Recipe ingredients:

• Cornmeal, as needed
• 3 cups grated zucchini or crookneck squash
• 2 serrano chiles, minced
• Salt, to taste
• Freshly-ground black pepper, to taste
• 5 garlic cloves, minced
• 1 tablespoon fresh lime juice
• Kosher salt, to taste
• Black pepper in a mill
• 1 twelve inch pizza shell
• 1/4 cup extra-virgin olive oil
• 2 cups grated or shredded cheese, 8 ounces, such as Monterey Jack, St George, Fontina or Mozzarella
• 2 tablespoons minced italian parsley or cilantro
• 1 ripe avocado
• Crushed red pepper, to taste
• 1 lime, cut into wedges

 Recipe method:

• Preheat the oven to 475 degrees F.
• Place a baking stone in the oven or sprinkle a baking sheet or pizza pan with cornmeal.
• Toss together the zucchini, chiles, garlic and lime juice in a small bowl.
• Taste and season with salt and pepper.
• Dust a work surface with cornmeal and place the pizza shell on it.
• Drizzle the olive oil over the shell, then spread the zucchini mixture on top.
• Top with the cheese, spreading it evenly over the zucchini.
• Scatter the parsley or cilantro over the cheese.
• If you are using a baking stone, sprinkle it with cornmeal.
• Transfer the pizza to the baking sheet, pizza pan, or baking stone.
• Bake the pizza until the crust is lightly golden and the cheese bubbly, 15 to 20 minutes.
• Meanwhile, cut the avocado in half, pit and peel it, and cut it lengthwise into thin slices.
• Remove the pizza from the oven and let it rest for 5 minutes.
• Cut it into 8 slices and top each one with avocado slices.
• Sprinkle salt, pepper and crushed red pepper over the pizza.
• Serve immediately with lime wedges alongside.

Tags: avocado, pizza, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 1/2 pounds zucchini, 3 medium, ends trimmed, cut in 1/2 inch thick rounds
• 1 1/2 pounds potatoes, preferably yukon gold, peeled, and cut in 1/2 inch thick rounds
• 1 pound ripe tomatoes, to 1 1/2 pounds, quartered, and coarsely chopped
• 1 medium onion, to large, chopped
• 3 medium clove garlic, chopped
• 2 teaspoons tomato paste
• 1 1/2 tablespoons chopped fresh mint
• 1 1/2 tablespoons chopped parsley, preferably flat leaf
• Salt
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil, plus more if needed

 Recipe method:

• Preheat oven to 350 degrees F.
• Place zucchini, potatoes and tomatoes in large bowl along with any tomato juices.
• Add onion, garlic, tomato paste, mint and parsley. Mix well.
• Season with 1 1/2 teaspoons salt and several grinds black pepper.
• Spread vegetables evenly in 9 by 13 inch, or similar size, oven to table baking pan.
• Pour 1/3 cup olive oil over the top. Toss to distribute oil.
• Bake, uncovered, on middle rack until potatoes and zucchini are very tender, about 1 1/2 hours total.
• Stir vegetables every 30 minutes to ensure that they are not getting too dry on top.
• If necessary, drizzle with extra olive oil.
• When done, potatoes should be fork tender and zucchini extremely soft.
• There will be some juices in bottom of pan.
• Remove from oven.
• When cool enough, taste and season with additional salt and pepper, if desired.
• Serve warm.

Tags: baked, potatoes, tomatoes, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• Bars:
  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla
  • 2 cups shredded, ungrated zucchini
  • 1 small carrot, shredded
  • 3/4 cup rolled oats
  • 1 cup chopped walnuts
• Frosting:
  • 1/2 cup soft butter
  • 1/4 teaspoon almond extract
  • 2 teaspoons vanilla
  • 2 1/2 cups confectioners sugar
  • 1 package creamed cheese, softened, 3 ounces

 Recipe method:

• Beat together sugar, oil and eggs in large bowl or in food processor.
• Beat in flour, cinnamon, salt, baking soda and powder and vanilla.
• Beat 1 to 2 minutes until well mixed.
• Fold in zucchini, carrot, oats and nuts. Mix well.
• Pour into 15 x 10 x 1 inch pan, jelly roll pan or cookie sheet with sides.
• Bake at 350 degrees F for 15 to 20 minutes.
• Make frosting by beating all ingredients together until smooth. Set aside.
• Cool bars. Frost. Cut into bars.

Tags: best, bars, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 4 large zucchini, sliced lengthwise, cut spaghetti strips
• 1/2 cup olive oil
• Flour, for dredging
• 8 large chicken breast halves, skin removed
• Salt, to taste
• Freshly-ground black pepper, to taste
• 3 cups leeks, cut into thin rounds
• 1 tablespoon finely slivered garlic
• 1/2 cup dry white wine
• 3/4 cup rich chicken stock
• 1 tablespoon grated lime zest
• 3 tablespoons fresh lime juice
• 2 tablespoons minced fresh parsley
• 3 tablespoons finely slivered sundried tomatoes
• Zucchini flowers, if available, for garnish

 Recipe method:

• Pat zucchini spaghetti dry and toss with 2 tablespoons of the olive oil.
• Season lightly with salt and pepper and set aside.
• Lightly flour chicken breasts and shake off excess.
• Season with salt and pepper.
• Add 2 tablespoons of olive oil to an oven proof saute pan and lightly brown on both sides.
• Remove from pan and set aside.
• Add remaining oil, leeks and garlic and saute over moderate heat for 3 to 4 minutes or until vegetables are just beginning to soften.
• Add wine and stock and cook over moderate heat for 3 to 4 minutes to reduce liquid slightly.
• Return chicken to pan and place some of the leeks mixture on top of breasts.
• Season lightly and sprinkle lime zest, juice, parsley and sundried tomatoes over and around breasts.
• Place pan uncovered in a preheated 400 degrees F oven.
• Bake for 5 to 7 minutes or until breasts are just done.
• Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake until zucchini just begins to soften.
• Arrange zucchini attractively on warm plates and top with breasts and vegetables.
• Drizzle pan juices over.
• Garnish with zucchini flowers.
• Serve hot or at room temperature.

Tags: breast, chicken, baked, leeks, lime, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 10 ounces frozen peas in butter sauce
• 2 tablespoons water
• 1 zucchini, sliced thin
• 1 tablespoon diced pimiento

 Recipe method:

• Cook peas according to the package directions.
• Pour into a serving bowl, cover with plastic wrap and set aside.
• Meanwhile in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender.
• Stir in peas and pimiento.

