Squash Casserole

A great way to use up some of that extra squash when it is in season. For a different texture, try shredding the vegetables or adding some different veggies. I doubled the squash when I made it but didn't quiet double the rest of the ingredients, just to make it healthier.

Ingredients
(There are two additions of almonds in this recipe, just FYI)

1 Tbs olive oil
1 Tbs butter
1 small onion
2 cloves garlic
4 cups peeled and cubed yellow squash or zucchini (or a mixture)
1 tsp salt
1/2 tsp pepper
1/3 cup finely chopped, raw almonds
1 cup cheese (Cheddar, Colby, etc. whatever you have on hand)
1/2 heavy whipping cream (or 1/4 cup milk and 1/4 cup greek yogurt)
2 eggs
1 can of rotel or green chills (optional-for more flavor)
1/3 cup coarsely chopped roasted, salted almonds (I roasted my own in some butter)

Directions

Preheat oven to 400 degrees F.
Heat olive oil and butter in skillet over medium-high heat; cook and stir onion and garlic until softened, about 3 minutes. Add squash, salt and pepper (and rotel or chills, if desired). Mix to combine. Cover skillet and cook about 5 minutes, until squash is soft. Transfer to a large mixing bowl. (Or casserole dish, if you don't want to wash an extra bowl like me)
Mix raw almonds and 1/2 cup cheese together. Stir into squash mixture. Whisk cream and eggs in separate bowl. Stir into squash mixture. Pour squash mixture into a 9x13-in casserole dish; top with remaining cheese and roasted almonds.
Bake 25-30 minutes, until golden brown and bubbly.

Recipe from Allrecipes

Oven Baked Zucchini Fries

3/4 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 tsp seasoned salt
1 (9 in) zucchini, peeled
1/4 cup butter or olive oil

Preheat oven to 425 degrees F. Grease baking sheet. Cut peeled zucchini in half lengthwise and remove any seeds. (I didn't bother with this because I used small zucchini with small seeds.) Slice zucchini into sticks. Combine bread crumbs, cheese and seasoned salt into pie plate. Dip zucchini into butter/oil, then press into bread crumbs. Shake off any remaining bread crumbs and place into prepared baking sheet. (I tossed zucchini in bowl with olive oil, and then with bread crumb mixture because it was faster.)
Bake 15 minutes, and then Broil for 5-10 more minutes, to make them crunchy.

Recipe from Allrecipes.com

Chicken Chorizo Zucchini Stir Fry

Ingredients

• ½ red onion, chopped (I use white if I don't have red)
• ½ chopped cilantro
• 4 large zucchini, cut into 1/3 inch cubes
• 1 red pepper, seeded and chopped (green is okay if that's all you have)
• 6-8 oz. Mexican chorizo (This is spicy! Add less until you know how spicy you like it, say 3-4 oz.)
• 2 cups cooked chicken, chopped or shredded
• 1 Tb. oil, if needed
• Salt and Pepper

Instructions

1. Heat a large skillet over medium-high. Brown the chorizo for 2-3 minutes, then add the chicken until warmed through. Remove the chorizo and chicken, and set aside.
2. Add the onions to the skillet and sauté for 1 minute. Add the zucchini, red pepper and a tablespoon of oil if needed. Sauté for 2-3 minutes, until just cooked, but not mushy. Salt and pepper to taste. Then add the protein back in.
3. Remove from heat and stir in the cilantro. Serve immediately!

Got recipe from here: http://punchfork.com/r?url=http%3A%2F%2Faspicyperspective.com%2F2011%2F02%2Fchicken-chorizo-no-potato-hash.html

Zucchini Pasta

3 medium zucchinis

2-3 oz. linguine

1-2 chicken breasts

2 Tbsp. Fresh Basil or 2 tsp. Dried Basil

1/4 cup. Shredded Parmesan 

1/4 Mozzarella

When determining how much linguine to cook - do about 1/3 of what you would normally cook for a pasta dish. This meal replaces a large portion of your carbs with zucchini, and it's even more delicious! Boil the linguine for about 7-8 minutes so it's still a little firm. 

Cube your chicken in small bite size pieces. Cook on medium-high heat in a large saute pan. Add a dash of salt and pepper. Once chicken is fully cooked, remove from pan. 

