Zucchini overload!!! Made 3 versions of zucchini bread yesterday & that was only 1 zucchini!!!!!!!!!

M

music-city-missy

Well-known member
Pat's was the winner in the taste test according to my husband - so much so that he wouldn't take the second loaf of it to work to share today.

Then I made an old family recipe which is almost identical to Pat's except it doesn't have the pineapple and it has orange zest.

Finally I made the Earth Bread that Cyndi posted on Gail's and Barbara reposted here. BUT I put a little different twist on it - wanting to try it and the My Special Zucchini Bread from 101 Cookbooks with the curry powder in it so I combined the two. Hubby didn't like it at all but I think it is my favorite. I made the Earth Bread but added the poppy seeds, ginger, and curry powder and orange zest since I already had some. Very different but very good.

 
Zucchini Quiche - great as an appetizer or side dish. Freezes great - I like the 9x13 for appetizer

Quiche - Zucchini

3 cups grated zucchini (2 or 3 thin ones)
1 small onion, finely chopped (½ cup scant)
1 cup Bisquick
½ cup grated Parmesan cheese
½ teaspoon parsley (¼ cup fresh) optional
4 eggs
½ cup vegetable oil
¼ teaspoon salt
¼ teaspoon pepper

Grate zucchini in large bowl and add onions, Bisquick, Parmesan, and parsley if using.

Mix together eggs, oil, salt and pepper and blend with the above mixture.

Pour into greased or parchment lined 9x13 (or 7x12 if you want the quiche thicker) pyrex dish and bake at 350 degrees for 30 minutes, or until golden brown on top.

Cool and cut into small squares. Freezes well.

(Add crisp bacon, ham, chopped red pepper, ½ cup grated carrots if desired)

If you get more than 3 cups grated zucchini - don’t use the extra because it becomes too moist and you can't cut it up.


I make my own Bisquick - much better than store bought.

 
REC: Zucchini Muffins. My boys and certain of their cousins request these, even though...

...it's WAY TOO HOT TO BAKE!

Delicious!

Michael

Zucchini Muffins

From King Arthur's Flour 8-2011

Makes about 27 full-sized muffins; and if you don't want to bake them all at once, the batter will keep in the refrigerator for up to 4 days.

2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups King Arthur Unbleached All-Purpose Flour
2 cups grated or finely chopped zucchini
1 cup chopped walnuts
1/2 to 1 cup raisins or currants

Directions
1) Preheat the oven to 375°F. Line muffin tin(s) with papers, or grease each cup. Since this recipe makes 24 to 27 muffins, you'll use at least two tins; or simply bake as many as you want, and refrigerate the remaining batter, to use up to 4 days later.
2) Beat the sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.

3) Add the baking powder, baking soda, salt, and cinnamon, beating to combine.

4) Add the flour, beating just till smooth.

5) Add the zucchini, nuts, and raisins or currants.

6) Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.

7) Bake the muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don't become soggy. As soon as you can handle the muffins, transfer them to a rack to cool.

Yield: 27 muffins.

 
Search should bring up lots. REC: Zucchini-Onion Pancakes Gratin

Zucchini-Onion Pancakes Gratinées 30 - 2 ½ “ pancakes

1/4 c. butter
3 small to medium onions, thinly sliced
2 small zucchini, thinly sliced (8 oz. total)

½ c. milk
3 eggs
1/3 c. flour
½ c. grated Parmesan
1/8 t. grated nutmeg
Salt & pepper

2 T. clarified butter or 1T. butter & 1 T. oil

1/3 c. whipping cream
½ c. Parmesan

Melt butter over low heat in heavy skillet. Add onion, cover and cook, stirring occasionally, 20 minutes; do not let onion brown. Increase heat to medium, add zucchini and stir until almost tender, 2-3 minutes. Set aside at least 20 minutes to cool.

Mix flour, eggs, milk, and ½ c. Parmesan in processor or blender. Add zucchini mixture and mince using on/off turns. Blend in nutmeg. Season to taste with salt and pepper.

Melt clarified butter on griddle over medium heat. Ladle 2 ½" pancakes and cook until bottom is medium brown...2-3 minutes. Turn and brown other side. Repeat with remaining batter adding more butter as necessary.

Arrange pancakes in large gratin pan or broilerproof baking dish, overlapping as little as possible. (Can be prepared several hours ahead to this point and kept at room temp)

Preheat broiler. Pour cream over the pancakes and sprinkle evenly with ½ c. Parmesan. Broil until cheese is melted and golden brown. Serve immediately.

 
Glad you reminded me of this one: Corn, Sweet Onion & Zucchini Saut

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint Fine Cooking Aug/Sep 2007
Serves 4 as a side dish

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
1 1/2 cups small-diced red onion
1 tsp. kosher salt; more to taste
1 1/4 c. small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
2 slightly heaping cups fresh corn kernels (from 4 medium ears)
2 tsp. minced garlic
1/2 tsp. (scant) ground cumin
1/2 tsp. (scant) ground coriander
2 to 3 Tbs. chopped fresh mint
1/4 lemon freshly ground black pepper
lemon juice

Melt 1 tablespoon of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 teaspoon of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 minutes.