Tags: buttery, peas, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 12 cannelloni shells, cooked
• 3 tablespoons olive oil
• 4 medium zucchini, diced
• 8 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 1/2 onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1 cup ricotta cheese
• 2/3 cup parmesan cheese
• 3/4 cup chopped prosciutto or ham
• 1/4 cup fresh parsley, chopped
• 2 cups tomato sauce
• 3/4 cup bechamel sauce
• Bechamel sauce:
  • 3 cups milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/8 teaspoon nutmeg

 Recipe method:

• Cook the cannelloni noodles for half the time directed on the package. Drain and let cool.
• Preheat oven to 400 degrees F.
• Heat olive oil in a large saut pan until hot.
• Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook for 8 to 10 minutes.
• Add the wine and chicken stock and boil until most of the liquid cooks away, 4 to 5 minutes.
• Place zucchini mixture into food processor with the ricotta and 1/3 cup of the parmesan cheese, the prosciutto and parsley.
• Process to a smooth consistency.
• Transfer filling to piping bag.
• Place the tip of bag into one end of the cannelloni and fill halfway.
• Repeat for the other side of noodle.
• Pour 1 cup of the tomato sauce into a 9 x 13 baking dish.
• Place filled cannelloni on top of sauce.
• Pour the remaining tomato sauce over and top with bechamel sauce.
• Top with remaining parmesan cheese.
• Bake for 30 to 40 minutes.
• Remove from oven and let sit for 10 minutes before serving.
• Bechamel sauce:
  • In a large saucepan, warm the milk until steaming.
  • In another saucepan, melt the butter over medium heat.
  • Whisk the flour into the melted butter to create a roux.
  • Continue cooking for 2 minutes, stirring constantly. Do not let the flour brown.
  • Remove pan from heat. Add the nutmeg to hot milk.
  • Pour a little at a time of the warm milk into the roux, whisking vigorously to prevent lumps.
  • When milk has been added, return pan to heat, whisking until sauce thickens.

Tags: cannelloni, prosciutto, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 tablespoons olive oil
• 1 pound zucchini, rinsed and cut into 1/3 inch thick slices
• 3 tablespoons finely chopped fresh mint leaves
• 1 to 2 tablespoons balsamic vinegar

 Recipe method:

• In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking.
• Saute the zucchini slices in batches with salt and pepper to taste for 2 minutes on each side, or until they are deep golden and tender.
• Stir in the mint and the vinegar to taste.

Tags: caramelized, mint, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 3/4 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup butter or margarine
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• 4 eggs
• 1/2 cup evaporated milk
• 1 1/2 teaspoons lemon juice
• 1 1/2 cups carrots, finely shredded
• 1 1/2 cups unpeeled zucchini, finely shredded
• 3/4 cup pecans, finely chopped
• Pecan cream cheese icing:
  • 2 packages cream cheese, 3 ounces each, softened
  • 2 teaspoons vanilla
  • 4 teaspoons milk
  • 4 1/2 cups powdered sugar, sifted
  • 1/2 cup pecans, finely chopped

 Recipe method:

• Grease and flour a 13 x 9 x 2 inch baking pan or two 9 x 1 1/2 inch round cake pans. Set aside.
• Stir together flour, baking powder, cinnamon, soda, salt and nutmeg.
• In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
• Add sugar and vanilla. Beat till well combined.
• Add eggs, one at a time, beating well after each.
• Stir together the milk and lemon juice.
• Add dry ingredients and milk mixture alternately to beaten mixture, beating on low speed after each addition, just till combined.
• Stir in the carrots and zucchini and fold in the nuts.
• Pour batter into the prepared pans.
• Bake in a 350 degrees F oven 45 to 50 minutes, about 40 minutes for 9 inch pans, or till a toothpick inserted near the center comes out clean.
• Place 13 x 9 inch cake in pan on a wire rack and cool thoroughly. Or for round layers, cool in pans on wire racks for 10 minutes.
• Remove cakes from pans. Cool on wire racks.
• Frost top of cake in 13 x 9 inch pan or frost and fill 9 inch layers with pecan cream cheese icing.
• Pecan cream cheese icing: Combine cream cheese, vanilla and milk. Beat till smooth and fluffy. Gradually add powdered sugar to creamed mixture. Beat till smooth and fluffy. Stir in pecans. If necessary, add additional milk to make frosting of spreading consistency.

Tags: carrot, cake, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1/4 cup minced onion
• 2 tablespoons olive oil
• 1/2 cup firmly packed coarsely grated unpeeled scrubbed zucchini, squeezed dry in a paper towel
• 2 tablespoons minced drained bottled roasted red pepper or pimiento
• 1 ounce soft mild goat cheese, crumbled
• 1 whole boneless chicken breast, with skin, halved
• 1/2 cup chicken broth

 Recipe method:

• In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender.
• Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted.
• Transfer the mixture to a small bowl and let it cool slightly.
• With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge.
• Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired.
• In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the chicken, beginning with the skin side up, for 2 minutes on each side.
• Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates.
• Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds.
• Strain the sauce and pour it around the chicken.

Tags: chicken, breasts, stuffed, roasted, red, pepper, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1/2 recipe basic pie crust dough
• 3 medium zucchini, grated
• 1 teaspoon salt
• 4 green onions, chopped
• 1 cup fresh mushrooms, sliced
• 1 tablespoon butter
• 8 eggs
• Freshly ground pepper, to taste
• 8 ounces cream cheese, softened
• 2 cups evaporated milk
• 2 cups Swiss cheese, shredded
• 1 cup cooked chicken, shredded
• 2 tablespoons chopped fresh basil

 Recipe method:

• Line a 10 inch pie plate with the pie pastry, trimming and fluting the edge.
• Bake at 350 degrees F for 5 minutes or until partially browned. Set aside.
• Place the zucchini in a colander. Sprinkle with salt.
• Drain for 20 to 30 minutes. Squeeze out excess moisture.
• Saute the green onions and mushrooms in the butter in a small skillet.
• Beat the eggs and pepper in a mixer bowl.
• Add the cream cheese and evaporated milk. Beat until smooth.
• Sprinkle half of the Swiss cheese over the pie crust.
• Layer the chicken, mushrooms, green onions and zucchini over the Swiss cheese.
• Sprinkle with the remaining Swiss cheese.
• Pour the egg mixture over the layers. Top with fresh basil.
• Bake at 350 degrees for 1 hour. Cool for 15 minutes before serving.

Tags: chicken, quiche, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 3 cups zucchini, sliced
• 4 cups cooked chicken, diced
• 1 cup cream of chicken or mushroom soup
• 1 cup carrots, shredded
• 1 cup sour cream
• 1 cup Cheddar cheese, shredded
• 1 1/2 cups butter, melted
• 1 package seasoned stuffing mix, 8 ounces
• 1 can sliced water chestnuts, drained
• 1 can mushrooms, drained
• 1/2 cup onions

 Recipe method:

• Wash zucchini.
• Cook 5 minutes in boiling salted water.
• Combine soup, carrots, sour cream, onions, water chestnuts and mushrooms.
• Fold zucchini into mixture.
• Add chicken and Cheddar cheese.
• Mix melted butter with stuffing mix.
• Spread all but 1 cup in 9 x 13 inch pan.
• Put mixture over stuffing.
• Cover with remaining crumbs.
• Bake at 350 degrees F for 45 minutes.

