Zucchini Recipes

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Baked Browned Zucchini

 

Ingredients:

 

4 medium zucchini

pepper to liking

3 tablespoons spike

3 tablespoons brewers yeast

2 tablespoons olive oil

Directions:

Preheat oven to 400, use half the oil to grease a 9x12 pan. Wash and

slice the zucchini about 1/4 " apart. Boil for about 2-3 minutes.

Drain. Arrange zucchini in layers alternating spices. Bake uncovered

20-25 minutes. Change oven temp. to 475 until golden brown.

Serves: 4

 

Preparation time: 10 min

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Baked Zucchini

 

Ingredients:

 

1 very large zucchini or 2-3 medium zucchini, cut into large chunks

1 medium sized onion, diced

non-stick cooking spray or olive oil

2 or 3 cloves garlic, minced

salt and pepper to taste

vegan parmesan cheese alternative (optional)

vegan margarine (optional)

aluminum foil

Directions:

Preheat oven to 350 degrees. In two layers of aluminum foil, put

onions, garlic, and zucchini. Spray veggies with cooking spray or

lightly brush veggies with olive oil. Sprinkle with salt and pepper.

Wrap tightly in aluminum foil and place in oven. Bake for 15 to 20

min or until zucchini reaches desired tenderness.

 

Serve hot with margarine and vegan parmesan (such as Soymage or

Parmazano) if desired.

 

You can also place the veggies (wrapped in foil) on a hot grill and

bake for about the same amount of time. Also, you can add different

veggies such as yellow squash, mushrooms, broccoli, bell peppers, or

potatoes.

 

Serves: 4-6

 

Preparation time: 30-40 min

 

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Bengali Zucchini Curry

 

Ingredients:

 

2 zucchini, cubed

2 potatoes, cubed

salt to taste

1/2 tsp turmeric

oil

1 tsp ginger paste

1 tsp cummin pd (jeera)

1/2 tsp turmeric

chilli pd to taste

2 tomatoes, chopped

pinch of sugar

1 1/2 cup water

cilantro

hot chapatis or rice

Directions:

 

Marinate the zucchini and the potatoes in salt and turmeric for 5

mins. Then heat oil in a vessel and fry them for 5-6 mins till

golden. Remove and keep aside. In the remaining oil and the ginger

paste, cummin, turmeric and chilli pd. Fry for 2 mins and add the

tomatoes. Fry well for 5-6 mins and add the vegetables. Add the sugar

and water and cook till done. Garnish with chopped cilantro and serve

with hot chapatis or rice

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Chocolate Zucchini Loaf

 

Ingredients:

 

egg substitute equalling 3 eggs

2 1/2 cups flour

2 cup grated zucchini

3/4 cup vegetable oil

2 tsp grated orange peel (optional)

2 cups sugar

1/2 cup cocoa

1 cup nuts (walnuts, etc.)

1 tsp salt

1/2 cup soy, almond or rice milk

2 tsp vanilla

1-1/2 tsp soda

1 tsp cinnamon

Directions:

 

Beat egg substitute, add oil, sugar and vanilla. Blend in dry

ingredients with milk alternately. Bake at 350 for 50 minutes.

 

Serves: 2-9x5 loaves

 

Preparation time: 15 min

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Corny Zucchini

 

Ingredients:

 

2 medium zucchini

2 cups finely crushed tortilla chips

herbs and seasonings

1/2 lb. tofu

2 T. tamari

1/4 c. water

olive oil for frying

Directions:

 

All ingredients are approximate. Blend tofu with tamari and water

until smooth. Pour onto a plate. Cut zucchini into half-inch slices

(lengthwise or crosswise). Mix any herbs or seasonings in with the

crushed tortilla chips in a large bowl. Put some on a plate for easy

breading. Spread tofu mixture thinly on either side of zucchini

slices. Coat thoroughly with tortilla chip mixture and fry on both

sides in olive oil on medium high heat until crispy on outside and

tender on inside. This is a wonderful alternative to the eggs and

bread in the " old-fashioned " breaded zucchini recipe. Great for egg-

free and wheat-free diets, and tastes just as good!

