any ideas for using zucchini?

I'm tired of my old recipes.
thanks.

I use it in my pasta salads that use italian dressing

I put some in my pasta primavera (using a garlic and oil, not the crealy sauce kind)

I also like it steamed as a side dish

I use it in homemade stir fry

I think you can also use it in a vegetarian lasagne

I've never made pasta primavera, but that sounds like something my family would enjoy tonight. What do you put besides olive oil, garlic, and zucchini? Tomato sauce? canned tomatoes? Carrots?
Thanks a lot for the suggestions. Steamed zucchini is really good, but I make that a lot.

I bumped a thread about pasta primavera that I did....

I also do a quick and easy version where you brown the garlic and chopped onion in oil and throw in some crushed red pepper and make like a pasta with broccoli & oil, you could throw other things in there like zucchini,, different colors of bell peppers, string beans, snow pea pods, or a bag of the pre-mixed varieties of frozen veggies (stir fry blend, etc)

what recipes do you have for zucchini? I love it and am trying to expand my cooking abilities!

Also try this website...lots of recipes and you can search by ingredients!
Recipe site

Hi,
Thanks for such a quick reply. You are so sweet to send me your links. I can't wait to check them out.

My zucchini recipes are more involved. I make a quiche with Bisquik, chopped onion, garlic, feta cheese, flour and eggs. I can write that up for you with exact measurements if you like.
I also make zucchini patties with grated zucchini, bread crumbs, mint, parsley, dill, grated onion, 1 or 2 eggs and some feta cheese. I think that's it. Then they are fried in a little olive oil. That is not something I use a recipe for. I wing it according to the amount of squash I have. You muct wring out the squash after it's grated so it doesn't water down your recipe. The bread crumbs are added at the end and it is must be quite thick to hold its shape in the pan. The patties are small so they cook on the inside also.
I saute zucchini and grated onions in a large skillet with a little olive oil and garlic. It is left to brown. A little feta cheese mixed in at the end and left to melt a little is good too.

Stuffed zucchini is also a favorite of ours. I brown onion and add rice. Then I put in some ground beef that I browned separately and drained well. Then add water for the rice to cook, some tomato sauce, salt, pepper, mint, parsley, dill (all to taste) and cook together til the rice is practically done. Cut the two ends off and scoup out the center not going through to the other end. It will look like a manicotti shell with one end closed. Then stuff it with the mixture and put in a pot with some water and a little tomato paste and cook til the squash is tender. It is good to stuff some zucchini, Italian peppers and a few tomatoes with it. Watch the tomatoes. If left too long they will fall apart on you, but will still be delicious! You can also put them in the oven, covered with foil.
I think that's about it.
Hope this gives you an idea of how Greeks prepare zucchini. If you have any questions please feel free to ask.
Have a great day.

I made pasta primavera last week with whatever I could find in the house -

I think I used:
Zuchinni (sliced with skin), Asparagus (blanced and cut into 1/2' pieces), carrots (jullianed and blanched), red peppers (cut into 1/2' strips) and sliced mushrooms -

but you can add anything (string beans, broccoli, califlower, etc, etc...)

I took chicken cutlets, cubed them into 1' pieces and lightly dredged them in flour and cooked them in some Pam. Then I put it aside ...

I then sauteed olive oil with slice garlic and minced onion. I then added the vegtables above until they were almost cooked. I added chicken stock and let it simmer. The last 3 minutes I added diced plum tomatoes.

In the mean time I boiled water and made a pound of linguini 'aldente' (angel hair, rigatoni or bow toes work well too). I drain the macaroni (keep 2 cups of that water in reserve) and added it to the skillet I was cooking the sauce in to finish cooking it up. I added the pasta water (it has starch to thicken it up) as needed.

Serve right out of the skillet!

Add some grated cheese and crushed red pepper ... yummmm and sooo easy!
The hardest part was chopping the veggies

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Posted by Anniegrl

Don't forget zucchini bread! I don't have a recipe with me, but I'm sure you can find one online.

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Here's a recipe that my aunt sent me....I love when she makes it.

Zucchini Bread Recipe


Ingredients:

3 Eggs
2 Cups Salad/Vegetable Oil
2 ½ Cups Sugar
2 Cups Grated Zucchini
2 Tbsp. Cinnamon
1 Tbsp. Salt
1 Tbsp. Baking Soda
¼ Tbsp. Baking Powder
1 ½ Cups All Purpose Flour (sifted)
1 Cup Chopped Nuts

(Personally – I add a Teaspoon of vanilla extract and a dash of nutmeg).

Bake at 250Fº for 1 hour.

Beat eggs until foam; add sugar and mix well. Add zucchini, cinnamon, salt, baking powder, baking soda, vegetable oil and mix. Add flour mix well. Fold. Pour into greased baking pan and bake for 1 hour. May cool in pan or stored wrapped. Served with your choice of cream cheese etc.

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Posted by LImom

Stef, do you wring out the zucchini first? How do you get it dry enough for the recipe? I've made a similar one and I really love when it comes out good. The last the cake was too wet though, and I was so disappointed I never tried it again.

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Uh....dunno. I actually haven't tried it yet. Whenever I go home to visit, I call her a few days before so she can make it for me.

I honestly don't think she dries it bc the zucchini is very fine and moist when you eat the bread.