Add the remaining 1 tablespoon butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 minutes. Add the corn, garlic, and the remaining 1/2 teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 minutes. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 tablespoon of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 minutes, and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

 
Zucchini Fritte Marcella Hazan

Zucchini Fritte 4-6 persons Marcella Hazan

1 pound zucchini (I find the older ones to be better)
salt
Vegetable oil, enough for 1/4" in pan
1 c. ap flour
2-3 T. good wine vinegar (I prefer French red)
2 cloves garlic, lightly crushed and peeled
Freshly ground pepper, about 4 twists

1. Scrub zucchini. Cut into sticks about 1/4 “ thick. Sprinkle with salt and set aside for 30 minutes.

2. Drain them and pat dry.

3. Heat oil in skillet over high heat. Lightly dip zucchini in flour and slip into the skillet. Do not crowd. Turn as they brown.

4. When deep golden brown, transfer to a deep dish, using a slotted spoon. While still hot, sprinkle with vinegar. They will sizzle.

5. When all are done, bury the garlic in their midst and season with pepper.

6. Remove garlic after about 5 minutes. Serve at room temp.

After the first batch, you will know how much garlic and vinegar to use.

 
An old one but lovable: Zucchini Pizza (zucchini is the base)

Zucchini Pizza

4-6 servings

3 c. grated zucchini
3 eggs, well beaten
1/3 c. flour
1/4 t. salt

2 c. grated mozzarella

1 - 2 1/4 oz. can sliced black olives, drained
2/3 c. minced green onion
½ c. minced Italian pickled peppers
1 t. dried oregano
½ t. dried basil
3 medium tomatoes, thinly sliced
Salt

Preheat oven to 450. Generously grease pizza pan, 9x13" baking dish, or baking sheet with rim. Transfer pulp to mixing bowl. Add eggs, flour and salt and blend well. Spread evenly in prepared pan and bake 8 minutes. Remove from oven and reduce temp to 350.

Cover zucchini with cheese. Combine next 3 ingredients and sprinkle evenly over cheese Top with oregano and basil. Arrange tomato slices over top and sprinkle very lightly with salt. Bake until base is set, about 20 minutes.

 
Evelyn's recipe is just wonderful. I've made it a lot. It is delicious. Again and again and again.

 
My favorite Zuke recipe- Pureed Zucchini in Their Shells

PUREÉD ZUCCHINI IN THEIR SHELLS
A family favorite at our house; a bit fussy but wonderful

6 medium zucchinis, unpeeled, ends trimmed and scored with a fork
1 tsp salt
1 T oil
2 slices firm white bread, broken
1 egg
1 extra egg yolk
3T chopped fresh basil
nutmeg, pepper, salt to taste

Preheat oven to 350°
Cut 8-1-1/2" lengths of zucchini. Place cut side down and scoop pulp with a melon baller, leaving about 1/4" walls and bottom. Reserve the pulp. Sprinkle shells with 1/2 tsp salt and invert on paper towels for 30 minutes to leech out the juice.
Chop the pulp in a food processor. With the shredder blade, process ends of zucchini not used for the shells. Heat oil in a large pan, add the pulp mix and cook until dry over medium heat, stirring frequently (takes about 15 minutes) Place bread in work bowl and process until fine. Add rest of ingredients to the pulp and adjust seasonings so mix is highly seasoned. Fill zucchini shells, set in pan and pour 1/4" of water in bottom. Tent with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Serve immediately.

 
Cathy Z's Zucchini Gratin

Cathy Z's Zucchini Gratin - 6 servings

2 tablespoons (1/4 stick) butter
6 medium zucchini, sliced
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 1/4, cups grated Parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs

Preheat oven to 350°F. Butter 9-inch diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; sauté until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of oregano and l/2 cup cheese over. Repeat layering with zucchini, oregano and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.

 
Zucchini Frittata

Zucchini Frittata
SERVES 2

4 large eggs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion (chopped)
1/2 cup julienned zucchini
Sprinkle of grated Parmesan cheese
1 medium tomato (seeded and diced)
10 fresh basil leaves (chopped)


Preheat the oven to 350°F. Whisk the eggs in a bowl with a splash of water. Add a dash of salt and pepper. Place a medium saute pan (with an ovenproof handle) over medium heat. When the pan is hot, add the olive oil. Saute the onion until crispy brown, about 10 minutes, then set aside half the onion for a garnish. Add the zucchini to the remaining onion in the hot pan and saute for a few minutes. Add the beaten eggs to the saute pan. Immediately sprinkle with the grated cheese and remove from the heat. Place the pan in the preheated oven. (If you do not have a saute pan with an ovenproof handle, transfer the egg mixture at this point to a small casserole dish or pie pan.) Bake for 7 to 10 minutes, until puffy and golden. While the frittata is baking, in a separate bowl mix the tomato, basil, and salt and pepper to taste. Top the cooked frittata with the tomato mixture and garnish with crispy onions.

 
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