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ZUCCHINI RECIPES (215 K) Index Pages 2500 to 2599




Z. BARS       2516

Z. BEEF BAKE      2525

Z. BREAD 01      2419

Z. BREAD 02      2419

Z. BREAD 03      2420

Z. BREAD 04      2420



Z. BREAD & PEAR     2506

Z. CAKE       2500


Z. CASSEROLE I      2503

Z. CASSEROLE II     2513



Z. COBBLER      2505


Z. CUPCAKES      2501

Z. DEEP DISH      2517

Z. DRESSING      2525

Z. FRITATTA      2521

Z. FRITTERS      2523

Z. JAM       2502

Z. LASAGNA I      2517

Z. LASAGNA II      2527

Z. LASAGNA III      2527


Z. 30-MINUTE CHICKEN    2526

Z. MUFFINS      2502



Z. NUT BREAD I      2502

Z. NUT BREAD II     2518



Z. PATTIES      2513

Z. PATTIES      2528


Z. PIE AND APPLE     2514

Z. PIE, I       2510

Z. PIE, II      2513    

Z. PINEAPPLE      2501




Z. RELISH, HEARTY     2508

Z. RELISH, II      2510

Z. RELISH, I      2509


Z. ROMANO       2503

Z. SALAD       2516


Z. SOUP, GRANDMA@S     2504

Z. SOUP, ZESTY      2512


Z. STICKS, FRIED     2523


             ZUCCHINI CAKE 

2-1/2 cups all-purpose flour

2 cups sugar

1-1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup vegetable oil

4 eggs

2 cups shredded zucchini

1/2 cup walnuts, optional 


1 package (3 ounces) cream cheese, softened

1/4 cup butter or margarine, softened

1 tablespoon milk

1 teaspoon vanilla extract

2 cups confectioners sugar

Additional chopped walnuts, optional 

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to

dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.  

For frosting, in a small mixing bowl, beat cream cheese, butter, milk, and vanilla until smooth. Add confectioners sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in a refrigerator. Yield: 20-24 servings. 


2 medium zucchini, chopped

2 medium tomatoes, chopped

1 small ripe avocado, chopped

1 cup fresh or frozen corn, thawed

1/2 cup thinly sliced green onions

1/2 cup picante sauce

2 tablespoons minced fresh parsley

2 tablespoons lemon juice

1 tablespoon vegetable oil

3/4 teaspoon garlic salt

1/4 teaspoon ground cumin 

In a bowl, combine the first five ingredients. Ina small bowl, combine remaining ingredients; mix well. Pour over

zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours. YIELD: 8 -10 servings. 


3 eggs

1-1/3 cups sugar

1/2 cup vegetable oil

1/2 cup orange juice

1 teaspoon almond extract

1-1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cloves

1-1/2 cups shredded zucchini

Carmel Frosting

1 cup packed brown sugar

1/2 cup butter or margarine

1/4 cup milk

1 teaspoon vanilla extract

1-1/2 to 2 cups confectioners sugar 

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. 

For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir

for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until

frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen. 


1 gallon shredded zucchini

46 ounce canned pineapple juice

1-1/2 cups lemon juice (bottled)

2-1/2 cups sugar

pineapple flavoring, optional 

Simmer all ingredients for 20 minutes. Pack into clean pint jars. Process for 20 minutes in boiling water bath. Use like crushed pineapple. 


6 cups raw zucchini, grated, peeled

6 cups sugar

1/2 cup lemon juice

1 cup crushed pineapple with juice

1 (6 ounce) pkg. orange-flavored gelatin 

Drain grated zucchini; then boil until clear (will make its own liquid), about 6 minutes. Add sugar, lemon juice and crushed pineapple with its own juice. Boil for 6 minutes. Remove from heat and add orange gelatin; stir until thoroughly dissolved. Pour into containers. Store

in the refrigerator for up to 3 months. 


Mix together:

1-1/3 cup flour

1 teaspoon salt

2 teaspoons baking powder

1/4 cup sugar 


1/4 cup oil

2/3 cup water

1 egg, beaten

1/2 cup dry milk

1 cup shredded zucchini 

Filled greased muffin pans two-thirds full. Bake at 400° F for 20 - 25 minutes. Take out of pans immediately. 


3 cups flour

1-1/2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

3 eggs

2 cup sugar

1 cup oil

1 teaspoon vanilla

2 cups grated zucchini

1/2 cup chopped walnuts

1 teaspoon flour 

Beat eggs, add sugar and oil. Add vanilla and dry ingredients. Blend well. Stir in zucchini. Combine walnuts with 1 teaspoon flour; stir into batter. Pour into two greased loaf pans. Bake at 350°F for 1 hour. Cool in pans for 10 minutes and remove to wire rack. 


1/3 cup olive or salad oil

1 cup diced celery

1 sweet red pepper, diced

1 medium onion, diced

1 clove garlic, minced

2 pounds zucchini, washed and sliced

1 teaspoon salt

1/4 teaspoon pepper

1 cup buttered bread crumbs

1/2 cup grated Romano cheese 

Heat oil in heavy casserole over low heat. Sauté celery, red pepper, onion and garlic. Cook until onion is tender. Add zucchini, salt and pepper. Cover and simmer 10 minutes. Remove the cover and sprinkle top with bread crumbs and cheese. Bake in moderate oven 375°F for 20 minutes or until the cheese is melted and the bread is browned and crisp.


