Eat at
#1302: A few more ways I like to use them (can you tell I used to have an overproducing garden of zukes? :)

Posted by: Pat-NoCal at 5:17 pm on Mar 29, 2006

My all time favorite zucchini bread recipe:
Zucchini Bread

3 eggs, slightly beaten
1 cup salad oil
1-1/2 cups sugar (original recipe was 2 cups)
2 tsp vanilla
2 cups zucchini, coarsely shredded
1 8-oz. can crushed pineapple
1 cup nuts, chopped
3 cups flour, unsifted
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1-1/2 tsp cinnamon
3/4 tsp nutmeg

Blend together eggs, oil, sugar and vanilla. Stir in zucchini and pineapple. Combine rest of ingredients and add to zucchini mixture, stirring to blend. Pour into 2 greased loaf pans. Bake at 350 degrees approximately 50 minutes or until toothpick inserted comes out clean. Note: if using glass loaf pans, reduce oven temperature to 325 degrees.

Source: Not sure. This is a recipe I've been making for about 30 years (ouch that makes me feel old....LOL).

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Garden Vegetable Soup

Makes 4 servings (about 1 cup each)
0 points per serving

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini

In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.

Stir in zucchini and heat 3-4 minutes. Serve hot.

Source: Weight Watchers program 1 booklet
Per serving: 42 calories, 0 g total fat, 63 mg sodium, 8 g total carbos, 2.4 g dietary fiber, 3 g protein, 41 mg calcium.

Patís notes: Iíve found some good additions to be tortellini, or chopped potatoes, or canned garbanzos or kidney beans. Good to sprinkle on a little freshly grated Parmesan when serving. Of course these additions change the Weight Watchers point value of the soup ;o)

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Risotto Primavera

1 yellow onion
6 fresh mushrooms
1 green or red bell pepper (yellow bells are nice too)
1 zucchini or yellow squash
1/2 lb. asparagus
3 to 3-1/4 cups vegetable stock or chicken broth
2 tbsp olive oil
1-1/4 cups Arborio rice or other medium grain white rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese

Dice up all vegetables. Pour stock or broth into a saucepan and bring to a simmer. In a frypan, warm the oil and add the onions and mushrooms and saute - about three minutes. Add the rice and stir until the kernels are coated with oil. Add the wine and cook, stirring frequently until most of the liquid is absorbed.

Reduce the heat and add the rest of the vegetables and most of the broth. Cook until liquid is absorbed (add more broth if needed). Stir occasionally until risotto has a creamy consistency (Patís note: total time usually takes about 20-25 minutes). Stir in the Parmesan cheese and serve at once.

Patís notes: Also made a delicious variation using these vegetables: 1 small clove garlic, red bell pepper, corn, zucchini, red onion, fresh-shelled peas, fresh green beans (used about 1/4 to 1/3 cup each), and vegetable stock. Added the peas toward the end and finished the risotto by stirring in fresh chives before serving.

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Chicken with Eggplant, Peppers and Tomatoes (Pollo in Samfaina - Spain)

Like ratatouille, samfaina is a mixture of onions, garlic, eggplant, peppers and tomatoes cooked down to a fragrant and unctuous stew. It makes a wonderful addition to a tortilla espagnola and is a good sauce for fish. Serve with rice, mashed potatoes or slices of grilled bread.

1 frying chicken, about 4 lb. cut into serving pieces
salt and freshly ground pepper
1/4 cup olive oil
1/4 lb. diced cooked ham or cured ham such as serrano or prosciutto, optional
2 large onions, sliced or coarsely chopped
1 lb. Asian (slender) eggplants, unpeeled or 1 globe eggplant, about 1 lb. peeled
3 cloves garlic, minced
3/4 lb. zucchini cut into 1/2-inch chunks
2 green or red bell peppers, seeded and cut lengthwise into strips 1/2-inch wide
1-1/2 lb. tomatoes, peeled, seeded and chopped (fresh or canned)
1 bay leaf
2 tbsp chopped fresh thyme, oregano or marjoram
1/2 cup dry white wine

Rinse the chicken pieces and pat dry. Sprinkle with salt and pepper.

