With the frozen zucchini you can add it to spaghetti sauce, chicken noodle soup, vegetable soup, chili. It is an easy way to add extra vegetables into your meals. I keep one cup portions frozen in sandwhich ziplock bags to add to all my soups and stews.
Since it is huge I don't think I'd use it with this recipe but since we are talking zucchini I thought I'd share anyway. I found this awhile ago and have been wanting to try it but haven't yet. http://vittlesandbits.blogspot.com/2012/03 /baked-zucchini-chips.html This one sounds really good as well http://www.health.com/health/recipe/0,,100 00001733709,00.html
Fitness Minutes: (11,285)
3,116 8/20/12 3:38 P
Here is a recipe I made up last week: Saute a large onion. Cut zucchini in half the long way. I took out some seeds with a spoon then I cut the halves into slices, like half moons. Put with onions. Cook uncovered until done, but not overdone. Then I added cooked penne, and added a can of diced tomatoes. When all was warmed up, I added feta cheese and some Parmesan cheese. It was delicious.
My favorite use for zucchini is to slice it into 1/4 inch thick pieces, spray or drizzle with olive oil and season with Montreal steak seasoning. Grill or place under a broiler until slightly browned. Yum!
Fitness Minutes: (11,285)
3,116 8/10/12 10:42 A
We had a gigantic zucchini this summer too. I shredded it and put it in plastic freezer bags. I flattened out the bags, wrote the amount in in each bag and put in freezer. Will make zucchini bread, muffins, etc. this winter.
Fitness Minutes: (14,204)
9,569 8/8/12 1:15 P
Shredded zucchini makes a GREAT substitute for pasta! It goes well with both cheese and tomato-based sauces, and cuts the calories and boosts the nutrients for pasta dishes. You can even mix it!
Check out this great blog from a few days back on Dailyspark:
Fitness Minutes: (13,575)
801 8/8/12 11:54 A
I know you said you have a recipe for zucchini bread but here is another one that is a huge hit in our house...even my 7 year old asks for it over cake.
Zucchini-Carrot Bread 3 eggs 1 cup yogurt (any kind works...Vanilla or Strawberry is a huge hit) 1 3/4 cups sugar 3 tsp vanilla 3 tsp cinnamon 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 cups flour (i use a mix of white -1cup- and whole wheat -2 cups- flour) 3 cups shredded zucchini (i dont peel it) 1 cup shredded carrots
Mix eggs, yogurt, and sugar until smooth. Add in vanilla, cinnamon, salt, soda, and powder and mix until well combined. Slowly add the flour and mix. The dough will be stiff but once the zucchini and carrots are mixed in it will thin out.
Then pour into loaf pans and bake at 325 for 40-60 minutes. I also make muffins and mini loaves of bread...just adjust the baking time.
Fitness Minutes: (90)
21 8/5/12 5:33 P
2 cups shredded zucchini 1/3 cup baking mix 1/4 cup parmesan cheese 1 egg (or egg substitute) salt/pepper to taste
Mix all ingredients. Cook on a griddle (prepped with cooking spray or olive oil) like pancakes. Serve with sour cream, if desired. Makes 8 rounds.
I tend to make zucchini "crab" cakes a lot during the summer. They're actually better with bigger zucchini since they are drier at that size. Smaller zukes make the mixture too watery. I haven't made it yet this year, so I haven't taken a look at ways to "healthify" it yet.
I don't know the proportions but I am sure you can google it... my dad makes a faux apple pie filling with zucchini. I know you peel and seed it, cut into pieces like you would use for apple pie and then cook down with sugar, pie seasonings and lemon juice. You would swear you were eating apple pie when it is finished! You said you don't want to make bread because you are trying to be good but I am sure there are ways to make this healthier...
Oooh.. my mom gave me this recipe when her zucchini harvest had reached it's peak and she had zucchini out the wazoo.. it's really different and flavorful! I'll let you guys put it in the recipe calculator for the nutrition info...
Zucchini Linguine 6 Servings
8oz linguine **you can use less noodles if you prefer 1 clove garlic, minced 1 big honking zucchini (or 2-3 small) 1/2c nonfat plain yogurt 1/2c reduced fat cheddar cheese 2T parmesan salt,pepper to taste
Cut zucchini lengthwise, scoop out seeds. Using a box grater, shred zucchini. Add zucchini and garlic to skillet and saute until tender (**you can use a tsp of olive oil here, but it works just as well to "saute" in water.)
Meanwhile, cook pasta to al dente.
Combine zucchini mixture, yogurt, cheeses, and salt & pepper in a small bowl. Add to drained cooked noodles and toss until well mixed.
There is a recipe on the site, Zucchini Fritters, that is really good! I used a bat sized zuke and after salting and draining, there was not that much actual zuke. I've made it twice but will run it through the recipe builder again as I think the count is off.
1 large zucchini 2 teaspoons salt 1 tablespoon butter 2 cloves garlic, minced salt and black pepper to taste grated Parmesan cheese drizzle olive oil
Cut zucchini into thin, noodle-like strips (a potato peeler works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
Bring a pot of water to boil. Add zucchini; cook for one minute. Drain then rinse in cold water to stop the cooking process. . Heat butter in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes.
Season to taste with salt and pepper. Sprinkle with Parmesan cheese and a drizzle of olive oil.
Or you can add your favorite pasta sauce instead !!!!!!
I think stuffed zucchini of some sort is your best bet. You can even save the seeds you scoop out to plant next year! Then fill it with whatever healthy grains or veggies you like, a sprinkle of cheese and bake it.
Fitness Minutes: (22,818)
355 7/23/12 3:03 P
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