Zuchinni Recipes - Collection

From: darsie@ece.ucdavis.edu (Richard Darsie)

Date: Thu, 15 Jul 93 11:20:22 -0700


ZUCCHINI BREAD (The best ever!)

Source: Family Circle, June 1991

2 c. all-purpose flour
1.5 tsp. salt
3 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 c. oil
3 eggs
1 tsp. vanilla
1-1/2 c. sugar
3 c. shredded zucchini
1/2 c. chopped walnuts
1/2 c. raisins

Preheat oven to 350F.  Grease two small loaf pans.  Sift together flour, 
salt, cinnamon, baking soda, baking powder.  In a large bowl whisk
together oil, eggs, vanilla, sugar.  Stir in flour mixture and remaining
ingredients.  Divide into prepared pans.  Bake for 55-60 minutes or
until cake tester comes out clean.  Cool on wire racks to room 

ZUCCHINI MUFFINS (originally carrots instead of zucchini)

Source: Ladies' Home Journal, May 1991

1/2 c. all purpose flour
1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
4 egg whites
2/3 c. sugar
1/4 c. oil
1/2 tsp. vanilla
1-1/2 c. shredded zucchini
1/2 c. raisins (optional)

Sift together flours, baking powder, cinnamon, baking soda and salt.
In a large bowl whisk together egg whites, sugar, oil, and vanilla.
Mix in dry ingredients until combined.  Stir in zucchini and 
raisins (if desired), spoon mix into prepared muffin cups.  
Bake at 375F for 20 min. or until toothpick comes out clean.  
Makes 1 dozen.


Source: Meatless Meals

1 lb. pkg. fettucine			
1/2 c. butter			
1/2 lb. mushrooms			
1.25 lb. zucchini			
1 c. half-and-half			
3/4 c. Parmesan			
1/2 c. parsley			

Cook fettucine al dente.  Cut zucchini into julienne strips.  While 
pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. 
Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add 
cooked fettucine to saute, along with cheese and parsley, and toss to 
mix well.


Source:  New Recipes from Moosewood Restaurant

2 sweet potatoes, cubed
2 T. oil
3 cloves garlic, minced
3 T. fresh gingerroot, minced
2 T. ground coriander
1/2 tsp. cayenne
4 c. chopped onion
1 eggplant, cubed
2 tomatoes, chopped
1/4-1/2 c. stock or water
1 c. chopped zucchini
2 green bell peppers
2 c. tomato juice
1/2 c. peanut butter (I use almond butter cause I'm allergic to pb)

Steam or boil sweet potato cubes until tender.  Saute garlic, ginger and
spices for 1 minute; add onions and cook until soft.  Add tomatoes,
eggplant & stock/water; simmer 10 minutes.  Add zucchini & bell 
pepper, continue to simmer until all vegetables are tender, ~ 20 minutes.
Add sweet potatoes to stew along with tomato juice and almond butter.
Stir well and simmer on very low heat for 5-10 minutes, stirring to
prevent sticking.  Serve on rice, couscous or millet.


Source: New Recipes from Moosewood Restaurant

1/4 c. olive oil
2 c. chopped onions
3-4 cloves garlic
3 zucchini/yellow squash
1 tsp. marjoram
1 can garbanzos
1/2 c. sliced black olives
1 T. cumin
3-6 T. lemon juice
black pepper to taste
pinch cayenne
1 c. grated feta cheese

Saute onions and garlic in olive oil until onion is translucent.  
Add squash & marjoram and cook on medium heat until squash is 
just tender.  Add garbanzos, olives, cumin (or 2 tsp. mint if 
desired), lemon juice and seasonings.  Cook until everything 
is heated through.  Ladle mixture over cooked rice or couscous.  
Top with feta cheese.


This recipe is from "Madhur Jaffrey's World of the East Vegetarian 

4 medium zucchini

Stuffing:  1/4 c. red lentils
           1/2 c. bulgur
           3 T. olive oil
           1 onion, chopped
           1/2 tomato, minced
           1 clove garlic, mashed
           1 tsp. salt
           4 tsp. lemon juice
           1/4 c. fresh parsley

Sauce:   2 tsp. cornstarch
         2-1/2 c. plain yogurt
         1 clove garlic, mashed
         salt, pepper to taste

Wash zucchini well.  Do not trim ends. Cut each zucchini in 
half lengthwise.  Scoop out all seeded portion of zucchini 
flesh. Sprinkle a tiny amount of salt into each shell. Set 
aside for an hour.  Wash and drain lentils.  Simmer them in 
2 c. water for 2 minutes, then let sit, covered, for 45 minutes.  
In a bowl, cover bulgur with 3 c. water and let sit for an hour.  
When lentils have sat for 45 min, bring to simmer again. Lower 
heat and simmer for ~10 minutes or until tender.  Drain and put 
in a bowl.  Drain bulgur and squeeze out as much liquid as possible.  
Put bulgur in same bowl as lentils.  Heat olive oil in skillet over 
medium flame.  Saute onion for 2 minutes.  Add tomato, saute for 
another 2 minutes. Mix saute with lentils and bulgur.  Add garlic, 
salt, lemon juice and parsley, mix well.  Arrange a steamer by 
setting a colander on top of a large pot with an inch or so of 
water.  Stuff zucchini with lentil-bulgur mixture.  Place stuffed 
zucchini in colander and cover.  Steam for 10-15 minutes until 
zucchini shells are just tender.  Sauce:  Mix cornstarch and 1 T. 
water in a bowl.  Add the yogurt.  Whisk until creamy.  Put yogurt 
in heavy saucepan and bring to simmer over medium-low heat, 
stirring constantly.  When yogurt begins to bubble, lower heat 
and cook for 5 minutes, stirring gently.  Add remaining sauce 
ingredients and mix.  Put cooked stuffed zucchini on plates 
and top with sauce.


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