Zucchini Pickles??

That’s about it for the Zucchini Recipes. But I have a few big ones on the table that Lisa brought homw. I’m toying with the idea of making sweet zucchini pickles. That would be a boiling water bath, since my big old pressure cooker got broke and I have yet to replace it.

Baked Zucchini, Eggplant & Tomatoes

I have never made this particular recipe, but it sounds pretty good to me.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Baked Zucchini, Eggplant & Tomatoes
Yield: 6 Servings

1 md Thinly sliced eggplant
1 md Thinly sliced zucchini
2 Tomatoes; sliced thinly
1 md Thinly sliced onion
1/4 ts Dried thyme
1/4 c Chicken stock
3 Cloves garlic; minced
1 tb Soy sauce
ds Pepper

Arrange vegetables in layers in a sprayed baking
dish, making sure mushrooms are covered so they
don’t dry out.

Combine remaining ingredients and pour over

Bake at 400°., covered, a half hour.



Zucchini and Basil Tart

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini & Basil Tart
Yield: 8 Servings

1 1/4 c Flour
1/4 ts Salt
1/4 c Butter
3 tb Vegetable shortening
2 tb .. to 3 cold water

2/3 c Chopped fresh basil leaves
2 tb Chopped fresh basil leaves
3 tb Grated Parmesan cheese
3 tb Olive oil
3 tb Pine nuts; toasted
2 Cloves garlic; chopped
1 md Red onion; thinly sliced
4 sm Zucchini; cut lenthwise into
.. eighths
1/4 ts Salt
1/4 ts Black pepper
2 lg Eggs
3/4 c Half and half
Fresh basil sprig; optional

1. Prepare pastry: Combine flour and salt. Cut
butter and shortening in until it resembles coarse
crumbs. Add water, a tablespoon at a time, and mix
lightly with fork until pastry holds together when
gently pressed. Shape into a disk, wrap with
plastic, and chill 30 minutes.

2. Meanwhile, prepare pesto for filling: Puree 2/3
cup basil, 1 tablespoon Parmesan, 1 tablespoon
oil, 1 tablespoon pine nuts and 1 clove garlic.
Set aside.

3. When pastry has chilled, heat oven to 400°.
Roll out to 12″ circle and line a 10″ fluted tart
pan with removable bottom. Trim even with edge of
pan; discard trimmings.

4. With fork, gently pierce bottom and side of
shell. Line with tin foil and weight with beans or
pie weights. Bake 10 minutes. Remove foil and
weights and bake another 5 minutes or until
golden; set aside. Reduce oven to 350°.

5. In large skillet, heat remaining 2 tablespoons
oil over medium heat. Add onion and saute 5
minutes. Add zucchini and the remining clove
garlic; cook until zucchini is just tender, about
10 minutes. Stir in salt and pepper.

6. Spread pesto in bottom of pastry shell. Arrnge
zucchini in spoke fashion on top of pesto;
sprinkle with remaining 2 tablespoons chopped
basil. In bowl, beat eggs and half and half; pour
over zucchini. Top with remaining 2 tablespoons
Parmesan and pine nuts.

7. Bake 30 to 35 minutes or until filling is
golden brown and just set. Cool on wire rack 15
minutes before serving. To serve, remove rim of
pan from tart. Transfer tart to serving plate and
garnish with basil sprig, if desired. Cut tart and
serve warm or at room temperature.


Zucchini and Tomatoes

Here’s way to use up some of those tomatoes with your zucchini.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini & Tomatoes
Yield: 6 Servings

1 lg Onion; thinly sliced
1 Clove garlic; minced
1 pt Tomatoes; cut up
2 md Zucchini; thinly sliced
1 md Green pepper; chopped
1/2 ts Dried basil; crushed
1/4 ts Pepper
2 tb Grated Parmesan cheese

Spray a large nonstick skillet with nonstick
cooking spray. Cook onion and garlic until onion
is tender but not brown, stirring occasionally.
Stir in UNdrained tomatoes, zucchini, green
pepper, basil and pepper. Cover and simmer 10
minutes or until zucchini is tender, stirring
occasionally. Uncover and simmer about 5 minutes
more or till most of the liquid evaporates.
Transfer to a serving bowl; sprinkle with the
Parmesan cheese.

