ISO: Favorite Zucchini Recipes
July 1st, 2012 | 
Author: Been trying to decide what to make with these and was wondering if you have a very favorite recipe you would like to share. I’ve been looking through mine trying to decide, which I seem to do every year! Thank you for any posts! Have a happy day!
Posted in * Recipe Requests
This is from my good friend Jen. If it’s from Jen, it’s a must try…and now I have some zucchini too!
Zucchini Fries **I had to post this recipe cause these are VERY yummy!**
by Jen on Tuesday, July 26, 2011 at 8:47am
1 ½ c. panko (Japanese bread crumbs)
3/4c. shredded Parmesan
1 1/2 tsp. Italian seasoning
1/4-1/2 tsp. cayenne pepper
coarse salt and ground pepper
2 large egg whites
2 large zucchini (about 1 1/4lbs. total) halved crosswise and cut into 1/2 inch wedges
-Preheat oven to 425′, with racks in the upper and lower thirds of the oven. Lightly coat aluminum foiled lined cookie sheets with cooking spray. In a wide, shallow dish, mix together Panko, parmesan, Italian seasoning, and cayenne. In a medium bowl, lightly beat egg whites.
-Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden brown and crisp, approx. 20 minutes, flipping halfway through. Season to taste with salt and pepper, serve immediately. (I served mine with ranch dressing…Yum!)
I figured with all the extra zucchini that comes from our garden I better come up with some new ideas for these delightful veggies. I hope that you enjoy as well as we did.
P.S. I have plain bread crumbs and Italian flavored ones. Could either of those be substituted for the Panko? I don’t recall ever having bought Panko…. Thanks for any advice…
Sherry, neither one of those will give you the texture that you want. Panko are MUCH bigger and crunchier than those. You should be able to find panko in the ‘International’ section of the grocery store. They are even available in the grocery store in my grandmother’s tiny little NC town. If you can’t find them, it would be better to just make your own. Using stale bread, whiz it around in a food processor and when you have large, rough looking crumbs just toast them in the oven until they are crunchy.
Now – for my zucchini recipe. I don’t really like zucchini, but this recipe for zucchini fritters is so good that I eat it up: http://www.recipecircus.com/recipes/Kimberlyn/QuickBreads/RATIO_Fritters.html
Hey Kim, THANK YOU! I was planning to try these tomorrow but will make a trip to the store first. I did see them but didn’t buy any. Had no clue there was such a big difference, and it sounds like it would make a huge difference in this recipe. You saved me and those fries from a big disappointment I’m sure! So what have you been cooking? Always look forward to hearing about what you’re up to! So many great recipes of yours are now family favs around here! Keep ‘em coming!!!
P.S. Thank you for the fritter recipe! So many variations! I’m getting all anxious to dig into that zucchini this season now! YAY!!!
…and I forgot the Bisquick and the Panko crumbs! I MUST write a list…..grrr….. Bisquick is for zucchini fritters. I think Kayce had posted it somewhere…. don’t have the recipe right here to look at. Hopefully the zucchini doesn’t spoil until I get my wits about me!
Still didn’t get that Panko…so maybe I’ll make this one. DIL loves it! Thank you Yvonne…where are you anyway Yvonne???? Missing you and a bunch of others!!
Zucchini Pie
Sandy says this is excellent, and Rachel likes it but not apple pie!
posted by Yvonne 07-06-107 7:21 AM
With zucchini so abundant right now, I thought I would submit my mother’s recipe for zucchini pie. Mom passed away a month ago, but her zucchini pie, which is always mistaken for apple pie, is known by all in our family and area.
Zucchini Pie
4 c. zucchini
1 1/2 t. cream of tarter
dash of salt
2 T. flour
1 T. lemon juice
dash of nutmeg
1 1/4 c. sugar
1 1/2 t. cinnamon
1 t. butter
9 in. pie shell unbaked
Topping:
1 stick of margarine 1/2 c. sugar
1 c. flour
Peel zucchini. Cut lengthwise, scoop out the seeds. Slice to resemble apple slices. Cook zucchini for 10 minutes in small amount of water, drain. Mix cream of tarter, salt, flour, lemon juice, nutmeg, sugar, and cinnamon with zucchini. Pour into unbaked pie shell dot with butter. Make topping by mixing margarine, sugar and flour and crumbling over ingredients in pie shell. Bake at 375 degrees for 45 minutes. I only cook zuchinni around 3 or 4 minutes.
I made this last year and we both really liked it. It’s very easy and can be put together early in the day and baked later. I hope it’s not too late–but from what I hear, zucchini is growing like weeds this summer.
TACO-STUFFED ZUCCHINI
2 – 6″ zucchini
1/2 lb. ground beef (or turkey)
1 packet of taco seasoning
1 Roma tomato, cored and chopped
1/2 small onion, chopped
4 oz. cream cheese, softened
1/2 c. cheddar cheese, freshly grated
Trim the ends from the zucchini and slice the lengthwise in half. Using a paring knife, cut out the inside of the zucchini to form boat shapes. It helps to use a spoon to scrape and smooth out what you can’t do with a knife. Roughly chop the zucchini pieces that you’ve removed.
Brown the meat; add the taco seasoning and a little water. Add the tomato, onions and zucchini to the pan. Cook until most of the water released from the vegetables has evaporated.
Remove the pan from the heat. Mix in the softened cream cheese. Place the zucchini in a baking dish and stuff each one with some of the mixture. Top with the grated cheddar. Carefully add about 1/4″ of water to the dish (so the zucchini are sitting directly in the water). This will keep the zucchini from drying out while cooking and will result in the vegetable being tender (but not mushy. Bake about 25 minutes at 400 degrees.
One of the best zucchini recipes I tried was from a Taste of Home cook book. The Onion Zucchini bread actually came out looking exactly like the picture!
This recipe is not a sweet bread but more of a biscuit type that is great with salad, soups, stews or pasta dishes.
It’s already in the archives but if you can’t find it, I’ll be happy to repost it.