You can par boil a medium size zuchinni in some boiling water until tender. Let cool, scoop out the center and stuff them with just about any meatloaf mixture and bake for about 30 minutes. Sprinkle some grated cheese over the top and put back in the oven for a few minutes for the cheese to melt.
I also like to use a thick spaghetti Italian meat sauce with a little ricotta cheese. Sprinkle with mozerella cheese before serving.
You can also use a couple of medium zuchinnis, sliced thick and make lasagna. Make your lasagna with your favorite recipe and instead of using noodles, use the slices of zuchinnis.
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A whole lot of really good rcipes. Thanks. Here's one I posted about a year ago- I still like it.
I put a cheap paper plate on a small cutting board. I heap the sliced squash onto a dinner plate from the paper plate until full. Then I chop the tomato on the first paper plate and use it to hold the tomato until use. Try not to slide your knife too much after it touches the plate and they last a while. The onion gets a new plate with the peeled garlic. I started using paper plates like this while making thanksgiving dinner some years ago. Got tired of washing all those little bowels from chopped this or that.
Equal amounts of yellow squash and zucchini- sliced just under 1/4" thick; over 1 1/2" diameter cut in half. I use about 8 cups(?)- or what will heap onto a normal dinner plate w/o too much falling off.
2 to 3 or ??? tablespoons of olive oil- or whatever you prefer (note: if you use bacon fat, invite me over)
2 cloves of garlic -- crushed , chopped- whatever.
1 Medium to large onion coarsely chopped
1 medium to large tomato coarsely chopped
1/3 to 1/2 of a green or red pepper- or both -or ??
Salt and pepper to taste- maybe 1/2 tsp each to start. I put it on top of the tomato on the paper plate.
I've recently stared adding Cajun Seasoning (a tsp or more) from Dollar General about 5 minutes before its done. There is still quite a bit of liquid at that point.
In a deep frying pan warm the oil and add garlic. Stir. After a few seconds add the onion. As the onion is thinking about turning transparent, add tomatoes, salt and pepper. Mix and then add the squash. Mix, and cover; stir occasionally. Simmer for 15 to 20 minutes or until desired tenderness. With a larger tomato you may need to simmer uncovered for a few minutes to reduce the liquid. Or use a spoon...or eat with fresh baked bread (homemade bread note: see note about bacon fat ).
You can omit the oil entirely; just place all the ingredients in the pan and start on low heat until the moisture from the tomato and squash move to the bottom to prevent scorching. It does lose something though. Garlic powder and onion powder will also work OK, but again...
3-4 medium zucchinis - slice the size of steak fries
Lay out evenly in one layer in 13 x 9 baking pan
Pour a half pint of heavy cream over zucchini slices.
Salt and pepper them, then sprinkle with 1 cup grated Parmesan cheese.
Bake about 40 minutes at 325 degrees.
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I use them like cucumbers in the vinegar/oil/water mixture. They stay firmer than cukes and last several days. A while back there was a post about ways to use cucumbers, you can sub zucchini for the cukes in just about all of them.
I like your ideas Cruzette, going to give them a try!
Slice the zucchini into 3/4" rounds, dip in beaten egg and milk, coat with a mixture of Italian style bread crumbs and Parmesan cheese, fry in olive oil until lightly browned. Transfer to an oven safe dish, cover with your favorite spaghetti sauce and bake for 30 min. in a 300 deg oven. Cover the zucchini with shredded mozzarella cheese and heat till melted.
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While zucchini isn't the 'star' in this recipe, it's usually the first thing I think of making when I have zucchini in the house. We love this stuff & I get requests for the recipe by anyone who tastes it. I usually double the zucchini for this and have been known to use a can of drained diced tomatoes when I don't have fresh tomatoes.
Oh, and a word of warning, when the soup is freshly made those little meatballs are seriously 'HOT' and stay that way for quite awhile. This stuff definitely needs some cooling time before serving.
Mexican Meatball Soup
MEATBALLS:
1 Lb Ground beef
1/4 Cup Uncooked regular rice
2 Tsp Chili powder
1 Tsp Salt
1/4 Tsp Oregano leaves
1 Clove Garlic, crushed
1 Egg, beaten
SOUP:
1/2 Cup Coarsely chopped onion
1/2 Cup Celery, sliced
1 Clove Garlic, minced
1 Tbl Oil
4 Cups Beef broth
1 (8 oz) Can Tomato sauce
1/4 Tsp Oregano leaves
1 Medium Green pepper, cut into 1-inch pieces
1 Cup Zucchini, cut into 1-inch pieces
1 Cup Frozen corn
1 Large Tomato, peeled, seeded, cut into 1/2-inch pieces
Shredded Monterey Jack
Shredded Cheddar cheese
Combine all meatball ingredients and mix well. Shape into 1-inch meatballs. Thoroughly brown meatballs in skillet & drain on paper towels.
In 5 quart Dutch oven, saute onion, celery & garlic in oil until tender. Add beef broth, tomato sauce & oregano. Bring to a boil. Stir in meatballs & green pepper. Reduce heat; cover & simmer 20 minutes. Skim fat from broth. Stir in zucchini, corn & tomatoes. Simmer uncovered an additional 8 to 10 minutes or until zucchini is crisp-tender. Sprinkle cheeses on top of each serving.
hanick5 wrote: slice into chucks, marinate in italian dressing and grill
I sliced several lengthwise in about 1/4" slices. After marinating, it was on to the grill- too hot to cook anything inside.
Occasionally I add powdered bullion to various seasoning mixtures. Tonight was 1 tsp or so of beef bullion added to the seasoning I dusted on the zukes. I reduce the salt in "whatever" by the amount of bullion powder. This is also a spot to use those flavor packets from Ramen Noodles if you don't use them as soup.
2 to 2 1/4lbs (approx 6-7 cups) yellow squash and/or zucchini, sliced and diced into small pieces
1/4 Cup chopped onion
1-10oz can condensed Cream of Chicken or Mushroom soup
1 Cup sour cream
1 Cup shredded carrot
1-12 oz package of Stove Top Herb seasoned stuffing mix
1/2 Cup melted butter
Cook squash and onion in boiling salted water for approx 5 min or until the squash is becoming tender, set aside to drain well.
Combine soup, sour cream and carrots in large bowl.
Fold in drained squash
Combine stuffing mix with melted butter in stuffing canister or large bowl, mix well to distribute butter.
Sprinkle stuffing mix into 9x13 pan till bottom is covered. Spoon squash mixture on top, use a spatula to spread squash evenly. Sprinkle remaining stuffing mix on top.
Bake at 350 degrees for 25-30 minutes, check after 20-25 minutes to see if stuffing mix on top is becoming too browned (glass pans tend to take longer to bake than metal pans), depending on how much butter you use, the stuffing mix can become quite hard and crunchy if baked too long, or you can cover with aluminum foil.
This recipe gives latitude to personal tastes, I prefer Cream of Mushroom soup instead of the chicken. I also use 12 oz of stuffing mix instead of the original recipes 6 oz package as it give the casserole more of a "crust" and is more filling. I normally use a 50-50 mix of yellow squash and zucchini, but if you prefer one over the other, vary the recipe accordingly.
This is also great as a leftover (sometimes it's better warmed up in the microwave than it is fresh or so it seems), I normally dish it out into small plastic dishes, freeze then microwave on high for 3-4 minutes depending on amount in dish. Tastes great in the middle of winter when fresh produce is hard to come by.
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