Makes 6 servings.


Zucchini Bisque

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Bisque
Yield: 5 Cups

1 md Onion; diced
1/2 c Butter
2 1/2 c Shredded zucchini
2 1/2 c Chicken broth
1/2 ts Dried basil
1/2 ts Salt
1/2 ts Pepper
1/4 ts Ground nutmeg
1 c Light cream

sauté onion in butter until tender. Stir in
zucchini and chicken broth. Simmer about 15
minutes, covered. Add seasonings; puree and return
to pot. Add cream; heat through.

Makes 4 to 5 servings.


Zucchini Oven Omelet

Here’s a good one for those Sunday morning family breakfasts.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Oven Omelet
Yield: 4 To 6

2 c Chopped zucchini
1/4 c Chopped green pepper
1/4 c Oil
6 Eggs; lightly beaten
2 tb Grated Parmesan
1 tb Light cream
1 tb Butter; melted
1/2 ts Salt
1/8 ts Pepper
1/2 c Shredded Cheddar cheese

1. Saute zucchini and pepper in oil about 3
minutes, or until tender. Mix eggs, cheese, cream,
butter, salt and pepper; pour over vegetables.
Cook, stirring gently, until eggs are set on
bottom, about 3 minutes. Sprinkle with cheese;
bake at 350°. 5 to 7 minutes or until cheese is
melted and eggs are set.

Makes 4 to 6 servings.


Zucchini Pasta

My sister was a big pasta fan. Apparently, she felt if you were making pasta, you only needed the ingredients. I have only made pasta a couple times, but you might find an idea here for you.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Pasta
Yield: 1 Servings

1 c Durum semolina
1/2 c Zuchini; finely diced or
.. grated
Water; only if needed


Zucchini Pizza

Pizza, yes pizza!! A great way to use up that leftover rice together with the zucchini.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Pizza
Yield: 12 Servings

4 c Shredded peeled zucchini;
.. drained and pressed dry
2 c Cooked rice
1 1/2 c Shredded mozzarella cheese
1 c Grated Parmesan
2 Eggs

1 lb Ground beef; browned with
1 md Chopped onion
1 1/2 c Spaghetti sauce
1 ts Oregano
1/2 ts Salt
2 c Shredded cheddar cheese

Combine crust ingredients and press into a greased
15X11X1″ jelly roll pan. Bake at 400° 20-25
minutes until set and lightly browned.

Combine filling ingredients except for cheddar.
Pour over crust, sprinkle with cheese. Bake at
400°. 15 minutes. Let stand 5 minutes before
cutting and serving.


Zucchini Potato Pancakes

I’m hoping these zucchini recipes tive you some variety in using up your summer harvest.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Potato Pancakes
Yield: 16 Pancakes

2 md Zucchini; coarsely grated
.. about 1 1/2 cups
1 lg Potato; peeled & finely
.. shredded about 1 1/4 cup
1 sm Onion; grated
2 tb Corn meal
2 tb Flour
3/4 ts Salt
1 Egg; lightly beaten
Oil for frying
Sour cream

1. Drain zucchini pressing out as much liquid as
possible. Mix with potato and onion. Stir in corn
meal, flour, salt and egg until well mixed.

2. Lightly grease griddle or skillet. Cook, using
2 tablespoons for each pancake and pressing down
to flatten 3 to 4 minutes per side, until lightly
browned. Serve with sour cream.


Zucchini Patties

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Patties
Yield: 4 Servings

2 c Shredded zucchini
1/3 c Biscuit mix
1/2 c Shredded cheddar cheese
2 tb Grated onion
1/2 ts Dried basil
1/2 ts Salt
1/4 ts Pepper
2 Eggs; lightly beaten
2 tb Butter

Combine all ingredients, except butter. Form into
6 patties; fry in butter until lightly browned on
each side, 4-6 minutes per side.

Makes 4 to 6 servings.


grab a cuppa, pull up a chair