Published August 21. 2013 4:00AM
Within hours of publication, our query seeking zucchini recipes yielded three very different recipes from readers. Shortly thereafter, Assistant Managing Editor Lisa McGinley offered two more similarly intriguing recipes.
And I thought we'd be inundated in zucchini bread recipes.
It goes to show you how delicious Yankee ingenuity can be. From a rich pineapple cake to a flavorful stir-fry, the recipes below make it easy to liven up mealtime with fresh takes on a seasonal staple. Enjoy!
GRILLED OR SAUTÉED ZUCCHINI
Zucchini or summer squash
Newman's Own Olive Oil & Vinegar dressing
If sauteing, grate or cut into zucchini or squash into chunks. Saute in a pan with the dressing; add enough dressing to saute, but not so much it gets soggy.
If grilling, slice zucchini in planks. Marinate in the dressing or just brush on while grilling.
- Recipe by Rebecca Noreen, a working member of Fiddleheads coop
PINEAPPLE ZUCCHINI CAKE
1 cup vegetable oil
1 ½ cups sugar
3 eggs, beaten
2 teaspoons vanilla
1 cup crushed pineapple drained
2 cups shredded zucchini
½ cup chopped walnuts
1 cup raisins
3 cups of flour
2 teaspoons baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1/2 cup chocolate chips (optional)
Beat the sugar, oil, eggs and vanilla. Stir in pineapple, zucchini and walnuts.
In a separate bowl combine flour, baking powder, baking soda and cinnamon. Add to zucchini mixture. Mix until blended.
Pour into two loaf pans and bake at 350 degrees for 1 hour. Cool completely before serving.
- Recipe by Theresa Doyle of Waterford
1 cup Bisquick
3 cups zucchini thinly sliced or shredded
½ cup chopped onion
½ cup grated parmesan cheese
2 tablespoons parsley
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon oregano
3 garlic cloves, mashed (garlic press works best)
½ cup oil
4 eggs beaten
Mix all ingredients and pour into 9-by-13 pan. Bake at 350 degree for 25 to 30 minutes or until a toothpick comes out clean.
- Recipe by Pam Wright
ROASTED ZUCCHINI AND CAULIFLOWER
3 cups cauliflower florets
3 cups zucchini, cut into 2-inch chunks. (No need to peel, but remove any old, tough seeds from larger squashes)
1-2 tablespoons olive oil
Fresh thyme sprigs, if your garden is producing those as well
Salt and freshly ground black pepper
Preheat oven to 425 degrees.
Toss all ingredients and spread them on a cookie sheet. Roast about 45 minutes, stirring after 20 minutes. Serve.
- Recipe by Lisa McGinley
CARROT-ZUCCHINI STIR FRY
1 large or two medium zucchini, unpeeled but any tough seeds removed
2-3 carrots, peeled and trimmed
¼ cup sliced scallions
1 tablespoon olive oil
Using a food processor, julienne the carrots and zucchini. Heat oil in non-stick or cast iron skillet and briefly saute scallions. Add carrots and zucchini and stirfry until tender, about 5 minutes. Season with salt and pepper.
- Recipe by Lisa McGinley