Monday, December 1, 2008


.....another great zucchini recipe to try ! Nice one !

  • 2 medium zucchini
  • 6-1/2 ounce can crabmeat, drained
  • 1 ounce nonfat cream cheese, softened
  • 1/4 cup chopped onion
  • 1/2 medium tomato, seeded and chopped
  • 1/2 teaspoon lemon juice
  • 1 tablespoon low-fat mayonnaise
  • dash liquid smoke
  • 1 cup shredded low-fat mozzarella
  • nonstick cooking spray

Preheat oven to 350°F.
Discard ends of the zucchini and cut in half lengthwise. Microwave for 3 min­utes. Scoop out the pulp, leaving zucchini shells.Chop the pulp and mix with re­maining ingredients; use only 1/2 cup

Place zucchini shells in a baking dish coated with nonstick cooking spray and fill each with crabmeat mixture (it will overflow the shells). Top with the rest of the mozzarella and bake 20–30 minutes, until the mozzarella is lightly browned. The zucchini recipe is ready to serve....great taste ! Enjoy it !



ZUCCHINI SOUP WITH PARMESAN CROUTONS ...a delicious zucchini recipe to try...great !

  • 3 tbsps. butter
  • 1 tbsp. olive oil
  • 3 yellow onions, cut in half and sliced
  • 2 cloves garlic, minced
  • 3 lbs. zucchini, remove ends and slice
  • 1 c. white wine
  • salt and pepper to taste
  • 3 cs. chicken or veggie stock, or water
  • 1/2 c. heavy whipping cream
  • 1/4 tsp. nutmeg, finely grated
  • Parmesan & oregano croutons:
  • 1 1/2 cs. day old french bread, cut into small cubes
  • 1/4 c. olive oil
  • 2 tbsps. fresh oregano, finely chopped
  • 1/4 c. grated Parmesan cheese
  • salt to taste

In a large stockpot, heat butter and olive oil together. Add onions and cook until transparent. Add garlic and zucchini, stir and cook for 5 minutes.

De-glaze the pan with wine and add salt and pepper. Once wine has reduced by half add stock and season. Bring to a boil and cook until zucchini is soft enough to purée.

In a blender, Cuisinart or with a hand held buerre mixer, puree soup to desired consistency. Stir in cream and nutmeg, taste and adjust seasonings.
To make croutons, preheat oven to 375°F. Toss cubed bread with olive oil.
Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt.This great zucchini recipe serve 8 great persons.


MEXICAN ZUCCHINI SOUP ...a great zucchini recipe...nice one !

  • 1 small onion, chopped (1/3 cup)
  • 1 1/2 teaspoons butter
  • 2 cups broth (chicken or vegatable)
  • 2 cups unpeeled, diced zucchini (10 ounces, or 2 small)
  • 1 1/2 cups corn kernels (about 8 ounces)
  • 2 tablespoons finely chopped jalepeno peppers
  • 1/2 teaspoon salt, if desired, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup low-fat or skim milk
  • 2 ounces monterey jack cheese, cut into 1/4-inch cubes
  • minced fresh parsely and ground nutmeg for garnish

In a large saucepan, sauté the onion in the buter or butter until it is tender, about 3 minutes.
Stir in the broth, zucchini, corn, peppers, salt, and pepper. Bring the soup to a boil, reduce the heat, cover the pan, and cook the soup until the zucchini is tender, about 5 minutes.

Stir in the milk, and heat the soup until it is hot but not boiling. Remove the soup from the heat, and stir in the cheese. Garnish the soup with parsely and nutmeg. The zucchini recipe is ready to serve...enjoy !


ZUCCHINI WASHINGTON ..a unique zucchini recipe to try !

  • 2 small yellow squash, chopped into bite size pieces
  • 1 large dark green zucchini, chopped into bite size pieces
  • 2 tablespoon extra virgin olive oil
  • 1/2 cup sharp cheddar cheese
  • 1/2 cup mozzarella
  • 5 slices bacon
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • salt and pepper to taste

Fry bacon until crispy. Pour out most of the bacon fat. Chop the bacon into small pieces. Set aside. Add extra virgin olive oil in the same skillet that the bacon was cooked in.
Sauté onion and garlic until clear. Add zucchini, squash and bacon.
When the squash looks done add the cheese, and cook until melted. The zucchini recipe is ready...enjoy it !


ZUCCHINI AND ASPARAGUS CASSEROLE ...a nice zucchini recipe to try ! A great one !

