I have Zucchini and no recipes, HELP!

[CMsDarlin]

Hey everyone...

My Uncle grows zucchini every year and normally I batter and fry it.. but ummmm... that's a little against the rules, eh? :yes Anyhow.... I need recipes for these two large things that he gave me! I heard that you can make fries out of it? I really would like to fry it the way I normally would, but I am open to ALL suggestions. These things are HUGE... so throw me some recipes, PLEASE.

[Chynna]

Yummy! Fresh zucchini!

I usually do mine oriental style with a little soy sauce, sesame oil, fresh garlic and some chopped onions. The trick is to get them soft, so you have to leave the lid on the pan and possibly pour in a couple of tablespoons of water (to steam).

Chynna

[CMsDarlin]

That sounds great!!! Thanks for the recipe. Not sure I will try it though. I have to be careful with onions. I have servere GERD and lol, I don't wanna be awake at 1 in the morning holding my chest. But thank you for the idea. :joy

[Chynna]

You can just leave out the onions and replace it with grated carrots or another veggie of your choice. Bean sprouts, bamboo chutes and snow peas go well with it also.

The faux french fries sound great too! I guess it all depends on what your main dish is.

Glad I could help!

Chynna

[loosinit]

Ahhh I love zukes. My favorite way to use them:

cut into slices aprox 3/4" and then cut slices into quarters
cook either ground beef or sausage out of the skin
lightly sautee zukes in EVOO and drippings from the meat(do not fully cook at this time - pulls out some moisture and will complete cooking in oven later)
mix partailly cooked zukes, cooked meat, small amount of LC tomato sauce (this is not a sauce heavy dish - just enough to carry the flavors - I usually only use 2-3 Tbsp for a 3-4 serving batch) in cassarole
top with mozz and parm cheeses
bake at 350 for 15-20 min

[CMsDarlin]

That sounds good but was does EVOO mean? While we are on the subject of definitions I see WOE or something like that alot.. what's that?

[Desertthorn]

How about using Parmasan cheese as the "breading"? Haven't tried it but it might be great.

[BonnieL]

Slice the zucchini and saute in butter. Add lots of salt, pepper and garlic powder. Put the cover on for a while, and stir occasionally. Eat once soft. This shrinks alot, so put lots of zucchini in the pan. I notice that the other recipes were not induction friendly, and thought you might need this.

[NulloModo]

WOE = Way of Eating

EVOO = Extra Virgin Olive Oil

Desert -

The parmesan breading can work quite well, but in my experience adheres far better to items that do not have a lot of internal moisture. When cooking things that are going to blow off a lot of water as they hit the oil, it tends to get blown off as well.

[Desertthorn]

Thanks, guess I could just sprinkle the cheese on it after cooking. I was thinking about using large zucchini slices in lew of eggplant as I am not a fan of egg plant, but your right, the moisture contect would be way different. I was also wondering if zucchini could be used for the noodle in lasagna, but the same moisture problem would exist huh

[bambinaUK]

My Recipe

Slice your Zucchini/courgette lengthways and drizzle with olive oil and then sprinkle with Parmesan. Stick under your broiler/grill until lovely and brown....

[ana]

Zuchini makes a lovely lasagne and it usually isnt too watery.
also slice zuchini on a mandolin or with a vegetable peeler to make long thin "noodles" cover with butter and parmesan cheese or make an alfredo sauce, with butter, parmesan and cream.

here are a few more recipies for zuchini,

Oven-Fried Zucchini Chips

3 medium zucchini
2 eggs, beaten
2 tablespoons grated Parmesan cheese
2 tablespoons LC Italian dressing
1/2 cup pork rind crumbs, crushed
1/8 teaspoon freshly ground pepper


Cut zucchini into 1/4-inch thick slices; set aside. Combine eggs and Italian dressing in a small bowl; stir well. Combine pork rind crumbs, Parmesan cheese, & pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475 degrees for 5 minutes; turn and bake additional 5 minutes. Serve immediately.
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Summer Squash Casserole
2 cups yellow summer squash, sliced, cooked, and drained
1 small onion, finely chopped - optional
3 tablespoons butter, melted
2 tablespoons heavy cream
2 eggs, beaten
1/2 cup Cheddar cheese, grated. salt & pepper to taste
1/2 cup crushed pork rinds
Combine all ingredients. Place in a 1 quart casserole. Cover top with crushed pork rind crumbs. Bake uncovered at 325 degrees for 30 minutes, or until hot and bubbly.
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Zucchini Gratin

Ingredients:
4 meduim zucchini (2 lbs)
pepper to taste
1/2 cup grated parmesan cheese
2 Tablespoons unsalted butter, melted
Preheat oven to 400°F.
Butter a 9-12" casserole dish or 10" pie plate. Bring a large pot of water to boil for the zucchini. Wash and trim ends of zucchini and slice in 1/4" thick rounds. You should have about 8 cups. Add to the boilng water, cover and cook two minutes. Drain and rinse under cold water to refresh.

