There are thousands of zucchini recipes on-line, but I’d rather try something that you tell me is really good. Otherwise, I’ll be leaving zucchini on a lot of neighbors’ doorsteps.
All I’ve ever done with it is saute it with garlic and onions, or grill it. I like zucchini bread but I don’t have a food processor.
I’m on the market for zuke recipes too. Here’s one I recently made. A friend gave me the recipe. It’s got a unique flavor and could be frozen for colder weather, I think. I snarfed it over two days so I’ll have to make more. I didn’t roast the cumin nor seed the tomatoes.
That’s just what I’m looking for. I like that there are no exotic ingredients. I might even be able to find fresh ginger.
What did you do for the vegetable broth? Just simmer some carrots and celery and – ?
Me? Ha, ha, ha! I use Knorr vegetable bouillon cubes.
If I take the time to simmer vegetables, it’s dinner.
Excellent! I was hoping it’d be something easy like that. 
Chicken Tortilla soup
1 large zucchini, cut into 1" cubes
1 large yellow squash, cut into 1" cubes
1 lb chicken breast, cut into 1" cubes
2 15 oz cans of chicken stock
1/2 avocado
2 oz monterrey jack cheese
Tortilla strips
1 can whole kernel sweet corn(drained)
1 can diced tomatos
1 medium onion, diced finely
2 cloves fresh garlic
2 tbsp olive oil
2 tbsp fajita seasoning
In a medium stock pot, saute onions, chicken, and garlic in olive oil over medium heat until chicken is cooked lightly on all sides of the cube(taking the pot off the burner and shaking it around a bit is the easiest way). Add in the fajita seasoning and stir until a paste forms. Add in the remaining ingredients except avocado, tortilla strips, and cheese. Add enough water to cover all vegetables. Cook on medium-low heat for 25 minutes.
As the soup is cooking, slice the avocado into wedges, and grate the cheese. Line bowls with avocado wedges and tortilla strips. Ladle soup over avocado and strips. Top with a small amount of cheese. Serve.
Enjoy,
Steven
Zucchini soup
Chop a bunch into some chicken stock. Add a onion if you want to. Cook until tender. Add in some cream cheese and blitz in a blender. Quick and delicious. (You can spice it up with whatever you want as well - I’ve tried cumin and it works great.)
It’s a traditional French soup and the cheese they use is La Vache Qui Rit (The Laughing Cow) - don’t know if you get it there. It is a favourite with children and a great way to get them to eat vegies.
Zuchini Crisps:
Slice zucchini into medallions. Dip in beaten egg, then grated parmesan. Bake at 425°F about 15 minutes until golden brown.
Zucchini and Tomatoes:
4 zucchini, sliced
1 onion, sliced
2 garlic cloves, minced
4 oz mushrooms, sliced
1 can diced tomatoes (roasted garlic flavor is nice!)
1/2 cup chicken or vegetable stock
Saute the veggies a bit, then add the tomatoes and stock. Simmer until the rest of dinner is ready.
Zucchini fritters–a classic Turkish dish.
Grate 3 small or 1 overgrown zucchini. Add one egg, a splash of milk, a pinch of salt, a tsp of baking powder, and enough flour to make a workable batter (maybe 1/2 cup?). Also add feta crumbles or chopped green onions, if you want.
Heat oil in a skillet and fry spoonfuls of batter until brown on both sides.
Serve with sour cream.
Zooooooooooooomg so good. I’ll make some tonight, now that I"m thinking about it!
You can also halve them the long way, brush with olive oil, sprinkle with salt and herbes de provence, and either grill or broil them. I’m getting rid of most of mine that way.
You don’t need a food processor - do you have a box grater?
I have a grater! I didn’t even think of using a grater. Cool!
These recipes all sound great – thanks a heap!
On two occasions this summer, my mother has made, I jest not, zucchini brownies. They’re actually pretty good. I’ll get the recipe from her tonight.
