Zucchini Recipes.pdf

The Creative Homemaking Guide to

Zucchini Recipes

by Rachel Paxton

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Zucchini Quiche

4 eggs, beaten

3 c. zucchini, sliced

1/2 c. onion, chopped

1/2 c. cheddar cheese, grated

1 c. Bisquick

1/2 teaspoon oregano

2 cloves garlic, minced

Salt and pepper

Preheat oven to 350 degrees. In a large bowl, mix all ingredients together. Pour into a greased 13x9x2-

inch baking dish. Bake for about 45 minutes, until mixture is browned.

Zucchini Casserole

2 medium-sized zucchini, peeled and cut into cubes

2 eggs, slightly beaten

1/4 c. milk

1 teaspoon baking powder

2 tbsp. flour

2 c. cheddar cheese, grated

1/2 c. onion, chopped

1/4 c. green pepper, chopped

2 cloves garlic, minced

Preheat oven to 350 degrees. Steam or boil zucchini until almost tender. Drain and cool. In a medium-

sized bowl, combine eggs, milk, baking powder, cheese, onion, green pepper, and garlic. Stir in zucchini.

Bake in a greased casserole dish for about 30 minutes. Let it sit for a few minutes before serving.

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Baked Zucchini

4 medium zucchini

1 small onion, chopped

1 garlic clove, minced

1/4 c. parsley, chopped

4 stalks celery, chopped

2 tbsp. butter

1 c. cottage cheese

1/4 c. buttermilk

1 egg, beaten

3/4 teaspoon oregano

Salt and pepper

1/2 c. cheddar cheese, grated

Preheat oven to 350 degrees. In a large skillet, melt butter. Saute onions, garlic, and celery until tender.

Stir in cottage cheese, buttermilk, egg, salt, pepper, oregano, and parsley. Cut zucchini in half lengthwise.

Place zucchini, cut side up, in a greased baking dish. Cover with foil and bake for about 15 minutes.

Remove from oven and spread cottage cheese mixture over zucchini. Bake for about 15 more minutes.

Sprinkle with cheddar cheese.

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Zucchini & Pasta Salad

1 pound pasta of your choice

1/2 c. olive oil

1 medium zucchini, diced

1 medium yellow squash, diced

1 tomato, diced

1 bell pepper (any color), seeded and diced

2 cloves garlic, minced

Juice of 2 lemons

1 tbsp. dried dill weed

Salt and pepper

Cook pasta according to manufacturer’s directions. Drain pasta and rinse it with cold water. Place pasta

in a large bowl. Add 1 teaspoon of the olive oil to the pasta and stir to coat. Add zucchini, squash,

tomato, and bell pepper to pasta and stir. In a medium-sized bowl, mix lemon juice, remaining olive oil, dill

weed, garlic, salt, and pepper. Pour olive oil mixture into pasta and stir to mix well.

Zucchini & Mushroom Casserole

1 pound zucchini, peeled and cubed

1 small onion, chopped

2 tbsp. butter

4 eggs, slightly beaten

2 c. cheddar cheese, grated

1/2 pound mushrooms, sliced

1 teaspoon dried basil

Salt and pepper

Preheat oven to 325 degrees. In a skillet, saute mushrooms and onion in butter until onion is soft. Steam

zucchini and mash it coarsely. In a medium-sized bowl, combine zucchini and eggs. Add mushrooms and

onions. Pour into a greased casserole dish and bake, covered, for about 30 minutes, until eggs have set.

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