100 Days of Summer: 100 Days of Zucchini Recipes #13

ZUCCHINI ROLLATINI

INGREDIENTS:`

• 3 large zucchini, cut lengthwise into 1/4-inch thick slices
• 1/2 teaspoon kosher salt
• fresh black pepper, to taste
• 1 large egg
• marinara sauce
• 2/3 cup ricotta cheese
• 1/2 cup grated parmesan cheese, plus more for serving
• 1/4 cup rough chopped basil
• 1/4 cup finely chopped parsley
• 1 garlic clove, minced
• 3/4 cup shredded mozzarella 

Pre-heat oven to 375 degrees F.

To make the zucchini soft enough to roll, grill before filling and rolling. To grill the zucchini, peel and slice the zucchini into 1/4 ” flat slices. Oil lightly and season with pepper and your favorite salt. Crazy salt or sea salt with herbs de provence are both favorites of mine. Using a non-stick grill pan, grill on both sides until soft. Drain the zucchini strips by placing them in paper towels and placing a plate on top for at least five minutes. Otherwise, the rollatini will be watery.

Mix the ricotta cheese with the egg, parmesan and all the seasonings. Spread on each strip, sprinkle shredded mozzarella on each, and roll. Spread enough marinara sauce to cover the bottom of a glass baking dish. Add the rolled rollatini, seam side down. Cover with marinara sauce, add remaining mozzarella and bake for 20-25 minutes or until mozzarella is melty. Add remaining parmesan and serve.

Bon Appetite!

 

 

100 Days of Summer: 100 Days of Zucchini Recipes #11

 

ZUCCHINI BREAD

Before you say “ugh” and stop reading, zucchini bread, much like pumpkin bread, is more sweet than savory, is more dessert than punishment, and is not really bread at all. I don’t even know why it is called bread since most breads include yeast. This is more like a pound cake, minus the tons of butter. Be that as it may, zucchini bread is quite delicious and doesn’t remotely taste like a vegetable. You can serve it as a dessert or–as a guilty pleasure–for breakfast. I like it with lo-fat topping such as Cool Whip.

 

Ingredients:

butter or spray for greasing the pans

3 to 4 cups grated fresh zucchini.    (4 cups will yield a slightly more dense zucchini bread)

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoons cinnamon

1 teaspoon ground cloves

1 teaspoon ground nutmeg

2 cups sugar

2 eggs, beaten

1 teaspoon vanilla

1/2 teaspoon kosher salt

3/4 cup cooking oil

*1 cup golden raisins (dried cranberries work well too if you like tartness)

Preheat the oven to 350°F. Prep and cook time 1 hour 10 minutes.

 

*Can be left out or substituted with something you prefer.

Shred the zucchini using a grater or a food processor. Let the shredded zucchini sit in a clean towel in a colander for 15-20 minutes. Squeeze all the excess liquid from the zucchini before using it.

Grease two 5 by 9 inch loaf pans or 4 mini pans.

In a standing mixer, with a hand beater or a whisk, mix together the sugar and oil.

Whisk the eggs and vanilla and add to the sugar and oil. Stir in the drained grated zucchini. Don’t overtax the zucchini.

Sift together the dry ingredients: flour, baking soda, baking powder, spices, salt.

Add the flour mixture a third at a time to the zucchini mixture, stirring after each incorporation. Fold in the raisins.

Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. These freeze beautifully for up to three months.

Bon Appetite!

100 Days of Summer: 100 Days of Zucchini Recipes #10

ZUCCHINI CACIO E PEPE
Ingredients:

2 lbs zucchini (or summer squash)

*1 tablespoon butter (omit if you like, but you will lose some flavor)

extra virgin olive oil

1/4 teaspoon red pepper flakes

*1/4 cup white wine (light such as Sauvignon blanc)

3/4 cup grated Parmesan

1/3 cup finely grated Pecorino

salt to taste

freshly ground pepper

Prep and cook time 30 minutes. Serves 2 large portions, 4 small.

*Any ingredient with an * can be left out or substituted with something you prefer. Because zucchini is so versatile, this and all my zucchini recipes are quite flexible. Feel free to substitute ingredients.

