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.
