Zucchini Flower Risotto Recipe
Ingredients:
4 ozs of rice (Arborio)
A Tbsp of onion (white); chopped finely
A Tbsp of carrot; chopped finely
A Tbsp of celery; chopped finely
3 Tbsp of zucchini; chopped finely
1/2 tsp of garlic; minced
3 Tbsps of parsley (Italian); chopped finely
3 Tbsps of basil; chopped finely
3 Tbsps of thyme; chopped finely
3 Tbsps of rosemary; chopped finely
3 Tbsps of chives; chopped finely
1 c of dry wine (white)
6 ozs flowers of zucchini; chopped coarsely
Vegetable water or stock (hot)
EVOO
Cheese (Rocca-reggiano); grated
Instructions:
Saute onions, garlic, carrots and celery into a Tbsp of olive oil ’til soft but don’t brown. Then add in rice, continue cooking about 1 min.
Add in wine, cook ’til wine almost evaporates. Add in vegetable water or stock 4 ozs at one time, everytime letting liquid evaporate.
Next, cook about 20 mins, constantly stirring before adding zucchini along w/ flowers. Then, finish the cooking ’til rice becomes cooked well enough and moistness becomes alike w/ oatmeal.
Reduce heat while frequently stirring then add herbs, two ozs olive oil along w/ 2 ozs of cheese. Next, season w/ salt then serve onto plate.
>> Zucchini Flower Risotto Recipe
Lamb With Zucchini Stir-Fry Recipe
Ingredients:
1 lb of lamb (ground)
4 Tbsps of soya sauce
1 Tbsp of ginger; freshly minced
1 Tbsp of garlic; minced
2 Tbsps plus additional 2 tsps of cornstarch
3 Tbsps canola oil
1 c of chicken stock (low-salt, canned)
2 Tbsp fresh juice (lemon)
2 tsp of chilli sauce (garlic)
2 Tbsp of sesame-oil (oriental)
3 pcs cloves of garlic (large); peeled
1 lb of zucchini; sliced to 2×1/3×1/3-inch strips
5 pcs of scallions; cut to 2″ lengths
1 pc of onion (medium); sliced thinly
Cooked rice (white)
Instructions:
Mix the lamb, ginger, 2 Tbsps of soya sauce, 2 tsps of cornstarch and garlic in large mixing bowl.
Add juice, broth, rest of soya sauce along w/ rest of cornstarch and chilli sauce in separate bowl. Then, heat both of the oils into a Dutch-oven or wok on high stove heat.
Put in 3 cloves of garlic; cook for 2 mins ’til golden browned; discard the garlic. Put in onion and zucchini then stir-fry for 3 mins ’til tender-crisp.
Add scallions and stir-fry for a minute ’til just wilted. Transfer the vegetables into a platter.
Put in lamb mix to a wok and stir-fry for 3 mins ’til meat turns brown. Add in broth mix; boil for a minute ’til sauce will thicken and stir constantly.
Return the vegetables into the wok and stir ’til thoroughly heated. Season w/ pepper and salt then serve w/ rice.
>> Lamb With Zucchini Stir-Fry Recipe
Zucchini & Sugar Snap Peas Recipe
Ingredients:
1 Tbsp of canola oil
1/2 lb of sugar peas (snap); strings and stems taken out along every pod’s edges
3 pcs of zucchini (small, 8 ozs); cut to 1.5-inch chunks
2 scallions; cut to 1/2-inch pcs
1 Tbsp of oregano; freshly chopped, or
1/2 tsp of oregano (dried)
1/4 tsp of pepper (black); ground coarsely
3/4 tsp of salt
Instructions:
In 12-inch nonstick skillet, heat oil on medium-high stove heat. Add peas, scallions, zucchini, pepper, salt along w/ oregano in heated canola oil and cook for 8-10 mins. Frequently stir ’til vegetables become crisp-tender and golden.
>> Zucchini & Sugar Snap Peas Recipe
Kasha With Zucchini And Red Bell Pepper Recipe
Ingredients:
1 c of chicken stock
3 Tbsps of olive oil
A c of kasha (whole)
1 pc of egg (large); lightly beaten
1 pc of onion; finely chopped
A pc of clove of garlic; minced
A pc of sweet pepper (red); roughly chopped
A pc of zucchini; well-scrubbed, cut to 2 equal parts lengthwise & cut to 1/4-inch thick slices
Yogurt (plain), to garnish
Instructions:
Combine chicken stock, 1 Tbsp of oil along w/ 1 c of water in saucepan; bring it to boil. Combine egg and kasha in separate bowl, stirring well so egg coats kasha throughout.
