Squash--Gimmie some recipes please.

OMG--> Lots of awesome recipes!!! I'm sure to try most of these this week and hereafter.

Thank You so much

Zucchini (just like apple) Pie
I have not made this but a lady friend did and it was delicious and disappeared fast.

1 large zucchini (to make about 10 cups thinly sliced)
I would prefer to use several smaller ones here.
1/3 cup lemon juice
1/3 cup water
1 10-inch deep dish pie crust
1/2 cup flour
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt

For crumb topping
1 cup flour
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup margarine

Directions:
1- Peel zucchini and slice in half lengthwise.
2- Scrape out soft center and seeds, and slice thin.
3- Combine lemon juice and water.
4- Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
5- Volume will reduce by about half.
6- Drain but do not rinse.
7- Leave over sink to continue to drain.
8- Fit pie crust to pan.
9- In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.
10- Add zucchini slices to bowl and toss to mix well.
11- Put zucchini mixture in pie shell.
12- For crumb topping, mix all dry ingredients.
13- Cut in margarine.
14- Put all crumbs on top of pie.
15- Bake in preheated 400 degree oven for 45 minutes.

I don’t see many pre made 10” pie crusts so would think a 9” frozen would work ok. But what would a guy know anyhow. I give this friend a lot of Zucchini to freeze for her winter baking and wonder for this recipe if frozen would work too for a winter time pie ?

re the zucchini apple pie. I made one and it was ok but I made a mental note to add one of those powdered apple cider packets if I ever did it again. Just a thought.

Talked to my friend about using frozen zucchini in the pie and she said no it would be too watery and she only uses frozen in baking breads.

This is another version of Zucchini Apple Pie. The difference is you don't use a pastry crust. The crumble is used to make the bottom crust then baked a bit then the hot zucchini pie filling and all of the liquid is poured over the hot crumble crust, put the remaining crumbles on top, and continue to bake until done.

I made some of the filling and froze it to use for zucchini pies during the winter and it turned out great.

Peel and seed one huge zucchini, cut flesh into bite sized pieces until you get

8 – 10 C zucchini

2/3 C lemon juice

1 C sugar

1 tsp cinnamon

1/2 tsp nutmeg

Place zucchini and lemon juice in large saucepan, bring to a boil, reduce the heat and cover. Cook 6 – 8 minutes, stir in sugar and spices, simmer another 5 minutes. This is a very thin mix.

While zucchini is cooking prepare crumble

4 C flour

2 C sugar

1/2 tsp cinnamon

1/2 tsp salt

1 1/2 C cold butter or margarine

Blend above ingredients until crumbly (I buzz this in the food processor)

Set aside 3 C of crumble mixture for topping

Take remaining mixture and pat into a greased 9 X 13 pan, Bake at 375 degrees for 12 minutes.

Remove from oven and while still very hot, pour filling mixture over the baked crust. Sprinkle the remaining 3 C of crumble mixture evenly over the top, return dish to the oven and bake at 375 degrees about 45 minutes, or until topping is golden brown.

The flour in the crust and topping will thicken the juice in the zucchini pie. With all the lemon juice and spices, it tastes just like apple pie.

This was posted on the forum 8/09. I happen to have it because I tried it and it is goooood.

Courtesy mjurgaitis on 8/2/09

Zucchini recipe

This is the time of year that we start seeing those baseball bat size zucchini. I haven’t grown zucchini for a couple of years because I’ve had problems with those squash bugs, but now that I’ve read the posts on how to deal with them, I might try again. Then I can use this recipe a friend gave me again. I used to make it every summer and my kids would always ask what it was. I never told them and they always enjoyed the dessert.

Here’s the recipe:
ZUCCHINI UNLIMITED
2 large zucchini, or 2 qt, or over 3 lbs total
2/3 cup lemon juice
¼ tsp nutmeg
1 cup sugar
½ tsp cinnamon

Peel zucchini. Slice it open and remove the seeds. Cut up to make it look as much like apple pie slices as you can. Cook (with the cover on) in lemon juice until slices are tender. Add the other ingredients and simmer a few minutes. Marinate in the frig overnight. Use or freeze at this point.

My friend also included this recipe with it.
Pastry: 4 cups flour, ½ tsp salt, 1 cup sugar, 1 cup butter/margarine
Mix above and take out 1 cup. Add 1 tsp cinnamon to the 1 cup of mixture. Remove another ½ cup of the pastry mixture and mix with zucchini for thickening. Press remainder of the pastry mixture into a greased cake/jelly roll pan. Bake 10 min. at 375. Remove from oven, spread zucchini mixture over crust. Sprinkle the 1 cup reserved pastry/cinnamon mix over the top. Bake 30 min. at 375 or til golden brown. Serve hot with ice cream. (and my friend ended the recipe with this: BON APPETIT!)

The zucchini part over ice cream is to die for

Chocolate & Zucchini Cake

- 240 grams (2 cups) all-purpose flour
- 60 grams (1/2 cup) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 180 grams (1 scant cup) light brown sugar (I use unrefined cane sugar)
- 115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
- 3 large eggs
- 350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
- 160 grams (1 cup) good-quality bittersweet chocolate chips, or chopped chocolate
- Confectioner's sugar (optional)

Serves 12.