Tags: chicken, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 medium zucchini, cut into 1/2 inch slices
• 1 California avocado
• 1 cup buttermilk
• 3/4 cup ice cubes plus additional to thin the soup if desired
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon ground cumin
• 1 1/2 teaspoons minced fresh chives

 Recipe method:

• In a steamer set over boiling water steam the zucchini, covered, for 10 minutes, or until it is very tender.
• In a blender pure the zucchini with the avocado, halved, peeled, and chopped, the buttermilk, 3/4 cup of the ice cubes, the lemon juice, and the cumin, adding enough of the additional ice cubes to reach the desired consistency.
• Divide the soup between 2 bowls and sprinkle it with the chives.

Tags: chilled, avocado, soup, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 quarts water
• 4 medium zucchini, 1 3/4 pounds, halved lengthwise, seeded and cut into 2 inch pieces
• 1 small onion, coarsely chopped
• Salt
• 2 cups spinach leaves
• 2 tablespoons heavy cream
• 1 tablespoon fresh lemon juice
• 8 mint leaves
• Freshly ground pepper
• 8 large zucchini blossoms
• 4 ounces mild fresh goat cheese, at room temperature
• 1/4 cup tomato juice
• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced yellow tomatoes

 Recipe method:

• In a large saucepan, bring the water to a boil.
• Add the zucchini, onion and 1 teaspoon of salt and cook over moderate heat until the zucchini are tender, about 15 minutes.
• Drain the vegetables, reserving the cooking liquid. Let cool.
• In a blender, combine the cooked vegetables with the spinach, heavy cream, lemon juice and mint. Pulse until finely chopped.
• With the machine on, gradually add about 2 cups of the reserved cooking liquid and blend until smooth.
• Season with salt and pepper and refrigerate until chilled.
• Meanwhile, gently open the zucchini blossoms and remove the yellow stamen.
• Cut off any spiky leaves at the base of the blossoms.
• In a small bowl, beat the goat cheese with salt and pepper.
• Using a small spoon, fill the blossoms with the goat cheese.
• Gently twist the tips of the blossoms around the filling.
• Set them on a baking sheet and refrigerate until firm.
• Preheat the oven to 350 degrees F.
• Bake the zucchini blossoms just until warmed through, about 6 minutes.
• In a small bowl, whisk the tomato juice with the oil.
• Season with salt and pepper.
• Ladle the zucchini soup into 8 shallow soup plates.
• Set a stuffed blossom in the center of each.
• Garnish with the diced tomatoes and a drizzle of the tomato juice mixture and serve.

Tags: chilled, bisque, stuffed, blossoms, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 cup large diced red bell pepper
• 1 cup large diced yellow bell pepper
• 2 cups sliced zucchini
• 1 teaspoon salt
• Seasoning sauce:
  • 1 tablespoon soy sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon chili oil
  • 1/2 teaspoon sugar
  • 1 tablespoon peanut oil

 Recipe method:

• Put the peppers and zucchini in a bowl and sprinkle with salt.
• Allow to sit at room temperature for 1 hour.
• Submerge salted vegetables in cold water, drain and spin or drain dry.
• Make sure to dry well or the vegetables will not char properly.
• To make the seasoning sauce, combine the soy sauce, vinegar, chili oil and sugar. Set aside.
• Place a wok or large cast iron skillet over high heat until it smokes, 2 to 3 minutes. Add the oil.
• Immediately add the peppers and zucchini.
• Press down occasionally with the back of a spatula to aid the charring.
• Cook until the peppers and zucchini are scorched in places and soft, about 5 minutes.
• If they appear to be scorching too rapidly, reduce the heat.
• Add the seasoning sauce and stir for a few seconds until absorbed.
• Serve at room temperature.

Tags: chinese, charred, peppers, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 cups shredded, peeled zucchini
• 2 1/2 cups flour
• 1/2 cup cocoa
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon baking powder

 Recipe method:

• In a mixing bowl, beat eggs, oil, sugar and vanilla.
• Stir in zucchini.
• Combine dry ingredients.
• Add to zucchini mixture and mix well.
• Pour into 2 greased 8 x 4 x 2 loaf pans.
• Bake at 350 F for 1 hour or until bread tests done.

Tags: chocolate, bread, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1/2 cup soft margarine
• 1/2 cup oil
• 1 3/4 cups sugar
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups grated zucchini
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup sour milk
• 4 tablespoons cocoa
• 1/2 teaspoon cinnamon
• 1/4 cup chocolate chips
• Cream cheese frosting:
  • 3 ounce cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 dash salt
  • 1 teaspoon vanilla
  • 2 1/2 cups sifted powdered sugar

 Recipe method:

• Cream together the margarine, oil and sugar.
• Add eggs, vanilla and sour milk. Mix well.
• Add dry ingredients after sifting them together. Beat well.
• Add zucchini last and mix evenly.
• Put in a 13 x 9 pan.
• Sprinkle with chocolate chips.
• Bake at 350 degrees F for 35 min, or until done.
• This is great topped with cream cheese frosting.
• Cream cheese frosting: Cream together the cream cheese and butter. Beat in vanilla and salt. Gradually add powdered sugar. Blend well.
• Frost cake.

Tags: chocolate, cake, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 pound zucchini, 3 medium
• 2 cups unbleached all-purpose flour
• 1 cup unsweetened cocoa powder, not Dutch process cocoa
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup sour cream
• 1 cup vegetable oil
• 1 1/2 cups dark brown sugar, packed
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla
• 24 paper or foil cupcake liners
• Cream cheese frosting:
  • 4 ounces cream cheese, softened
  • 1/2 stick unsalted butter, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla

 Recipe method:

• Preheat oven to 350 degrees F.
• On a four sided grater coarsely shred enough zucchini to measure 2 1/2 cups.
• Into a bowl sift together flour, cocoa, baking soda and salt.
• In a large bowl with an electric mixer beat together cream, oil, and sugars until combined well.
• Add eggs, one at a time, beating well after each addition, and beat in vanilla.
• Add flour mixture and beat on low speed until combined well.
• Add zucchini and beat on low speed until combined well.
• Line twenty four 1/2 cup muffin cups with liners and spoon batter into liners, filling them three fourths full.
• Bake cupcakes in oven until springy to touch and a tester comes out clean, about 20 to 25 minutes.
• Cool cupcakes in muffin cups on a rack 10 minutes.
• Remove cupcakes from muffin cup pans and cool completely on a rack.
• To make frosting: In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add sugar and vanilla and beat until mixture is light and fluffy.
• Frost cupcakes with cream cheese frosting and chill until frosting is set, about 1 hour.