Transfer mixture into deep heavy skillet w/ lid. Cook kasha on mid-high heat, breaking lumps up and stirring about 2-4 mins or ’til grains separate.
Take skillet out of heat, slowly put in stock mixture then tightly cover skillet. Then, cook kasha w/ cover on low stove heat about 10-15 mins or ’til liquid becomes absorbed.
Meanwhile, cook garlic, sweet pepper and onion in 2 Tbsps of oil in skillet on low stove heat. Stir ’til vegetables become soft.
Add zucchini along w/ pepper and salt for taste. Turn heat into high; cook mixture about 3 mins, stirring ’til zucchini becomes tender enough. Add vegetables to kasha then stir. Serve w/ a lump of yogurt.
>> Kasha With Zucchini And Red Bell Pepper Recipe
Ziti With Sausage & Zucchini Recipe
Ingredients:
1 pack of pasta (wagon-wheel or Ziti-rigate, 16 ozs)
1/4 lb of sausage links (Sweet-Italian); casings taken off
Salt
3 pcs of zucchini (medium, 8 ozs each); halved lengthwise & cut to 1/4-inch thick slices crosswise
1/4 tsp of pepper (black); ground coarsely
1 regular can of whole tomatoes (plum, 28 ozs
Cheese (Parmesan); grated
Instructions:
Prepare the pasta as stated in package instructions. Heat 12-inch nonstick skillet on medium-high stove heat ’til hot.
Add in meat of sausage then cook for 5 ’til brown, frequently stirring so sausage breaks up. Transfer the sausage into a bowl using a spoon w/ slots.
Discard excess fat off but leave 1 Tbsp of drippings in the skillet. Then, add pepper, 1/4 tsp salt along w/ zucchini; cook for 5 mins ’til zucchini turns golden, occasionally stirring.
Stir tomatoes w/ juice in; heat it to boil and break up the tomatoes using the spoon’s side. Return the sausage into the skillet and lower heat; cover then simmer for 5 more mins.
Drain the pasta and put back in saucepot. Put in sausage mix; toss w/ pasta well. Best when served w/ Parmesan.
>> Ziti With Sausage & Zucchini Recipe
Zucchini Gratin Recipe
Ingredients:
6 pcs zucchini (medium); sliced
1/2 c of milk
2 Tbsps of butter
2 Tbsps tarragon; freshly chopped, or
2 tsp tarragon (dried)
1-1/4 c of cheese (Parmesan); grated
2 pcs of eggs
1/2 c of cream (whipping)
Instructions:
Preheat the oven (350 degrees F). Grease a deep glass 9-inch diameter pie pan w/ butter. Meanwhile, in large heavy skillet, melt the butter on medium-high stove heat.
Put in zucchini and saute ’til golden for 5 mins.
Season w/ pepper and salt. Layer 1/2 zucchini into dish and sprinkle 1/2 tarragon along w/ 1/2 c of cheese on them. Combine eggs, milk and cream in a small mixing bowl. Then, season w/ pepper and salt.
Pour the custard onto the zucchini. Top w/ 1/4 c cheese. Bake for 35 mins ’til gratin sets in the center. Makes 6 servings.
>> Zucchini Gratin Recipe
Italian Sausage And Zucchini Stir Fry Recipe
Ingredients:
1 lb of sausage (Italian)
1/2 c of onions; chopped
2 c of tomatoes; chopped & seeds taken out
4 c of zucchini (unpared); julienned
1/4 tsp of salt
1 tsp of juice (lemon)
1/4 tsp of hot sauce (Tabasco)
1/4 tsp of oregano
Cheese (Parmesan)
Instructions:
Slice the sausage into 1/4-inch slices and brown inside a heavy skillet or wok. Add the onions once the sausage becomes almost done and drain. Put in zucchini, juice, tomatoes, salt, juice, oregano and Tabasco.
Cook w/o cover for 5 mins, frequently stirring. Remove sausages and transfer to plates for serving; sprinkle w/ cheese. Goes well w/ bread (Italian). Serves 4.
>> Italian Sausage And Zucchini Stir Fry Recipe
Zucchini Casserole Recipe
Ingredients:
1 pc of zucchini; washed & diced or sliced
1 lb of hamburger
1 pc of onion; chopped
1 can tomato sauce (small)
1/2 c of catsup
Cheese (Parmesan)
Bread crumbs
Instructions:
Boil the zucchini ’til just done and drain. Meanwhile, brown the hamburger along w/ onion and layer zucchini then the meat. Pour tomato-sauce on every layer then w/ catsup.
