Taste-Tempting Zucchini Recipes

I love summer and growing fresh vegetables in my garden. My favorite vegetable to grow is zucchini, because there are so many tasty dishes I can make with it.

Zucchini also has many health benefits. Zucchini helps to prevent diseases, such as bruising and Scurvy which is caused by a vitamin C deficiency. Zucchini is also good for the eyes as it contains vitamin C and Lutein. These are just a few benefits from zucchini.
Zucchini contains vitamin C, Potassium, vitamin A, Folate, Lutein, the rind contains bete- carotene and is a powerful antioxidant.

The first recipe I would like to share with you comes from my grandmother. This recipe is one of my favorite comfort foods, and it brings back wonderful memories from my childhood. I have to say there is no strict amounts of ingredients here. You will make it according to how big a batch you want to make. You may want to make a big batch as it freezes very well.

Zucchini in Tomato Sauce

Ingredients:

3 large Zucchini ,leave the skin on. ( slice and cube into chunks)
1 pound of hot sausage
1 large onion ( rough chopped)
1 large green bell pepper ( sliced into strips)
Fresh diced garlic (to taste )
1 can of mushrooms
Salt,black pepper and oregano ( to taste)
1 large can whole tomatoes
1 large jar tomato sauce ( any flavor you like )

This recipe can be made in one stock pot.
Brown onions and bell pepper until soft, add sausage cook until no longer pink, add canned tomato, garlic and zucchini, simmer until the zucchini is soft, add the tomato sauce and mushrooms, salt and pepper. Simmer about an hour or more, as the longer it simmers the more flavor it will have.
You may eat this alone or over any type of pasta that you like, and don't forget to have some Italian or French bread with it!

Zucchini Parmesan

This goes really well with chicken and pasta, so be sure to make some extra sauce!

Ingredients:

1 cup flour
1 teaspoon dried oregano
1/2 teaspoon salt, and 1/2 teaspoon black pepper
2 eggs
1 cup Italian seasoned bread crumbs
1 large zucchini, sliced into disks
1 large jar tomato sauce
2 tablespoons parmesan cheese
6 oz. mozzarella cheese ( thinly sliced)

In a bowl combine flour, oregano, salt & pepper. In another bowl beat eggs. In another bowl add bread crumbs. Coat each slice of zucchini with flour, dip into egg, coat zucchini with bread crumbs; meantime preheat oven to 425 degrees. Lightly coat baking sheet with oil or cooking spray. Place zucchini in single layer on baking sheet. Bake for 10 minutes, turn and bake for 10 minutes. Spread 2/3 cup sauce in the bottom of a 9" inch square baking dish. Top with half of the zucchini overlapping a bit. Spread some sauce over the top, layer the rest of the zucchini and cover with sauce, top each slice of zucchini with a slice of mozzarella cheese. Sprinkle with parmesan cheese. Bake until hot and the cheese is melted.
Makes 6 servings
Ready in 1 hour

Zucchini Corn cakes

Ingredients:

1 zucchini
2 eggs
3 tablespoons cottage cheese
1 cup canned corn ( drained) or frozen corn ( cooked first )
1 onion diced
2 tablespoons fresh basil chopped
1/2 teaspoon garlic powder
salt & pepper ( to taste )
3 tablespoons yellow cornmeal
2 tablespoons flour

Grate zucchini into a colader , let sit for about 5 minutes. In a bowl whisk together eggs & cottage cheese until combined. Stir in corn, onions, basil, garlic, salt & pepper. Squeeze the moisture from the zucchini and pat dry. Stir the zucchini, cornmeal and flour into the corn mixture.
In a frying pan add butter or oil, and heat until hot, pour batter by 1/4 cupfuls into pan, flattening batter slightly. Cook turning once until golden brown on both sides 1-2 minutes per side.

Zucchini Carrot Fritters

Ingredients:

2 zucchini, shredded & squeezed dry
1 onion finely chopped
1 tablespoon butter
1 egg lightly beaten
1 carrot, shredded
1/3 cup flour
1/3 cup parmesan cheese
1 tablespoon yellow cornmeal
1/2 teaspoon each salt & pepper
oil for frying

Put onion and butter in a microwave safe bowl, microwave on high until onion is tender. Add the egg, zucchini and carrot. In another bowl combine flour, parmesan cheese, cornmeal, salt & pepper; mix into vegetable mixture until just combined. In a skillet or deep fryer, heat oil. Drop rounded tablespoons of batter into the oil. Fry for 1-2 minutes until golden brown, turn once. Drain on a paper towel. I like to just do mine in a frying pan rather than the deep fryer, as they cook up quick.
Makes 1- 1/2 dozen fritters

Zucchini Pancakes

4 eggs
2 cups zucchini ( shredded )
2 cups yellow squash ( shredded )
1 carrot ( shredded ) about a 1/2 cup
1/3 cup plain dry bread crumbs
1/3 cup fresh basil, chopped fine
1/3 cup Parmesan cheese
1/4 teaspoon each salt & pepper

In a large bowl, beat eggs, stir in the rest of the ingredients until blended well ( there should be about 3 cups ). In a frying pan add some cooking oil and place over medium - low heat. Pour 1/4 cup of the mixture into the pan, spread to a 3 1/2 inch pancake. You should be able to have 3 pancakes in the pan. Cook for 2 1/2 to 3 minutes on each side.

If you are in a hurry some night, you can just bread it and fry it up in a pan , or something my mom used to do; she would sprinkle a little sugar on it and fry it up,and it tasted really good.

I hope you enjoyed looking at a few of my recipes, and I hope you will try them, and remember you can use zucchini in many other recipes like, soups, casseroles, salads, and baking breads, muffins and cakes. The possibilities are endless, and don't forget zucchini is really healthy for you!