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3,518 Posts
Discussion Starter · #1 ·
Help! I need some good recipes that call for a lot of zucchini! I have pounds of the biggest zukes you have ever seen!!!! I must bake something before they go bad!!!!!!<br>
I need to make things that can freeze well - does anyone have a good recipe for zucchini bread/muffins with ww flour?<br><img alt="" class="inlineimg" src="" style="border:0px solid;" title="orange big grin"> Thanks!

1,532 Posts
Maybe you can use some of them in a vegetarian Lasagne?<br><br>
I usually use zuccini and eggplant instead of meat in my lasagna.<br>
And sometimes some carrots..<br><br>
I hope someone gives you lots of great ideas!

11,770 Posts
If you do a search for zucchini, there was a thread not too long ago with some great ideas.<br><br>
I have found that using whole wheat pastry flour makes a good one to one substitute for white flour in baking recipes, with maybe adding just a touch more leavening (baking soda/powder) to help it rise.

5,746 Posts
Two recipes I like to use zuccs in are zucchini bread and zucchini quesadillas.<br>
I grate the zucchini, add feta cheese and greek olives for the quesadillas. zucchini bread freezes well too!

2,567 Posts
I was avoiding the other thread, but the title of this one really caught my eye!\<br><br>
When we were little, we had a huge garden and pretty much all the vegtables we were going to eat all winter had to be canned or froze.<br><br>
I can remember the never ending zucchini's. We would freeze gallon bag after bag of shredded zuke- we had one of those vacume sealers. And it seems like everything we ate had zucchini in it- bread, pancakes, muffins, cookies, soups, stews, pasta sauces---Yuck!!!! I hate zucchini! Okay, I will eat a zucchini muffin or piece of bread and don't find it distatseful, but i don't grow it or cook it! But I do think that most any recipie you already use for baking things will be okay with some shreded zuke and less liquids (it is so moist), and an handful of the same shredded kind can be added to most any vegetable soup/stew/sauce with out much difference at all.

213 Posts
I have a great recipe for zucchini muffins with lemon (from Jane Brody). I make them a lot for my ds because he loves bread and it is a great way of getting some veggies in him.<br><br>
1 cup ww flour<br>
1 cup all purpose flour (I suppose you could do all ww)<br>
1 tbsp baking powder<br>
1/2 teaspon baking soda<br>
1/4 tsp salt (optional)<br>
1/4 tsp nutmeg<br>
1 egg<br>
1/3 cup honey<br>
1/2 cup milk<br>
1/2 cup yogurt<br>
1 cup firmly packed zucchini, shredded<br>
1 tbsp grated lemon rind<br><br>
1. Combine all dry (flour through nutmeg) ingredients together.<br>
2. Comine wet ingredients (egg through lemon rind) together.<br>
3. Add wet ingredients to dry ingredients.<br>
4. Put in muffin pan (makes 12) and bake for 30-35 mintues at 375.<br><br>

Premium Member
2,215 Posts
I've been making a lot of stuffed zucchini lately. Simply cut the zucchini in half and scoop out the innards. Steam the shells for 5 minutes. Then saute the innards (chopped up) with whatever sounds good (last night I did lots of garlic, an onion, and some little cubes of ham). Put the shells on a cookie sheet, and fill with the filling. I usually put lots of parmesan cheese on top too. Bake at 350 for ~20 minutes or until the cheese is brown.<br><br>
A friend of mine just told me another stuffed zucchini recipe the other day; I haven't tried it, but it sounds good! All she does is cuts the zucchini about halfway down and makes a sort of 'channel' for the stuffing (I'm not sure if she removes a little bit of the innards or not). She then fills it up with garlic and goat cheese, and puts it on the BBQ.