Before I get mail telling me if it is yellow it isn’t actually zucchini, I know. It’s squash. But since this blog is called “100 Zucchini Recipes” I am using the descriptor to cover a range of product. I will not, however, go so far as to call ‘eggplant’ or ‘aubergine’ a squash. That would just be wrong.

As you can see in the above photo, if you spiralize zucchini it looks like pasta and makes a low calorie, carb and gluten free substitute for all the spaghetti dishes you might be missing. Zucchini pasta is filling and guilt free! The long, lovely strands are hard to resist. A spiralizer is a tool you will wonder how you lived without. Really.

Spiralize zucchini or summer squash. Add butter and just enough extra virgin olive oil to cover the bottom of a non-stick pan. Melt butter and add zucchini. Cover and cook on medium heat for 5 minutes, stir once. Add wine, pepper flakes and salt. Cover and cook for 3-4 more minutes until the zucchini is al dente. Drain. Add the cheeses and the freshly ground pepper, toss and serve. Delicious, simple, guilt free dish.

Bon Appetite!

100 Days of Summer: 100 Days of Zucchini Recipes #9

 

Zucchini Mini Souffles

Ingredients:

3 lbs zucchini

extra virgin olive oil (or spray)

2 tablespoons siracha  (or 1 teaspoon cayenne)

2 tablespoons fresh thyme

*2 tablespoons chopped parsley

2 cloves garlic, minced

1 cup seasoned panko

1/4 cup flour

2 eggs

salt & pepper to taste

Prep and cook time 45 minutes. Pre-heat the oven to 375 degrees F.

*Any ingredient with an * can be left out or substituted with something you prefer. Because zucchini is so versatile, all my zucchini recipes are quite flexible. Feel free to substitute ingredients. If you do not want to use the yolks of eggs, leave out the yolks and add the white of another egg or two. Zucchini can stand up to heat and seasonings, so be liberal in your use of herbs and spices.

Shred the zucchini using a grater or a food processor. Let the shredded zucchini sit in a clean towel in a colander for 15-20 minutes. Squeeze all the excess liquid from the zucchini and place it in a big mixing bowl. Add the seasonings, the flour and panko. Beat the eggs in a separate small bowl. Slowly add the eggs, mixing well. Stop when the consistency is enough to hold together without falling apart. If the mixture is too dry, add more egg or a bit of mayonnaise. If it is too wet, add more flour.

Spray a cupcake pan with olive oil spray. Or, wet a paper towel with olive oil and grease the pan. Fill the tray. The mixture should be level with the tray. Bake for 25-30 minutes or until the zucchini has browned along the edges. Serve plain or with tzatziki.

Bon Appetite!

100 Days of Summer: 100 Days of Zucchini Recipes #8

 

ZUCCHINI PASTA & SHRIMP
Ingredients:

2 lbs zucchini (or summer squash)

1 lb cleaned uncooked shrimp

*1 tablespoon butter (omit if you like, but you will lose some flavor)

extra virgin olive oil

Old Bay seasoning

1/4 teaspoon red pepper flakes

2 stalks fresh sage

*1/4 cup white wine (light such as Sauvignon blanc)

grated parmesan cheese

salt & pepper to taste

Prep and cook time 30 minutes. Serves 4.

*Any ingredient with an * can be left out or substituted with something you prefer. Because zucchini is so versatile, this and all my zucchini recipes are quite flexible. Feel free to substitute ingredients.

Before I get mail telling me if it is yellow it isn’t actually zucchini, I know. It’s squash. But since this blog is called “100 Zucchini Recipes” I am using the descriptor to cover a range of product. I will not, however, go so far as to call ‘eggplant’ or ‘aubergine’ a squash. That would just be wrong.

As you can see in the above photo, if you spiralize zucchini it looks like pasta and makes a low calorie, carb and gluten free substitute for all the spaghetti dishes you might be missing. Zucchini pasta is filling and guilt free! The long, lovely strands are hard to resist. A spiralizer is a tool you will wonder how you lived without. Really.

Spiralize your zucchini (or your squash). Put it in a clean, cotton towel to drain for now.

Melt butter and olive oil together in a non-stick frying pan. Add cleaned shrimp and season well with Old Bay. Cook shrimp 3 to 4 minutes and turn over. Continue to cook. Watch them closely. Over-cooked shrimp get rubbery. The shrimp are done when they turn pink. Remove the shrimp from the pan and set aside.

