More Zucchini Recipes

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Zucchini Antipasto

 

Ingredients:

 

1.5 kg zucchini

6 pickling onions

6 fresh sweet bazil leaves

6 cloves of garlic

12 tufts of fresh rosmary removed from sprig

2 tablespoon salt

3 cups olive oil

3 cups white wine vinegar

Directions:

 

Wash and cut the zucchini into 5cm rounds, then cut lenghtwise into

quarters, you should end up with long triangular sticks. Either crush

the garlic or chop finely. At this point add all the ingredients into

pot and bring to the boil, stirring once in a while. Once it starts

boiling, let it boil for exactly 5 minutes and then remove from heat.

Pack the zucchini into jars and distribute the onions evenly between

the jars. Pour over the hot juices (with the herbs) and then apply

the lids. Leave the jars to cool and they can be consumed after about

2 weeks. It stores up to about 6 months.

 

Preparation time: half hour

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Zucchini Burritos

 

Ingredients:

 

3-4 medium zucchinis

1 red pepper (roasted) or pimentoes

flour tortillas

1 tbs olive oil

2 tsp chili powder

1 clove garlic - chopped

Directions:

 

Wash zucchini and cut each into match-sticks. heat Olive oil in wok

and add garlic and zucchini. Add the chili powder as the zucchini is

being stir-fried. Cut roasted pepped into match-sticks about the same

size as the zucchini and toss into the wok. Briefly stir fry (just

until the veggies heat through. Roll up in the tortillas put in an

oiled baking dish and bake for 5 minutes. pour your favorite

enchilada sauce over and bake for 5 - 10 minutes longer. enjoy

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Zucchini Carob Nut Cookies

 

Ingredients:

 

3/4 cup apple sauce

2/3 cup Sugar Twin Brown Sugar substitute

3 tsp. Ener-G-Egg replacer

4 tablespoons water

1 tsp. vanilla (the imitation kind is acceptable)

3 cups zucchini, unpeeled and coursely grated

3 1/2 cups flour (you may substitute 2 cups rolled oats for 1 cup

flour; you may use half wheat and half white if desired)

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup chopped nuts

3/4 cup carob chips (the non-dairy kind)

Directions:

 

Preheat oven to 375 degrees.

 

Thoroughly mix the egg replacer with 4 tablespoons water. Set aside.

 

Blend apple sauce and brown sugar substitute, then beat in egg

replacer and vanilla until fluffy. Stir in zucchini, flour, baking

powder, baking soda, cinnamon, salt, nuts, and carob chips.

 

Drop by heaping teaspoonfuls onto oiled (or sprayed!) cookie sheets

and bake for about 17 minutes. Adjust the cooking time as desired so

that you get your preferred texture

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Zucchini Pasta Sauce

 

Ingredients:

 

2 zucchinis (courgettes)

3 cloves garlic

1 small chilli pepper

1-2 tablespoons vegetable oil

Directions:

 

Cut off zucchini tips; wash zucchinis thoroughly. Grate them finely.

Peel and crush garlic cloves. Chop chilli finely. Heat oil; fry

garlic for about 3 min. Add zucchini and chilli, and cook for 10

minutes, stirring frequently. Then mix with cooked pasta. Serves 3-4

people.

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Zucchini Saute

 

Ingredients:

 

1 large red onion - thinly sliced

2 small zucchini - sliced about 1/4 inch thick

2 small yellow summer squash - sliced about 1/4 inch thick

1 or 2 large ripe tomato - cut into chunks

Big handful of fresh bazil -- chopped

Directions:

 

" Saute " red onion in a pan that has been lightly sprayed with Pam and

wiped and to which a tablespoon or two of water has been added, until

soft. Add squash and saute for about five minutes, turning every so

often. Add tomato and basil -- cover and cook for another five

minutes, or so, until everything has blended nicely together.

 

I've been making this dish for years . . . it's easy and yummy . . .

good hot or cold. I try to make it with both yellow squash and

zucchini -- but I generally use whatever I have on hand. This makes

generous servings for two -- served over rice as a main meal. Or, I

use it as an side dish for dinner and for lunch the next day.

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Zucchini Surprise

 

Ingredients:

 

2 medium zucchini

1 clove garlic - more always an option

2 tbs. olive oil

1/3 cup balsamic vinegar

fresh bazil - dried spice can work

1 package tortellini or small ravioli or any pasta (not long)

optional: 1/4 cup white wine, 1 stalk celery, 1-2 scallions

Directions:

 

Start boiling water for pasta. Cut the zucchini into (large) bite

size slices - if it's a large zucchini slice then half or quarter.

Mince garlic. Chop basil. In a frying pan saute garlic (celery and

scallions) then add the zucchini. Stir frequently - best when

zucchini gets a little brown. When zucchini looks like it's getting

soft add (white wine and) balsamic vinegar. Lower heat and just let

sit absorbing the flavors - stir occasionally. Add pasta to boiling

water - when done drain and add to simmering zucchini pan Stir and

serve hot or cold or let simmer for a while longer.

 

*optional*

 

Add more olive oil, balsamic, and/or dried basil. Garnish with fresh

basil.

 

Serves: 4 - 6 depending on main or side dish

 

Preparation time: 15-30 min

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Zucchini chutney

 

Ingredients:

 

Zucchini 2-3

Onions 1

Hing 1/2 tsp.

Tamcon 1/2 tsp.

Green chillies 2-3

Directions:

 

[1] Fry cut zucchini, onions, and green chillies.

 

[2] Add turmeric, salt, cook on low flame for 5 - 10 minutes.

 

[3] Boil tamcon, add to mix above.

 

[4] Pulverize the whole thing in blender.

 

[5] Seasoning: Thalshi Kottify with mustar seeds, urad daal.