6 cups fine cubed zucchini

1 cup shredded carrots

1/2 cup chopped onion

1 cup butter

1 package Stove Top Stuffing mix

1 can cream of chicken soup

1-16 ounce carton sour cream 

Boil zucchini, carrots and onion in salted water for 5 minutes. Drain. In another bowl, melt butter and add stuffing mix. Mix well. Place 1/2 of stuffing in bottom of casserole dish. Add soup and sour cream to the vegetable mix. Spoon over stuffing in casserole. Top with other half of stuffing. Bake at 350° for 30 minutes.


2 cups shredded zucchini

1 teaspoon salt

1/2 cup mayonnaise or salad dressing

1/2 cup plain yogurt

1/4 cup grated Parmesan cheese

1/4 cup finely chopped green pepper

4 green onions, thinly sliced

1 clove garlic, minced

1 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

36 slices snack rye bread 

In a bowl, toss the zucchini and salt; let stand for 1 hour. Rinse and drain; pressing out excess liquid. Add the next eight ingredients; stir until combined. Spread a rounded teaspoonful on each slice of bread; place on a baking sheet. Bake at 375° for 10 -12 minutes or until bubbly. Serve hot.


5 or 6 medium zucchini

1 large onion thinly sliced

1-1/2 teaspoons curry powder

3 cups chicken broth

1 cup heavy cream

1/2 cup milk

salt & pepper to taste 

Wash and dry zucchini; trim off ends. Cut one zucchini in half and slice thinly one half. Stack the slices and cut them into very thin matchlike strips (about one cup). Place in saucepan. Add cold water to cover. Boil 3-5 minutes, drain and set aside. Cut the remaining half zucchini and the others into 1-inch slices. Cut each slice into quarters. Place in kettle and add onion slices. Sprinkle with curry and stir to coat pieces. Add chicken broth and bring to a boil. Cover and simmer 45 minutes. Spoon the mixture into a blender and blend to a fine puree (about 4 cups). Add the cream, milk, salt and pepper. Add reserved zucchini strips. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 - 8. 


8 c. chopped, seeded, peeled zucchini (about 3 pounds)

2/3 c. lemon juice

1 c. sugar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg


4 c. flour

2 c. sugar

1 1/2 c. cold butter

1 tsp. ground cinnamon 

In a large saucepan, over medium-low heat, cook & stir zucchini & lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon & nutmeg; simmer one minute longer. Remove from heat & set aside. For crust, combine flour & sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 c. into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375°F for 35-40 minutes or until golden & bubbly. NOTE: Most people will think this is made with apples. 


4 quarts thinly sliced unpared zucchini

1 quart thinly sliced onion

1/2 cup pickling salt

6 cups 5% acid strength cider vinegar

3 cups sugar

2 teaspoons celery seeds

2 teaspoons ground turmeric

1 teaspoon ground mustard 

Combine zucchini, onion and salt in large bowl. Cover with ice and let stand 3 hours. If needed, add more ice. Drain thoroughly. Combine vinegar, sugar, celery seeds, turmeric and mustard in large saucepan. Bring to boiling. Add drained vegetables; return to boiling. Reduce heat and simmer 3 minutes. Immediately ladle into 6 hot sterilized pint jars, filling to within 1/4-inch from top. Adjust ids. Process 5 minutes in water bath. Remove jars. Cool on wire rack 12 - 24 hours. 


1-3/4 cups flour

1 cup packed brown sugar

1-1/2 teaspoon baking soda

1-1/2 teaspoon cinnamon

3/4 teaspoon salt

1 egg

2/3 cup milk

1/2 cup oil

1-1/2 teaspoons vanilla

1 small zucchini, shredded

1 medium carrot, shredded

1 cup chopped nuts

1/3 cup raisins 

Preheat oven to 350°F. Grease and flour 6 muffin tins. In large bowl, mix flour, brown sugar, baking soda, cinnamon and salt. In a medium bowl, beat egg; stir in milk, oil, and vanilla. Stir in egg mixture and remaining ingredients into flour mixture until moistened. Spoon into muffin tins. Bake for 35 to 40 minutes or until golden brown. 


2 cups chopped peeled pears

1 cup shredded zucchini

1 cup sugar

1 cup packed brown sugar

3 eggs, beaten

1 cup vegetable oil

1 tablespoon vanilla extract

2 cups all-purpose flour

1 cup rye or whole wheat flour

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped pecans 

In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased loaf pans. Bake at 350° for 55 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool pans for 10 minutes; remove to a wire rack to cool completely. 


1/2 cup margarine

3/4 cup honey

1 egg

2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup grated zucchini

1 cup rolled oats

1 cup chopped dates or raisins 

Cream margarine with honey. Add egg and beat well. Sift flour with soda, cinnamon, cloves, nutmeg and salt. Add flour mixture alternately with zucchini to egg mixture. Stir in oats and dates. Drop by teaspoons onto greased baking sheets. Bake at 375F 10 to 12 minutes.  


1-1/2 cups sugar

1/2 cup margarine or butter softened

1/4 cup oil

1 tsp. vanilla

2 eggs

2-1/2 cups all purpose flour

1/4 cup unsweetened cocoa

1 tsp. cinnamon ( I use more because I love it!)