  • 1 medium zucchini
  • 1 8 oz. pack Kraft Monterey Jack Cheese, shredded
  • 1 can Campbell's Cream of Asparagus soup, undiluted
  • 1/2 cup UNCLE BEN'S® rice, partially cooked and drained
  • small amount fresh onion and/or garlic (or onion and garlic salt)
  • salt and pepper
  • parsley flakes
  • sweet basil flakes

Preheat oven to 350°F.
Peel, remove seeds, and dice zucchini to bitesize pieces. Mix all of the above ingredients in a casserole dish seasoning with salt, pepper, basil, parsley, garlic and onion as desired (or to taste).
Bake for 35-40 minutes. This meal is quick and easy to prepare....and the zucchini recipe is ready to serve...enjoy it !



ZUCCHINI WITH MUSTARD SAUCE ..a nice zucchini recipe...try this one !

  • 4 medium zucchini
  • 3 tbsp. mayonnaise
  • 1 tbsp. dijon mustard
  • 1 tbsp. plain yogurt
  • 4 drops tabasco sauce
  • salt and pepper
  • 1 tbsp. chopped chives

1. If you like, peel the zucchini. Cut them into thin slices, and place them in a salad bowl.
2. In a small bowl, blend the mayonnaise and mustard well, and add the yogurt, Tabasco Sauce, salt and pepper, and the chives. Pour over the slices zucchini.Let stand for 15 minutes before serving. The zucchini recipe is ready to serve...nice !



  • 1 c. butter
  • 3 c. flour (all-purpose)
  • 1/3 c. ice water
  • 1 lb. ground beef
  • 1 can sloppy-joe mix (15 fl. oz.)
  • 1 1/2 c. zucchini, cubed
  • 16 tomatoes, cherry, or 12 tomatoes, plum, quartered
  • 2 c. cheese, cheddar, shredded
  • dash salt & pepper, to taste

Preheat oven to 400 degrees.
Start by preparing the pie crust. If you have frozen pie-crusts, you are a step ahead -- you need two pie crusts.
For those of us who aren't so well-prepared, make a double pie crust using the following instructions:

Sift 3 c. flour into a mixing bowl. Cut 1 c. butter into the flour using a pastry blender or a mixer with a paddle. For those of you who have neither, like me, cut the butter into the flour. Do this by using two butter knives: continously slice the flour/butter mixture like you are cutting up meat for your kids. Continue to do this until the mixture resembles pea-sized clumps of flour.

When you have the pea-sized lumps, add the ice-water, a little at a time. Stir after each splash of ice water. Continue to add the ice-water in this manner until the flour starts to form a ball. When
the flour begins to ball, stop adding water. Knead the dough into a ball.

Cut the dough into two halves; press each half into a disc; and refrigerate both discs for 30 minutes.While the dough is chilling, prepare the other ingredients:

Brown the ground beef, adding salt & pepper to taste. Drain and set aside.

Cube the zucchini and cut the tomatoes into quarters. Toss the zucchini and tomatoes in a little bit of olive oil and kosher salt.Add the zucchini and tomatoes to the drained beef. Add one can of sloppy-joe mix and toss. Do not mix! Just fold the ingredients together, so as no to bruise the zucchini/tomatoes.When the dough has chilled, roll each disc into a 10-inch diamater on a floured surface.

Place one of the dough discs into a 9-inch buttered/floured pie pan.
Add the beef, sloppy-joe and veggie mix to the bottom crust.
Add the shredded cheese to the top of the mixture.
Place the other pie crust on top. Trim the excess crust from the pie plate and crimp the edges of the pie.If desired, apply an egg-wash to the top crust, for a golden-brown finish.
Bake at 400 degrees for 45 minutes, or until done.
This is a good combination of the spicy beef from the sloppy-joes and the crisp taste of the zucchini and tomatoes.Serve with fried green tomatoes to finish the dish. The zucchini recipe of pie is ready to serve...enjoy it !




  • 1/2 cup butter
  • 2 1/2 cups flour
  • 1/2 cups cooking oil
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cups cocoa
  • 2 cups zucchini (drained)

Preheat oven to 350F degrees.
Cream together butter, oil, and sugar. add eggs one at a time. Blend in vanilla and buttermilk. In another bowl, mix dry ingredients. Add to batter, mix thoroughly, add zucchini by hand until zucchini is mixed in well.
Spread in 11 x 16" pan.
Bake at 350 for 15-20 min.
Turn off oven- if more baking time is needed, leave brownies in oven for 5 more min. Cool, frost and add nuts (optional). The zucchini recipe is ready to serve...enjoy it !