Preheat the oven to 180°C (350°F). Grease a 25-cm (10-inch) round springform pan or a 22-cm (8 1/2-inch) square pan.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.

In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.

Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.

Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.

Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner's sugar or a chocolate glaze if desired.

When we're doing the low-carb thing, we make "zoodles" which are just zucchini noodles. This is the recipe we use.

The other thing I like to do with zucchini (I don't grow it because I really don't like it) is to bake it with (homemade) mushroom soup, covered with cheese. The mushrooms are a wonderful flavor complement to the zucchini, and I can eat just about anything covered in cheese!

I'm perfecting a tempura zucchini recipe, but am not at all sure I'll have it right before the end of the season.

mamachibi

From the same site, I found zucchini muffins/cupcakes with cream cheese frosting. I haven't tried these yet, but they sound wonderful. I usually bake muffins or cupcakes exactly as directed, at least the first time, but hope to be able to reduce the brown sugar next time.

RECIPE

UnderTheBlackWalnut wrote:Some of what I use my zukes for...

Another great recipe that is a little heavy on the meat/dairy but is delish is:

Zucchini Casserole (my husband's favorite)

Zucchini - Cut into 1/2" rounds - don't peel (about 6 cups)
1 lb ground beef
1 medium onion chopped
1 tsp garlic salt
1 cup instant rice
1 tsp crushed oregano
2 cups (1 pint) small curd cottage cheese
1 can (10 1/2 oz) cream of mushroom soup
1 cup grated sharp cheddar cheese

Cook zucchini in boiling salted water until barely tender. Drain well. (Note: I skip this step because I like my zucchini with a little more firmness to it. If you skip it, the texture of the zucchini will be more like an asian stir fry where the veggies still have a "crunch".) Saute beef with onion until meat is lightly browned. Add rice and seasonings. Place half of the sliced zucchini in bottom of 7 x 11 shallow casserole. (NOTE: I've been known to use this same recipe but use a 9 x 13 and just use more zucchini because we love zukes!) Cover with beef mixture and spoon cottage cheese over all. Add remaining zucchini and spread soup over all. Sprinkle with grated cheese. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly hot.

This sounds so good... I don't know if I can wait for my zucchini to give me some produce before I try it!!!

Found this on my "smoothie" site...sounds really good!!
http://www.incrediblesmoothies.com/raw-food-diet/raw-recipes/raw-vegan-pesto-with-zucchini-noodles/

Furbalsmom wrote:This is another version of Zucchini Apple Pie. The difference is you don't use a pastry crust. The crumble is used to make the bottom crust then baked a bit then the hot zucchini pie filling and all of the liquid is poured over the hot crumble crust, put the remaining crumbles on top, and continue to bake until done.

I made some of the filling and froze it to use for zucchini pies during the winter and it turned out great.

ZUCCHINI APPLE PIE

Peel and seed one huge zucchini, cut flesh into bite sized pieces until you get

8 – 10 C zucchini

2/3 C lemon juice

1 C sugar

1 tsp cinnamon

1/2 tsp nutmeg

Place zucchini and lemon juice in large saucepan, bring to a boil, reduce the heat and cover. Cook 6 – 8 minutes, stir in sugar and spices, simmer another 5 minutes. This is a very thin mix.

While zucchini is cooking prepare crumble

4 C flour

2 C sugar

1/2 tsp cinnamon

1/2 tsp salt

1 1/2 C cold butter or margarine

Blend above ingredients until crumbly (I buzz this in the food processor)

Set aside 3 C of crumble mixture for topping

Take remaining mixture and pat into a greased 9 X 13 pan, Bake at 375 degrees for 12 minutes.

Remove from oven and while still very hot, pour filling mixture over the baked crust. Sprinkle the remaining 3 C of crumble mixture evenly over the top, return dish to the oven and bake at 375 degrees about 45 minutes, or until topping is golden brown.

The flour in the crust and topping will thicken the juice in the zucchini pie. With all the lemon juice and spices, it tastes just like apple pie.

I made this today and I couldn't get anyone in the family to believe it was zucchini!!!!
Delicious! Now to try to freeze some for the winter

southern gardner stole mine LOL but I have to agree with them grilled squash is to die for around my house. Heck even my finikey kids will eat the. We also cut them up treat the same way and bake the in the oven.

Zucchini Casserole

3 lbs zucchini (about 6 small) - can substitute/mix & match any other summer squash (I love the colorful mix using 2 dark zukes, 2 light green pattipan, and 2 yellow crooknecks)

1 cup cottage cheese

1 cup mozzarella cheese, grated

1 egg

1 tsp dill seeds

1/2 cup seasoned bread crumbs

1 TBSP butter, cut into several little squares

Cut zukes and/or other squash into 1" chunks and parboil for 5 minutes. Meanwhile, mix the cheeses, egg, and dill seeds together. When squash is ready, drain well and pour into 2 qt. casserole dish. Add the cheese mixture and bake for 15 minutes at 350F. Sprinkle top of casserole evenly with breadcrumbs and dot with butter (I usually leave out the butter) and bake for 15 minutes more. ENJOY!

This casserole has a very delicate flavor with the mild cheeses, squash, and dill seeds. You can certainly experiment with other seasonings or stronger flavored cheeses! (Parmesan or Manchego would be good)

GG