1 tsp. baking soda

1/2 cup buttermilk (I make my own with vinegar)

2 cups shredded zucchini

1/2 to 1 cup semi-sweet chocolate chips

1/2 cup chopped nuts 

Heat oven to 350°. Grease 13x9 inch pan. In a large bowl, combine sugar, margarine, oil, vanilla and eggs; beat well. Add flour, cocoa, baking soda, cinnamon, and buttermilk; blend well. Fold in zucchini, chocolate chips and nuts. Pour into pan. Bake 350° for 35-40 minutes or until knife inserted in center comes clean. Try to get it right when the knife becomes clean so it will not be too dry. You can cool and frost with chocolate frosting if you desire, I prefer to eat without frosting because it is so moist.  


10 cups finely ground zucchini

3 cups ground carrots

1/4 cup pickling salt

4 cups ground onions

1 cup ground sweet red peppers

1 cup ground green pepper 

Combine and let stand for 3 hours. Drain. 

2 cups cider vinegar

1 teaspoon turmeric

2 teaspoons celery seed

4 cups sugar

4 Tablespoons cornstarch

1 teaspoon nutmeg

1 teaspoon pepper

1/4 teaspoon hot pepper sauce, optional 

Bring to a boil and add drained vegetables. Cook for 3 minutes. Pack into clean, hot, pint jars, leaving 1/2 inch headspace. Process 10 minutes in boiling water bath. Makes 7-8 pints. 


3 medium carrots, finely chopped

3 medium sweet red peppers, finely chopped

1 qt. finely chopped pickling cucumbers

1 qt. finely chopped zucchini

2 qts. finely chopped peeled green tomatoes

2 qts. finely chopped onion

1/2 cup pickling salt 

Combine vegetables in a large bowl. Sprinkle with salt. Let stand overnight. Drain vegetables; place in large kettle. 

3 cups sugar 1/2 t cayenne pepper

1½ cups cider vinegar 2 T pickling spices 

Add sugar, vinegar and cayenne pepper to vegetables. Tie pickling spices in cheesecloth bag; add to kettle. Bring to boiling; reduce heat and simmer 45 minutes. Pour into 6 hot, clean pint jars, leaving 1/4 inch headspace. Process for 15 minutes in boiling water bath. Makes great tartar sauce when mixed with mayonnaise. 


10 cups coarsely chopped zucchini

3 green peppers

2 red peppers

3 large onions

1 cup chopped celery

5 tablespoons salt

2½ cups white vinegar

4 cups sugar

1 teaspoon nutmeg

1 tablespoon mustard seeds

1 teaspoon turmeric

1 tablespoon celery seeds

1/2 teaspoon pepper

2 tablespoon cornstarch 

Grind together the zucchini, green & red peppers, onions and celery. Sprinkle with the salt; mix well. Let stand overnight. Drain the vegetables. Rinse thoroughly with cold water and drain again. Place in a large pot; stir in the vinegar, sugar, nutmeg, mustard seeds, turmeric, celery seeds, pepper and cornstarch. Bring to a boil. Reduce the heat to simmer for 20 minutes. Ladle into hot sterilized jars, seal. Process in water bath for 5 minutes. Makes 6 pints. 


10 cups diced zucchini (peeled and seeds removed)

4 cups chopped onions

3 tablespoons pickling salt

1 chopped red pepper

1 chopped green pepper

4 tablespoons cornstarch

1 tablespoon turmeric

5 cups white sugar

1 teaspoon celery seed

2 1/2 cups white vinegar 

Mix together zucchini, onions and salt; let sit overnight. In the morning drain. Add peppers. Mix the remaining ingredients well; add to zucchini, onions and peppers in large pot. Mix well and cook over low heat until it comes to a boil. Let simmer 3 minutes. Seal into bottles while hot. 


4 cups thinly sliced zucchini

1 cup chopped onions

1/4 to 1/2 cup margarine

1/2 cup chopped fresh parsley or 2 Tbsp dried parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic salt

1/4 teaspoon basil

1/4 teaspoon oregano

2 eggs, beaten

2 cups grated cheddar or jack cheese

Dijon mustard

Deep dish pie crust, frozen or homemade 

Prepare homemade crust or allow frozen crust to thaw. Preheat oven to 375 F degrees. 

In a large skillet sauté the zucchini and onions in the margarine for about 10 minutes. Add the spices and stir well. Set aside. 

In a large bowl combine the eggs and cheese, mix well. Add the zucchini mixture to the bowl and stir till well blended. Use Dijon mustard to paint inside of crust and the fill with the zucchini mixture and bake for 18 to 20 minutes. Allow to stand for 10 minutes before serving. 


2 medium zucchini

1 cauliflower

4 onions

2 green peppers

5 cups sugar

1½ teaspoons turmeric

1½ teaspoons mustard seeds

3 cups vinegar 

Chop vegetables fine. Sprinkle with salt and let stand 1-1/2 hours. Rinse and drain. Place vegetables and remaining ingredients in stock pot, cook until cauliflower is tender. Store in sterile canning jars. 