Add the sage and white wine to the remaining butter and cook for 2-3 minutes. Sage becomes bitter if you cook it for too long so remove the sage and throw it away. It’s strong flavor will remain. Add the zucchini pasta and season with red pepper flakes, salt and pepper. Cover and lower the heat. Stir once to make sure the strands cook evenly. The spaghetti will take about 5-7 minutes and should be firm to the bite like al dente pasta. Remove from heat. Place the pasta in a bowl. Add the cooked shrimp and sprinkle with parmesan cheese. Toss and serve.

Bon Appetite!

Sage in butter, olive oil, wine.

100 Days of Summer: 100 Days of Zucchini Recipes #7

ZUCCHINI FRITTERS

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INGREDIENTS:
6 medium zucchini

1 cup grated parmesan cheese

1/2 cup flour

2 eggs

3 cloves garlic, minced well

1/2 teaspoon crushed red pepper flakes

*1/2 cup chopped fresh scallions

3 tablespoons fresh thyme (1 tablespoon dried thyme)

salt & pepper to taste

extra virgin olive oil

for garnish: tzatziki, sour cream, or Greek yogurt

Prep and cook time about an hour.

This recipe can be baked if you want to keep it healthy. It is also delicious cooking in a non-stick frying pan. For baking, pre-heat oven to 350 degrees F.

NOTE: Because zucchini is so versatile, this and all my zucchini recipes are quite flexible.
*Any ingredient with an * can be left out or substituted with something you prefer. For example, you could substitute onions or chives for scallions in this recipe.
Shred the washed zucchini with a grater or in your food processor. Let it sit for 15 minutes in a clean, cotton towel in a colander. Squeeze out excess liquid. Meanwhile, beat the eggs in a small bowl. Add the flour, parmesan, garlic, scallions, thyme & pepper flakes to the zucchini in a large bowl and stir well. Add the egg mixture to the bowl a little at a time and blend. The mixture should be wet but not watery. It needs to hold together in a pattie. If it is too wet, add a bit more flour. Too dry, add more egg.

Form patties using a 3/4 cup measuring cup, a 2″ cookie round, or a just eyeball your patties. They should be uniform in size, about 2″ across and 1/3″ thick.

For baking, line a baking sheet and spray with a nonstick olive oil spray or drizzle just enough olive oil to grease the pan. Lay out your patties. Bake for 15-18 minutes and flip them over. Bake for 10 minutes. Turn the oven to broil and cook for another 5-7 minutes until golden brown. Serve with tzatziki or your favorite garnish.

For frying, add your favorite cooking oil to a non-stick pan and cook 4 patties at a time. On medium heat, brown on one side, flip and brown on the other side. If you brown them too quickly, they won’t cook through. Patties should be firm inside and brown and crisp on the outside. Drain on a rack. Serve with tzatziki or your favorite garnish.

Make a lot of these. They are a true crowd pleaser.
Bon appetite!

100 Days of Summer: 100 Zucchini Recipes #6

ZUCCHINI POCKETS

 

INGREDIENTS
3 medium zucchini or summer squash
1 1/2 cups your favorite tomato puree or sauce
1 cup whole milk ricotta cheese
1/2 cup shredded mozzarella
1/2 cup grated parmesan cheese
3 cloves garlic, minced or grated
1/2 teaspoon crushed red pepper flakes
4 tablespoons chopped fresh basil
4 tablespoons fresh thyme

salt & pepper to taste

Preheat the oven to 375 degrees F. Prep and cooking time 45 minutes.

NOTE: Because zucchini is so versatile, this and all my zucchini recipes are quite flexible.
Most ingredients can be substituted with something you prefer. For example, the cheeses can be any cheese that melts well.

Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide ribbons and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt. 
In a medium bowl, combine the cheeses-reserve 2 tablespoons parmesan-, herbs-reserve 2 tablespoons basil-, salt and pepper. 
Layer four zucchini strips to make a star. Start with one noodle, then add another to make a X. Now make another X with the remaining two noodles that will overlap. Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese until they look like a little package.  Repeat with remaining zucchini and filling.
Spread half the tomato puree on the bottom of a glass or pyrex backing dish. Lay the packets seam side down in the sauce. Drizzle the lightly with the rest of the sauce and season with salt and pepper. Bake for 20-25 minutes or until the pockets are warmed through. Garnish with the remaining fresh basil and grated parmesan.

