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Assorted Zucchini Recipes

Too much zucchini!

How many of you have too many Zucchini? This year, I thought I planted yellow squash, patty-pan, and a Zucchini. And guess what. all 3 of them are producing zucchini. So, I have 3 zucchini plants, no yellow squash, and no patty pan. I did discover that if you pick your zucchini when less than 8 inches, they are sweet.

I have been scrambling to find ways to use all of this Zucchini. I already grated and froze some, and I made sliced fried Zucchini every day for 2 weeks, then I got a hold of a Zucchini Waffles recipe, and made some of those for us and the neighbors. Also, I bought some Orzo pasta, so I have been making an Orza Salad every couple of days.

Below are some of the other recipes I found in my old cookbooks, starting with Zucchini Bread. One uses shortening, and the other oil.

Tip: 1 1/2 lbs of zucchini, peeled and pureed, will replace 2 cups of milk when baking.

Zucchini Bread 1

  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1 cup nuts
  • 2 cups grated unpeeled zucchini
  • 3 cups flour

Cream shortening, sugar, eggs, and vanilla until creamy. Sift dry ingredients together. Add sifted mixture to the creamed mix. Add nuts and zucchini. Bake at 325 for 1 hour in 2 loaf pans that are greased and floured.

A neighbor just came by and gave me a HUGE Kohlrabi. I asked, "How do I cook it?"" He said, "Eat it raw. I don't recall seeing recipes for Kohlrabi in my old recipe books. When I asked him if he wanted some Zucchini, he laughed.

Zucchini Bread 2

  • 1 c. oil
  • 2 c. sugar
  • 3 eggs, well beaten
  • 2 tsp. vanilla
  • 3 tsp. cinnamon
  • 1 tsp. soda
  • 1 tsp. salt
  • 1/4 tsp. baking powder
  • 3/4 tsp. nutmeg
  • 2 c. grated peeled zucchini
  • 1 c. chopped walnuts
  • 3 c. flour

Mix eggs, oil, sugar and seasonings, beat until light and fluffy. Add flour, zucchini, and nuts. Bake in two regular bread pans or 5 mini loaf pans. 1 hour at 325 degrees. (Less for mini loaf pans)

Note: Add 1 cup chocolate chips for a Chocolate Chip Zucchini Bread

Also see this similar recipe for Zucchini Bread

zucchini waffles

These are incredibly delicious. I've been making a lot of waffles and sharing with the neighbors. I tell them to put them in their freezer for the winter, because everyone is already tired of hearing the word "zucchini." I am letting them cool to put in the freezer. I have a small antique waffle iron that makes circle waffles.

Zucchini Waffles

    Mix and let stand for 30 min.:
  • 4 c. grated zucchini
  • 1 tsp salt
  • Then rinse, drain, and squeeze out enough water to reduce it to 2 cups.

    In a bowl mix:
  • 1 1/2 cup flour
  • 1 Tblsp baking powder
  • 1 tsp. cinnamon
  • 1/3 cup sugar

  • In another bowl whisk:
  • 2 eggs
  • 1 1/2 cups milk
  • 1 tsp. vanilla

Then mix both bowls together. Add grated zucchini and mix in. Preheat waffle iron to 400°. Ladle some batter into waffle iron, about a 1/2 cup for thin waffles, a little more for thicker. Bake 9 min or until done to your liking.

My Note: In my circle waffle iron I can make 6 waffles. We eat them with butter and syrup, or a dollop of strawberry ice cream. If you chill them on a wire rack, you can bag them and put in the freezer. If you want a soft waffle, microwave about 25 seconds. If you want a crisp waffle, put in the toaster.

Recipes for Zucchini Cakes!

Zucchini Cake

  • 3 c. grated zucchini, do not drain
  • 3 c. flour
  • 2 c. sugar
  • 1 tsp. salt
  • 1 tsp. soda
  • 1 1/4 tsp baking powder
  • 2 tsp. cinnamon
  • 3 tsp. vanilla
  • 1 c. vegetable oil

Mix all together, bake in a tube or loaf pan at 325 for 1 1/4 hours or until done.
Recipe from 1982 Spencer, Iowa "Ladies in Pink" Recipebook pg 57

Chocolate Zucchini Cake

  • 1 stick oleo
  • 1/2 c. oil
  • 3/4 c. sugar
  • 2 c. shredded zucchini
  • 2 eggs
  • 1/2 c. sour milk
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 Tbs. cocoa
  • 1/2 tsp. baking powder
  • 2 1/2 c. flour

Cream oleo, oil and sugar. Add zucchini, eggs, sour milk, vanilla, soda, salt, cocoa, B. powder, and flour. Mix well. Bake at 350 degrees for 40-45 min in a 9x13 in. pan. Sprinkle with nuts and chocolate chips before baking if desired.
Recipe from 1987 SD Special Olympics Cookbook pg 67

zucchini bars!

