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QUESTION SUBMITTED BY MEMBER Jennifer Rebecca Smith-Rounds
if i asked i am sorry because i cant find the post or any answers. I am asking pleading does anyone out there have any kind of recipes for zucchini. We have a garden planted 12 hills with all the ran now we have so many zucchini the best and almost only recipe I can get my dad to eat is the zucchini pizza or skillet pizza.
  • Pamela Sue Mock apple pie: peel &: seed, slice, mix in some lemon juice. Make like any apple pie. It’s very good. Make B & B piclkes with zucchini instead of cucumbers. Grind it & add to everything; pasta sauce, chili, everything. You add nutrients & nobody has a clue!
  • Patricia Stover You can make my zucchini cake/bread. I make all I can and freeze them for the winter months.Yesterday at 2:38am · Like

  • You can also shred them and use them like pasta for spaghetti.
  • Penny Habetler Lasagne using zucchini as the noodle. Even my grand kids and the grandpa eat it!
  • Steph Engel Skinnytastic blog did a whole article on zucchini recipes this week.
  • Ona Rollins Zucchini pie is delicious..
  • Pecos Diningguide You can pickle zucchini, too. Use the same recipe as with bread and butter pickles (or any you like), for a little kick add some Jalapeño or chile flakes.
  • Cherie Antin Fasbinder I recently got one of those veggie twister things… cuts the zucchini into spaghetti shape – had it with marinara and it was fantastic! Got the twister at WalMart in the As Seen on TV section. Also, if you do pinterest… I have a board called garden bounty recipes that has some good zucchini recipes. I got a bunch this year too. Love the Lebanese Stuffed Zucchini. Also grated and measured out into freezer bags to make zucchini bread this winter.
  • Ethel Murphy Make zucchini bread with cinnamon, walnuts and raisins in it . It freezes well. Will keep all winter and sure is delicious in the winter when you get It out to eat.

    1 jar spaghetti sauce
    1 cup shredded mozzarella

    Preheat oven to 350.
    Slice zucchini into about 1/4 slices.
    Spray 2 Qt baking dish with Pam.
    Put down single layer of zucchini slices.
    Cover zucchini slices with sauce
    (enough to just cover the slices).
    Cover with a layer of shredded cheese.
    Repeat with a second layer of all ingredients.
    Bake for 20-25 minutes, until cheese is melted/bubbly
    & zucchini are fork tender.



    Cut a zucchini into thin slices.
    Toss in 1 T olive oil, sea salt & pepper.
    Sprinkle with paprika.
    Bake at 450°F for 25 to 30 minutes.

  • Pat Ward Creegan ZUCCHINI TOTS 

    1 cup zucchini, grated
    1 large egg
    1/4 medium onion, diced
    1/4 cup sharp cheddar cheese, grated
    1/2 cup seasoned breadcrumbs
    salt & pepper to taste
    cooking spray

    Preheat oven to 400 degrees.
    Spray mini muffin tin with cooking spray.

    Grate zucchini into a clean dish towel.
    Wring all of the excess water out of the zucchini.
    In a medium bowl, combine all of the ingredients. Season with salt & pepper to taste.

  • Pat Ward Creegan ZUCCHINI LASAGNA (NO PASTA) 4 Servings 

    2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
    1/2 lb lean ground beef (or up to 1 lb)
    1/4 cup onion, chopped
    2 small tomatoes, cut up
    1 (6 oz) can tomato paste
    1 garlic clove, minced
    1/2 t dried oregano
    1/2 t dried basil
    1/4 t dried thyme
    1/4 cup water
    1/8 t pepper
    1 egg
    3/4 cup ricotta cheese
    1/2 cup mozzarella cheese, shredded (or up to 8 oz divided)
    1 t flour

    Cook zucchini until tender, drain and set aside.
    Fry meat and onions until meat is brown and onions are tender. Drain fat. Add next 8 ingredients and bring to a boil.
    Reduce heat. Simmer, uncovered 10 minutes or until reduced to 2 cups.
    In small bowl, slightly beat egg.
    Add ricotta cheese, half of shredded cheese and flour.
    In 1 1/2-qt baking-roasting pan arrange half of the meat mixture.
    Top with half of the zucchini and all the cottage cheese mixture.
    Top with remaining meat and zucchini.
    Bake uncovered at 375 degrees F for 30 minutes.
    Sprinkle with remaining cheese. Bake 10 minutes longer.
    Let stand 10 minutes before serving.

  • Jeanie Toney Shred it up and freeze it for Zucchini soup this winter it’s my favorite soup..
  • My daughter tried this recipe today and it was a big hit she served it over pasta……
    4.9 from 9 reviews

    Author: One Lovely Life
    Serves: 4-5
    1 lb. ground chicken breast
    2c grated zucchini (leave peel on)
    2-3 green onions, sliced
    3-4 Tbsp cilantro, minced
    1 clove garlic
    1 tsp salt
    ½ tsp pepper
    (optional: ¾ tsp cumin)
    olive oil, for cooking (or coconut oil, avocado oil, or ghee)
    Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
    Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
    Serve with guacamole, salsa, or your favorite dip.
    Wordpress Recipe Plugin by EasyRecipe

  • Beulah Roark Fleece Slice zucchini in half lengthwise and remove seeds. Fill zucchini with “meat loaf” cover with tomato sauce and bake until done. My husband loved it this way.
  • Debbie Minnix Howell I shred mine up and put in the freezer. I make zucchini bread and chocolate zucchini bread which is very good
  • Kay Nobles Fry it or sauté it



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