31 Zucchini recipes

Zucchini fritters Total time: 30 minutes, plus draining time for the shredded zucchini Servings: Makes 8 fritters 1 pound zucchini Salt 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 green onion, chopped, green part only 1/2 to 3/4 teaspoon minced jalapeño 2 tablespoons flour 1 egg, beaten Olive oil Greek-style yogurt 1.

Zucchini tian Total time: 30 minutes, plus 1 to 1 1/2 hours baking time Servings: 6 1 large onion Olive oil 3 cloves garlic, minced Salt 2 tablespoons slivered basil leaves 2 zucchini, cut into 1/4-inch rounds 16 to 20 cherry tomatoes, quartered 3 tablespoons slivered, pitted black olives Freshly ground black pepper 4 ounces fresh goat cheese 1.

Woven zucchini with fresh goat cheese Total time: 20 minutes, plus draining time for the zucchini Servings: 4 3 to 4 (6- to 7-inch) zucchini Salt Olive oil 1/2 clove garlic, minced 1 tablespoon lemon juice 10 to 12 cherry tomatoes 8 ounces fresh goat cheese 1 teaspoon dried oregano (preferably Sicilian) 6 leaves fresh basil 1.

Bulgur salad with arugula, zucchini and pine nuts Total time: 1 hour, plus soaking time for the bulgur Servings: 6 to 8 1 cup fine bulgur wheat 1 1/2 cups water 3/4 pound zucchini Salt 1/4 cup minced red onion 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil Freshly ground black pepper 1 1/2 cups torn arugula leaves 1/4 cup toasted pine nuts 1.

Olive oil 1 yellow onion, coarsely chopped 3 cloves garlic, minced SaltFreshly ground pepper1 1/2 pounds eggplant 3 sweet red peppers 3 small zucchini, to equal 1 pound, ends trimmed and soaked in cold water 30 minutes 6 plum tomatoes, peeled, seeded and chopped 1 tablespoon balsamic vinegar 3 tablespoons assorted fresh herbs (parsley, thyme, basil, marjoram and oregano)Heat 1 tablespoon olive oil in medium non-stick saute pan over medium-high heat.

Total time: About 1 hour Servings: 4 to 6 2 pounds zucchini 2 tablespoons olive oil 1 cup finely diced onion 2 cloves garlic, thinly sliced Zest of 1/2 lemon Salt 1 tablespoon chopped mint, divided 2 tablespoons lemon juice 2 tablespoons toasted pine nuts 1.

From “The bloom is still on� by Russ Parsons, July 19, 2006 Total time: 15 minutes, plus 30 minutes standing time Servings: 4 to 6 Note: Toasted pine nuts are available at Trader Joe’s.

Total time: 25 minutes Servings: 4 to 6 1/3 cup golden raisins 2 pounds zucchini 1/4 cup olive oil 1 whole clove garlic, peeled Salt 1/3 cup distilled white vinegar 1 1/2 teaspoons sugar 1/4 cup toasted pine nuts 1 salted anchovy fillet, rinsed and chopped 2 tablespoons torn mint leaves Black pepper 1.

Total time: 1 hour, 20 minutes Servings: 4 to 6 1 onion 2 tablespoons oil Kosher salt 2 pounds zucchini 1 poblano chile 2 cloves garlic, thinly sliced 1/2 cup Mexican crema 1/4 cup chopped cilantro, divided 1.

From California Cook, “Shades of Summer� by Russ Parsons and Leslie Brenner, Aug. 10, 2005 Total time: 1 hour, 15 minutes Servings: 6 Note: Salted anchovies are available at Nicole’s in South Pasadena, Bay Cities in Santa Monica, Market Gourmet in Venice and Surfas in Culver City.