Bon Appetite!

100 Days of Summer: 100 Zucchini Recipes #5

ZUCCHINI BOATS

Ingredients:

4 to 6 small zucchini (Small works best for this delicious side dish)

1 cup ricotta cheese

*1/4 lb of your favorite meat loaf mixture (such as veal, pork & beef) Omit for vegetarian

1 egg

*chopped fresh parsley

*chopped fresh oregano

2 cloves finely chopped garlic

1/2 medium onion finely chopped

salt & pepper to taste

Prep and cook time 1 hour. Pre-heat oven to 350 degrees F.
NOTE: Because zucchini is so versatile, this and all my zucchini recipes are quite flexible.

*Any ingredient with an * can be left out or substituted with something you prefer.

Line a cookie sheet and drizzle a bit of extra virgin olive oil on the sheet, just enough so the zucchini doesn’t stick.

Cut the tips of the zucchini off. Slice each washed zucchini in half lengthwise. Scoop the flesh of the zucchini out and discard. You can use a melon baller, an apple corer, or a teaspoon to do this. Make sure you don’t cut too deeply. You just want a valley in the zucchini.

Beat the egg. In a bowl, mix the rest of the ingredients well as you would a meat loaf. Add the egg to bind it all together and mix again.

Fill the zucchini boats with the mixture and bake for 30 minutes.

Bon Appetite!

 

100 Days of Summer: 100 Zucchini Recipes #4

ZUCCHINI WHITE LASAGNE

3 lbs zucchini

3 cups ricotta cheese

1 large mozzarella cheese, diced into small chunks

1/4 cup grated parmesan cheese

2 stalks fresh basil (dried basil use 2 teaspoons)

Pre-heat oven to 350 degrees f.

Before I get mail telling me that yellow zucchini isn’t actually zucchini, I know. It’s squash. But since this blog is called “100 Zucchini Recipes” I am using the descriptor to cover a range of product. I will not, however, go so far as to call ‘eggplant’ or ‘aubergine’ a squash. Completely different.

So then, as you can see in the photo, the prettiest way to present your yellow squash/zucchini is to spiralize it. The long ribbons make such lovely strands, they are hard to resist. However, if you don’t have a spiralizer, you could use a mandoline slicer. Personally, they terrify me. If neither tool is available, slice your zucchini into the thinnest strips you can so they resemble lasagne noodles.

Put a layer of zucchini on the bottom of a baking pan. I prefer glass, but any pan will do. Using a light touch, add salt and pepper. Add a layer of ricotta cheese, dot with chunks of mozzarella, sprinkle with basil leaves.

Continue the process until the pan is full (or you run out of strips of zucchini, whichever comes first). Sprinkle with grated parmesan and garnish with the rest of your basil leaves.

Bake for 30 minutes or until the mozzarella is bubbly and melted.

Bon Appetite!

100 Days of Summer: 100 Zucchini Recipes #3

ZUCCHINI CHICKPEA SALAD

Ingredients:

2 lbs zucchini

cherry tomatoes

1 can chickpeas

1 avocado

2 tablespoons fresh basil (dried basil use 1 teaspoon)

salt & pepper to taste

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

Prep time 15 minutes. Serve at room temperature. This salad is best made just prior to serving. Serves 4 to 6 as a side dish.  You could easily add shrimp, chicken or cheese and make it a main summer dish.
NOTE: Because zucchini is so versatile, this and all my zucchini recipes are quite flexible. Feel free to substitute ingredients. For example, you could omit the avocado (although why would you want to?) You might substitute black, red or fava beans for chickpeas.

Slice and quarter the washed zucchini. Slice the washed cherry tomatoes. Drain the chickpeas in a strainer or colander and rinse. Dice the avocado.  Add all to a serving bowl.

In a small bowl, mix the vinegar and oil. Add to the salad and gently stir. Tear the basil into thins shreds and add to the salad just before you serve.

*Any ingredient with an * can be left out or substituted with something you prefer.