I absolutely love zucchini. It is such a beautiful vegetable. It is so prolific, I eat it every day during the summer. Not everyone can eat squash on squash, but I can. I also love yellow straight and crookneck squash. I have decided to list all my squash recipes in one area so I can find them. I am always looking in a drawer, or a book, and heaven only knows where they are all stashed, my top secret ingredients and the veggie Z that I savor. This way, I can share with everyone, and therefore, it will be worth all the typing I am about to do. They are calling to me now from the garden, "we are growing" and I smile, knowing I will savor every bite. Check out these cute zucchini people...you may have to cut and paste the link....

http://i173.photobucket.com/albums/w47/ItsyBitsyFarm/zucchinipeople.jpg

 

Zucchini Pasta

 

1 package (7 oz.) Angel Hair Pasta or thin spaghetti

2 small zucchini, sliced thin

2 garlic cloves, minced

3 TBSP olive or vegetable oil

1 can (16 oz.) Spanish style tomatoes (Rotel)

1/4 cup minced fresh parsley

1 teaspoon dried oregano

1/8 teaspoon crushed red pepper flakes

 

Cook pasta according to directions. I like mine al dente.

In a skillet, saute the garlic,and zucchini in oil until zucchini is crisp

but tender. Add the tomatoes,parsley,oregano,and red pepper

flakes. Heat through. Drain the pasta. Top with zucchini mixture.

 

I also use this over spaghetti squash, instead of pasta.  

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Zucchini Quiche

 

3 cups shredded zucchini

1/2 cup grated cheese

1 cup Bisquick

1/2 cup chopped onion

1/2 teaspoon dried oregano

2 teaspoons chopped fresh parsley

1/2 teaspoon seasoned salt

1 clove minced garlic

1/2 cup oil

4 beaten eggs

 

Bake at 350 degrees 30-40 minutes. This is my favorite one. It is

also good cold.

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Zucchini/Green Chile Quiche

 

10 inch pie shell

1 lb. shredded zucchini

4 oz. can of green chilies, diced

2 teaspoons butter

3/4 cup milk

2 eggs, lightly beaten

salt and pepper to taste

1/4 lb. grated Cheddar Cheese

 

Prepare pie shell, bake shell at 400 degree for 10 minutes to partially cook.Saute

zucchini and green chilies in butter, place in partially cooked pie shell. Combine

eggs, milk, and cheese, pour over vegetables. Bake at  350 degrees for 30 minutes

or until the crust is brown and the quiche is set.

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Squash and Hominy Casserole

 

2 pounds yellow squash

2 cans of hominy, drained, I prefer the yellow hominy

1/2 pound sharp cheese, grated

1 can diced green chilies

1 1/2 cup sour cream

1 teaspoon salt

1 large onion, chopped

1/2 stick margarine ( I use butter)

 

Cook squash,onion, and butter slowly until tender with

1/2 cup water in skillet. Add remaining ingredients, except

only use 1/2 of the cheese. Pour into a baking dish and top

with the remaining cheese. Sprinkle with crushed Tostitos or

Doritos. Bake at 325 degrees about an hour.

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Squash Casserole #1

 

Prepare 1 package of jalapeno cornbread mix by directions.

Brown one onion in 1/2 cup margarine.

Add:

3 cups boiled squash, drained

1 can cream style corn

1 cup shredded  cheese

1 can chopped green chilies (small)

Combine all ingredients. Bale 350 till done, about 30 minutes.

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Squash Casserole #2

 

3 cups fresh squash, sliced

1 can cream of mushroom soup

1/4 cup chopped onion

1/4 cup grated cheese

Cracker or bread crumbs

 

Cook squash until tender. Grease casserole dish, layer squash,onion,

and soup. Top with cheese and crumbs. Bake in 350 degree oven

till the cheese is melted good and onions have time to cook a little.

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Orange Zucchini Bread

 

3/4 cup oil

1 1/4 cups sugar

3 eggs

3 1/2 cups flour

1/2 teaspoon salt

1 TBSP baking powder

1 teaspoon baking soda

4 cups shredded zucchini

1 teaspoon orange extract

Zest from 2 oranges

3/4 cup nuts

 

Heat oven to 350 degrees. Mix oil, sugar and eggs

thoroughly. Sift dry ingredients together and add

to egg mixture alternately with zucchini,orange extract,

zest and nuts. Pour into 3 greased loaf pans. Bake 50-

60 minutes.