Total time: 1 hour, 10 minutes, plus resting time for the pasta dough Servings: 4 3/4 cup flour, plus more for dusting Olive oil 1 egg 1 pound zucchini, about 3 medium Salt 1/2 cup diced onion 3 tablespoons white wine 1 clove garlic, minced 1/4 teaspoon fresh thyme leaves 1 cup heavy cream 6 sprigs fresh thyme Grated zest of 1/2 lemon 1/4 cup grated Parmigiano-Reggiano 3/4 cup whole-milk ricotta cheese 1/2 teaspoon minced garlic 1 tablespoon minced parsley 1.

Total time: 1 hour, 15 minutes Servings: 6 to 8 1 pound large shrimp, in shell 1/2 cup chopped green onion (trimmings saved) 1/2 cup diced red bell pepper (trimmings saved)2 1/2 teaspoon salt, divided 3 to 4 zucchini (4 cups sliced) 6 ears of corn (about 5 cups kernels) 1 tablespoon butter 3/4 cup diced Spanish chorizo or other mildly spicy dried sausage (about 2 ounces) 1/2 cup dry white wine 1/4 cup whipping cream 3 tablespoons slivered basil 1.

This is based on something I had at Dal Pescatore this summer.

3 large zucchini (about 8 inches long, 3 to 3 1/2 inches in diameter) Salt 1 1/2 pounds plum tomatoes 2 tablespoons olive oil, plus more if needed 1 pound ground pork 2 sprigs thyme 1/4 teaspoon crushed red pepper 1 teaspoon fennel seeds Black pepper 1 onion, chopped 2 cloves garlic, minced 1 cup cubed stale bread soaked in 1/2 cup milk 1 egg 2 tablespoons tomato paste 1/2 cup grated pecorino Romano cheese Trim ends of zucchini and cut into sections roughly 2 1/2 inches long.

Total time: 25 minutes Servings: 6 to 8 Note: Frozen green chile is available at Albertsons and occasionally at other groceries.

Total time: 1 hour, 25 minutes Servings: 6 to 8 4 medium zucchini, trimmed, quartered lengthwise and sliced into 3/8 -inch pieces 6 plum tomatoes, peeled, cored and coarsely chopped 3 cloves garlic, minced 1/4 cup coarsely chopped fresh basil Salt and freshly ground black pepper 1/4 teaspoon hot red pepper flakes 2/3 cup flour 1/3 cup pine nuts 1/2 cup grated Parmigiano-Reggiano 1/2 cup butter, cut into thin slices 1.

Total time: About 1 hour, 45 minutes, plus resting time for the pasta dough Servings: 6 to 8 Note: From Donna Deane.

Total time: About 1 hour and 10 minutes Servings: 6 Note: Adapted from “Bocuse in your Kitchen� by Paul Bocuse.

Total time: 1 hour, 10 minutes, plus 10 to 15 minutes for settling Servings: 8 to 10 Note: From “Doña Tomás� by Thomas Schnetz and Dona Savitsky Butter for pan 3 cups fresh corn kernels (3 to 4 ears) 1 1/2 cups zucchini cut into 1/4-inch dice (3 to 4 slender zucchini) 1/3 cup flour 3 eggs 3 egg yolks 3 cups heavy cream 2 teaspoons kosher salt 1.

Total time: About 1 hour, 30 minutes Servings: 6 1 ounce dried porcini mushrooms 1 1/2 cups flour Sea salt 3 eggs 1 1/2 cups milk About 8 tablespoons butter, divided 2 cups heavy cream 4 medium slender zucchini, (about 1 pound), trimmed, halved lengthwise then cut crosswise into 1/4 -inch slices Freshly ground pepper 1/4 pound thinly sliced Italian prosciutto or ham, cut into 1-inch squares 1/4 cup chopped fresh chives 1.

Total time: 1 hour Servings: 6 to 8 as an appetizer (makes about 2 1/2 to 3 dozen) 1 medium eggplant, about 1 pound 1 medium slender zucchini 1 small red bell pepper, finely diced 3 cloves garlic, minced 3/4 cup freshly grated pecorino Romano 1/3 cup pine nuts 2 tablespoons chopped fresh thyme 1 cup panko crumbs Salt and freshly ground black pepper to taste 1 large egg, lightly beaten Flour for coating Olive oil for frying Hot sauce or lemon wedges 1.

