie´s last blog ..Fast Food Meals Under 500 Calories =-.

  • lee

    i had a zucchini casserole, it was alittle bit eggy but good. Bread is always good. I got a recipe from All You magazine for stuffed zucchini/squash (it uses tomatoes, ground turkey, few other things). Deep fried might be good but i’ve never eaten it raw… is it good?

  • patty

    Add orange zest and 3 T orange juice concentrate to your favorite zucchini bread recipe…makes a world of difference.

    Zucchini makes a rich moist chocolate cake. It’s one of my favorite chocolate cakes, period.

    Chocolate Zucchini Cake

    ½ cup butter, softened 2 ½ cups all-purpose flour
    ½ cup vegetable oil 1 teaspoon baking soda
    1 ¾ cups sugar ½ teaspoon salt
    2 eggs ½ teaspoon ground cinnamon
    1 teaspoon vanilla extract ¼ cup unsweetened cocoa powder
    ½ cup buttermilk 1 cup semisweet chocolate chips
    2 cups finely diced zucchini

    Preheat oven to 350 degrees F, grease and flour a 9×13 pan. Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and buttermilk. Beat until smooth. Mix flour, baking soda, salt, cinnamon and cocoa together and add to creamed mixture. Beat well. Stir in diced zucchini. Pour into prepared pan and sprinkle chocolate chips on top. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

  • Kamey

    Zucchini Cake
    I know everybody has zucchini coming out of their ears, so here is a recipe!!!

    1/2 cups butter
    1/2 cups oil
    1 3/4 cups sugar
    cream together
    add 2 eggs
    alternate 1 cup sour milk with 2 1/2 cups flour
    4 tbsp cocoa
    1 tsp soda
    1/2 tsp cloves
    1 1/2 tsp salt
    add 2 cups grated zucchini
    Sprinkle 1/2 cups chocolate chips

    Bake at 325 for 45 minutes.
    Enjoy!! It’s so good and moist.

  • Lisa

    Hi Melissa, I just made a Zucchini Casserole for brunch this morning, from one of my favorite cookbooks, Kosher Palate:

    1 cup bisquick
    3 cups sliced zucchini (this is usually 3 zucchini for me)
    1 small onion, cut up
    1 cup mozzarella cheese
    1/2 cup vegetable oil
    4 eggs, lightly beaten
    1 tbs oregano
    2 tbs parmesan cheese
    1 tbs salt
    pepper to taste

    Mix all ingredients and bake at 350 until golden (usually 50 min.). It’s delicious and got rave reviews! Goes great with a salad.

  • Lisa

    Whoops… that salt amount looks like too much, I think it’s 1/2 tbs salt!

  • Lisa

    SORRY AGAIN! Just checked the book – it’s 1/2 teaspoon salt, and 1/2 teaspoon oregano! everything else is the same.

  • crichar2

    4 med. zucchini, sliced 1/2 inch thick
    3/4 c. shredded carrot
    1/2 c. chopped onion
    6 tbsp. butter
    2-1/4 c. herbed stuffing cubes
    1 can cream of chicken or cream of mushroom soup
    1/2 c. sour cream or milk
    May top casserole with grated cheese, bacon bits, or French
    fried onions the last 10 minutes of baking.

    Cook zucchini in a little boiling water until tender. Drain. In saucepan cook carrots and onions in 4 tablespoons butter until tender. Remove from heat. Stir in 1-1/2 cup dressing, soup and sour cream. Gently stir in zucchini and turn into 1-1/2 quart casserole. Melt remaining butter, add rest of stuffing. Toss gently and sprinkle over top of casserole.
    Bake at 350°F for 30 to 40 minutes.

    This is such a good summer meal. I add sauted chicken to make a one dish meal. Now…leftovers don’t taste so good..but out the oven? Perfecto!

  • Ok. I don’t have any recipes for zucchini, but I do have a use for it. I took my 11 yr old to PetSmart yesterday to buy some more goldfish for his tank. The associate told up to put slices of Zucchini or oranges in the tank. It helps keep the acidity down and the fish love it….lol. So, I guess when you are sick of it, feed it to the fish :)
    Lisa

  • Bridget

    Puffs

    2 shredded peeled zucchini
    2 eggs beaten
    1/2 cup bread crumbs
    1/2 shredded onion
    1/2 cup any cheese shredded

    put in muffin pans 350 for an hour

  • Okay well I am Italian so of course I have to make it Italian style. I make Zucchini Parmesian.

    I slice the zuchinni and saute it in olive oil with a sliced onion. Then I put the mixture into a baking dish and top with tomatoe sauce and cheese. Then I cook it in the over at 350 until it bubbles. Yummy!!
    .-= Carol´s last blog ..Get a Free Sample – Kotex® =-.

  • Maureen

    Zucchini bread or muffins are a great one. I have also made my version of zucchini pancakes instead of potato pancakes.

  • while I’ve never tried it, nor do I have a recipe…I have heard that you can make a mock apple pie with zucchini. Supposedly you just replace the apples for zucchini and it tastes pretty much the same.
    .-= AverageParent Rebeca´s last blog ..Love These Sites for a Good Laugh =-.

