ZUCCHINI RECIPES BY CHEF GEORGE KRUMOV
Zucchini are very popular vegetable (botanically, they are fruit) in many cuisines around the world. However, their delicate taste is often overlooked. Cooking zucchini requires a little more skill in order to bring out the best of their taste. That's why I have selected several of my zucchini recipes for this page to help you enjoy them more often. I believe that they can be a part of any healthy diet.
Interesting info about zucchini: Are zucchini fruit or a vegetable? - Well,.....they are both. The fact that zucchini has seeds makes them fruit. However, they are used as a vegetable.
Are zucchini healthy? - You can decide for yourself. The nutritional value of 100 gr. raw zucchini is as folows: 8 mg. Vitamin C; Folate 24 mcg.; Fiber 1.2 gr.; Protein 1.1 gr.; Carbs 2.8 gr. and only 13 Calories. Zucchini are also a good source of vitamin B6, riboflavin, manganese, lutein and a lot of other good nutrients.
The following are some of my easy zucchini recipes. However, there are so many more ways to enjoy these healthy vegetables in a variety of other dishes. For example you can alternate slices of zucchini with other vegetables and meats or seafood on kabobs, use diced zucchini in minestrone soup, grill them over the bbq for side vegetable or flash-cooked in stir-fries.
Baked Zucchini Recipe with Cheese and Bacon
Ingredients: 3-4 medium zucchini, 1/2 pound of mozzarella cheese, 4 strips of bacon, 1 meduim onion, 1 garlic clove, 2 tbsp. olive oil, 2 tbsp. panko bread crumbs, 1 tsp. chopped parsley, salt and black pepper to taste.
Recipe: Cut the onion, bacon and garlic and saute them in the olive oil for 5 minutes. Cut the zucchini to 2-inch thick rounds and remove some of the seeds from only one side in order to form little cups. Grease the bottom of a baking dish with the left over oil and arrange the zucchini in it. Sprinkle the zucchini with salt and pepper. Fill the cups with the sauteed bacon mix and top with the panko and the mozzarella cheese. Bake in a preheated oven at 450 F for 30 minutes or until ready. Sprinkle with parsley and serve.
Zucchini Muffins Recipe
Ingredients: 2 cups all-purpose organic flour, 2 tablespoons wheat germ, 2/3 cup brown sugar, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, 1 pinch of salt, 1 1/2 cups shredded zucchini, 2 tablespoons unsalted butter, 2 eggs, 1 cup of water or as needed.
Recipe: Mix all the ingredients together in a large mixing bowl, using a whisk. It is fairly straight-forward activity, so I won't describe it in many details. You may need to add a little more water in order to get the right consistency of the muffin batter. Place paper muffin cups in a muffin pan and fill them with the mixture. With this amount of muffin batter you should be able to make at least 12 large muffins. Bake the muffins at 375 F for approximately 20 minutes or until ready. The zucchini muffins are ready when a toothpick stuck in the middle of a muffin comes out clean.
More Zucchini Recipes:
Fried Zucchini Recipe - Breaded zucchini sticks, deep-fried until golden crispy.
Zucchini Bread Recipe - Zucchini bread with walnuts, cinnamon and brown sugar.
Zucchini Muffins Recipe - A creative way to sneak those veggies into your kids' daily diet.
Zucchini Soup Recipe - Tomato-based zucchini soup similar to minestroni, just easier to make.
Fried Zucchini In Yogurt Appetizer - Delicious mediterranean dish made with Balkan yogurt.
Stuffed Zucchini Recipe - My favorite vegetarian entree, that is enjoyed by non-vegetarians as well.
Roasted Zucchini Recipe - A great Italian recipe for an appetizer or a side for a main dish.
Zucchini Cake Recipe - With walnuts, lemon zest and vanilla extract.
Zucchini Casserole Recipe - With buffalo mozzarella and sliced red bell peppers.
Tomato And Zucchini Casserole Recipe:
Ingredients: 5 medium zucchini, sliced; 2 ripe tomatoes, sliced; 1 tbsp. chopped chives; 1 tbsp. coarsely cut basil leaves; 1 garlic clove, pressed; 2 tbsp. olive oil; 1/2 cup shredded Asiago or Swiss cheese; 1 tsp. chopped fresh parsley; salt and black pepper to taste.