768 Posts
I have had this problem before as well!<br>
We shred zucchini we can't use and freeze it for baking.<br><br>
MMMMMMMMM.... Chocolate cake.......<br><br>
Zucchini Recipes (Cindi’s Mom)<br><br>
Chocolate Zucchini Cake<br><br>
2 ½ cup flour<br>
½ cup cocoa<br>
2 ½ tsp baking powder<br>
1 ½ tsp baking soda<br>
1 tsp cinnamon<br>
3/4 cup oil<br>
2 cups sugar<br>
3 eggs<br>
2 tsp vanilla<br>
2 cups shredded zucchini<br>
1 tbs. concentrated OJ<br>
½ cup milk<br><br>
Combine dry ingred. Beat together sugar and oil. Add eggs one at a time. Stir in vanilla and zucchini, then dry ingred. Add milk and OJ. Pour into well greased pan. Bake at 350 for 1 hour.<br><br><br><br>
Green Bean, Zucchini & Potato Stew<br>
6-8 Servings<br><br>
1/4 cup olive oil<br>
1 cup chopped onion<br>
lb. fresh green beans, trimmed & halved crosswise<br>
1/4 tsps cayenne pepper<br>
8 oz zucchini cut into 1 inch slices<br>
8 oz russet potatoes peeled and cut into 1 in cubes<br>
3/4 cup chopped fresh Italian parsley<br>
1 28 oz can Italian-style tomatoes, drain but reserve juices<br><br>
Heat oil in large nonstick skillet over med high heat. Add onions; saute 5 min. Add green beans, cayenne; saute until onion translucent, about 3 min. Add zucchini, potatoes and parsley. Pour tomatoes and juices over veggies. Bring to a boil; reduce heat; cover and simmer until potatoes are tender, about 45 mins. Stir frequently. Remove from heat.<br><br>
Zucchini Fritters<br>
Makes 16<br><br>
5 T olive oil<br>
3 medium zucchini cut into half inch pieces<br>
3 large garlic cloves<br>
1/4 tsp crush red pepper<br>
1 cup flour<br>
11/2 tsp baking powder<br>
11/4 dried oregano<br>
3/4 tsp salt<br>
1/4 tsp pepper<br>
3/4 cup milk<br><br>
Heat 2 T oil in large skillet over med high heat. Add zucchini, garlic, and red pepper flakes. Saute until zucchini is brown, about 8 minutes. Stir flour, baking powder, oregano, salt and pepper in medium bowl. Add milk and whisk until smooth thick batter forms. Stir in zucchini mixture.<br>
Heat 1 ½ T oil in skillet over med heat. Drop ½ of batter by rounded T into skillet. Cook until fritters are brown and cooked though, about 4 mins per side.<br><br><br><br><br><br>
Zucchini Casserole<br><br>
diced zucchini<br>
1/4 onion<br>
1/4 green pepper<br>
3 mushrooms<br>
clove garlic<br>
tsp basil or oregano<br>
1 can diced tomatoes<br>
1 cup red wine<br>
1/4 cup rice<br>
Saute veggies. Bake at 300 for 1 hour.<br><br>
Variation - Add corn, stewed tomatoes, and chili powder<br><br><br>
Zucchini Brownies<br><br>
½ cup soft margarine<br>
1 cup firmly packed brown sugar<br>
1 egg<br>
1 ½ tsp vanilla<br>
1 cup sifted flour<br>
1 ½ tsp cinnamon<br>
½ tsp salt<br>
½ tsp nutmeg<br>
1 cup chopped zucchini<br><br>
Mix margarine and sugar. Beat until fluffy. Add eggs and vanilla. Beat well. Add dry ingred. Stir. Add zucchini. Bake in 9x9 greased pan at 350 25-30 minutes. Cool in pan. Cut in squares

1,700 Posts
Hi, I have a variation on the squash casserole that I just love. It's been one of my favorite meals since I was a child.<br><br>
4-5 good size squash<br>
1 red bell pepper<br>
1/2 med onion<br>
few slices jalepeno<br>
cream chicken or nut. yeast cheesy sauce<br>
shredded cheese (dairy or non-dairy)<br>
bread crumbs<br><br>
Chop up squash/zucch., pepper, onion, jalepeno. Add s+p and turn out into large baking dish and add either cream of chick soup or nut. yeast cheesy sauce, and shredded cheese. Top with bread crumb/butter mixture and bake at 375 for 1 hour or until brown and bubbly. Add a glob of sour cream when serving.
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