Zucchini Recipes

Zucchini Casserole
By: Cindy Henriksen


6 c sliced zucchini
½ c chopped onion
1 can cream of chicken soup
1 c sour cream
4 oz shredded cheddar cheese
8 oz pk herb seasoned stuffing mix
½ c melted butter
Cook zucchini in small amount of water until just tender, crisp. So not over cook-drain and combine other ingredients. Combine stuffing mix with melted butter. Put half in bottom of buttered casserole dish. Put zucchini mixture over this. Top with remaining stuffing mix. Bake at 350 deg. For 1 hour.

Zucchini Patties

2 Tb butter or margarine
3 Tb vegetable oil
3 ½ c zucchini, coarsely grated
1/4 c flour, all-purpose
2 eggs, lightly beaten
½ tsp salt
1/8 tsp pepper, black

Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter.
Drop tablespoonful of batter into hot butter and oil to form 6 patties 2 -2 ½ inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter.
Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter to cook 6 more patties in the same manner, adding 1 more tablespoon of oil to the skillet, if needed.


Timely Zucchini Bake

1 pound zucchini, shredded (3-4 cups)
1 small onion, grated (2/3 cup)
1/3 cup buttermilk
2 Tbs canola oil
½ cup freshly grated Parmesan cheese
1 cup low-fat biscuit mix (such as Bisquick)

Preheat oven to 350 F
Spray a 9-inch pie pan or 11x7 inch baking dish with a non-stick vegetable coating spray; set aside. Combine all ingredients in a large bowl and mix well. Pour into prepared pan.
Bake in the preheated oven for about 1 hour or until lightly browned. Let rest 5 minutes before cutting into 6 servings.