Tags: chocolate, cupcakes, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 cup salad oil
• 2 cups sugar
• 3 eggs, beaten
• 2 ounces chocolate, baking, melted
• 2 cups zucchini, grated, peeled
• 1 teaspoon vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup nuts, chopped
• 1/2 cup chocolate chips

 Recipe method:

• Cream oil and sugar together, then add the beaten eggs.
• Fold melted chocolate into egg mixture along with zucchini and vanilla.
• Sift flour with salt, cinnamon, baking powder and baking soda.
• With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly.
• Spoon into 2 well greased 9 x 5 inch pans.
• Bake at 350 degrees F for 1 hour.

Tags: chocolate, nut, bread, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup unsweetened applesauce
• 1 tablespoon oil
• 1 teaspoon vanilla extract
• 4 egg whites
• 2 cups grated unpeeled zucchini
• 2/3 cup minichocolate chips
• 1/2 cup chopped walnuts

 Recipe method:

• Preheat the oven to 325 degrees F.
• Lightly coat a 9 x 13 inch baking pan with non stick vegetable oil spray.
• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
• In a medium bowl, combine the buttermilk, applesauce, oil and vanilla.
• In another large bowl, beat the egg whites with an electric mixer on high speed for 1 minute.
• Add buttermilk mixture and beat until blended.
• Combine egg white mixture and flour mixture and beat until blended.
• Mix in the grated zucchini and 1/3 cup of the chocolate chips.
• Pour the batter into the prepared pan.
• Sprinkle the remaining chocolate chips and the nuts over the batter.
• Bake about 50 minutes or until a toothpick inserted near the center comes out clean.
• Let the cake cool completely, in a pan, on a wire rack.

Tags: chocolate, snack, cake, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1/4 pound diced bacon
• 1 diced yellow onion
• 1 cup tomatoes, seeded and diced
• 1 teaspoon fresh thyme
• 1 pound zucchini, 1/2 inch cubes
• 2 cups corn kernels
• 1/2 cup uncooked rice
• 6 cups vegetable stock
• 1 cup milk
• Salt and pepper to taste

 Recipe method:

• In a large stock pot, cook the bacon until crisp.
• Remove the bacon and drain on paper towels.
• In the same pot, add the onion and saute until soft.
• Stir in the tomatoes, thyme, zucchini and corn kernels.
• Cook 2 minutes and then add the rice. Stir to combine.
• Pour in the vegetable stock and bring the soup to a boil.
• Simmer for 10 minutes to blend flavors.
• Remove 1 cup of the soup and place in a blender.
• Add the milk to the blender and puree until smooth.
• Add the puree back into the soup pot and stir to combine.
• Stir in the bacon and serve hot.

Tags: corn, chowder, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups corn kernels, about 3 ears
• 1/2 small red onion, thinly sliced
• 1 cup loosely packed parsley sprigs
• 3 small zucchini, cut into 3/4 inch fine julienne
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 3 tablespoons sparkling soda water
• Vegetable oil for deep frying

 Recipe method:

• In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix.
• Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour.
• Add the salt, pepper, and sparkling water and mix all together.
• The mixture should be airy and light, but not wet. Do not overmix.
• In a large heavy saucepan or deepfryer, heat about 4 inches of vegetable oil to 375 degrees F.
• Gather the batter into loose, very freeform fritters about 3 inches in diameter.
• When you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump.
• Fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through.
• Stand back and watch out for splattering oil for the first minute or two.
• With a skimmer or kitchen tongs, gently remove them to paper towels.
• Drain and keep warm in a low oven while you finish cooking the other fritters.

Tags: corn, fritters, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 1/2 cups fresh corn kernels, cut from about 5 ears of corn
• 5 large eggs
• 1 tablespoon all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 zucchini, rinsed
• 1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon crumbled dried

 Recipe method:

• In a blender puree the corn with 2/3 cup water for 1 minute.
• Add the eggs, the flour, the sugar and the salt.
• Puree the mixture for 1 minute.
• Strain the puree through a fine sieve into a bowl, pressing hard on the solids.
• With a vegetable peeler cut 16 thin lengthwise slices from the zucchini, avoiding the cores, and grate enough of the remaining zucchini to measure 1 cup.
• Squeeze the grated zucchini dry in a kitchen towel and stir it into the corn mixture with the thyme.
• Arrange 2 zucchini slices decoratively in each of 8 buttered 1/2 cup timbale molds, pressing the slices firmly against the sides of the molds and trimming the ends.
• Divide the corn mixture among the molds.
• Arrange the molds in a baking dish.
• Add enough hot water to the dish to come halfway up their sides.
• Bake the timbales in the middle of a preheated 350 degrees F oven for 35 to 40 minutes, or until they are firm.
• Transfer the molds to a work surface and let them stand for 3 minutes.
• Run a thin knife around the edge of each mold and invert the timbales onto platters.
• The timbales may be made 1 day in advance and kept covered and chilled. Reheat the timbales in a baking dish, covered tightly with foil, in a preheated 350 F oven for 15 minutes.

Tags: corn, timbales, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 4 ears corn, unhusked
• 2 tablespoons olive oil
• 1 medium zucchini, cut into 1/3 inch dice
• 1 cup finely chopped red onion
• 1 cup coarsely grated Monterey Jack cheese with hot peppers
• 2 tablespoons finely crushed corn tortilla chips

 Recipe method:

• Pull a lengthwise strip of corn husk, about 1 to 1 1/2 inches wide, from each ear to expose a strip of kernels and discard husk strip.
• Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends.
• Discard silk from husks.
• Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat.
• Cut corn kernels from ears and discard cobs.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes.
• Transfer zucchini with slotted spoon to a bowl and season with salt.
• In oil remaining in skillet saute corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp tender, 2 to 3 minutes.
• Add corn mixture to zucchini and season with salt.
• Cool filling and stir in cheese.
• Spoon filling into husk boats.
• Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.
• Preheat oven to 375 degrees F.
• Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs.
• Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
• Serve corn boats warm or at room temperature.

Tags: corn, boats, pepper, jack, cheese, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• For the salad:
  • 1 cup white corn kernels
  • 3 cups yellow corn kernels
  • 2 medium zucchini, sliced diagonally
  • 2 large ripe red tomatoes, peel, seeded and diced
  • 2 cups arugula, washed and torn
  • 2 fresh pimentos, or 2 red bell peppers, julienned
  • 1 cup chopped fresh parsley
  • 1 medium red onion, diced
• For the pequin vinaigrette:
  • 1 1/4 cups white wine vinegar
  • 1/2 cup fresh orange juice
  • 1 tablespoon dijon mustard
  • 2 teaspoons dried crushed pequin, arbol or tepin chile
  • 1 clove garlic, quartered
  • 1 teaspoon ground coriander
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 tablespoon olive oil

 Recipe method:

• Place all the ingredients for the salad in a salad bowl and chill in the refrigerator for 1 hour.
• Then lightly toss with the dressing and serve.
• To prepare the pequin vinaigrette:
  • Place all the ingredients for the dressing in a food processor fitted with a steel blade and process.
  • Scrape down the bowl with a rubber spatula. Turn on the machine again. Process until well blended.
• This salad makes a nice vegetarian lunch with whole wheat rolls. This salad also travels well.
• The vinaigrette used for this salad is also good with mixed green salad, tomato and onion salad, or garbanzo bean salad.
• You can also cut down the amount of mayonnaise you would ordinarily use for a potato or pasta salad by mixing this vinaigrette half and half with the mayonnaise.

