Sautéed Zucchini Recipe

1 medium unpeeled garlic clove
2 teaspoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks
Kosher salt
Freshly ground black pepper
2 tablespoons finely grated Parmesan cheese

1. Place the garlic clove on a cutting board and, using the flat side of your knife, smash the clove by pushing on the knife blade with the heel of your hand. Remove and discard the peel and set the garlic clove aside.

2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant but not browned, about 30 seconds. Remove the garlic with a slotted spoon or tongs and discard (or save for another use).

3. Add the zucchini to the pan and toss until coated with oil. Let cook undisturbed until the bottoms of the matchsticks are golden brown, about 1 minute. Toss again and cook until crisp-tender, about 1 minute more. Remove the pan from heat and season the zucchini with salt and pepper. Transfer the zucchini to a serving dish and sprinkle with the Parmesan. Serve immediately.

http://www.chow.com/recipes/29698-sauteed-zucchini

Stuffed Zucchinni

3 zucchinis
1/2 large onion, chopped fine
1 Tbsp olive oil
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh cilantro leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper

1. Slice zucchini in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges.

2. Finely chop half a sweet onion. Chop up some smokey bacon. Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

3. Seed the tomato and then stir in the tomatoes. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with additional Parmesan.

Ham-Stuffed Squash Recipe

4 medium yellow summer squash or zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter
1 cup cubed fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

1. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.

2. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.

3. Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through. Yield: 4 servings.

Veggie, Beef and Pasta Bake

1 lb lean round beef
1 cup sliced onions
1 cup diced zucchini
2 tsp minced garlic
1 can (28 oz) stewed or diced tomatoes, with juice
2 tbsp soy sauce
2 cups spiral pasta
1 ½ cups shredded Cheddar cheese

1. In a large non-stick skillet over medium-high heat, combine ground beef, onions, zucchini and garlic; cook for 8 – 10 minutes or until beef is no longer pink and vegetables are softened. Drain fat; pour beef mixture into baking dish. Set aside.

2. Meanwhile, drain juice from tomatoes into an 8-cup microwave-safe measuring cup; add water to make 2 cups. Stir in soy sauce and red pepper flakes. Microwave n High for 5 minutes or until very hot. Stir in pasta.

3. Pour tomato-pasta mixture into baking dish and combine with meat mixture. Press pasta down to make sure it is submerged in the liquid. Bake in preheated oven, covered, for 20 minutes. Bake uncovered for 15-20 minutes or until pasta is tender.

To freeze: Wrap well in plastic wrap, then in foil. Freeze for up to 3 months.
To serve: Thaw in microwave or in refrigerator overnight. Preheat oven to 350 degrees. Unwrap and bake, uncovered, for 40-45 minutes or until bubbly.


*The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

'NOT YOUR ORDINARY' ZUCCHINI BREAD

INGREDIENTS

PAM® Baking Spray
3 cups Ultragrain® All Purpose Flour
1 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups grated zucchini (2 cups = about 2 medium zucchini)
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/2 cup Pure Wesson® Canola Oil
1 tablespoon fresh lemon juice
1/2 cup chopped pecans

1. Preheat oven to 325°F. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with baking spray.

2. Combine flour, sugar, cinnamon, lemon peel, baking soda, baking powder, salt and nutmeg in large bowl; set aside. In second bowl combine zucchini, Egg Beaters, oil and lemon juice.

3. Pour Egg Beaters mixture into dry ingredients; stir just until moistened (batter will be thick). Add nuts and mix well.

4. Divide batter between the prepared pans. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.

5. Cool in pans on wire rack 5 minutes. Remove from pans. May be served warm.

NUTRITION INFORMATION

186 CALORIES

8g TOTAL FAT
4g PROTEIN
Serving Size: 2 loaves, 20 servings (1 slice each)

Zucchini Bread

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Directions

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.
Nutritional Information

Amount Per Serving Calories: 231 | Total Fat: 11.6g | Cholesterol: 26mg
24 servings

Baked Chicken and Vegetable Casserole Omelet

1 pound zucchini, cut into 1/2 inch dice
Salt
1/4 cup (1/2 stick) butter
2 medium-size onions, finely chopped
1 garlic clove, minced
2 large rip tomatoes, peeled, seeded, and chopped
1 1/2 cups minced cooked chicken
1 teaspoon chopped fresh tarragon leaves or 1/2 teaspoon dried, crumbled
Black pepper to taste
8 large eggs
3 tablespoons chopped fresh parsley leaves (optional)

1. Pace the zucchini in a colander, sprinkle salt over the top, toss, and let drain 30 minutes. Rinse, pat dry with paper towels, and set aside.

2. In a large heavy skillet, melt about 2 tablespoons of the butter over moderate heat, add the zucchini, onions, and garlic, stir till the zucchini turns a bright green, about 5 minutes, and spoon evenly over the zucchini mixture. Melt the remaining butter in the skillet, add the chicken and tarragon, season with salt and pepper, stir for 5 minutes, and spoon evenly over the tomatoes.

3. In a large mixing bowl, beat the eggs well, pour over the casserole, and make till puffy and golden, 25-30 minutes. To serve, let rest about 5 minutes, cut into wedges, and sprinkle the parsley, if using.