Zucchini-Parmesan Squares Recipe

Ingredients:

Parmesan cheese
1/4 c of basil (fresh); chopped
1/2 c of bread crumbs (white)
1/2 c of Parmesan; grated
2 whole eggs; whisked
4 cloves of garlic; minced
1 pc of onion (large); minced
1/4 c of butter
3 lbs of zucchini; cut into bite sized pieces

Instructions:

Preset oven (375 degrees F). Grease a baking pan. Steam the zucchini for ten minutes then transfer this to a bowl. Drain off excess liquid.

Saute garlic and onions then add this mixture into the zucchini. Mix in the eggs, half cup of the cheese, basil and bread crumbs. Mix thoroughly.

Season using pepper and salt. Decant mixture into a baking pan then bake for forty five minutes. Slice squares then dust with more cheese.

>> Zucchini-Parmesan Squares Recipe

Herbed-Cheese And Zucchini Omelet Recipe

Ingredients:

2 Tbsps of butter
1 pc of zucchini (large); trimmed and cut to matchstick-sized pieces
1/4 c of cheese (Rondele, herb, & creamy garlic)
3/4 c of shredded cheese (sharp Cheddar)
4 pcs of eggs (separated)

Instructions:

Melt the butter inside a non-stick skillet above moderately high heat then add the zucchini; saute for 3 mins till tender. Transfer the zucchini on a plate and take the skillet out from the heat.

Combine the cheese and yolks on a bowl; beat till blended well. Beat the whites of egg in another bowl till soft peak forms; fold in the mixture of yolks.

Place back the skillet above moderately high heat till very hot. Pour in the mixture of egg and sprinkle over the zucchini.

Cook for 3 mins till omelet starts to set. Sprinkle over shredded cheese then fold it over like a semicircle. Cook, covered, for 3 mins till cooked and puffed.

Transfer onto a warm plate. Serve at once.

>> Herbed-Cheese And Zucchini Omelet Recipe

Zucchini-And-Cheese Stuffed Mushrooms Recipe

Ingredients:

2 tsps of Parmesan; shredded
1/4 tsp of Worcestershire sauce
Black pepper
1/8 tsp of red pepper powder
1/8 tsp of salt
1 Tbsp of mayonnaise (non fat)
1/4 c of Cheddar; grated
3 c of zucchini; shredded
12 pcs of mushrooms (fresh)

Instructions:

Slice off mushroom stems then discard. Keep caps. Steam zucchini for five minutes then drain thoroughly on kitchen towels. Mix together zucchini, cheese, mayo, salt, pepper, red pepper, Worcestershire, and Parmesan.

Scoop this mixture inside mushroom-caps then place inside steamer to cook mushrooms, about six minutes. Dust with more Parmesan on top prior to serving.

>> Zucchini-And-Cheese Stuffed Mushrooms Recipe

Zucchini With Pistachios Recipe

Ingredients:

1 Tbsp of water
4 c of zucchini; sliced into sticks
Salt
Pepper
2 Tbsps of parsley (fresh); minced
2 Tbsps of crumbs (fine)
1/3 c of Swiss cheese; grated
1/3 c of pistachio; toasted & chopped
1 Tbsp of butter

Instructions:

Melt butter in microwave then toss in nuts, crumbs, cheese, pepper, salt then parsley. Set it aside. Microwave the zucchini submerged in water for four minutes. Place toppings over zucchini then microwave again ’till cheese has melted.

>> Zucchini With Pistachios Recipe

Zucchini Moons Recipe

Ingredients:

2 tsps of Parmesan
Freshly ground black pepper
Salt
2 Tbsps of water
1 tsp of butter
2 pcs of zucchini (small)

Instructions:

Slice zucchini in rounds a fourth of an inch in thickness. Saute zucchini in butter then add water into a saucepan. Season with pepper and salt.

Stir well then cook ’till set. Place on a serving platter then dust with Parmesan.

>> Zucchini Moons Recipe

Zucchini Appetizers Recipe

Ingredients:

1 c of Bisquick
3 c of zucchini; grated
1/2 c of cheese (Parmesan); grated
1/2 tsp of salt
2 Tbsps of parsley
4 pcs of eggs; beaten slightly
1/2 tsp of flavored salt
A dash of pepper
1/2 tsp of oregano or marjoram (dried)
1/2 c of onion; chopped finely
1 pc of garlic clove; chopped finely
1/2 c of canola oil

Instructions:

Preheat oven (350 deg F). Grease 13×9 inch pan. Combine all the ingredients and spread in pan. Then, bake for 25 mins ’til golden-brown then cut to pcs. Serve cooled or warm. Serves four dozens of appetizers.