Tags: corn, tomato, salad, pequin, vinaigrette, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1/2 cup sweet cream butter
• 1/4 cup chopped onion
• 2 cloves garlic, crushed
• 2 large zucchini, thinly sliced
• 2 cans, 12 ounces each, golden whole kernel corn with sweet peppers
• 1/2 teaspoon dill weed

 Recipe method:

• In large skillet melt butter.
• Add onion, garlic and zucchini.
• Saute until zucchini is tender.
• Stir in corn and dill weed.
• Heat through.

Tags: corn, medley, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 cups chicken stock
• 1 1/2 cups couscous
• 1 zucchini, 4 ounces, shredded

 Recipe method:

• In saucepan, bring stock to boil.
• Stir in couscous and zucchini.
• Cover and remove from heat.
• Let stand for 5 minutes.
• Fluff with fork.

Tags: couscous, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped garlic
• 1 tablespoon finely chopped fresh tarragon leaves
• 1 tablespoon chopped capers
• 2 tablespoons chopped shallots
• 1 pound lump crab meat picked over for cartilage
• Salt to taste
• Freshly ground pepper to taste
• 1/2 pound baby asparagus
• 1 small red onion, thinly sliced
• Extra virgin olive oil to taste
• Balsamic vinegar to taste
• 12 zucchini flowers, cleaned

 Recipe method:

• In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers and shallots. Mix well.
• Fold in the crabmeat. Season with salt and pepper. Set aside.
• In another mixing bowl, combine the asparagus and the onion.
• Season to taste with the olive oil, balsamic vinegar, and salt and pepper.
• To serve, divide the asparagus mixture between four plates and mound the crab salad in the center of each plate.
• Lay 3 zucchini flowers over the crab salad.
• Garnish with parsley.

Tags: crab, salad, baby, asparagus, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1/2 pound cream cheese, at room temperature
• 1/2 pound louisiana crawfish tails
• 1/2 teaspoon chopped garlic
• 1 teaspoon minced onion
• 1 teaspoon finely chopped parsley
• 1/4 cup butter, room temperature
• 2 teaspoons brandy
• 1/2 lemon, juiced
• Salt
• Freshly ground white pepper
• 1 dash crystal hot sauce
• 10 zucchini flowers, up to 12
• 1 cup flour
• Creole seasoning
• 1 egg
• 2 tablespoons milk
• 1 cup dried fine bread crumbs
• 2 cups lemon butter sauce, warm
• Oil for frying

 Recipe method:

• In a food processor, add the cream cheese and puree until smooth.
• Add the crawfish and process until the mixture is smooth, about 1 minute.
• Scrape down the sides of the bowl.
• Add the garlic, onion, parsley, butter, brandy and lemon juice.
• Process until the mixture is smooth again, another minute.
• Season with salt, white pepper and hot sauce.
• Spoon the mixture into the pastry bag.
• Pipe the filling into the center of each flower, pressing the flower firmly into the filling and sealing completely.
• Cover and refrigerate for 1 hour.
• Place the flour in a shallow bowl and season with Creole seasoning.
• Place the egg and milk in a shallow bowl.
• Season with Creole seasoning and mix well.
• Place the bread crumbs in a shallow bowl and season with Creole seasoning.
• Carefully dredge each zucchini flower in the flour.
• Dip each flower in the egg wash, letting the excess drip off.
• Dredge the flowers in the bread crumbs, coating completely.
• Fry the flowers in batches until golden.
• Remove and drain on paper towels.
• Season with Creole seasoning.
• To serve, spoon the sauce in the center of each plate.
• Place the flowers in the center of the sauce.
• Garnish with parsley.

Tags: crawfish, mousse, stuffed, flowers, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 medium onions, chopped
• 6 tablespoons butter
• 8 cups zucchini, sliced
• 2 cups water or chicken broth
• 2 cans cream of chicken soup, 10 ounces each
• 2 cups milk
• 2 cups half-and-half
• 2 tablespoons chopped fresh basil
• Salt and pepper, to taste

 Recipe method:

• Saute the onions in the butter in a large saucepan until tender.
• Add the zucchini and water.
• Simmer for 30 minutes, stirring occasionally.
• Pour into a food processor container.
• Process until smooth.
• Pour into the saucepan.
• Stir in the chicken soup, milk, half-and-half, basil, salt and pepper.
• Cook over very low heat until heated through, stirring constantly.
• Ladle into soup bowls.

Tags: creamy, soup, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 cup all-purpose flour
• 2 teaspoons curry powder
• 1/4 teaspoon salt
• 1 1/8 cups chilled seltzer or club soda
• 1/4 pound mozzarella, grated coarse, about 1 cup
• 1 tablespoon finely chopped fresh coriander
• 16 zucchini blossoms, pistils removed if sired
• Vegetable oil for deep-frying

 Recipe method:

• In a bowl whisk together the flour, the curry powder, and the salt, add 1 cup of the seltzer, and whisk the batter until it is smooth.
• Let the batter stand for 10 minutes and, if desired, thin it with enough of the remaining seltzer to reach the consistency of crepes batter.
• In a small bowl toss together the mozzarella and the coriander and divide the mixture among the blossoms, stuffing it inside them and pressing the ends of the blossoms closed.
• In a deep skillet heat 1 inch of the oil to 375 degrees F on a deep fat thermometer.
• Working quickly in batches, dip the blossoms, 1 at a time, in the batter, coating them completely, and fry them in the oil, turning them, for 1 1/2 to 2 minutes, or until they are golden and crisp.
• Make sure the oil returns to 375 degrees F before adding each new batch.
• Transfer the blossoms as they are fried with a slotted spoon to paper towels to drain, sprinkle them with salt, and serve them warm.

Tags: curried, fried, blossoms, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 6 pound medium zucchini, thinly sliced
• 2 cups thinly sliced celery
• 2 cups chopped onions
• 1/2 cup sugar
• 2 tablespoons dill seeds
• 2 cups vinegar, 5% acidity
• 6 cloves garlic, halved

 Recipe method:

• Combine vegetables in a large bowl. Cover with ice cubes.
• Cover and let stand about 3 hours. Drain well.
• Combine sugar, dill seeds and vinegar in a large Dutch oven.
• Bring to a boil over medium heat, stirring constantly.
• Add vegetables and bring to a boil.
• Pack into hot sterilized jars, leaving 1/4 inch headspace.
• Add 1 to 2 pieces of garlic per jar.
• Cover at once with metal lids and screw bands tight.
• Process in boiling water bath for 15 minutes.