Arange zuccini in overlapping pattern in dish or pan. Season with pepper and sprinkle with cheese. Bake, uncovered, 30 minutes or until zucchini are tender. Increase oven temperature to 475°F and bake approximately 10 additional minutes, or until top is golden brown. Drizzle melted butter over top.

Makes 8 Servings. 2.5 carbs per serving.

[spunkin]

Just made fried zucchini fresh from our garden. Yumm! What I did was beat two eggs with about a tsp of cream and a dash of lemon juice. Then for the breading, finely crushed pork rinds, with a little bake mix and seasoned with salt, garlic and fresh ground pepper. Sliced the zucchini and dipped in the egg and the crumbs. Fried in 1/2 olive oil 1/2 butter. Perfect!

[Sashie]

can always stuff them too.
Stuff with a canned salmon mixture or ground beef "taco type" topped with cheese.

Zucchini & Parmesan Skillet Cake - Low Carbohydrate Atkins Diet Recipe

ZUCCHINI & PARMESAN SKILLET CAKE
2 cups sliced zucchini
2 T butter
1 minced garlic clove
1 t basil
1/4 c parmesan
Slice zucchini VERY thinly. Saute with garlic in butter til soft (8 min). Cool 10 min. Add basil, salt and pepper. Melt more butter in skillet and remove from heat. Arrange 1/2 zucchini slices in skillet - spread out so not many overlap. Sprinkle with half of parmesan. Arrange remaining 1/2 slices on top and sprinkle with remaining parmesan. Cook over moderate heat til bottom well browned (5-7 min). Slide onto plate and invert back into skillet. Cook til other side brown (4-5 min).
Serves 2 @ 5 carb, 2 fiber (3 NET carbs), 169 Calories, 15 fat, 6 protein

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Crab-Stuffed Zucchini - Low Carbohydrate Atkins Diet Recipe

2 medium zucchini
6 1/2 oz. can crabmeat
1 oz. cream cheese, softened
1/4 cup onion, chopped
1/2 med. tomato, seeded & chopped
1/2 tsp lemon juice
1 tbsp mayonnaise
dash liquid smoke
1 cup mozzarella cheese, shredded (divided)
Preheat oven to 350. Discard ends of zucchini and cut in half lengthwise. Microwave 3 min. Scoop pulp of zucchini out, leaving shell. Chop pulp and mix with all ingredients, using only 1/2 cup mozzarella. Place zucchini shells in baking dish and fill with crabmeat mixture (it will overflow the shells). Top with rest of mozzarella and bake 20-30 minutes til cheese is lightly brown.
Serves 2 @ 11 carb, 3 fiber, (8 NET carbs), 401 cal, 26 fat, 33 protein

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Low Carb Tex Mex Zucchini

1 pound ground beef
1 1/2 tsp chili powder
salt and pepper to taste
1/2 cup salsa
1 can (14 1/2 ounces) diced tomatoes with the juice
3 zucchini
4 tbsp butter
2 tsp lime juice
1 1/2 cups shredded cheddar cheese

In a large skillet or dutch oven (we recommend this one) , cook beef until browned over medium high heat. Stir in the chili powder, salt and pepper. Add the salsa and simmer over low heat for 10 minutes.
- Using a peeler, peel the zucchini into long strips. In a skillet (we recommend this one) , cook the zucchini with the butter until soft. Add the lime juice and 1 cup of the cheese. Stir until the cheese is melted.
- Divide the zucchini over the dinner plates, put the ground beef mixture on top and sprinkle with the remaining cheese.

Serves 4 with 9.2 carbs per serving. Carb count may vary depending on the brands you use. Make sure to read food labels, especially on the salsa as some can have added sugar.

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Szechuan Zucchini
Serving Size: 4 preparation Time: 20 minutes

1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp white wine -- or rice vinegar
2 scallions -- chopped
2 cl garlic -- minced
1 tsp splenda
1/4 tsp red pepper flakes -- to taste
1 1/2 lb zucchini -- 750gr
1/4 cup butter

In a medium bowl, blend the water and peanut butter. Stir in the soy sauce, vinegar, all but 1 tablespoon of scallions, garlic, Splenda and hot pepper flakes. Set aside.
Use a vegetable peeler to slice the zucchini into thin ribbons. Saute the zucchini ribbons in the butter until they are al dente, or crisp-tender. Discard the excess liquid and combine the sauce with the hot zucchini ribbons in a heated serving bowl. Garnish with the 1 tablespoon reserved scallions and serve immediately.

Per Serving (excluding unknown items):
262 Calories; 23g Fat (73.4% calories from fat); 8g Protein; 11g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 396mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 4 Fat.

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Low Carb Zucchini Muffins
Recipe courtesy George Stella

4 tablespoons wheat bran
1 1/2 cups soy flour plus 2 tablespoons
1/2 cup small diced zucchini, with skin on
3 eggs
3/4 cup heavy cream
1/2 cup club soda
1/3 cup sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder

Preheat oven to 375 degrees F.
Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran
and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.

Zucchini, tomato and cheese frittata:

http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=5530c

[rejoice]

I loooove zucchini!!! (didn't think to try it much before I started Atkins) Thank you for all the great recipes. Will try one today!