Mrs. David's Garden Seeds®

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Zucchini Recipes

Here is a family zucchini recipe for Zucchini Casserole that you will enjoy. I will also include other zucchini dishes on this page. You've probably grown delicious zucchini but you didn't know what to do with it so now you can make a tasty side dish out of it.

Zucchini is a member of the squash family and is grown the same way as squash. It can be cooked the same as squash as well. At David's Garden Seeds®, we have a beautiful selection of zucchini seeds so you can try growing your own zucchini.

Zucchini Recipe #1
Zucchini Casserole

You will need:

• 2 pounds or 6 cups of garden fresh zucchini that has been washed and cooked in water on stove until tender
• 3/4 cup grated carrot (also best if garden fresh)
• 1/4 cup chopped onion (nothing says yum like fresh from the garden)
• 3 tablespoons butter
  
• 1 can cream of chicken soup
• 1 cup sour cream
  
• Small package of stuffing mix
• 2 tablespoons melted butter
  

First, wash the zucchini, especially if you just picked it. There is no need to peel it as the skin adds pretty color to your dish. However, you can peel it if someone in your family refuses to eat the skin.

Now you need to chop the zucchini into bite sized pieces until you get six cups. Place in large pan on the stove. Cover the zucchini with water. Bring to boil and then cook at medium high heat until the zucchini is tender. This takes less than five minutes. Drain.

Grate the carrot and chop the onion. Add the 3 tablespoons of butter to frying pan, melt, and add carrot and onion and saute until cooked. Doesn't take long so stay at stove.

Spray or butter a casserole dish.

Mix together the squash, carrots, onion, the can of cream of chicken soup and the sour cream. Pour in casserole dish.

Mix 1 cup of stuffing mix with 2 tablespoons of melted butter. Sprinkle this on top of the squash mixture. Bake at 350 degrees Fahrenheit for 30 minutes or until the top is golden brown.

This is a dish that goes especially well with chicken breasts or thighs.

For a slight variation, add cooked chicken cubes and sauteed mushrooms to the zucchini mixture before baking and you will have a one dish meal for dinner. It is so good and smells so delicious while it bakes.

Let me know how you like this dish.

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Zucchini Recipe #2
Zucchini Parmesan Bites

We love zucchini but sometimes there is so much of it left from the garden that you don't know what to do with it. Turn it into tasty snacks or fancy hors d'oeuvres with this zucchini recipe.

You will need:

• 4 medium fresh zucchini, sliced in half lengthwise (get the seeds here)
  
• 1/2 cup fresh Parmesan cheese, grated
• 1 to 2 tablespoons fresh rosemary, minced (get the seeds here)
• 1 to 2 tablespoons fresh thyme, minced (get the seeds here)
• olive oil
• salt and pepper to taste
  

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Preheat your oven to 350°. Lightly brush both halves of the zucchini with olive oil. Place on a foil lined baking sheet.

Mix the Parmesan and herbs together in a small bowl and sprinkle over the zucchini halves. Add salt and pepper to taste.

Bake for 15 minutes. Place under the broiler for the last 3 to 5 minutes until cheese is crispy and brown. Cool a bit and slice them sideways into 1 to 2 inch pieces to serve as hors d'oeuvres or leave them the way they are and serve as a side at dinner.

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Zucchini Recipe #3
Zucchini Bread

Zucchini bread is another one of the quick breads that you can make without yeast. This is a very good recipe.

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 farm fresh eggs
• 1 cup vegetable oil
• 3 tablespoons melted butter
• 2 and 1/4 cups sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• Optional
• 1 cup chopped pecans
• 1/2 to 1 cup raisins
  

Preheat oven to 325°. Grease and flour two 8 x 4 inch loaf pans.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Set aside.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in grated zucchini, nuts, and/or raisins until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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