  • sally

    zukes in june! yikes…. last year I tried mixing some egg with salt and pepper, dipped zuke slices into the egg mix, then dredged them in panko bread crumbs and fried lightly….. used a ranch dressing to dip them…YUM

  • Karen Ferraro

    The BEST and EASIEST zucchini recipe:

    Zucchini, sliced length-wise into thin strips
    Shallow Bowl of Milk
    Stick of Butter
    1 tsp salt (or to taste)
    2 Cups grated Parmesan Cheese (coarse)
    2 bowls
    11×13 baking dish

    PreHeat Oven to 350
    Melt butter in 11×13 dish
    Dredge zucchini slices through Milk in bowl
    Dredge through Kraft Parmesan Cheese in bowl
    Melt 1 stick Butter in 11×13 casserole dish
    Sprinkle salt over coated zucchini and lay in melted butter
    Bake until bubbly and golden…

    So Yummy!!!! Want it skinny? Use margarine, non-fat milk and low-fat parmesan cheese

  • Terri

    What else have you found to be very successful in AZ.

  • Gina

    Growing up we love to eat this simple recipe:

    2-3 med-large zucchini

  • Brooke Jones

    We actually made our favorite stuffed zucchini recipe tonight. We have an overabundance of zucchini in our garden too. Here is the link to try our favorite zucchini recipe:

    The Rachel Ray Recipe for Mama Elsa’s Stuffed Zucchini:

    http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Mama-Elsa-s-Stuffed-Zucchini

  • gina

    sorry hit enter and sent the message;

    2-3 zucchini sliced into round sliced and cut into halves
    1 med onion
    1 pound 93% lean ground beef or ground turkey
    1 can of corn, or can be the frozen small box
    1 small can green chili or you can roast a couple jalapeno’s or any other chiles seeded and peeled and chopped.
    1 can of diced tomato or whole tomatoes that are broken up into chunks.
    1/2 tsp oregano
    1/2 tsp salt
    pinch cumin
    1 cup of shredded chz (usually cheddar)

    In a large pot add a little olive oil and heat.
    add your ground meat and as it begins to brown add the onions, and seasonings
    Drain out any excessive oil
    Add zucchini, corn, tomatoes with liquid, green chili
    cook together until zucchini is soft abt. 15 min. Do not mix to much just let simmer covered.
    Once the zucchini is soft, sprinkle the chz over the top.
    Serve warm to enjoy the yummy goodness.

  • Dominique

    Fried Zucchini Sticks

    Ingredients:
    4 zucchini
    1 cup all-purpose flour
    1 cup dried bread crumbs
    2 garlic cloves
    6 fresh basil leaves or 1 tsp. dried basil
    Salt and freshly ground pepper, to taste
    3 eggs
    Olive oil or vegetable oil for frying
    Grated Parmigiano-Reggiano cheese
    for sprinkling
    Directions:
    Quarter the zucchini lengthwise, then cut each quarter in half crosswise.

    Put the flour in a small paper bag. In a food processor or blender, combine the bread crumbs, garlic and basil. Process until the basil is finely chopped and the ingredients are well blended. Season with salt and pepper. Transfer the bread crumb mixture to a separate paper bag. In a small bowl, whisk the eggs until well blended.

    Line a baking sheet with paper towels. Drop 4 to 6 zucchini sticks into the bag with the flour mixture and shake to coat the zucchini. Transfer to a metal colander and shake off the excess flour. Dip the zucchini into the beaten eggs, coat with the bread crumb mixture and place on the prepared baking sheet. Repeat with the remaining zucchini. The zucchini can stand at room temperature for up to 3 hours before frying.

    In a deep fryer or wok over medium-high heat, pour in oil to a depth of 5 inches and heat to 375°F on a deep-frying thermometer. Working in batches, fry the zucchini sticks until golden brown, 5 to 7 minutes. Using a slotted spoon, transfer the zucchini sticks to paper towels to drain, then place on a napkin-lined platter and sprinkle with the cheese. Serve immediately. Makes 32 zucchini sticks.

  • Yum, Carol, do you bread the zucchini at all?

  • Wow, zucchini apple pie! Never would have thought of that!

  • Sally, we just did this over the weekend- but we baked it instead (to be slightly healthier!) :)

  • I will definitely be doing this, thanks, Amy!

  • Nice, Susan. Have you tried Spaghetti Squash? After cooking it, it comes off in the strands and you can have a healthier spaghetti. Of course, I usually add zucchini, too :)

  • Yum, thanks for sharing, Sandy! I’ve been wanting to try a zucchini bread…

  • Slice them lengthwise, combine them with some EVOO, garlic, salt and pepper and grill them (George Foreman for us, we don’t have a yard). The thought is making me crave zucchini right now, which I never thought was possible before trying this last summer.
    .-= Joanna @ Starving Student Survivor´s last blog ..Make Your Own Sour Cream =-.

  • Good idea! We grill all kinds of veggies on the BBQ- haven’t tried zucchini yet, but I definitely will.

  • Mmm…. Thanks, Julie!

  • My son actually loves it raw- he eats it with a little salt and that is it. I personally like to add ranch :)

  • Wow! definitely trying this one- :) LOVE chocolate cake and now I don’t have to feel “as bad” since I’ll be getting in some veggies, too :)

  • Lisa, that is too funny! We don’t have fish…but this is a good tip for others!

  • Thanks, Kamey!

  • Sounds good, Lisa- I’ll have to try it with fresh oregano! :)

  • No I usually don’t but I have done that. It is like eggplant parmesian. Yummy!
    .-= Carol´s last blog ..Free 8 X 10 Collage Print from Walgreens. =-.

  • Well the zucchini around me are just coming into season, so I whipped up a chocolate chip zucchini cake. Everyone loves it, and I think you will too.
    http://alattewithotta.blogspot.com/2010/07/chocolotte-chip-zucchini-cake.html

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