  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon chili flakes
  • 12 zucchini cores (*SEE NOTE)
  • 3 zucchini, peeled and cut
  • Salt and pepper

Heat the olive oil in a skillet. Add the garlic and chili pepper, cook until aromatic, and stir in the zucchini cores and zucchini.
Season with salt and pepper. Cook, covered, over moderately high heat for 5 minutes, or until lightly browned. Serve at room temperature. The zucchini recipe with garlic and chilli peper is ready to serve....enjoy it !
*NOTE: For this recipe, use the reserved cores from Stuffed Zucchini, (separate archive listing) plus an additional 3 zucchini, peeled and cut to the came length as the cores. If you make it without the cores, use a total of 6 zucchini.


A nice zucchini recipe to try !
  • 2 large zucchini
  • 1/4 cup pastry flour, white
  • salt to taste
  • black pepper, freshly ground, to taste
  • oil for frying
  • 15 oz ricotta, part-skim
  • 1 egg white, plus 1 whole egg
  • 1 tsp oregano
  • 1/4 cup Parmesan, grated, divided
  • 2 cups spaghetti sauce, divided
  • 1/2 lb mozzarella, shredded divided

Preheat the oven to 350 degrees. Slice the zucchini lengthwise into 1/4 " slices.Mix the flour with the salt and pepper (or alternate no-salt seasoning). Dip both sides of each of the slices into the mixture.
Heat the oil in a large, non-stick skillet. Fry the zucchini in batches over medium heat until golden, turning once.Drain on a platter covered with a paper towel. Set aside.Combine ricotta, egg white, whole egg, oregano and 1/2 of the Parmesan in a small bowl. Spread half of the spaghetti sauce in the bottom of a (12"x8"x2") baking pan.Top with half the zucchini slices, half the ricotta mixture and half the mozzarella. Repeat the layers. Sprinkle with the remaining

Bake for 45 minutes or until bubbly. Let stand for about 10 minutes before serving. The zucchini recipe of lasagna is ready ! Enjoy the lasagna !



Try this nice zucchini recipe !
  • 1 pkg Italian sausage (about 6 links)
  • 1 large or 2 medium onions
  • 1 green or red bell pepper
  • 2-3 small or 1-2 medium zucchini
  • 4 cloves garlic, minced
  • 2-3 tablespoons olive oil
  • 1 tablespoon butter
  • 4-5 fresh basil leaves
  • 3-4 fresh oregano leaves
  • salt, pepper and garlic powder, to taste

Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; slice again into quarters. Next, slice across the quarters until you have 3/4 inch chunks.
Peel and chop onion coarsely. Wash, core, and chop pepper. Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into 1/4 inch thick coins or circles.

Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add
garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside).
Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet). Melt butter in remaining olive oil in skillet. Sauté zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and sauté the other side. Sprinkle zucchini with a little salt, pepper, and garlic powder (very lightly) and a pinch of hot pepper.
Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (should be browned but still slightly firm and not mushy).Serve as is or with a sprinkling of Parmesan cheese.
Note: If no fresh herbs are available, substitute 1/4-1/2 teaspoon dried.
Variation: Serve over wide noodles, spaghetti or with Ziti. Dress with a little olive oil and freshly grated Parmesan or Romano cheese and run under the broiler just until cheese melts. The zucchini recipe is ready to serve...enjoy it !


.. try this nice zucchini recipe...a nice one !

  • 2 lbs zucchini or Summer squash
  • juice of 2 lemons, seeds removed
  • 1 teaspoon grate lemon zest (yellow rind portion)
  • 1 13.5 oz can crushed pineapple, drained
  • 1 package Certo (or other powdered pectin)
  • 5 cups sugar (no substitute)
  • 2-3 tablespoons candied ginger, finely minced
  • 5-6 1/2 pint canning jars

Have ready 5-6 1/2 pint canning jars, washed and sterilized .Wash the zucchini, peel and slice. In a non-aluminum kettle, combine lemon juice, lemon zest (the lemon zest is the yellow portion of the peel which has all of the white parts removed), and the drained pineapple (save the pineapple juice for something else).
Bring to a boil and immediately lower the heat to a simmer. Cook for 15 minutes, uncovered, stirring occasionally.
Stir in pectin and boil again. Add sugar, ginger, and continue to boil the mixture for another minute, stirring all the while.
Remove kettle from heat, skimming off any foam which rises to the surface. Allow to cool 5-10 minutes. Ladle into hot sterile jars and seal according to manufacturer's directions.Process for 5 minutes in a boiling water bath canner. The zucchini recipe is ready to serve...enjoy the meal ! Nice one....