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Baked Zucchini Tots
Ingredients:
2 cups packed shredded zucchini, 2 large eggs, 2/3 cups shredded Italian blend cheese (could use low fat cheese), 1/2 cup crushed rice cereal such as Rice Chex or gluten-free rice puffs, 1 1/2 teaspoons Italian Seasoning, 1/2 teaspoon garlic powder, salt and pepper
Directions:
1. Preheat the oven to 400 degrees F. Shred the zucchini and measure out 2 cups tightly packed. Dump the zucchini onto a paper towel. Then use another paper towel to press out as much moisture as possible. Discard the paper towels. Place the zucchini in a large bowl.
2. Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice cereal, herbs, garlic, 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper. Mix well to combine.
3. Using a 2-teaspoon cookie scoop, spoon out tightly packed portions of zucchini mixture and place on a parchment paper-lined baking sheets. Bake for 20-25 minutes until golden.
Recipe from: www.aspicyperspective.com
Cheesy Zucchini Casserole
Ingredients:
2 to 3 zucchini sliced into half moons about 1/4-inch thick (you will need 6 cups total), 1/4 teaspoon salt, 1/3 cup heavy cream, 3 eggs, 1/4 cup grated parmesan cheese, 3 to 4 garlic cloves minced (1 tablespoon minced garlic), 1 teaspoon dried basil, 1/8 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper or to taste, 1 1/2 cups shredded cheddar cheese divided, 2 tablespoons butter sliced into 1/4-inch thick pieces, chopped fresh parsley for garnish
Directions:
1. Preheat oven to 350˚F and grease a 9-inch baking dish with butter.
2. Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.
3. In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and pepper.
4. Layer 1/2 cup of shredded cheddar cheese over the zucchini.
5. Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.
6. Bake for 25 minutes.
7. Remove from oven and sprinkle with remaining cheese.
8. Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
9. Remove from oven and let stand 10 minutes.
10. Garnish with parsley; Cut and serve.
Recipe from: www.diethood.com
Zucchini Butter (or Marmalade)
Ingredients:
2 pounds zucchini more or less*, 1/4 cup olive oil or butter, 2 minced shallots or garlic or a combination of both, salt and pepper
Directions:
1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
2. In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
3. Enjoy on toast, or as a side dish all summer long!
RECIPE NOTES: This recipe can be made in a larger quantity although it may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.
Recipe from: www.thekitchn.com
Zucchini-Chocolate Chip Muffins
Ingredients:
1 ½ cups all-purpose flour, ¾ cup white sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 egg lightly beaten, ½ cup vegetable oil, ¼ cup milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 cup shredded zucchini, ½ cup miniature semisweet chocolate chips, ½ cup chopped walnuts (optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts:
Per Serving:264.7 calories; protein 3.5g 7% DV; carbohydrates 30.6g 10% DV; fat 15.2g 23% DV; cholesterol 15.9mg 5% DV; sodium 212mg 9% DV.
Recipe from: www.allrecipes.com
For more information on zucchini and zucchini recipes, take a look at some of these books from our collection. Just click on the picture to be taken to the catalog listing.