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Squash Patties

 

1 egg, beaten

1 TBSP sugar

1/2 teaspoon salt

Dash of pepper

2 TBSP milk

2 TBSP finely chopped onion

1 to 2 cups grated raw yellow summer squash

1/2 to 1 cup self-rising flour

 

Combine all ingredients, mix well.Drop mixture by tablespoons

into skillet with 1/8 to 1/4 inch hot oil. Fry to golden brown

and turn. Drain on paper towels when done.

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Squash Relish

 

12 cups grated squash (I use mostly the yellow skin part)

2 cups grated onion

2 large bell peppers, grated

1 large jar pimenos, chopped

5 TBSP canning salt

 

Sprinkle salt over the above and let set overnight. You can let

it set for several hours during the day. I put ice over mine, let

it set, and then drain it if doing it during the daytime. Drain and

rinse.

At this point, I like mine with hot sliced jalapeno peppers, so I buy a

small jar, drain them, and add them now.

Syrup:

5 cups sugar

2 1/2 cups white vinegar

2 1/2 TBSP celery seed

1 1/2 TBSP mustard seed

1 1/2 TBSP tumeric

Boil syrup and add drained squash mixture. Simmer for 20 minutes.

Pack in hot, sterilized jars and seal. (hot water bath) I prefer to do pint jars

for us.This is so good during the winter months.

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Mixed Squash-Vermecelli Salad

This is my favorite. How many times do I repeat this phrase? Everyone at

church loves this recipe, and it is so good!

 

2 boxes vermecelli

2 TBSP salad oil

3 TBSP lemon juice (I use more, I love the lemon flavor)

1/2 cup fresh green onions, cut fine (or 1/2 onion)

1 cup diced green pepper, I also use red pepper for color

1 cup finely chopped celery

1 can chopped ripe black olives ( I use green ones, too)

1 small jar pimentos, druined and chopped

4 TBSP mayonnaise

Italian dressing

Diced yellow squash,zucchini, and fresh tomato, any amount

 

Cook the vermicelli according to directions. Mix the drained vermicelli,

salad oil,lemon juice, and mayonnaise, and refrigerate overnight. Next

day, layer all the rest of the fresh veggies. I like to start at the edge of

the plate, and make "rings" of each veggie around the plate. When I

am happy with my masterpiece, I drizzle Italian dressing over it. Sometimes

I top it with Cheddar Cheese. This is so wonderful for hot summer evenings.

I usually serve it with seasoned crackers, another one of my favorites.

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Seasoned Crackers

 

1 box saltine crackers

Spread out the crackers (stand up) in a container with a tight fitting lid. You need

a big square plastic one to hold the crackers. I can usually get 3 1/2 stacks of

crackers in the rectangular plastic container I use.

 

3 TBSP dried Ranch Dressing (Original Ranch Dressing)

2 TBSP crushed red pepper flakes (use only 1 or less if you don't like it "hot"

1 cup Canola oil ...use only Canola oil for this recipe. I use less, about 3/4 cup

 

Mix oil, ranch dressing, and red pepper flakes together. Pour over the saltines.

Put the lid on and turn the container back and forth, sidsways, until you can see

the mixture covering the crackers, then turn the container upside down. They

will evenly absorb the mixture and you can put them in a zip lock bag. I just leave

mine in the box till we have eaten them all. They have great tase, can't eat just one,

also great with cold buttermilk, and great to crush and use in tuna patties.

I also make oyster crackers with the same method. Use 1/2 cup canola oil,

3 TBSP dried Original Ranch Dressing mix, a scant TBSP crushed red pepper

flakes, and pour over the crackers. I put them in a big brown paper bag and

shake them to coat them, then put in plastic containers. Great with soup, too.