I decided to make these Zucchini Bars today, but I had to wait until the Rye Bread came out of the oven. I ground up the zucchini with my antique hand grinder, and followed the recipe below. The batter sure did seem loosy-goosy, and I was also thinking I didn't pour it into a big enough pan. But it looks like the Zucchini Bars turned out perfect. Shock-a-roo.

Zucchini Bars

  • 3 eggs, beaten
  • 1 1/2 cups sugar
  • 2 cups ground zucchini
  • 1 cup oil
  • 2 cups flour
  • 1/2 to 3/4 cup nuts
  • 2 tsp. soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. vanilla

Mix in order given. Bake in large pan at 350 degrees for 25 to 30 minutes. Frost if desired. Freezes well.

1 (3oz) pkg. cream cheese
1 tsp. vanilla
2 1/2 cups powdered sugar
1 Tblsp. milk

Mix the icing ingredients and frost.
From 1997 Friedens Reformed United Church of Christ Tripp, SD recipe book pg 38

Delicious zucchini bars!

So, the Zucchini Bars turned out perfect. The 11x16x1 pan was the perfect size. I didn't bother with the cream cheese frosting. They are moist and delicious without it, but if you are going to a pot luck or something. Cream cheese frosting will get the oohs and ahhhs going. I used the recipe above.

Make a Zucchini Pie

Zucchini Pie

  • 4-5 c. zucchini, peeled and seeded
  • 1 c. sugar
  • 1/4 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 2 Tbsp. flour or cornstarch
  • 1 1/2 tsp. cream of tartar
  • 3 Tbsp. lemon juice

Pour boiling water over zucchini and boil 2 min. Drain and cool. Mix with remainder of ingredients and put in unbaked pie shell. Bake for 10 min at 400 degrees and 30 min. more at 350 degrees.
Recipe from 1987 SD Special Olympics Cookbook pg 71

Zucchini recipes as a main dish!

Baked Filled Zucchini

An Italian dish with many Western friends

  • 3 zucchini (1" to 2" thick)
  • Salt
  • Pepper
  • 1 Tblsp. butter or margarine
  • 1/4 c. chopped onion
  • 1/2 c. chopped celery
  • 1 c. ground beef or leftover cooked meat
  • 1 slice bread, cubed
  • 1 (8oz) can tomato sauce
  • 1/4 c. Parmesan cheese

Cook zucchini in boiling salted water about 3 minutes. Cut in half lengthwise. Scoop out pulp. Salt and pepper. Melt butter; add onion, celery and meat. Cook until lightly browned. Add bread cubes, scooped out pulp and tomato sauce. Stuff mixture in zucchini. Place in shallow baking pan. Sprinkle with cheese. Bake in moderate oven (375) 30 minutes, until tender. Makes 6 servings.
Recipe from: 1959 Farm Journal Country Cookbook pg 248

Zingy Zucchini (microwave)

  • 4 c. zucchini
  • 1/2 med. onion
  • 4 eggs
  • 6 oz shredded cheddar cheese
  • 2 oz pimento, drained
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Wash and seed zucchini. Do not peel. Cut into chunks. Chop onion. Place onion and zucchini in a 10x6x2 dish. Cover with plastic wrap. Leave corner open for steam. Microwave 10 min. on high.
In a large bowl, beat eggs, stir in cheese, pimento, salt and pepper. Add zucchini and onion stirring well. Grease a 10x6x2 dish and cover with a paper towel. Microwave 8-10 min. Stir after 4 min. Leave paper towel off the last 4-6 min. Cook longer if center is not set.
Recipe from SD Special Olympics Cookbook pg 55

My Orzo salad with zucchini!

Zucchini Orzo Salad - This recipe is pretty much something I made up. I boil a cup of Orzo for 9 min., drain, and quickly cool in cold water, drain and quickly add a 1/3 cup of Italian Dressing. Then add chopped onions, frozen peas, chopped tomatoes, and chopped ham. I chop a zucchini in bite size pieces, and saute in oil until crisp tender. Let cool a little, then add to the salad. Put in the fridge until cool. You can eat this while room temperature or cooled. You can add more Italian Dressing according to taste.

Skillet Squash

  • 2 med. zucchini or squash
  • 1 med. onion
  • 2 T. margarine
  • Sprinkle of Basil
  • 1/2 tsp. salt
  • Dash of pepper (or I use lemon pepper)
  • 1 tomato
  • 1/2 c. Cheddar or New York Sharp cheese

Slice squash, slice onion and separate into rings. Melt margarine, add salt and pepper. Cook onion until crisp tender. Add squash. Cook covered 6 minutes. Add one medium tomato, chopped. Sprinkle of basil. Cook 4 more minutes. Top with 1/2 cup cheddar cheese. Cover and cook until cheeses melts.
Recipe from 1982 Spencer, Iowa "Ladies in Pink" Recipebook pg 193