Here’s a simple recipe:
Put a couple Tbs oil in a hot skillet. I use a large cast iron frying pan.
Add one large yellow onion, peeled and chopped, and a couple cloves of garlic, peeled and crushed. Saute a minute or two, stirring, and add three small Zucchini sliced into eighth-inch rounds, and about 4 ounces any kind of precooked sausage sliced into rounds or crumbled.
Saute all this for a few minutes, stirring so nothing burns, then add a can of crushed tomatoes and a can of tomato sauce and a little salt and pepper. Cover, turn heat down and simmer for at least 30 minutes, stirring occasionally. I add a little sugar and basil while it’s simmering.
Turn off heat, add four ounces cheese, any kind you like, cover for a few minutes to let cheese melt, stir.
Serve in a bowl with a little Parmesan sprinkled on top and some crusty bread, or over rice, potatoes, or pasta. I love it on mashed potatoes with Parmesan or Romano cheese.
Since we’re getting 3 or 4 of the damn things a day, we’ve been busy making up recipes also. I can post these when I get home, but we’ve made:
Zucchini-potato cakes. Kind of like potato cakes but with zucchini, potatoes, onions, and some other stuff. Make into cakes and fry. A big plus for these is that they freeze okay - we’ve tried.
Zucchini salad - from either Cooking Light or the Times. A cold zucchini salad.
Zucchini fries - but into wedges, like french fries, coat with bread crumbs, and bake like you would oven fries.
Zucchini bowls - for when you’ve lost one and get a four pound 8 ball squash. Scoop out the insides, shred, cook some ground beef or ground turkey with spaghetti sauce like you would for stuffed peppers, then stuff the bowl made from the hollowed out squash and heat in the oven.
Last night we had a sauce made from tomatoes (something I also have a lot of now) and thinly sliced zucchini over noodles.
And then there is the popular “leave it on someone’s doorstep, ring the bell and run” strategy. Last week my wife brought a box to her Weight Watchers meeting, and then left before anyone could make her take the leftovers back. Kind of like Mr. Scott and the tribbles.
Well, if you are going to do that, today is the day!
The soup that I have in my fridge right now is very similar to DangleYourModifier’s. Very fast, very easy, very few ingredients, and very good. I take a big ol’ spanish onion and sweat it in a big pot with olive oil and salt. Then take one giant zucchini that is the size of your leg, cut it up and throw it in the pot. Add some chicken or veggie stock, cover and simmer for a while until it is all soft. Then blend it (I use an immersion blender but you can also pour a little at a time into the regular blender - careful it is hot). Add salt and curry type spices. I use garam masala or biryani spices, my Mom uses regualr Madras curry power - whatever floats your boat. Finish it off with a little cream or milk if you want. Mmmmmm.
I also make something like this recipe. But I make sure that after I grate the zukes on the box grater (this is easy to do by the way - they grate with very little effort) I let the water drain out by setting in a colander with a little salt for 1/2 an hour then kind of squeezing it out. I am going to try it with panko either tonight or tomorrow.
I have also sliced them into 1/4" rounds, coated with olive oil, salt, and pepper. Then grated and sprinkled on some parmesan cheese and baked. Spoon a little tomato sauce over it.
That got me thinking about making zucchini parmesan which would be similar to eggplant parmesan in my mind. Any opinions on that? How about zucchini lasagna?
I have made zucchini lasagna a few times. I do not use a recipe. I slice the zucchini into thin “noodles” using a wire cheese cutter and wing it from there.
Try it with garlic and lavender. It’s unusual but the people I’ve served it to have enjoyed it.
Also, don’t let it get to the squash stage. Pick the flower, stuff it with cheese and other deliciousness, and fry or deep-fry it. More info here.
Ratatouille. Warning: it’s highly addictive.
Yup, that’s how I use my zuccini’s. The good thing about ratatoulle is that if you make a lot, enough to keep the remainder half of it in the fridge, it will taste even better two days later if you are ready to eat it again.
That too, since my eggplant and bell peppers are coming in also.