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Squash Supreme

 

1 1/2 pounds yellow squash

1 can Cream of Chicken soup

1 cup sour cream

1  ( 4 oz.) jar pimentos, chopped

1  (8 oz.) can water chestnuts, sliced and drained

2 small onions, chopped

1 stick margarine

1 (8 oz. ) package stuffing mix

Grated cheese

 

Slice and cook squash in salted water for 10-15 minutes. Drain well.

Add the soup, sour cream, pimentos,water chestnuts and onions.

Prepare the stuffing mix according to package directions. Melt

the margarine in frying pan, add the stuffing mix, and mix well. Pack

this mixture into a 2 quart Pyrex baking dish. Pour the squash mixture

over the stuffing mix, and top with grated cheese. Bake 300 degrees for

25-30 minutes.

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Zucchini Slaw

 

2 medium zucchini, shredded coarsely and squeezed dry

1/4 cup finely chopped onion

1 cup carrots, coarsely shredded

3 TBSP mayonnaise

1 TBSP cider vinegar

1/2 teaspoon sugar

1/4 teaspoon salt

Dash of pepper

 

Combine all ingredients and mix well. Refrigerate at least 1 hour before serving.

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Squash Refrigerator Bread

 

1 cup steamed squash

1/2 cup shortening

1/2 cup sugar

1 1/2 teaspoon salt

1 cup scalded milk

1 pkg. yeast

1/4 cup water, warm

2 teaspoons grated lemon rind

5 cups of flour ( or more as needed)

1 egg

 

Combine squash,shortening,salt,sugar, and hot milk. Beat until smooth. Cool

to lukewarm. Dissolve yeast in warm water. Add to first mixture.Add beaten

egg,lemon rind, and 2 cups of flour. Allow to rise until spongy. Add remaining

flour and knead until easy to handle.Let rise till double in bulk. Knead down

and cover. Place in refrigerator until the next day. Two hours before time,

make into rolls. Allow to rise and bake at 400 degrees for 20-30 minutes.

You can also make into two loaves of bread.Cloverleaf rolls are pretty.

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Zucchini Muffins

 

These are wonderful ! This makes a BIG batch...at least 2 large muffin tins

full. They freeze well.

 

3 eggs

1 cup oil (you can also use 1/2 cup canola, and 1/2 olive oil)

1 TBSP vanilla

2 Zucchini, grated (8-10 inches )

1 cup chopped nuts (pecans or walnuts)

2 cups sugar ( I use 1 cup brown and 1 cup white sugar)

2 cups flour

1 teaspoon Baking powder

1 1/2 teaspoon Baking soda

1/4 teaspoon salt

1 TBSP Cinnamon

 

In a Large mixing bowl, combine eggs,oil,vanilla,and grated zucchini.

In a Medium bowl, combine nuts,sugar,flour,baking powder,baking

soda,salt and cinnamon. Gradually stir this into the zucchini mixture. It

will be very thick.Place muffin liners in muffin pans. Fill these 3/4 full.

Bake at 400 degrees for 15-18 minutes. Be careful not to under cook.

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Zucchini Gumbo

 

1 quart of sliced okra

1 chopped onion

4 chopped potatoes

2 yellow squash, sliced

Mix vegetables in large bowl and sprinkle with salt and pepper, then sprinkle

with corn meal, coating as you prefer. Fry until the potatoes are done and

the okra is golden brown. Good !!

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Zucchini Marmalade

6 cups shredded zucchini

1/2 cup water

1/2 cup lemon juice

6 cups sugar

1 cup crushed pineapple, undrained

1 large package or 2 small packages of apricot gelatin

Cook zucchini in water over low heat, stirring often, and

drain well. Add remaining ingredients and cook for 6 minutes.

Pour into sterilized jars and seal. Store in the refrigerator.

Yields 8 half pints. You can substitute orange jello and

add grated orange peel to make a jam similar to orange

marmalade.

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Zucchini Brownies

 

2 cups shredded zucchini

2 cups flour

2 teaspoons vanilla

3 TBSP cocoa

1/2 cup oil

1/2 teaspoon salt

1 1/2 cups white sugar

1 1/2 teaspoon soda

1/2 cup nuts

 

Mix all together and put in a greased and floured 9x13 pan. Bake

at 350 degrees for 25-30 minutes.When cool, frost with fudge

frosting.

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