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Thread: Zucchini Stuff ~

  1. #1
    Join Date
    Apr 2007

    Default Zucchini Stuff ~

    Zucchini Mousse au Gratin

    Serves 4 to 6

    6 medium zucchini (about 1 1/2 pounds)
    3 tablespoons butter
    4 green onions, chopped
    1/4 cup chopped parsley
    1 tablespoon fresh dill or 1 teaspoon dried
    1 teaspoon salt
    1/8 teaspoon pepper
    2/3 cup sour cream
    3 to 4 tablespoons freshly grated Parmesan cheese

    Preheat oven to 375. Grate zucchini and let stand in a colander for 20 minutes to drain. In a skillet melt butter and saute onions until soft and transparent. Stir in parsley, dill, salt, pepper, and sour cream. Add the drained zucchini, then pour into a 1-quart casserole, sprinkle cheese on top, and bake for 30 minutes.


    Zucchini Casserole

    Serves 6 to 8

    3 pounds zucchini
    4 eggs, beaten
    1/2 cup milk
    1 4-oz can diced green chilies
    1/4 cup chopped parsley
    1 pound Monterey Jack cheese, cubes
    1 teaspoon salt
    2 teaspoons baking powder
    1 cup bread crumbs
    2 tablespoons butter

    Preheat oven to 350. Cube zucchini and steam until just barely tender. Combine eggs, milk, chilies, parsley, cheese, salt, and baking powder. Toss in zucchini and mix well. Transfer mixture to a buttered casserole that has been dusted with half the bread crumbs, then sprinkle the top with remaining bread crumbs and dot with butter. Bake for 45 minutes or until cooked through and lightly browned.


    Zucchini Flan

    Serves 6

    1 pint Ricotta cheese
    2 egg yolks
    1/2 teaspoon salt
    1 teaspoon dried marjoram, crumbled
    1/2 teaspoon dried thyme, crumbled
    1/4 teaspoon dried tarragon, crumbled
    2 tablespoons butter
    1 1/2 pounds zucchini, sliced
    1 small onion sliced thin
    1 clove garlic, minced
    2 more tablespoons butter, melted
    1/2 cup fresh grated Parmesan cheese

    Preheat oven to 400. In mixing bowl combine ricotta cheese, egg yolks, salt, marjoram, thyme, and tarragon. Set aside. Melt 2 tablespoons butter n a skillet and saute zucchini, onion, and garlic, stirring, until zucchini is just tender-crisp. Butter a 2-quart shallow casserole and put in it half the zucchini mixture. Spread ricotta cheese mixture over it, and top with remaining zucchini. Sprinkle with Parmesan cheese, pour melted butter over, and bake, uncovered for 20 minutes or until heated through and lightly browned.


    Pickled Zucchini

    4 pounds zucchini, thinly sliced crosswise
    1 pound onions, thinly sliced
    1/2 cup kosher salt
    1 quart cider vinegar
    2 cups sugar
    2 teaspoons celery salt
    2 teaspoons turmeric
    2 teaspoons dry mustard
    2 teaspoons mustard seed
    2 teaspoons celery seed
    1 sweet red pepper, cut into thin julienne strips

    Cover zucchini and onions with salt and water to cover and let stand for 1 hour, stirring occasionally. Drain well, using hands to gently press out moisture. In a large sauce pan, bring remaining ingredients to a boil. Add zucchini and onions, turn off heat, and let stand for 1 hour. Return to heat and bring to a boil. Remove from heat. Fill sterilized jars to within 1 inch of top and seal. Let stand for 24 hours and tighten lids once more. Then turn jars upside down for 48 hours. Store in a cool place.

    All you need is love???

  2. #2
    Join Date
    Nov 2007
    Southwest OH

    Default Chocolate Zucchini Bundt Cake

    I made this last night and it's almost gone.

    3 cups shredded zucchini
    3/4 cup cocoa
    1 2/3 cup flour
    2 cups sugar
    1 teaspoon cinnamon
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoons salt
    3 eggs (or 3/4 cup egg substitute)
    1/2 cup vegetable oil
    1 teaspoon vanilla
    Instructions: Preheat oven to 350┬░F. Coat a 9" bundt pan with cooking spray (or grease with shortening) and dust lightly with 2 tablespoons of the cocoa powder.

    Shred zucchini and set aside.

    In a large bowl, combine cocoa , flour , sugar , cinnamon , baking powder and soda and salt.

    In a small bowl, combine eggs , oil and vanilla.

    Add egg mixture to dry ingredients and beat vigorously by hand until well blended. MIXTURE WILL BE VERY STIFF!

    Stir in shredded zucchini until well blended, pour batter into prepared pan and bake for 50-55 minutes or until a cake tester comes out clean. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely.

    If desired, sprinkle with confectioner's sugar or drizzle with melted chocolate or top with whipped cream or ice cream. In the photo above we drizzle d the cake with melted milk chocolate then sprinkled it with tiny candy decorations found in the supermarket -- you could also use jimmies -- either chocolate or multi-colored.

    I got this at
    Do thou O Lord, protect us, guard us ever from this generation. On every side the wicked prowl as vileness is exalted among the sons of men.
    Psalm 12:7-8

    In answer to your inquiry, I consider that the chief dangers which confront the coming century will be religion without the Holy Ghost, Christianity without Christ, forgiveness without repentance, salvation without regeneration, politics without God, and heaven without hell. ŚWilliam Booth founder and general of the Salvation Army 1829-1916

  3. #3
    Join Date
    Apr 2007

    Thumbs up

    I made the Zucchini Flan tonight.

    It was so yum, you guys!!

    All you need is love???

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