Recipe: Heat the olive oil in a large heavy pan and saute briefly the sliced zucchini. Transfer the zucchini to a casserole dish and top them with the chives, basil, parsley and garlic. Season with salt and pepper to taste. Cover with tomato slices and sprinkle with the shredded cheese. Preheat the oven to 350 F and bake, covered, 25 min. Remove lid and bake the casserole for 5 minutes more. Let the casserole stand out of the oven for 10 minutes before serving.
Zucchini Chocolate Cake Recipe:
Ingredients: 2 1/2 cups unbleached flour, sifted; 2 cups unpeeled zucchini, grated; 1/4 cup cocoa; 6 oz. semi-sweet chocolate chips; 1/2 cups chopped walnuts; 1 cup sugar; 1 tsp. salt; 2 large eggs; 1/2 cup sunflower oil; 1 tsp. vanilla extract; 1 tsp. baking soda; 1/2 cup buttermilk.
Recipe: Sift together flour, cocoa, baking soda and salt; set aside. Beat together the butter, oil, and sugar in a mixing bowl until light and creamy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in vanilla extract. Add the flour mixture slowly, alternating with buttermilk, to creamed mixture. Beat well after each addition. Finally, stir in the grated zucchini. Pour batter into a greased baking pan with appropriate size. Bare in mind that the zucchini cake will rise during baking. Sprinkle with chocolate chips and walnuts and stir them in very gently with a toothpick. Bake in a preheated oven at 325 F for 50 minutes or until stick inserted into the cake comes out clean. Let the zucchini cake cool down in the pan, covered with a kitchen towell, for at least 10 minutes. Cut and serve.
Cold Zucchini Soup Recipe:
Ingredients: 2 tbsp. olive oil; 1 tbsp. butter; 5 zucchini, unpeeled and sliced; 1 meduim onion, thinly sliced; 4 whole scallions, chopped; 2 cloves garlic, chopped; 4 medium white potatoes, peeled and sliced; 5 cups chicken stock; 2 tbsp. lemon juice; 1 cup table cream; 1 tsp. sugar; 1 bay leaf; 1 tsp. each, fresh thyme and oregano; salt and pepper to taste; chives for decoration.
Recipe: Heat olive oil and butter in a large saucepan and saute the zucchini, onion, scallions, garlic, and potatoes until slightly soft, about 10 minutes, stirring frequently. Add chicken stock and lemon juice and bring to a boil. Add salt and pepper, sugar and herbs. Simmer until vegetables are soft, about 20 minutes. Remove from heat and puree the soup with a stick blender. Stir in the table cream. If soup is too thick, add more chicken stock. Allow to cool, then refrigerate. Serve cold, garnished with chives. Remove the bay leaf before serving.
Zucchini And Onion Dip:
Ingredients: 2 tbsp. butter; 2 medium zucchini, sliced; 1 medium onion, sliced; 1 individual package unflavored gelatin; 1 cup skim milk; 3/4 cup dairy sour cream; 1/2 cup grated parmesan cheese; 1 tsp. chopped fresh dill; 1 tsp. lemon juice; 1 tsp. sea salt; the tip of a teaspoon cayenne pepper; 2 garlic cloves, crushed.
Recipe: In a large skillet, melt butter and saute zucchini, garlic and onion, stirring occasionally until very tender; set aside. In blender or food processor, sprinkle gelatin over cold water; let stand 2 minutes. Add hot milk and process at low 2 minutes. Add sour cream, grated parmesan, salt and pepper, then add the sauteed zucchini mixture. Process at high until smooth. Pour into bowl. Chill until set. To serve, whisk until smooth and add the freshly chopped dill.
Zucchini And Pepper Slaw Recipe:
Ingredients: 2 medium green zucchini; 2 medium yellow zucchini; 1 red bell pepper, julienned; the green part of 2 scallions, chopped; 1 teaspoon freshly chopped parsley; Dressing: 1/4 cup extra virgin olive oil; 2 tbsp. white wine vinegar; 2 tsp. Dijon mustard; 1 tsp. sugar; 1 garlic clove, crushed and chopped finely; salt and freshly ground black pepper to taste.
Recipe: Shred zucchini into long strips on a mandoline or shredder. Put the shredded zucchini in a bowl. Add the julienned pepper and chopped scallions to zucchini. In a small bowl whisk together garlic, mustard and sugar. Whisk in wine vinegar and olive oil. The dressing should be quite thick. Season with salt and pepper to taste. Toss the vegetables with the vinaigrette, add the fresh parsley and serve immediately.