Tuesday night at the Zoom garden club meeting, we were talking about recipes for using excess zucchini that did not include Zucchini bread. I remarked that years ago the office ladies at Aurora University and I shared Zucchini recipes and I had a slew that did not include pickles or bread.
Here are several for you to try out if you also have a zucchini excess in your home!
This recipe is based on a Mexican dished called Calabacitas Picadas that has been served in Central America for over 9,000 years.
Chopped Zucchini
- 3 Tbls vegetable oil
- 1 medium onion, finely chopped
- 1 to 3 cloves garlic, finely chopped
- 1 lb. zucchini, cut into ½ inch dice (about 1 medium zucchini)
- 3 tomatoes, peeled, seeded and chopped
- 1 sprig cilantro (about 8 leaves)
- 1 to 2 jalapeno peppers, seeded and chopped
- Salt and pepper to taste
Heat oil in a pan over moderate heat and sauté the onion and garlic until tender, but not brown, about 10 minutes. Add the remaining ingredients and simmer covered over very low heat until the zucchini are tender, about 30 minutes. Serves 4 to 6.
Zucchini Bake
- 2 cups zucchini, sliced
- 1 ½ cup fresh mushrooms, sliced
- ¼ cup onions, sliced
- ½ cup cheddar cheese, shredded
- 1 tsp basil, dried
Grease a shallow 1 quart baking dish. Layer zucchini slices with mushrooms and onions. Sprinkle with cheese and basil. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 10 minutes longer or until veggies are tender. Serves 4.
Zucchini with Walnuts
- 4 cups Zucchini, thinly sliced
- 1/3 cup fresh chives, chopped
- 2 Tbls dry sherry
- ½ tsp salt
- 1/3 cup walnuts, coarsely chopped and toasted
In a large saucepan, combine zucchini, chives and butter. Cook over low heat for 5 minutes. Stir in sherry and salt. Cover and cook over low heat for 3 to 5 minutes, until zucchini is tender. Stir in Walnuts and serve. Serves 4 to 6
This one is a bit more involved, but it makes a great side dish for a special meal.
Zucchini Casserole
- 2 Tbls vegetable oil
- 2 medium zucchini, sliced
- 1/2 cup onion, chopped
- 2 cups tomatoes, chopped
- 1/4 cup tomato paste
- 1 clove garlic, minced
- 1 tsp oregano
- 1/2 tsp basil, crushed
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded (divided)
- 1/4 cup Parmesan, grated
- 2 Tbls milk
- 2 Tbls + ¼ cup seasoned dry breadcrumbs
Preheat oven to
400 degrees. Grease an 8 inch square baking
pan. In a large skillet heat oil over
medium-high heat. Add zucchini and onion.
Cook stirring occasionally until crisp tender, about 5 to 6 minutes. Add tomato, tomato paste, garlic, herbs, salt
and pepper. Cook stirring occasionally
until tomatoes are soft.
Meanwhile, combine ricotta, ½ cup mozzarella, parmesan and milk. Sprinkle 2 Tbls breadcrumbs over bottom of baking dish. Layer half the vegetable mixture over the crumbs. Sprinkle with 1/4 cup breadcrumbs. Spread cheese mixture over crumbs and top with remaining vegetable mixture. Sprinkle remaining 1/2 cup mozzarella over top. Bake at 400 degrees for 20 to 25 minutes or until cheese is browned.