>> Zucchini Appetizers Recipe

Piquant Cod With Parmesan Zucchini Recipe

Ingredients:

4 pcs of eggs
Olive oil
1 pc clove of garlic (large)
1 chile pepper (red, Scotch-bonnet)
4 Tbsps of vegetable broth (fresh)
1 Tsbp of capers; rinsed
1 can pitted olives (black , Kalamata, 400 g)
4 pcs of fish fillet (cod, 200 g); boned & skinned
1 can anchovies in olive-oil (fillet, 50 g)
2 pcs of onions (red, large)
1 cheese (Parmesan, 50 g)
3 pcs of courgettes (large)
1 little bunch of oregano (fresh)
A bunch of parsley (flat-leaf, fresh)
1 pc lemon
Pepper (black); ground fresh
Salt

Instructions:

Place eggs into small saucepan, cover w/ water and bring it to simmer. Cook 10-12 mins ’til hard-boiled. Then, heat large pan. Meanwhile, crush garlic then cut chilli into two, take out seeds then dice flesh.

Next, add in 2 Tbsps of oil into pan then add garlic along w/ chilli in. Cook about 30 secs, stirring.

Then, pour broth into pan, add capers along w/ 115g/4ozs of olives, constantly stirring ’til combined well. Add in cod then cook about 10-12 mins, turning one time ’til tender enough, adding more of broth if needed.

Meanwhile, halve onions lengthwise and separate layers out carefully to create scoops. If there are extra pcs, set it aside for another dish.

Drain anchovies then chop finely. Place into bowl w/ a Tbsp of oil. Shred 25g/1ozs of Parmesan; set it aside.

Drain hard-boiled cooked eggs and rinse w/ running cold water, crack shells. Then, place into one bowl and mash eggs then beat anchovy mix in. Season for taste then put a bit of oil so it binds.

Use egg mix as filling in scoops of onion. Drizzle every scoop w/ little oil along w/ a bit of juice (lemon). Cut rest of olives to slivers; use as garnish then set it aside.

Meanwhile, heat griddle-pan. Slice courgettes diagonally. Brush pan w/ oil then cook about 3-4 mins ’til charred lightly and tender, turning one time.

Chop parsley and oregano finely. Squeeze a bit of juice (lemon) to cod; stir herbs in and season for taste.

Arrange courgettes onto edges of flower-shaped serving dishes. Sprinkle w/ grated Parmesan.

Drizzle w/ a bit of oil. Transfer each cod carefully into center of plate and spoon sauce over it. Garnish every courgette w/ a scoop of onion and immediately serve.

>> Piquant Cod With Parmesan Zucchini Recipe

Cannelloni With Prosciutto And Zucchini Recipe

Ingredients:

12 pcs of cooked shells (Cannelloni)
3 Tbsps of oil (olive oil)
4 pcs of zucchini (medium); diced
8 pcs of garlic cloves; sliced
1/4 tsp of pepper flakes (red)
1/2 pc of onion (medium); chopped
1/2 tsp of salt
1/4 tsp of pepper (black)
1/4 c of wine (white)
1/4 c of stock (chicken)
1 c of cheese (Ricotta)
2/3 of cheese (Parmesan)
3/4 c of prosciutto (or ham); chopped
1/4 c of parsley (fresh); chopped
2 c of tomato sauce
3/4 c of sauce (Bechamel)

For the Bechamel Sauce:
3 c of milk (whole)
3 Tbsps of butter (unsalted)
3 Tbsps of flour; sifted
1/8 tsp of nutmeg

Instructions:

Cook cannelloni as stated on its package instructions by half it time. Drain then let it cool on side. Preheat the oven (400 degrees F).

Heat oil on a saute pan then add garlic, onion, zucchini, salt, red (pepper) flakes, and black pepper; cook them for 8 to 10 mins.

Add stock along with wine; let it boil for 4 to 5 mins. Transfer mixture inside the processor then add one-third cup Parmesan, Ricotta, parsley, and prosciutto; process till smooth. Transfer on a (piping) bag and carefully fill onto cannelloni.

Pour half of (tomato) sauce onto a 9×13-inch baking glass dish and place stuffed cannelloni above. Pour over other half of (tomato) sauce and add Bechamel above.

Spread the rest of Parmesan above and bake inside the oven for 30 to 40 mins. Take it out then let it rest for ten mins; serve.

For Bechamel, warm whole milk inside a saucepan till steaming. Melt butter on other saucepan above moderate heat then add flour; whisk thoroughly to form the “roux” and continue to cook it for another 2 mins, while constantly stirring.

Don’t brown the flour; take out from the heat. Add nutmeg onto milk and gradually add onto roux, while whisking constantly.

Once all milk has added, place back above the heat and whisk constantly till sauce becomes thick.