In a large saute pan over medium-high heat, warm the olive oil. Add the chicken and brown on all sides, about 8 minutes. Using tongs or a slotted spoon, transfer to a plate.

To the oil remaining in the pan add the ham, if using, and saute over medium heat for 1 minute. Add the onions and saute until tender and translucent, about 10 minutes.

Cut the eggplant(s) into 1-inch cubes and add to the onions along with the garlic, zucchini and bell peppers. Saute until beginning to soften, about 5 minutes longer.

Add the tomatoes, bay leaf, thyme or other herb and wine and stir well. Return the chicken to the pan and turn the pieces to mix evenly with the samfaina. Cover and simmer over low heat until the chicken is tender and opaque throughout, 25-35 minutes. Discard the bay leaf and season to taste with salt and pepper.

Transfer to a warmed serving dish and serve hot.

Serves 4.
Source: Taverna (The Best of Casual Mediterranean Cooking), by Joyce Goldstein....a Sunset Book

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Saltimbocca of Zucchini

(Serves 4 as a light main dish, 6 to 8 as a side dish or starter)

About 2 pounds zucchini (see Chef's Note)
Gray salt and freshly ground pepper
8 thin slices prosciutto (about 1/4 pound)
Leaves from 1 bunch fresh sage
About 1/3 pound Fontina cheese, thinly sliced
2 eggs, lightly beaten with a fork
3/4 cup all-purpose flour
About 1/4 cup pure olive oil
1-1/2 tablespoons finely chopped
fresh flat-leaf parsley
About 2 tablespoons freshly grated
Parmesan cheese
1 lemon, cut into wedge

Cut a thin lengthwise slice off each zucchini so they can then be cut lengthwise into even 1/4- to 1/3-inch-thick slices. This is most easily done on a mandoline. You will need 16 slices total. Lay them out in pairs on paper towels or a clean tea towel, and season lightly with salt and pepper.

Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges. Place 2 sage leaves on top. Place the cheese slices on top, taking the same precautions you did with the prosciutto. Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel, and press down firmly to extract moisture and firm the zucchini.

Pour the eggs into a deep plate. Season the flour with salt and pepper and put on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated.

In a skillet large enough to hold at least 3 zucchini stacks at a time, heat 2 tablespoons of the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side. Remove to a plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed.

Add the remaining sage leaves to the hot pan and cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges.

Chef's Note: Choose fairly fat, evenly round zucchini that are similar in length and diameter. Those that are about 8 inches long and 1-1/2 inches in diameter work well. In addition, the zucchini should be as even in diameter from one end to the other as possible. It is important to work quickly, not hesitating between assembling, coating, and cooking. Microplane graters are my absolute favorite for grating parmesan cheese. It produces a fine dusting using less cheese to cover more area.

http://www.seasonbyseason.com/recipes/saltimbocca.html

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Stuffed Peppers (Poivrons Farcis)

1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 tsp ground black pepper
3/4 tsp salt
1/2 tsp minced fresh rosemary
4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
Fresh rosemary sprigs

Preheat oven to 350̊F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165̊F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve. Serves 8.
Source: 5/99 Bon Appťtit
http://www.epicurious.com/recipes/recipe_views/views/101633

Pat's notes: I used reduced-fat sweet Italian turkey sausage. Could also use hot turkey Italian sausage.

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Pasta and Zucchini

6 oz. (2 cups) bow-tie pasta
2 small zucchini (9 oz.) or more
3 tbsp virgin olive oil
3 cloves garlic, sliced (about 2 tbsp)
1/2 tsp each salt and pepper
2 tbsp grated Parmesan cheese

Cook pasta to desired doneness. Meanwhile, wash zucchini and cut in half lengthwise then into 1/4-inch slices. Then, stack up the slices and cut into 1/4-inch sticks. (Sometimes I just cut in rather small cubes). You should have 2 cups.

Heat olive oil in skillet. When hot, saute zucchini over high heat for 4 minutes, until lightly browned and cooked through, add garlic and saute 30 seconds to 1 minute longer. When pasta is cooked, remove 1/3 cup of the cooking liquid and place in a bowl large enough to hold the pasta. Drain pasta and add to the bowl with remaining ingredients. Toss to combine.