Next, sprinkle w/ bread crumbs. Top w/ cheese. Bake over 350 deg F for half an hour.
>> Zucchini Casserole Recipe
Skillet Pork Chops With Zucchini Recipe
Ingredients:
3 Tbsps of flour (All-purpose)
5 Tbsps of cheese (Parmesan); divided
1.5 tsps of salt
6 pcs of porkchops (3/4-inch thick)
1/2 tsp of dill leaves
1/4 tsp of pepper
2 pcs of onions (medium); sliced
1 Tbsp of oil
1/3 c of water
1/2 tsp of paprika
3 pcs of zucchini (1 lb, medium); sliced
Instructions:
Combine 2 Tbsps of cheese, dill leaves, pepper, salt and flour in large clear bag. Place porkchops in the bag; shake well so it coats. Shake of extra flour then reserve.
In heavy large skillet, heat oil on medium stove heat and brown porkchops on all sides. Lower heat. Then, place slices of onion the chops. Put water into skillet then simmer w/ cover about 15 mins.
Place slices of zucchini onto onion and mix rest of cheese w/ flour mix reserved earlier. Sprinkle onto zucchini. Top w/ paprika then simmer w/ cover for 25 mins or ’til chops become tender. Serves 6.
>> Skillet Pork Chops With Zucchini Recipe
Zucchini And Bean Turban Recipe
Ingredients:
3 Tbsps of olive oil
6 pc of zucchini (2 lbs, small)
1 pc of onion (medium); chopped
1/4 tsp of pepper (black); ground
1 pc of garlic clove; chopped
2 pcs of eggs (large)
1 regular can of white beans (kidney, cannellini, 19 ozs); well-drained & rinsed
1/4 c of cream (heavy)
2 Tbsps of parsley; freshly chopped
2 tsps of juice (lemon)
1 tsp of thyme (fresh)
1/2 tsp of salt
Leaves (green) taken out from the zucchinis
Boiling hot water
Instructions:
Heat indoor-grill or broiler. Trim the ends of zucchini off and cut lengthwise to 1/4-inch thick slices.
Then, Set outer slice aside and arrange the remaining slices of zucchini in one layer in thin sheet. Next, brush the two sides of every slice w/ olive oil.
Grill or broil zucchini ’til lightly-browned on 1 side and tender. Transfer slices into kitchen paper to be drained then cooled. Chop outer-slices of zucchini coarsely. heat a Tbsp of oil in big skillet on medium stove heat.
Then, add in onion then saute ’til soft for 5 mins then add the chopped up zucchini along w/ garlic. Saute ’til zucchini becomes tender for 8-10 mins. Take out of the heat.
Process zucchini-onion mixture in food-processor ’til chopped finely. Add eggs, cream and beans then process so a smoothened puree is made. Add juice (lemon), salt, pepper, thyme and parsley then process ’til well-mixed.
Heat the oven (375 deg F) and grease round-bottomed heatproof 1.5-quart bowl lightly or a similar deep dish. Then, line the bowl from base up to sides w/ slices of zucchini overlapping each other, placing the brown sides against a bowl.
Next, fill the lined dish w/ bean mix, place the stuffed bowl onto baking deep dish then place onto lower rack of oven. Pour the boiling hot water in pan 1-inch up on bowl sides.
Bake ’til skewer will come clean when taken out after inserting or 1-1/4 hrs. Remove the bowl out of water-bath then cool for 15 mins on rack just before it is unmolded.
Invert rimmed serving-plate onto turban inside the bowl w/ potholders against plate then invert so turban unmolds onto a plate, remove the bowl. Then, line edges of a plate w/ green-colored leaves when desired and cut in wedges for serving.
>> Zucchini And Bean Turban Recipe
Sausage Zucchini Bake Recipe
Ingredients:
4 c of zucchini; cut to pcs
1 lb of bulk sausage (pork)
1 pc of garlic clove; minced
1 Tbsp flakes of parsley
1/2 c of breadcrumbs (dry)
1/2 c of cheese (Parmesan)
1 c of milk
1/2 tsp of oregano
2 pcs of eggs
1/2 tsp of salt
Instructions:
Cook the zucchini into water w/ salt about 5 mins; drain. Then, cook garlic and sausage ’til brown and crumbly. Drain excess fat off. Add zucchini, cheese, breadcrumbs, salt, oregano, parsley and milk.
Slightly beat the eggs; fold in to zucchini mix. Turn mixture into 10×6-inch greased baking pan. Bake over 325 deg F about 25 – 30 mins.
>> Sausage Zucchini Bake Recipe