 

Serves: 2

 

Preparation time: 1 hour

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Eggplant Zucchini Casserole

 

Ingredients:

 

1 large eggplant peeled cut into 1/8 to 1/4 inch circles

2 large zucchini " "

1 fresh tomato sliced

1 pkg. firm tofu sliced

6 slices whole wheat bread

1 onion diced

1 jar spaghetti sauce

Cooking spray

Directions:

 

Serves 6.

 

Preheat oven to 350. Spray 9 x 13 pan with cooking spray. Layer 1/2

eggplant slices on bottom of pan, then 1/2 zucchini slices. Place the

6 slices of bread next followed by the tofu slices and rest of onion.

Place the tomato slices ontop of tofu and finish off with eggplant

and zucchini. Top with tomato sauce.

 

Bake anywhere from 30 minutes (raise temp to 375) to 50 minutes at

350. You can add any kind of veggies to the sauce on top. Broccoli is

good, sometimes red wine is nice also. This is a comfy dish on a cold

day, and very lowfat too!

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Mom's Zucchini and Orzos

 

Ingredients:

 

2 small zucchinni

1 can of artichoke hearts

1 red bell pepper

1 medium yellow onion

1 box of orzo pasta

1 Tbs of olive oil

1/4 bunch of parsley

1 clove of garlic

Directions:

 

Heat oil in a medium size sauce pan. Mince the garlic and add to the

oil along with the parsley. Let simmer for 5 minutes. Dice the onion,

and add that to the oil mixture. Let the onoins cook untill they are

golden brown. After the onion is done browning add the remaing

vegetables. Dice the zucchinni, and pepper so that they are " chunky " .

Be sure to drain the artichoke before adding to pan. Boil a few cups

of water in a small pot. When the water comes to a full boil, add the

orzo pasta. Cook untill tender (about 10-15 min). When the vegetables

become tender the sauce is done! Serve the veggies over the orzo

pasta. This can be served warm or cool.

 

Serves: 4.

 

Preparation time: 30 min.

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Seeded Zucchini Steam-Saute

 

Ingredients:

 

1 small onion (about 1/4 lb), thinly sliced

3 Tbsp vegetable stock or water

2 tsp chili powder

1 tsp cumin seed

1 tsp mustard seed

1 large carrot (about 6 oz.), cut in matchsticks or grated

3 large zucchini (about 1-1/4 lb total), cut in matchsticks or grated

salt (or garlic salt) and pepper to season

Directions:

 

Toss together carrot, zucchini and chili powder in a medium bowl.

 

Heat a medium-sized, non-stick skillet over high heat. Put mustard

seeds in the pan and cover immediately. Listen carefully, when seeds

begin to pop, swirl pan (holding the lid firmly on the pan) over the

flame until the wildest popping begins to die down. Pour seeds into

vegetable mix. This will take 2 to 3 minutes. Reduce heat to medium

and put cumin seed in the pan. Toast, swirling frequently, until the

seeds become fragrant, about 2 minutes. Pour seeds into vegetables

and mix.

 

Add onion to the pan, cover, and allow to sweat for 2 to 3 minutes.

Onion should just begin to brown and stick to the pan. Add stock or

water and stir onions to free onions and dissolve brown bits.

Continue to cook and stir until liquid has evaporated and onion is

limp. Add vegetable mixture, and cook, stiring frequently, until

tender-crisp, 3 or 4 minutes for matchsticks, 2 minutes if grated.

Season with salt and pepper and serve.