Zucchini Casserole 1

  • 1 med. zucchini, sliced
  • 1 med. tomato sliced
  • 1 med. onion sliced
  • 1 can tender chunk ham (optional)
  • White sauce or cream of mushroom soup, thinned
  • 1 c. shredded cheddar cheese
  • Buttered bread or cracker crumbs

Butter casserole, put in zucchini slices, then onion slices, then tomato. Sprinkle cheese on top. Pour sauce over and top with crumbs. Bake at 350 for 1 hour.
Recipe from 1982 Spencer, Iowa "Ladies in Pink" Recipebook pg 195

Zucchini Casserole 2

  • Zucchini, bite size
  • 1 lb. hamburger
  • 1 onion, chopped fine
  • 1 c. cheddar cheese, shredded
  • 1 can cream of mushroom soup

Layer in following order: Line bottom of 2 qt. baking dish with zucchini. Brown meat and onion and put half over the zucchini. Put cheese on top. Repeat these layers again. Pour soup over all. Bake for 1 1/2 hour at 350 degrees. 6 servings.
Recipe from 1987 SD Special Olympics Cookbook pg 37

Deep Fried Zucchini

  • 1 1/4 cup flour
  • 1 teaspoon salt
  • 3/4 cup cornmeal
  • 2 Tablespoons sugar
  • 2 eggs
  • 1 cup milk
  • 2 Tablespoons melted shortening

Mix first 4 ingredients, add the next 3. Whisk till smooth. Slice zucchini 1/4 inch thick. Dip zucchini in mixture and deep fry in hot oil 375 until golden brown.
Recipe from the Make your own Batter page.

Easy BBQ Zucchini - Low Calorie

  • 3/4 cup barbecue sauce
  • 2 whole cloves
  • 2 cups zucchini squash, cut in 2 x 1/4" strips
  • 3 cups sugar
Combine barbecue sauce and whole cloves in saucepan. Bring to a boil. Add zucchini; reduce heat. Coo covered over low heat 5 minutes or until zucchini is tender but still crisp. Makes 2 servings.
See the recipe: BBQ Zucchini

Canned Zucchini Recipes

Fake Pineapple

  • 4 quarts grated or diced zucchini
  • 1 1/2 cups lemon juice
  • 46 oz can unsweetened pineapple juice
  • 3 cups sugar

Peel and remove seeds from zucchini, grate or dice. Mix all ingredients thoroughly in a pan and simmer for 20 minutes, stirring often. Pour hot mixture in sterilized jars, leaving 2 inches head space. Process 30 min in boiling water bath.
Recipe from Special Olympics Recipe book pg 9, Vermillion, SD

Zucchini Jam

  • 6 cups peeled grated zucchini
  • 2/3 cup water
  • 6 cups sugar
  • 1 cup crushed pineapple
  • 1/2 cup concentrated lemon juice
  • 2-3oz boxes apricot Jello

Combine zucchini and water in saucepan and cook 10 minutes. Add sugar, pineapple and lemon juice and cook another 10 minutes. Add Jello and blend thoroughly. Pour into hot jars and seal. Make 4 pints.
Recipe from 1987 SD Special Olympics Cookbook pg 27

Zucchini relish

This is the Zucchini Relish recipe below. It was pretty easy to make. 14 cups of ground zucchini used up about 5 of my stash of zucchini, which is good! I peeled half of the zucchini because I didn't want too much dark green in the jars.

Zucchini Relish 1

  • 14 c. ground zucchini
  • 3 med. sized onions
  • 3 T. canning salt
  • 2 1/4 c. vinegar (white)
  • 5 c. sugar
  • 1/8 tsp. allspice
  • 1/8 tsp. pepper
  • 1/4 tsp. turmeric
  • 1 tsp. celery seed
  • 1/4 tsp. nutmeg
  • Dash of ginger

Grind zucchini and onion together. Mix in salt. Cover and let stand overnight. Next morning, rinse and drain well. Bring remaining ingredients to a boil. Add zucchini and onion. Simmer for 20 to 30 minutes. Seal in jars the size you prefer. Great on hamburgers, hot dogs, brats, etc. Makes 6 pints.

Zucchini Relish 2

  • 10 c. zucchini (about 5 lb.)
  • 4 lg. onions
  • 4 lg. green bell pepper
  • 4 lg. red bell pepper
  • 2 1/2 c. cider vinegar
  • 4 c. sugar
  • 2 tbsp. cornstarch
  • 1 tsp. turmeric
  • 1 tsp. ground nutmeg
  • 2 tsp. celery seed
  • 1/4 tsp. pepper

Grind all above vegetables and sprinkle with 1/2 cup salt. Let set overnight. In morning, rinse and drain well with cold water. Mix the following ingredients: Bring to a boil in a large pot. Add vegetables and simmer 30 minutes. Spoon into jars. Seal.

Suggested Recipes

Food for Thought:
"If it's bright and sunny after two cold and rainy days, it's probably Monday."

Have a great day!
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