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Old 10-08-2004, 10:43 PM
daisylady's Avatar
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Location: Batavia, Ohio
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I know I spelled this wrong! It's late and I should be in bed.

Any one know of anything I can make with zuchinnis?? I have bunches and have already made zuchinni bread and choc zuc bread,,,
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Old 10-09-2004, 01:22 AM
dianetarvin's Avatar
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i would like to have the zucinni (or how ever you spell that green skinned squash!!) bread recipe....

i just read something the other day about peeling it and putting the squash into the blender. then you can substitute it in your recipes instead of milk...guess it would also help to make the recipes lower in carbs too...but it can be substituted for the milk. you can also freeze it or can it so you can use it at a later date. i haven't tired it yet but plan to do some to see how it works..
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Old 10-09-2004, 05:03 AM
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[QUOTE]Originally posted by dianetarvin
[B]i would like to have the zucinni (or how ever you spell that green skinned squash!!) bread recipe....

Welcome to the site! You'll have to come over and visit the What's For Dinner thread, we really like to share recipes and ideas!

Here is my favorite Zucchini Bread recipe!

3 cups all purpose flour
1 3/4 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1 tsp salt
3 eggs (I use 6 egg whites instead)
1 cup oil (I use 1 cup unsweetened natural applesauce instead)
2 tsp grated lemon peel
2 tsp vanilla
2 tsp lemon juice
3 cups grated zucchini (with skin)
1 cup chopped pecans

Grease and flour two 81/2 x 4 1/2" loaf pans and set aside. Sift dry ingredients together and set aside. In a large bowl, beat eggs slightly. Add oil, lemon peel, vanilla and lemon juice. Beat briefly. Stir in dry ingredients and add zucchini and stir to blend evenly. Batter will be thick. Spoon into loaf pans and bake at 325 degrees for 1 hour or until a toothpick comes out clean when tested. Cool in pan 10 minutes. Remove and cool completely on rack. Makes 2 loaves.

Freezes well.Be sure you don'y pack the zucchini as you measure it, the extra moisture will cause your bread to be very heavy and not cooked well in the center; so only use exactly the listed amount . Good luck!

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Old 10-09-2004, 07:23 AM
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daisylady - I split your request & the responses to it off into a new thread.

That way, you will get individual recipe attention. Perhaps someone that had already visited the thread on banana bread would not have come back to see your request.

Your request will also be in next week's newletter while the banana bread request was in yesterday's newsletter.
Hook 'Em Horns!!!!
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Old 10-09-2004, 08:40 AM
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I love zucchini!!!!

My favorite way to cook it is to make zucchini "ribbons" ---long side of a box grater--saute them along with a little loose hot sausage. When its cooked, add a little spaghetti sauce and heat until warm. Top with moz. cheese. MMM!!!

I also saute it with a little butter.....then when it is done, I top it with salsa. GOOD!!

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Old 10-10-2004, 01:15 PM
Abear's Avatar
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Here's a link to a wonderful chocolate zuchinni cake right here at the FC Recipe Exchange:
Hook 'Em Horns!!!!
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Old 10-15-2004, 11:26 PM
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My favorite way to make zucchini:

Zuchinni Potato soup

In a large saucepan saute half a chopped onion and 2 cloves of minced garlic in a few tablespoons of olive oil. Add 1 diced carrot, 2 medium zuchinni diced and 1 stalk of celery diced and saute. Add 1 can of diced tomatoes, 1/2 a cup of tomato sauce and 2 medium potatoes, cubed. Fill sauce pan with water and add a few bay leaves, 1 tablespoon of chopped parsley, salt and pepper to taste. Simmer for 45 minutes and serve with your favorite small pasta and parmesan cheese.

Last edited by LoisGriffin; 10-15-2004 at 11:31 PM.
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Old 10-16-2004, 06:51 AM
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Here are a couple of our favorite zucchini recipes!

Zucchini-Corn Skillet

1/8 cup margarine
2 medium size zucchini, sliced
1 large onion, chopped
1/4 tsp pepper
2 tsp leaf oregano, crumbled
1 can (12 oz) Mexican style whole kernel corn
Melt margarine in large skillet and stir in zucchini and onion; sprinkle with pepper and oregano. Saute, stirring several times, 15 minutes; push to one side. Add corn to pan. Simmer 15 minutes or unil flavors blend.

Zucchini With Tomatoes

1/8 cup margarine
2 tbsp oil
1 large onion, chopped
1 clove garlic, minced
1 large zucchini, cut in 1/4" slices or 1/2" cubes
3 tomatoes, (fresh), chopped, or one 8 oz can tomato sauce
3/4 tsp oregano or basil
dash pepper
Warm the oil and margarine over medium heat and saute the onions and garlic till the onion is wilted, about 5-10 minutes. Add the rest of the ingredients and continue cooking covered till the zucchini is tender, about 10-15 minutes.

I also grate zucchini and put it in 1 cup measurements and freeze it. Then I have "fresh" zucchini to use in all those bread and cake recipes when zucchini costs are at a premium! One word of caution though, before you use it after it has thawed drain it dry! I usually throw it into a colander or sieve to let it drain as it thaws and then I still "squeeze" it dry with a paper towel before I measure it for my recipe. If you don't do this you will end up with too much mositure in your recipe if you are baking with it.

Hope you enjoy these!

Last edited by cat lover; 10-16-2004 at 06:54 AM.
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Old 10-16-2004, 09:47 AM
Charlean's Avatar
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Join Date: Jan 2003
Location: Coloma California
Posts: 12

My way to use up all that green stuff that is taking over your life is to make Bread and Butter pickles with it. I use pickling lime and that makes a very crisp pickle which is just out of this world. I also put the onion in the lime water along with the zucchini and they are real crisp too.

I also cook it in chunks with chopped onion, a can of chopped tomatoes, and when it is cooked crisp, add cubes of sharp cheddar cheese and let the cheese melt a bit. Serve.

This does make a mess in the pot but is oh so very good.

Take care
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Old 10-16-2004, 09:51 AM
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Serving Size : 8
4 Zucchini, medium 1 c Rice,long grain cooked Onion, yellow, chopped
Garlic clove, chopped
1 Egg, beaten
2 tb Olive oil
1/2 lb Ground beef, lean
1/2 c Bread crumbs 2 c Spaghetti sauce, canned *
1 tb Dill, fresh, chopped
2 tb Parsley, fresh, chopped
2 tb Parmesan cheese,grated
* store bought if preferred.

Cooking: 45 minutes @ 350F

Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm.
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