 

Per 1/6: 39 calories, 0.6 g fat, 1.9 g protein

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Spaghetti Squash & Zucchini Casserole

 

Ingredients:

 

1 spaghetti squash (I used 1/2 of a 3.3 lb. squash = 1.5 kg Courge

Spaghetti

1 medium zucchini (Italian squash) grated

1 cup tomato sauce (or 1 6 oz. can tomato paste + 2 oz water)

1 tsp dried or finely cut fresh bazil

1 tsp dried crushed oregano

1 tsp garlic powder (or two cloves finely chopped fresh)

1/4 tsp fresh ground black pepper

1/4 tsp salt (optional)

serrano chili sauce (or any other hot sauce) to taste (optional)

Directions:

 

This took about 8 minutes of working time, 7 minutes of microwaving

while getting the rest ready, and then waiting 20 minutes while it

baked. Smell and taste was delicious.

 

Cut spaghetti squash in half length-wise. Carefuly scrape out seeds,

but do not cut into the body of the squash. While the squash is

cooking you can prepare the other ingredients.

 

Stovetop: place half squash cut side down in a pot with 2 " (5 cm)

water, cover and boil for 20 minutes. Microwave: place half squash in

a dish with 1/4 cup water, cover with plastic wrap and cook at high

(>600 watts) for 7 minutes.

 

Squash is half cooked. With fork, scrape out squash to produce

spaghetti-like strands. A thin, hard shell will be left.

 

In a large bowl, add spaghetti squash, tomato sauce, grated zucchini

and spices. Mix well and spoon into squash shell (or casserole dish),

top with nutritional yeast, a little more garlic powder (and, if

desired, non-fat grated parmesan cheese).

 

Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

 

Serves 6. Each 8 oz (.25 l.) serving has 66 calories, less than 0.25

g fat.

 

(This recipe was adapted from a sticker attached to a spaghetti

squash by Linden Associated Growers, Linden, CA.)

 

I served it with brown rice and fresh non-fat French Bread. It would

be an ideal filling for a pita pocket or tortilla.

 

What to do with the other half of the squash? Stick it in the

refrigerator for a few days, then prepare it as shown above, except

microwave for 10 minutes or boil for 30, and then scrape it out and

serve topped with your favorite spaghetti sauce.

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Stuffed Zucchini

 

Ingredients:

 

12 oz cooked beans, assorted

1 large marrow (zucchini)

3 sticks celery

1 red pepper

3 tomatoes

4 oz mushrooms

1 onion

1 apple, chopped

paprika, crushed dried chillies, curry powder (quantities to suit)

Directions:

 

Heat oven to 325F 'fry' the onion, then add celery, mushrooms,

peppers. When going soft add spices. Then add apple (I didn't bother

peeling, just cored it) and beans. Meanwhile, scoop out the inside of

marrow (oh, cut it in half first this makes life easier). Microwave

shells for about 3 minutes. Stuff marrow shells with bean mixture,

pour extra over the top.

 

Place in oven for 50 minutes. This is important, it was meant to only

be 30 but the TV was particularly good last night (Inspector Morse)

so I forgot all about the marrow. This really made a difference, the

beans on the top crisped up wonderfully and became almost nut-like in

texture. It was almost two meals in one, the crispy beans and the

stuffed marrow.

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Zucchini Corn Sauté

 

Ingredients:

 

1 large onion, chopped

2 cloves garlic, minced

2 large zucchini, halved lengthwise and sliced

1 cup of frozen corn (preferably fresh, if possible)

1 cup of tomato/pasta sauce

1/2 cup nutritional yeast flakes

1/2 teaspoon dried basil (or 1t fresh)

salt and pepper to taste

Directions:

Dry sauté the onion with the garlic until transparent. Add the

zucchini and fry, stirring often, until half-cooked. Add the tomato

sauce and frozen corn, if that's what you're using. Continue to cook

and stir until either the corn is defrosted or the zucchini reaches

the desired tenderness. Stir in the nutritional yeast, basil, salt

and pepper and serve.

 

This is good on its own or over bowties, etc.

 

Serves: 4