1 large sweet onion, diced

2 yellow or green zucchini, diced

1/2 cup raisins

3 tablespoons catsup

2 tablespoons light brown sugar

3 tablespoons balsamic vinegar

1/2 teaspoon crushed red pepper flakes

1 teaspoon salt 

Place all of the ingredients in a medium saucepan with one cup of water; bring to a boil. Reduce heat, partially cover, and simmer for about 40 minutes or until slightly thick, stirring occasionally. Allow to cool and store in an airtight container in refrigerator. Great with hot dogs and hamburgers.


3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

3 eggs

1½ cups sugar

2 teaspoons vanilla

1 cup oil

3 cups zucchini, grated

1 cup crushed pineapple, drained

1 cup walnuts, chopped 

n a large bowl, mix flour, baking powder, soda, salt and cinnamon; set aside. In another large bowl, beat together eggs, sugar, vanilla and oil. Add zucchini and mix well. Add flour mixture and blend. Stir in pineapple and walnuts. Pour batter in equal parts into muffin cups. Bake at 350° for about 20 minutes, or until toothpick inserted into center of muffin comes out clean. 


1 cup salad oil

3 eggs

1 teaspoon salt

1/4 teaspoon baking powder

2 oz. baking chocolate, melted

2 cups zucchini, peeled and grated

1 cup chopped nuts, optional

2 cups sugar

3 cups flour

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup chocolate chips 

Combine oil and eggs; add melted chocolate. Stir in zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir sugar into zucchini mixture, then add flour mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9x5-inch pans. Bake at 350° for 1 hour.


1/4 cup butter

1 cup chopped onion

1 garlic clove, crushed

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/8 teaspoon crushed red pepper

3 cups chicken broth

2 cups zucchini, shredded

1 cup half & half

Sour cream & Chives 

In a large saucepan, melt butter, sauté onion and garlic until soft. Add curry powder, salt, coriander and red pepper. Cook 1 minute. Add broth. Boil gently, uncovered, for 15 to 20 minutes. Stir in zucchini and half & half. Cook 5 minutes. Pour into blender container. Cover and blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chopped chives, if desired. 


4 cups grated zucchini

3/4 cup white sugar

2 Tablespoons lemon juice

1 teaspoon cinnamon

1 cup flour

1/2 cup brown sugar

8 Tablespoons butter or margarine

1 9" unbaked pie shell 

Combine zucchini, white sugar, lemon juice and cinnamon. Spoon into unbaked pie shell. Combine flour, brown sugar and butter and mix until creamy. (Add more butter if needed.) Spread creamed mixture over zucchini mixture. Bake at 400° for 1 hour. 


1 lb. zucchini, grated with peel

2 eggs

1/2 cup melted butter

Salt and pepper

3/4 cup grated Cheddar cheese

1 pkg. soda crackers, crushed

Onion to taste 

Combine all ingredients. Pour into greased casserole and Bake 30 to 35 minutes at 350°F. 


2 cups grated zucchini

1 egg, beaten

2 tablespoons diced onion

4 tablespoons cracker crumbs

Salt to taste

2 tablespoons cooking oil

4 slices cheese 

Combine all ingredients except oil and cheese and mix well. Divide batter into 4 patties. Heat oil in skillet and fry patties on both sides until browned and heated through. Top with slice of cheese. Let cheese melt and serve. Makes 4 servings. 


4 medium zucchini squash

2 tablespoons cooking oil

1 small onion, minced

2 eggs, lightly beaten

1/2 cup dry bread crumbs

1/4 cup grated Parmesan cheese

2 tablespoons minced parsley

Salt and pepper to taste 

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-inch shell. Reserve pulp. Parboil shells in salted water 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. In a skillet, heat oil over medium-high heat. Sauté the onion and chopped zucchini until tender. Remove from the heat and combine remaining ingredients. Fill shells. Place in a greased baking dish. Bake at 350° about 15 - 20 minutes, or until heated through. Makes 8 servings. 


2 cups grated zucchini

4 apples, peeled and diced

3/4 cup white sugar

2 tablespoons lemon juice

1 teaspoon cinnamon

1 cup flour

1/2 cup brown sugar

8 tablespoons butter or margarine

1 9" unbaked pie shell 

Combine zucchini, apples, white sugar, lemon juice and cinnamon. Spoon into unbaked pie shell. Combine flour, brown sugar and butter and mix until creamy. (Add more butter if needed.) Spread creamed mixture over zucchini-apple mixture. Bake at 400° for 1 hour. 


1/2 pound ground meat

1/3 cup chopped onion

15-oz. can tomato sauce

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon basil

1/8 teaspoon pepper

4 medium zucchini

8-oz. carton ricotta cheese

1 egg

2 tablespoons flour

1/4 lb. mozzarella cheese, shredded 

Brown meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes. Slice zucchini lengthwise into 1/4-inch thick slices. In a small bowl combine ricotta cheese and egg. Arrange 1/3 of zucchini in bottom of greased 8x12-inch baking pan. Sprinkle with 1 tablespoon flour. Top with all of ricotta cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serves 6.


6 cloves garlic

2 tablespoons olive oil

5 small zucchini, sliced

1/2 cup sliced mushrooms

Salt & pepper to taste

1/3 cup Parmesan cheese 

Peel and press garlic. Sauté over low heat in olive oil until garlic is light golden, about 10 minutes. Steam zucchini and mushrooms until tender-crisp, about 5 minutes. Place in serving dish. Pour garlic oil over vegetables. Season with salt and pepper, top with cheese and serve. Makes 6 servings. 