Total time: About 1 1/2 hours Servings: 4 to 6 Note: Dried ancho chiles are available at Latino markets and in the Latino food sections of grocery stores.

Total time: About 1 hour Servings: 4 Note: Use 4-ounce (3-inch diameter) ramekins 1 large red bell pepper 1 medium eggplant, trimmed Olive oil Coarse sea salt and freshly ground pepper to taste 2 medium zucchini, trimmed 2 large eggs 1/3 cup heavy cream 2 cloves garlic, minced 3 tablespoons chopped fresh basil Pinch cayenne 1 cup grated Swiss Gruyere cheese 1.

Total time: 30 minutes Servings: 4 to 6 (makes about 36 rounds) Note: Aleppo pepper is available at Surfas in Culver City and at All Spice at Farmers Market in Los Angeles.

Total time: 20 minutes Servings: 4 to 6 3 ( 3/4 -inch) slices stale country bread, crust removed 1 small Yukon Gold potato, boiled until soft, then peeled 2 tablespoons blanched almonds, coarsely chopped 1/4 cup extra-virgin olive oil 2 to 4 cloves garlic, minced 1 tablespoon fresh lemon juice 1 tablespoon white wine vinegar 1/4 cup club soda, or as needed Salt and pepper to taste 4 small to medium zucchini, trimmed and thinly sliced 1.

From “There’s never too much� by Regina Schrambling Total time: 45 minutes Servings: Makes 36 madeleines Note: This is best made with small, slender zucchini, which are not as watery.

Total time: 1 hour, 30 minutes, plus refrigerator time Servings: 36 fritters 1 1/2 cups plain yogurt, preferably full-fat organic 1 large garlic clove, crushed through a garlic press Salt 1 pound zucchini (about 2 large), shredded in a food processor using a three-eighths-inch hole 4 ounces feta, grated 1/3cup minced dill 1/3cup minced parsley 1/4 cup thinly sliced mint leaves 2/3cup flour 3/4 teaspoon baking powder 2 large eggs, beaten Mild olive oil for frying 1.

Active Work and Total Preparation Time: 1 hour, plus 8 hours standing * Vegetarian 10 cups chopped zucchini (about 6 zucchini) 4 cups chopped onions 2 cups chopped celery 2 large red bell peppers, chopped 5 tablespoons salt 1 tablespoon cornstarch 2 1/2 cups vinegar, divided 6 cups sugar 1 tablespoon nutmeg 1 tablespoon turmeric 1/2 tablespoon pepper 2 jalapenos, seeded and finely chopped 6 cloves garlic, finely chopped Combine the zucchini, onions, celery and peppers in a large glass mixing bowl.

Active Work Time: 15 minutes Total Preparation Time: 35 minutes Vegetarian 2 teaspoons olive oil 1 cup chopped onion 1 clove garlic, minced 2 pounds zucchini, diced 1 (14-ounce) can vegetable broth 2 cups water 2 teaspoons salt 2 tablespoons whipping cream Spray a 5-quart saucepot with the nonstick cooking spray.

Zucchini and manouri fritters Total time: 1 hour Servings: 4 Note: Adapted from a recipe first published in the Guardian newspaper in Britain. 1 cup crème fraîche 2 tablespoons coarsely chopped cilantro 1 1/2 teaspoons ground cardamom, divided 2 teaspoons sunflower oil, plus extra for frying Grated zest of 3 limes and juice of one, divided 3 zucchini (about 1 1/3 pounds) Salt and pepper 2 small shallots, finely chopped 2 cloves garlic, crushed About ½ cup (2.11 ounces) self-rising flour, or as needed 2 large eggs 2 teaspoons ground coriander 5 1/3 ounces (150 grams) manouri cheese (or feta if unavailable), crumbled 1.