Main Dish Zucchini
Recipes
by: Rachel Paxton
With summer
coming to an end, you probably have an
overabundance of zucchini from your garden
that you are trying to find recipes for. Or
maybe you know someone who is trying to find
homes for all of their excess zucchini!
You'd be amazed at all the meals you can
create with zucchini. Here are just a few
ideas.
Stuffed
Zucchini
- 5 medium
zucchini
- 1/4 brown
rice, uncooked
- 1/2 c.
boiling water
- 1 small
onion, chopped finely
- 1 clove
garlic, minced
- 1/2 c.
parsley, chopped finely
- 1/4 c.
olive oil
- 1/2 c.
bread crumbs
- 1 lemon
- 1 egg,
separated
- 1 c.
mushrooms, chopped finely (optional)
- 1/2 c.
cheddar cheese, grated
- Salt and
pepper
Hollow out
zucchini with a spoon. After scooping out
zucchini, chop remaining insides into small
pieces. In a medium-sized saucepan, cook
rice with water, onion, garlic, salt,
pepper, and oil for about 15 minutes. Add
chopped zucchini and cook 5 more minutes.
Add bread crumbs, parsley, juice from the
lemon, the egg white, mushrooms, and cheese.
Preheat oven to 350 degrees. Place filling
into zucchini shells. Arrange the zucchini
in a baking dish. Spread extra filling
around the shells in the bottom of the pan.
Cover with foil and bake about 40 minutes.
Zucchini &
Rice Casserole
- 3 tbsp.
olive oil
- 5 or 6
fresh basil leaves, chopped
- 2 cloves
garlic, minced
- 1 medium
onion, chopped
- 2 c. brown
rice, cooked
- 2 medium
zucchini, sliced
- 1/4 c.
bread crumbs
- 4 oz.
monterey jack cheese, grated
- Salt and
pepper
Preheat oven
to 375 degrees. In a medium-sized bowl,
combine olive oil, salt, pepper, basil, and
garlic. Spread the rice in the bottom of a
13x9x2-inch baking dish. Arrange half of the
zucchini on top of the rice. Sprinkle with
bread crumbs and cheese. Spoon some of the
sauce on next. Sprinkle with the chopped
onion. Add a layer of the remaining zucchini
slices. Top with remaining sauce. Bake,
uncovered, until vegetables are tender
(about 1 1/2 hours).
Zucchini
Pancakes
- 3 c.
zucchini, grated
- 2 eggs
- 3 tbsp.
flour
- 1/4 c.
Parmesan cheese
- 1/2
teaspoon salt
- Pepper
- Butter
In a
medium-sized bowl, mix together zucchini and
salt. Let stand about 45 minutes. Squeeze
excess moisture from zucchini. In another
bowl, beat eggs well. Add zucchini, flour,
cheese, and pepper; mix well. In a large
skillet, melt some butter. Fry
tablespoonfuls of the zucchini mixture until
lightly browned, turning once. Makes about
12 pancakes.
Zucchini &
Cheese Enchiladas
- 2 medium
zucchini, grated
- 1 c.
ricotta or cottage cheese
- 1 small
onion, chopped
- 2 cloves
garlic, minced
- 1 c.
mushrooms (optional)
- 2 c.
cheddar cheese, grated
- 1 (26-oz.)
jar pasta or spaghetti sauce
- 8 flour
tortillas
Preheat oven
to 350 degrees. In a medium-sized bowl,
combine zucchini, cottage cheese, onion,
garlic, mushrooms, and 1 c. of cheddar
cheese. Pour half of the pasta sauce into
the bottom of a 13x9x2-inch baking dish.
Spoon zucchini mixture into each of the
flour tortillas. Roll each tortilla and
place seam-side down in the baking pan.
Sprinkle remaining zucchini mixture (if any)
on top. Pour the remaining pasta sauce on
top and sprinkle with remaining cheese. Bake
for 30 minutes.