1/2 cup onion, finely chopped

2 tablespoons butter, unsalted or

2 tablespoons olive oil

2 cups zucchini, scrubbed and thinly sliced

3/4 cup tomatoes, seeded and finely chopped

2 tablespoons mint, fresh or

2 tablespoons basil or

2 tablespoons parsley leaves 

Cook the onion is the butter in a skillet over moderately low heat, stirring until softened. Add the zucchini. Sauté over moderate heat, stirring, for 3 to 5 minutes or until just tender. Cook, covered, for 1 to 2 minutes or until the tomatoes are just heated through. Stir in mint, salt and pepper. Serves 2. 


2 small zucchini, thinly sliced

1 small onion, also thinly sliced

1/2 cup sour cream

1/3 cup vinegar

3/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons sugar

1/4 teaspoon dry mustard 

Combine the green and white things (zucchini and onions) and cool until until ready to serve. Combine the remaining ingredients in a bowl and stir until smooth. Add sauce just before serving and toss lightly. 



3 cups flour

1 1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1/8 tsp. nutmeg

1/8 tsp. cloves 

Cream together:

3/4 c. margarine

1 c. brown sugar

1/2 c. sugar

1 tsp. vanilla

2 eggs 

Combine both of the above mixtures. 

Gradually add:

2 c. peeled, grated zucchini

1/2 c. chopped walnuts

1/2 c. butterscotch chips or raisins ( I prefer raisins) 

Pour into a greased and floured 10x15" pan. Bake at 375° for 20-25 minutes. Frost with Caramel frosting. 

Caramel Frosting:

1/2 c. butter

1 c. brown sugar

1/4 c. milk

1 - 1 1/2 c. powdered sugar 

The Caramel frosting really makes these bars taste great.  


2 lbs. squash, cubed

4 eggs

1/2 cup milk

1 lb. Monterey Jack Cheese-cubed

1 teaspoon salt

2 teaspoon baking powder

3 Tablespoon Flour

1/2 cup chopped parsley

1 small can Ortega chilies, cut fine

(chilies are Optional-amount can be

reduced to suit taste)

Bread crumbs -fine


Cook squash gently in salted water until barely tender. Cool and drain. Mix eggs, milk, cubed cheese, salt, baking powder, flour, parsley, chilies, fold in cooked and cooled zucchini.  

Butter an oblong glass baking dish generously. Sprinkle bottom and sides with bread crumbs. Pour in the squash mix and sprinkle with more bread crumbs as a topping. Dot with butter. Bake at 325 degrees for 30 minutes. Serves 12 



1 pkg. crescent rolls

2 teaspoon Dijon mustard 


4 cups zucchini, thinly sliced

6 tablespoons butter or margarine

1 cup coarsely chopped onion

2 tablespoon minced parsley

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

2 eggs, lightly beaten

2 cups grated Mozzarella cheese

1/4 cup bread crumbs, flavored (optional) 

Preheat oven to 375 degrees. Press crescent rolls into pie plate or deep dish baker to form a crust. Spread mustard over crust. Slice zucchini, and sauté with butter, sliced onions and seasonings until tender, about 10 minutes. Whisk eggs in large bowl; add cheese and bread crumbs. Add cooked veggies, toss until combined. Pour mixture over crust. Bake 20-25 minutes. Cut into wedges to serve.


1/2 c shredded zucchini

1 1/2 c flour

1 c rolled oats

2/1/2 t baking powder

1/2 t salt

1 c milk

1 egg

1/4 c oil

3 T molasses

1/4 c chopped nuts 

Grate and drain zucchini. Stir together dry ingredients.

Add milk, egg, oil, and molasses. Mix just until combined.

Gently stir in zucchini and nuts. 

Fill well-greased muffin tins 2/3 full. Bake at 425o for

15 minutes. Makes 12 muffins. 


2 c shredded zucchini

3 eggs

1 c oil

1 c sugar

1/3 c molasses

2 t vanilla

2 c white flour

1/2 c wheat flour

1 t salt

1 t soda

1/2 t baking powder

2 t cinnamon

1 c raisins

1 c chopped nuts 

Shred zucchini and place in a colander to drain. In mixer,

beat eggs to blend, add oil, sugar, molasses, and vanilla;

beat until thick and foamy. Combine dry ingredients and add to egg mixture. Stir just until blended. Add zucchini, raisins, and nuts. Mix gently to avoid further crushing to zucchini shreds. Pour into two greased and floured loaf pans. Bake at 350o for one hour or so. 


1 zucchini (5 inches long)

1 1/2 c whole wheat flour

2 T soy flour

2 T nonfat dry milk powder

1 t baking soda

1/2 t salt

1/3 c applesauce

1/4 c walnuts -- finely chopped, optional

1 large egg

1 can crushed pineapple (8-0z) 

Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan or 9 x 5 x 3 inch pan with oil or lecithin or light spray. Finely grate zucchini, let drain while you combine dry ingredients.

Preheat oven to 350 F. 

In a large bowl, mix together flours, dry milk, baking soda, salt, and nuts if you will. Set aside. In blender, puree on high speed the applesauce, egg, and pineapple with juice . Add wet stuff to dry, moisten evenly. Squeeze out zucchini (should be 1/2 cup) and add to batter, blend. 

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until browned and inserted cake tester comes out clean. Remove bread from pan, cool to room temperature.