Tags: dilled, fresh, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 medium zucchini
• Salt to taste
• Butter, melted
• Dill weed

 Recipe method:

• Cut unpared zucchini lengthwise in half.
• Cook covered in 1 inch boiling salted water 12 to 15 minutes or until tender. Drain.
• Brush with melted butter and sprinkle with dill weed.

Tags: dilled, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 pound zucchini
• 1/2 teaspoon salt
• 1/2 cup water
• 2 teaspoons garlic salt
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1/4 teaspoon sugar
• 1 tablespoon instant minced onion
• 1/4 teaspoon basil leaves
• 1/4 cup white wine vinegar
• 1/3 cup salad oil
• 1 large avocado
• 12 large pimiento stuffed olives

 Recipe method:

• Scrub zucchini. Cut off stem ends and cut into 1 inch thick slices.
• Cook in salted water for 5 to 7 minutes until crisp cooked. Drain.
• Combine next 8 ingredients in a jar. Shake to blend well.
• Pour over zucchini and marinate several hours or overnight.
• Drain off dressing and save. Peel and slice avocado.
• Line a plate with lettuce. Arrange zucchini, avocado and olives on lettuce.

Tags: ensalada, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 12 ounces farfalle, butterfly shaped pasta, also called bow ties
• 1 tablespoon extra-virgin olive oil or unsalted butter
• 1 scallion, trimmed, sliced thin
• 1/2 garlic clove, finely chopped
• 2 small zucchini, scrubbed, trimmed, thinly sliced
• 1 small yellow squash, scrubbed, trimmed, thinly sliced
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon minced fresh mint leaves
• 1 tablespoon grated parmigiano-reggiano or pecorino romano

 Recipe method:

• Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes.
• Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
• Meanwhile, heat the oil in a large skillet over medium heat.
• Add the scallion and garlic.
• Cook, stirring, for 2 minutes.
• Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
• Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese.
• Spoon onto plates and serve with a light sprinkling of cheese over each serving.

Tags: farfalle, yellow, squash, mint, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 tablespoons olive oil
• 1 pound zucchini, about 3, quartered lengthwise, cut crosswise into
• 1/2 inch wide pieces
• 3 garlic cloves, minced
• 1/4 teaspoon dried oregano, crumbled
• 1/2 cup purchased salsa
• 1/2 cup shredded monterey jack cheese

 Recipe method:

• Heat olive oil in heavy medium skillet over medium low heat.
• Add zucchini, garlic and oregano and saute until garlic is just golden, about 2 minutes.
• Add salsa and simmer until zucchini is just tender, about 6 minutes.
• Reduce heat to low.
• Sprinkle Jack cheese over zucchini.
• Cover and cook until cheese melts, about 2 minutes.

Tags: fiesta, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• Sauce:
  • 1 3/8 cups cabernet or pinot noir
  • 1 cup balsamic vinegar
  • 1 shallot, peeled and halved
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 4 tablespoons salted butter, cut into 8 pieces
  • Salt and freshly ground black pepper
• Filets and vegetables:
  • Extra virgin olive oil
  • 1 large white onion, peeled and sliced 1/4 inch thick
  • 2 medium zucchini trimmed and cut diagonally into 3/4 inch thick slices
  • Salt and freshly ground black pepper
  • 4, 5 to 6 ounces, trimmed filets

 Recipe method:

• To prepare the sauce:
  • In a small heavy bottomed saucepan, combine wine, vinegar and shallot.
  • Place over medium heat, bring to a boil, and reduce to a syrupy consistency, about 1/3 cup.
  • Remove from heat and discard shallot.
  • While sauce is still hot, whisk in the unsalted and salted butter, one piece at a time.
  • If desired, add a drop or two of water to thin sauce to taste.
  • Season with salt and pepper to taste.
  • Keep warm until ready to serve.
• To prepare the filets mignons and vegetables:
  • Place a heavy cast iron skillet over high heat until very hot.
  • Add only enough olive oil to leave a film.
  • Place onion slices in skillet in one ayer.
  • Cook until lightly charred on bottom, but do not blacken.
  • Turn over with tongs or a spatula and char on other side.
  • Onions should be soft. Transfer to paper towels.
  • Season zucchini slices with salt and pepper.
  • Return skillet to high heat.
  • When very hot, film with olive oil and place zucchini in skillet in one layer.
  • Sear for 2 to 3 minutes, until surfaces against pan blister.
  • Turn and cook for about 1 minute, until light golden.
  • Remove from heat and transfer to paper towels.
  • Brush filets with olive oil and season with salt and pepper to taste.
  • Return skillet to high heat.
  • When skillet is very hot, sear filets for 2 minutes on each side or to taste.
  • To serve, arrange three zucchini ovals on each of four warm plates, so ovals touch in center.
  • Arrange three or four onion rings over zucchini.
  • Place a filet on top of onion.
  • Spoon three small pools of sauce on each plate.
  • Top each filet with a few more onion rings, and serve immediately.

Tags: filets, mignon, charred, onions, balsamic, sauce, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• Blossoms:
  • 24 zucchini blossoms
  • 1/2 cup goat cheese
  • 1 1/2 quarts olive oil
  • 1 cup all-purpose flour
  • 2 cups chilled seltzer water or ice water
  • Sea salt to taste
  • Cayenne pepper
• Zucchini pesto:
  • 1 medium zucchini, about 8 ounces
  • 2 tablespoons parmesan cheese, grated
  • 2 tablespoons pine nuts
  • 30 basil leaves, approximately 3/4 cup loosely packed
  • 1/4 teaspoon finely chopped garlic
  • 6 ounces extra virgin olive oil
  • Sea salt and freshly cracked black pepper to taste

 Recipe method:

• For the blossoms:
  • Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese.
  • Fold over the petals to form an envelope.
  • In a deep skillet or deep fryer, heat the oil to 375 degrees F.
  • Meanwhile put the flour in a mixing bowl.
  • Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter.
  • Season with salt and cayenne.
  • When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess.
  • Fry until crisp and golden, about 30 seconds per side.
  • Remove to paper towels to drain.
  • Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature.
• For the pesto:
  • Quarter zucchini and cut into 1 inch pieces.
  • Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color.
  • Drain well and pat dry with cloth.
  • Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree.
  • With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies.
  • Season with salt and pepper taste.

Tags: fried, blossoms, goat, cheese, pesto, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 12 zucchini flowers
• 1 cup fresh goat ricotta, coach farm preferred
• 1 egg
• 2 scallions, thinly sliced
• 1/4 teaspoon freshly grated nutmeg
• Salt to taste
• Freshly ground black pepper, to taste
• 1 pound fresh golden or yellow tomatoes, or golden cherry tomatoes
• 1/2 cup extra-virgin olive oil
• 8 basil leaves
• 1 teaspoon salt
• 2 tablespoons virgin olive oil

 Recipe method:

• Pick through open zucchini flowers to remove stamens and check for bugs.
• In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning.
• Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of filling and set aside.
• Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth.
• Pour through strainer into bowl and set aside.
• In a 10 to 12 inch non stick saute pan, heat virgin olive oil until smoking.
• Place 4 flowers into pan at a time and cook until golden brown on both sides.
• Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately.