>> Cannelloni With Prosciutto And Zucchini Recipe

Zucchini Parmesan Latkes Recipe

Ingredients:

Peanut oil
2 whole eggs (medium)
1/3 c of flour
2 tsps of sugar
1/2 Tbsp of pepper
1 tsp of salt
3/4 c of parsley; minced
1 tsp of garlic; minced
1 c of scallions; diced
1/2 Tbsp of lime juice
1/2 lb of potatoes (Russets); skins removed
2 lbs zucchini

Instructions:

Coarsely shred potatoes with zucchini then add lime juice in order to stop browning. Drain water from zucchini pieces and your potatoes by pressing through a colander. Vegetables should be dry.

Mix in cheese, scallions and garlic. Season with pepper and salt then add one half cup parsley. Mix in your flour, eggs, sugar then toss.

Heat up oil in your skillet then spoon small amounts of your pancake batter then pan fry until crispy. Dust with salt to take plus left over parsley prior to serving.

>> Zucchini Parmesan Latkes Recipe

Zucchini Tian Recipe

Ingredients:

4 pcs of lamb medallions (2 ozs each)
2 Tbsps of olive oil (extra virgin)
2 pcs of plum tomatoes; sliced one fourth inch thickness
1 pc of zucchini; sliced at an angle
3 Tbsps of Parmesan; grated
Freshly cracked pepper (white)
Salt
1 Tbsp of thyme (fresh)
2 Tbsps of garlic (roasted); pureed
1/2 c of onions; caramelized

Instructions:

Preset oven (450 degrees F). Segregate your onions that have been caramelized amongst three ‘tian’ dishes. Pour the pureed garlic on each next. Dust using thyme, pepper and salt.

Layer the zucchini slices next, then tomatoes then drizzle olive oil then again with thyme, pepper and salt.

Garnish using Parmesan then cover each ‘tian’ with alum foil. Pop in the oven twelve minutes.

While ‘tians’ are baking, grill lambs on high heat for three minutes each side. Transfer to your chopping board then cover slightly using foil to retain heat.

When ‘tians’ are done baking remove from the oven and begin carefully transferring the contents into a serving dish.

Arrange the lamb beside the tian. Dust with more Parmesan and thyme.

>> Zucchini Tian Recipe

Zucchini With Tomato And Cheese Recipe

Ingredients:

4 ozs of Gruyere or Asiago; slivered
1 pc of onion (red); sliced thinly
5 pcs of plum tomatoes; sliced into rounds
1/4 tsp of salt
1/2 tsp of basil (dried)
2 pcs of zucchini; sliced into rounds
olive oil

Instructions:

Preset oven (400 degrees F). Lightly grease a pie dish using olive oil. Using another bowl, mix the zucchini together with salt and basil.

Arrange zucchini rounds and tomato rounds as well as onion slices to make a circular pattern.

Lay them sideways on top of each other inside the pie dish. Incorporate the Asiago or Gruyere slices inside the circle of vegetables.

Drizzle olive oil over the zucchini-tomato ring then bake for fifty minutes ’till zucchini has become tender. Best served warm.

>> Zucchini With Tomato And Cheese Recipe

Zucchini Panzotti In Sage Butter And Cacio Recipe

Ingredients:

1/4 lb of cheese (sheep’s milk or Cacio de Roma)
8 leaves of sage
1 recipe for egg pasta (basic)
1/4 c of parsley (Italian); minced
1/2 tsp of nutmeg powder
Freshly cracked black pepper
Salt
1/2 c of pecorino; grated
1 whole egg
1/2 c of ricotta
1 bunch of oregano (fresh)
2 cloves of garlic; skins removed then sliced thinly
1/2 pc of onion (medium, red); minced
3 Tbsps of olive oil
1 pc of zucchini (medium)

Instructions:

To prepare the panzotti, wash and clean zucchini. Slice off ends then slice them into rounds a sixteenth of an inch in thickness. Set it aside.

Saute the garlic then onion until onions are clear. Add the zucchini slices with the leaves of the oregano then cook for eight minutes. Turn off fire then let cool.

Using another bowl, mix together cooked zucchini, ricotta, egg, nutmeg, parsley and Pecorino. Season with pepper and salt. Flatten your prepared egg-pasta then cut with a glass to produce three inch diameter circles.

Scoop half a teaspoon of cooked zucchini onto each pasta rounds then fold to make half moons.

Place six quarts of water in a stockpot then bring to boiling. Season with two tablespoons of salt. When boiling, drop the pancottis then cook ’till pasta has become tender.

When all pancotti has been cooked, drain on your colander then set it aside. Melt the butter in your saucepan then add the sage.

Cook ’till fragrant. Remove sage then decant butter over cooked pancotti. Shred cheese over the pancotti just before serving.

>> Zucchini Panzotti In Sage Butter And Cacio Recipe