Wrap and chill. 


Yield: 2 loaves

4 Eggs

1 c Golden raisins

2 c Granulated sugar

1 c Vegetable Oil

3 1/2 c flour, unsifted

1 1/2 t Baking soda

3/4 t Salt

1 t Cinnamon

3/4 t Baking powder

2 c Grated, unpeeled, zucchini

1 t Vanilla, if desired

1 c Walnuts, chopped 

Beat eggs, then gradually beat in sugar. Then add oil gradually. Combine all dry ingredients and add to first mix. Stir in raisins, walnuts, then vanilla. Turn into greased and lightly floured loaf pans 9 X 5 X 2 3/4. Bake on lowest rack in oven at 350F degrees for 55 minutes or until loaf tests done with clean toothpick. Remove from

oven, let stand in pan on wire rack for 10 minutes. Then remove from pan to allow to cool further.


3 c flour

1 T baking powder

1/2 t baking soda

1 1/2 t salt

2 t cinnamon

1 t nutmeg

1/2 t cloves

1/2 c skim milk

2 egg whites -- whipped

1/2 c applesauce

1 c sugar

2 c zucchini -- grated 

Preheat oven at 350 deg F. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another mixing bowl, combine milk, egg whites, applesauce, sugar, and zucchini. Add wet ingredients to dry ingredients just until moistened. Pour batter into prepared pan(s). Bake for 50 to 60 minutes depending on pan size.  


1 1/2 c flour

1 c granulated sugar

2 t cinnamon

1/2 t baking soda

1/2 t nutmeg

1/4 t baking powder

1 c zucchini -- unpeeled and grated

1/4 c sour cream

2 egg whites -- slightly beaten

1/2 t lemon peel -- grated 

Preheat oven at 350. Prepare pan a 8 x 4 x 2" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, and baking powder. In another mixing bowl, combine zucchini, sour cream, egg whites, and lemon peel. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes. 


6 c. water 
1/2 tsp. salt 
1 3/4 c. unpeeled, diced zucchini 
1/4 c. plus 2 Tbsp. skim milk 
6 eggs, beaten 
vegetable cooking spray 
2 Tbsp. margarine, melted 
1/4 c. grated Parmesan cheese 
zucchini slices (optional) 
Combine water and salt in a large saucepan; bring to a 
boil. Add diced zucchini and cook about 2 minutes. Then drain and set aside. Combine bread crumbs and milk in a large bowl; let stand 5 minutes. Stir in cooked zucchini and eggs. Coat a 9-inch pie plate with cooking spray; drizzle with margarine. Pour zucchini mixture into pie plate; sprinkle with grated Parmesan cheese. Bake at 350 degrees for 25 minutes or until set. Garnish with zucchini slices and parsley, if desired. Yield: 6 servings.


3 lb. unpeeled zucchini 
2 c. thinly sliced onions 
1/4 c. pure salt 
3 c. cider vinegar 
1 tsp. mustard seed 
1 1/2 c. sugar, honey or light 
corn syrup 
1 Tbsp. celery seed 
1 1/2 tsp. turmeric 
1 tsp. dry mustard 
Scrub and slice thin three pounds unpeeled zucchini. 
Place zucchini slices in a large glass bowl with 2 cups thin-sliced onions, separated into rings and 1/4 cup pure salt. Cover with water and let stand for two hours in a cool place. Drain. In a large kettle combine vinegar, sugar, mustard seed, celery seed, turmeric and dry mustard. Bring to a boil and pour the hot mixture over the zucchini and onions. Let stand for one hour, stirring occasionally. Bring the zucchini mixture to a boil and simmer for 3 minutes. Pack the boiling hot mixture into hot jars, leaving 1/4-inch head space. Adjust lids and process in a boiling water bath for 5 minutes for pints (10 minutes for quarts). Makes about 5 pints.



1 1/2 lb. zucchini 
1/4 c. butter 
1 medium onion, sliced 
7 1/2 c. water 
2 chicken bouillon cubes 
2 eggs 
3 Tbsp. grated Parmesan cheese 
2 Tbsp. chopped fresh basil or 
freshly ground black pepper 
grated Parmesan cheese 
Cut zucchini into 1/4-inch slices and discard end 
slices. Melt the butter in a large saucepan and fry the onion very gently for 5 minutes. Add the zucchini and fry, stirring frequently, for 5 to 10 minutes until lightly golden. Add the water; crumble in the bouillon cubes. Bring to boil; cover and simmer gently for about 20 minutes. Pass the mixture through the coarse mesh of a mouli-legume or sieve, or puree in an electric blender, then return to the saucepan. Just before serving bring the soup to a boil. Put the eggs, cheese and herbs in the bottom of a large warmed soup tureen and, using a wire whisk, beat together thoroughly. Still whisking, pour the boiling soup slowly onto the beaten eggs. Check the seasoning and serve immediately. Pass a bowl of Parmesan cheese separately. Serves 6 to 8.