Tags: fried, flowers, goat, ricotta, golden, tomato, oil, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 6 zucchini, 4 inch long, 2 to 2 1/2 pounds
• 2 tablespoons salt
• 3 tablespoons balsamic vinegar
• 2 tablespoons white wine vinegar
• 3/4 teaspoon sugar
• 3 tablespoons extra-virgin olive oil
• 3 small garlic cloves, smashed
• 3/4 teaspoon oregano
• 1/2 teaspoon dried red pepper flakes
• Salt to taste
• Freshly-ground black pepper, to taste
• 4 cups olive oil

 Recipe method:

• Cut zucchini into 1/4 inch thick rounds.
• In a colander, toss slices with salt, top with a weighted plate, and let sit 30 minutes.
• Meanwhile, prepare dressing. In a small bowl, whisk together vinegars, sugar, oil, garlic, oregano and pepper flakes.
• Season to taste with salt and pepper. Let stand at least 30 minutes.
• Rinse zucchini in running water, drain on paper towels and carefully pat dry.
• Divide into 12 piles. Heat oil in a wok to 375 degrees F.
• When oil is hot, add one batch of zucchini and fry, turning each slice several times, 1 minute or until light brown.
• Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil.
• Repeat until all zucchini is cooked. Remove garlic cloves from dressing.
• In a bowl gently toss zucchini with dressing.
• Let salad cool to room temperature and serve immediately or refrigerate up to 24 hours.
• Bring to room temperature before serving.

Tags: fried, salad, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 4 zucchini
• 1 cup flour
• 1 cup bread crumbs
• 2 garlic cloves
• 6 fresh basil leaves, or 1 teaspoon dried basil
• 3/4 tablespoon salt
• 1/2 tablespoon freshly ground pepper
• 2 eggs
• 3 cups oil

 Recipe method:

• Slice zucchini lengthwise into quarters.
• Cut each piece in half crosswise and set aside.
• Place flour in small brown paper bag and set aside.
• Blend bread crumbs, garlic and basil in food processor or blender just to combine.
• Season to taste with salt and pepper.
• Place seasoned bread crumbs in second small brown paper bag and set aside.
• Beat eggs well in bowl and set aside.
• Drop 6 to 8 zucchini sticks into bag of flour, close bag and shake to coat zucchini.
• Transfer floured zucchini sticks to metal strainer and shake off excess flour.
• Dip flour coated zucchini into beaten eggs, then drop into bag of seasoned bread crumbs.
• Close bag and shake to coat zucchini.
• Transfer coated zucchini sticks to baking sheet lined with paper towels.
• Repeat with remaining zucchini sticks.
• You can hold them at this point for at least 1 hour.
• Heat oil in deep fryer or wok to 375 degrees F or until hot enough to fry.
• Without thermometer, test temperature by dropping small piece of bread into oil. It is ready when it sizzles and browns without burning.
• Drop 6 to 8 coated zucchini sticks into hot oil and fry until golden brown, about 8 minutes.
• Drain on paper towels and transfer to napkin covered platter.
• Repeat with remaining zucchini sticks.
• Sprinkle zucchini with salt.
• Serve immediately.

Tags: fried, sticks, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 4 large garlic cloves, pressed
• 1 teaspoon salt
• 2 cups plain yogurt
• Vegetable oil, for deep frying
• 1 1/2 cups plus 1 cup all purpose flour
• 1 3/4 cups water, up to 2
• 4 large zucchini, thinly sliced on diagonal

 Recipe method:

• Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt.
• Can be prepared 3 hours ahead. Cover and refrigerate.
• Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350 degrees F.
• Place 1 1/2 cups flour in medium bowl.
• Whisk in enough water to form smooth medium thin batter.
• Place remaining 1 cup flour in large bowl.
• Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well.
• Dip zucchini into batter and fry until golden, about 3 minutes per side.
• Transfer to paper towels and drain.
• Place yogurt in center of large platter.
• Surround with zucchini and serve.

Tags: fried, garlic, yogurt, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 1/2 medium zucchinis, rinsed, dried
• 2 garlic cloves, thinly sliced
• 1/2 cup thinly sliced scallions
• 1/2 cup sardegna sheep’s milk ricotta
• 1 tablespoon freshly ground black pepper
• Zest of 2 lemons
• 3 eggs
• 3/4 cup all-purpose flour
• 1/4 cup olive oil

 Recipe method:

• Grate the zucchini with a hand grater into a mixing bowl.
• Add garlic, scallions and ricotta and stir to mix well.
• Add pepper, lemon zest and eggs and stir through.
• Add flour, three to four tablespoons at a time, stirring constantly to avoid lumps, until all flour is mixed in.
• In a 12 to 14 inch frying pan, heat oil until 375 degrees, or just under the smoking point.
• Scoop 1/8 cup of zucchini mixture and gently drop into the hot oil.
• Being careful not to crowd the pan, add three to four more similar sized scoops.
• Cook until golden brown, about 45 seconds, and flip with a spatula.
• Continue cooking until all are done.
• Drain each on paper towels before placing on serving platter with lemon wedges and a radicchio salad.

Tags: fritelle, ricotta, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 6 ounces fusilli or other spiral shaped pasta
• 1 1/2 cups water
• 3/4 cup dried tomatoes, not packed in oil
• 1/4 cup kalamata or other brine cured black olives, pitted and chopped
• 1/2 cup fresh parsley leaves, washed well, spun dry, and chopped
• 1 cup shelled fresh or frozen peas
• 1 medium zucchini, about 6 ounces, cut into 1/2 inch cubes

 Recipe method:

• In a 5 quart kettle bring 4 quarts salted water to a boil for pasta.
• In a small saucepan bring 1 1/2 cups water and tomatoes to a boil.
• Remove pan from heat and let tomatoes stand until softened, about 15 minutes.
• Drain tomatoes, reserving 1/2 cup soaking liquid, and chop.
• In a large bowl stir together tomatoes, reserved soaking liquid, olives, and parsley.
• Cook pasta in boiling water until al dente, adding peas and zucchini during last minute of cooking.
• Drain pasta mixture well in a colander.
• Add to tomato mixture with salt and pepper to taste.
• Tossing until most of liquid is absorbed.