Chop up your zucchini in very fine strips (as shown above). Put them in the same pan used to cook the chicken, and drizzle a tablespoon or two of olive oil on zucchini. Cook on medium-high heat for 3-4 minutes until they're starting to bend - but not too soggy and flimsy, you still want a little bit of a crunch.     

Add the chicken back into the pan. Add the basil. Then add the linguine and cheese. Combine the ingredients, heat through, and serve!

We love this recipe. It is so good! Go ahead and put more zucchini if you want, I put 5-6 zucchinis.

Recipe from beck-a-boo blog

Zucchini Bread - my favorite recipe

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 3-4 cups grated zucchini (no need to peel or drain)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
2. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Add Zucchini and mix well. Pour batter into prepared pans.
4. Bake for 50 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan.

Rachel's Meaty Zucchini Casserole

6-8 medium sized zucchini

1.5 lbs meat (I use a combination of sausage and ground meat)

2 eggs

1-2 cloves garlic, minced

1/2 onion, chopped and sautéed

1/2 cup parmesan cheese, grated (can use the cheepo kind too:)

1 cup colby jack, cheddar or mozzarella cheese (I use whatever I have on hand)

1.5-2 Jars spaghetti sauce (24 oz)

spices (oregano, parlsey) to taste, optional

2-4 cups cooked rice, optional

1 cup cottage cheese, optional

Cook meat. Put in 9X13 casserole dish to cool, leaving fat from cooking in pan.

Wash and trim ends of zucchini. You can also peel zucchini, which is what my family prefers. Cut zucchini lengthwise into four pieces. Then cut into inch wide pieces. Preheat oven to 350. Cook zucchini until mostly done in pan you used to cook meat. I usually cover and cook on medium low for 10-15 minutes, stirring occasionally.

While zucchini cooks mix together eggs, garlic and parmesan cheese and spaghetti sauce into meat mixture. When zucchini is done cooking, drain it then mix into the meet mixture. Add more spaghetti sauce, if desired and rice and/or cottage cheese, if desired. Top with some cheese before putting in over, or right before taking out of the oven. Cover lightly with tinfoil then cook 45-60 minutes.

Zucchini Cobbler

• Ingredients

  • 8 cups peeled, chopped zucchini
  • 2/3 cup lemon juice
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  •  
  • 4 cups all-purpose flour
  • 2 cups white sugar
  • 1 1/2 cups butter, chilled
  •  
  • 1 teaspoon ground cinnamon

  Directions

  1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
  3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

  
  

  
  

  For 8X8:

  
  

  4 c zucchini 1/3 c lemon juice 1/2 c white sugar 1 tsp Cinnamon  

  
  

  1 1/4 c flour 3/4 c sugar 1/2 c butter 1 tsp Cinnamon 

  
  

  From allrecipes.com

Mark Bittman’s Zucchini Pasta

Ingredients
1/4 cup extra virgin olive oil
5-6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2-3 sprigs fresh thyme (I made it with dry thyme 1tbsp maybe more)
2 tomatoes, in wedges or roughly chopped, with their juices
1/2 lb. cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish

Bring a large pot of water to a boil and salt it. Cook pasta until it is nearly, but not quite tender.
Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 15 minutes, or until very tender.
Add tomatoes and their liquid to zucchini and raise heat a bit, so mixture bubbles. If sauce threatens to dry out, add a little pasta cooking water.

Drain pasta and finish cooking it in sauce.
Serve, garnished with parsley of Parmesan.
Joe loved the zucchini!

Zucchini bread

3 eggs

1 cup vegetable oil (or 1 cup of applesauce which is what I use)

2 cups white sugar

2 cups grates zucchini (I usually use about 2.5 or 3 cups)

2 tsp vanilla

3 cups flour

3 tsp ground cinnamon

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1/2 cup chopped walnuts (optional, of course)

Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans. (Sometimes I sprinkle extra white sugar on the bottom of the pans which makes a nice sugary crust.)

In large bowl, beat eggs until light and frothy. Mix in oil (applesauce) and sugar. Stir in zucchini and vanilla. In a separate bowl combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

Bake for 60 to 70 minutes, or until done.