5 lb. zucchini* 
1 1/2 lb. yellow onions 
1 qt. cider vinegar 
2 c. sugar 
1/3 to 1/2 c. salt 
2 tsp. celery seed 
2 tsp. mustard seed 
1/2 tsp. turmeric 
Scrub zucchini well with a stiff brush. Slice about 
1/4-inch thick. Makes about 4 quarts. Slice onions thinly. 
Makes about 1 quart. In large kettle, combine vinegar, sugar, salt, celery seed, mustard seed and turmeric. Cook over medium gas flame, stirring, until sugar is dissolved and mixture comes to a boil. Stir in sliced zucchini and onion. Cover; let stand 1 hour. Meanwhile, sterilize 7 (1 pint) jars; leave in hot water until ready to fill. Heat zucchini mixture to boiling. Reduce flame to simmer, cook, uncovered, 3 minutes. With slotted spoon, immediately ladle zucchini and onion slices into sterilized jars, completing one jar at a time. Fill with vinegar mixture to within 1/2-inch of top, but covering pickles completely. Adjust lids. Process 10 minutes in boiling water bath. Yield: 6 to 7 pints. *Yellow summer squash may be substituted in recipe.


2 large zucchini, sliced 
8 oz. cream cheese 
1 c. grated Romano cheese 
handful of chopped basil 
pinch of salt 
pinch of pepper 
Wesson oil 
1/2 tsp. baking powder 
6 eggs 
Heat electric frying pan to 350 degrees. Wash zucchini

thoroughly; slice 1/4-inch thick. Parboil zucchini; drain well. In large bowl, while zucchini is still warm, add cream cheese, salt, pepper, basil, eggs, grated Romano cheese and 1/2 teaspoon baking powder. Mix all ingredients with large spoon, the zucchini should break into pieces, when mixed well, gradually add the flour until the mix is the consistency of a pancake batter. Cover frying pan with Wesson oil; spoon in batter, making tablespoon size cakes. Brown well on both sides. Place on paper towels to absorb excess oil.


2 small zucchini, trim and cut 
into 2 x 1/2 x 1/2-inch 
1/2 tsp. salt 
1/4 tsp. dried oregano, 
freshly ground black pepper 
pinch of garlic powder 
1/2 c. all-purpose flour 
3 eggs, lightly beaten 
1 c. finely crushed cracker 
vegetable oil 
Put zucchini in a small bowl; sprinkle with salt, 
oregano, pepper and garlic powder. Toss until zucchini sticks are evenly coated. Place flour, eggs and cracker crumbs in 3 separate large plates. Beat eggs with a few drops of water until thoroughly blended. Toss zucchini sticks, a few at a time, in flour until evenly coated. Tap off excess. Drop zucchini sticks into eggs; remove with two forks allowing excess egg to drop back into plate. Toss sticks in crumbs, evenly coat, pressing sticks gently to make sure coating adheres. Transfer zucchini sticks to wire rack for about 15 minutes to allow the coating to set. Pour vegetable oil into deep heavy 3-quart saucepan to depth of 6 inches. Heat over medium-high until deep-fry thermometer registers 350 degrees. Slip some of the zucchini sticks into hot oil with slotted spoon. Do not crowd pan. Fry until golden brown, about 3 minutes, adjusting heat if necessary to maintain frying temperature of oil. Remove sticks to paper toweling with wire strainer. Drain. Keep warm in oven on low setting. Repeat with remaining zucchini. Serve hot.


6 c. (1/4-inch round) zucchini 
1 lb. ground beef 
1 c. chopped onion 
1 c. instant rice 
1 tsp. garlic powder 
1 tsp. oregano 
1/4 tsp. basil 
1 pt. (small curd) cottage 
1 c. shredded Cheddar cheese 
1 can cream of mushroom soup 
Cook zucchini in salted boiling water until tender; 
drain well. Saute beef and onion until light brown; add rice and seasoning. Place 1/2 of zucchini into bottom of casserole. Add beef mixture. Spoon cottage cheese over beef mixture. Add remaining zucchini. Spread soup over zucchini. Sprinkle with cheese. Bake uncovered 35 to 40 minutes in 350 degrees oven.


1 lb. ground beef 
1 Tbsp. chopped onion, sauteed 
1/2 c. diced celery, sauteed 
5 medium zucchini 
1 c. tomato sauce 
1/2 tsp. salt 
1/2 tsp. oregano 
1/4 tsp. pepper 
1/2 lb. Mozzarella cheese 
Brown ground beef; add sauteed onion and celery. Line a 
13 x 9-inch pan with zucchini. Add the beef mixture on top of zucchini. Add tomato sauce, salt, oregano and pepper. Sprinkle top with Mozzarella cheese. Bake 40 minutes at 350 degrees. 

2 medium zucchini squash 
1 box stuffing mix 
1 can cream of mushroom soup 
1 egg 
Mix stuffing according to directions. Then slice and 
peel squash. In a greased baking dish, layer squash and 
stuffing. Beat egg and cream of mushroom soup together; pour over top. Bake at 350 degrees for about 40 to 45 minutes or until squash is done.