Tags: fusilli, sun-dried, tomatoes, peas, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 1/2 pounds onions, sliced thin, about 6 cups
• 1/2 teaspoon dried thyme, crumbled, or 1 1/2 teaspoons chopped fresh thyme leaves
• 7 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1 pound zucchini, scrubbed and sliced 1/4 inch thick, about 3 1/2 cups
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• Freshly grated nutmeg to taste
• 3, 7 inch, squares instant, no boil, lasagne
• 1 1/2 cups freshly grated parmesan cheese, about 5 ounces

 Recipe method:

• In a large heavy skillet cook onions with dried thyme, if using, and salt and pepper to taste in 2 tablespoons butter, covered, over moderately low heat, stirring occasionally, 30 minutes, or until very tender and pale golden.
• Cook, uncovered, stirring, 15 minutes and add wine.
• Simmer mixture until most of wine is evaporated.
• Stir in fresh thyme, if using, and transfer to a bowl.
• Preheat oven to 375 degrees F butter an 8 inch square baking dish.
• In the cleaned skillet cook half of zucchini slices in one layer in 1 tablespoon butter over moderate heat until tender, about 2 minutes on each side, and transfer to another bowl.
• Cook remaining zucchini in 1 tablespoon butter in same manner.
• In a small heavy saucepan melt remaining 3 tablespoons butter over moderately low heat.
• Add flour and cook roux, whisking, 3 minutes.
• Add milk in a stream, whisking, and bring to a boil, whisking.
• Add nutmeg and salt and pepper to taste and simmer sauce, whisking, until thickened, about 2 minutes.
• Spread a few tablespoons sauce on bottom of prepared dish.
• Over sauce in dish layer in this order: 1 lasagne square, half of onions, half of zucchini, a third sauce, and a third Parmesan. Repeat.
• Top with remaining lasagne square, remaining sauce, and remaining Parmesan.
• Bake lasagne in middle of oven 25 to 30 minutes, or until golden, and let stand 10 minutes before serving.
• Serves 6 to 8 as a first course or side dish.

Tags: golden, onion, lasagne, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 8 medium zucchini
• 1/4 cup spanish olive oil
• Salt to taste
• Freshly-ground black pepper, to taste
• 3 tablespoons fresh bread crumbs
• 2 tablespoons minced fresh parsley
• 3 garlic cloves, minced

 Recipe method:

• Cut zucchini in horizontal halves.
• Arrange zucchini halves in a roasting pan with 2 tablespoons olive oil, salt and pepper.
• Place the pan in a 375 degrees F oven and baste frequently with the oil until slightly golden.
• In a bowl mash together the bread crumbs, parsley and garlic.
• Sprinkle mixture over golden zucchini.
• Add additional oil to roasting pan and continue to roast, basting frequently, until golden brown.
• Transfer to warm serving platter and serve very hot.

Tags: golden, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1/4 cup olive oil
• 1 cup chopped onion
• 1 pound fresh green beans, trimmed, halved crosswise
• 1/4 teaspoon cayenne pepper
• 8 ounces zucchini, cut into 1 inch thick slices
• 8 ounces russet potatoes, peeled, cut into 1 inch cubes
• 3/4 cup chopped fresh italian parsley
• 1 can, 28 ounces, italian style tomatoes, drained, juices reserved

 Recipe method:

• Heat oil in heavy large nonstick skillet over medium-high heat.
• Add onion and saute 5 minutes.
• Add green beans and cayenne pepper and saute until onion is translucent, about 3 minutes.
• Add zucchini, potatoes and parsley.
• Pour tomatoes and their juices over vegetables.
• Bring to boil. Reduce heat.
• Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes.
• Season with salt and pepper. Remove from heat.
• Can be prepared 1 day ahead. Cover and refrigerate.
• Serve warm or at room temperature.

Tags: green, bean, potato, stew, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 pound fresh green beans, trimmed and cut in half
• 1 pinch cayenne pepper, generous pinch
• 4 ounces zucchini, split in half, and cut 1 inch thick slices
• 4 ounces small red skin potatoes
• 2 tablespoons chopped oregano
• 1/4 cup chopped parsley
• 2 cups crushed tomatoes and juices
• Salt to taste
• Freshly-ground black pepper to taste
• 1 loaf crusty french bread
• 1/2 pound good feta cheese

 Recipe method:

• In a large, heavy, and preferably non-stick pan heat oil.
• Add onion and saute for 5 minutes.
• Then add the green beans and cayenne pepper and cook until the onions are translucent, about 5 minutes.
• Add zucchini, potatoes and herbs.
• Pour tomatoes and their juices over the vegetables.
• Bring to a boil and reduce the heat to a simmer.
• Cover and cook for 40 minutes.
• Season with salt and pepper.
• Allow to cool or serve warm.
• Serve in a small bowl topped with feta cheese and surrounded by french bread.

Tags: green, beans, potatoes, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1 teaspoon white wine vinegar
• 1/4 cup vegetable oil
• 2 zucchini, each about 1 1/2 inches in diameter, scrubbed

 Recipe method:

• In a small bowl whisk together the garlic paste, the lemon juice, the vinegar, and pepper to taste and whisk in the oil.
• In a shallow baking dish large enough to hold the zucchini in one layer combine the zucchini, halved lengthwise.
• Marinade and let the zucchini marinate, covered and chilled, turning them several times, overnight.
• Grill the zucchini on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes and brush them with some of the marinade.
• Turn the zucchini, grill them for 6 to 8 minutes, or until they are tender, and transfer them to a work surface.
• Alternatively the zucchini may be grilled in a ridged grill pan. Slice the zucchini diagonally.

Tags: grilled, marinated, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 2 boneless pork loin chops, 1 pound, butterflied
• 1/2 teaspoon salt
• 1/16 teaspoon pepper
• 1/4 cup dijon mustard
• 2 tablespoons liquid honey
• 1 tablespoon fresh sage leaves, finely chopped
• 2 teaspoons butter, melted
• 1 teaspoon lemon rind, grated
• 4 small zucchini

 Recipe method:

• Trim any fat from pork.
• Sprinkle both sides with half of the salt and the pepper.
• In small bowl, stir together mustard, honey and sage.
• Spoon half into separate bowl.
• Stir in butter, lemon rind and remaining salt and set aside for zucchini.
• Brush pork with 2 tablespoons of the remaining mustard mixture.
• Place on greased grill over medium-high heat.
• Cook, turning once and brushing with mustard mixture, for 14 minutes or until hint of pink remains inside.
• Transfer to plate. Tent with foil and keep warm.
• Meanwhile, slice zucchini lengthwise into 1/4 inch thick strips.
• Brush with reserved butter mixture to coat.
• Add to grill and cook, turning once, for 8 minutes or until tender crisp.
• Cut each pork chop in half. Serve with zucchini.

Tags: grilled, mustard, sage, pork, recipe, zucchini, recipes, cooking

 Recipe ingredients:

• 3 large zucchini cut into 1/2 inch thick slices
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh oregano or 2 teaspoons crumbled dried
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh rosemary or pinch of dried, crumbled

 Recipe method:

• Prepare barbecue, medium-high heat, or preheat broiler.
• Brush zucchini with olive oil.
• Sprinkle both sides of zucchini with oregano, garlic and rosemary.
• Season zucchini slices generously with salt and pepper.
• Grill or broil until zucchini is tender, about 4 minutes per side.

Tags: grilled, recipe, zucchini, recipes, cooking