1 1/2 lb. chicken breasts and thighs 
1/4 c. chicken broth 
1 Tbsp. cornstarch 
2 Tbsp. soy sauce 
1 tsp. sugar 
2 Tbsp. cooking oil 
1 tsp. grated ginger root 
2 Tbsp. lemon juice 
1 c. sliced mushrooms 
3 1/2 c. sliced zucchini 
cooked rice 
Skin and bone chicken. Cut chicken into 1-inch pieces. 
Blend chicken broth into cornstarch. Stir in soy sauce and 
sugar, set aside. Preheat wok, adding cooking oil. Stir-fry 
ginger root in hot oil for 30 seconds. Stir-fry half of the 
zucchini for 2 to 3 minutes or until crisp tender. Remove 
zucchini and stir-fry remaining zucchini. Remove from wok. 
Add more oil if necessary to brown mushrooms, remove. Add half the chicken to hot wok, stir-fry 2 minutes. Remove and stir-fry remaining chicken. Return all chicken to wok. Stir broth mixture into chicken. Cook and stir until thickened and bubbly. Add zucchini, mushrooms and lemon juice. Cover and cook 1 minute. Serve over cooked rice. Serves 4 to 6.


3 whole large chicken breasts 
1 Tbsp. cornstarch 
3 Tbsp. soy sauce 
2 Tbsp. dry sherry 
1 Tbsp. sugar 
salt to taste 
1 tsp. ground ginger 
1/4 to 1/2 tsp. crushed red 
3 medium zucchini 
1 (6 oz.) pkg. frozen pea pods 
1 lb. small mushrooms 
1/2 c. salad oil 
Remove bones from chicken breasts; cut chicken onto 1 
1/2-inch chunks. In medium bowl, mix chicken, cornstarch, soy sauce, sherry, sugar, ginger, crushed red pepper and 1 1/2 teaspoons salt. Cut zucchini into bite-size pieces. Thaw frozen pea pods under running water; pat dry with paper towel. In quart Dutch oven or wok over medium-high heat, in hot oil, cook zucchini and mushrooms with 1/2 teaspoon salt until zucchini is tender-crisp, stirring constantly with slotted spoon, about 5 minutes. Spoon zucchini mixture onto platter, leaving oil in Dutch oven. In remaining oil, cook chicken mixture until tender, 10 minutes. Add mushrooms, zucchini and peas. Toss gently; heat. Serve with rice. Serves 6.


4 c. grated zucchini 
1 Tbsp. salt 
1/2 c. grated Mozzarella 
1/2 c. grated Cheddar 
1/2 c. Parmesan 
2 eggs 
1 lb. hamburger 
1/2 c. chopped onion 
1 clove minced garlic 
1 can pizza sauce 
1/2 c. Mozzarella 
1/2 c. Cheddar 
1/2 c. Parmesan 
Pour salt over zucchini. Let stand 10 minutes. Put in 
strainer and squeeze out as much water as possible. Mix with zucchini 1/2 cup Mozzarella cheese, 1/2 cup Cheddar, 1/2 cup Parmesan and 2 eggs. Pour into 9 x 13-inch pan, greased, and bake 20 minutes at 400 degrees. Remove from oven and set aside. Brown together hamburger, onion and garlic. Cover zucchini crust with pizza sauce. Spoon meat mixture over sauce. Top with 1/2 cup Mozzarella, 1/2 cup Cheddar and 1/2 cup Parmesan. Bake at 350 degrees for 25 to 
30 minutes. Very good and unless you tell them, they won't 
know it has zucchini in it.

(Makes 6 Servings)  

2 large zucchini 
1/4 c. white or whole wheat flour

salt, if desired, to taste 
freshly ground black pepper to taste 
oil for frying (use as little as possible) 
1 (15 oz.) container part-skim Ricotta 
1 egg white, plus 1 whole egg 
1 tsp. oregano 
1/4 c. grated Parmesan, divided 
2 c. spaghetti sauce, homemade or from a jar, divided 
1/2 lb. part-skim Mozzarella, shredded, divided 
Slice the zucchini lengthwise into 1/4-inch slices. Mix 
the flour with the salt and pepper (or alternate no-salt 
seasoning) and dip both sides of the zucchini slices into the mixture. In a large nonstick skillet, heat the oil and fry the zucchini slices, half at a time, over medium heat until they are golden, turning them once. Remove the zucchini to a platter covered with a paper towel. In a medium bowl combine the Ricotta, egg white and whole egg, oregano and 3 tablespoons of the Parmesan. In the bottom of a baking pan approximately 12 x 8 x 2-inches, spread 1 cup of the spaghetti sauce, top with half the zucchini slices, then half the Ricotta mixture, and half the Mozzarella. Repeat the layers. Sprinkle the lasagna with the remaining Parmesan. Bake the lasagna in a preheated 350 degrees oven for 45 minutes or until the lasagna is bubbly. Let the lasagna stand for about 10 minutes before serving.


Grated squash and or zucchini 
chopped onion 
chopped fresh jalapeños 
1-2 eggs 
flour (enough to form into patties) 
grated cheese (cheddar works best) 

Mix all ingredients together. Form into patties. Fry in small amount of butter/margarine or vegetable oil until browned. Goes good with any meal. 

2 eggs 
1/2 cup oil 
1 cup sugar 
1 cup shredded zucchini 
1/2 cup crushed pineapple drained 
1 teaspoon vanilla 
2 cups flour 
1 teaspoon baking soda 
1/2 teaspoons baking powder 
1/2 teaspoons salt 
3/4 teaspoons cinnamon  
1/4 teaspoons nutmeg 
1/2 cup chopped nuts 
Beat eggs, oil and sugar, stir in zucchini, pineapple and vanilla.  Mix dry ingredients all together in separate bowl.  Mix everything together pour into a greased loaf pan.  Bake at 350 degrees F for 1 hour or until done.