1. Zucchini Base Aka Z B for Cakes, Cookies, & Pie Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt molasses spices, nutmeg, ground sugars, granulated salt, table spices, cloves, ground spices, cinnamon, ground Directions: Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts. Set aside. Over medium heat in a large pot combine all ingredients. Bring to a bubbling boil, stirring occasionally, and skim off foam. Continue to cook, stirring occasionally, for 20 minutes more. Pour immediately into prepared hot sterile jars and seal. (If you want to prepare them in a boiling water bath instead, process for 15 minutes. ). Note: preparation time includes cooking/mashing of the precooked zucchini. Source Archive
2. Veggie Mix From Penzey's Ingredients: onions, raw peppers, sweet, green, raw mushrooms, white, raw squash, summer, zucchini, includes skin, raw oil, olive, salad or cooking Directions: Heat the olive oil over medium heat. Once hot, add the onions and bell pepper. Cook, stirring frequently, until starting to soften, roughly 5 minutes. Add the mushrooms and zucchini and cook until they have slightly softened. Remove from heat and cool thoroughly. You can divide these into small portions and freeze until ready to use. They can be used in soups, tacos, pasta sauce, omlettes, or quesadillas. Source Archive
3. Shitake Mushrooms and Zucchini Ingredients: squash, summer, zucchini, includes skin, raw mushrooms, white, raw butter, without salt soy sauce made from soy (tamari) spices, garlic powder Directions: Melt butter in a large skillet. Add mushrooms and saute until deep brown, about 7 minutes. Add garlic and saute another 2 minutes. Add zucchini, 2 T. soy sauce, and 1 T. water. Saute until zucchini is tender and becoming translucent. In a small bowl, mix (scant) 1 T. cornstarch and 1 T. soy sauce. Pour over vegetables and mix quickly. This will thicken up quickly. (Add a bit of water if needed to help the sauce flow a bit. ). Source Archive
4. French Vegetable Soup Ingredients: water, bottled, generic tomatoes, red, ripe, raw, year round average mushrooms, white, raw onions, raw squash, summer, zucchini, includes skin, raw carrots, raw spices, onion powder spices, basil, dried sauce, worcestershire Directions: In a medium saucepan, bring water to a boil. Add tomatoes. Simmer, covered, until tomatoes are soft and turn into a broth, about 20 minutes. Add mushrooms, onion, zucchini, carrot, onion powder and basil. Simmer, covered, until vegetables are tender, about 10 minutes. Add Worcestershire. Simmer, covered until flavors are blended, about 2 minutes. Remove from heat. Remove 1 cup of vegetables, place in a container of a electric blender. Blend at high speed until smooth. Return mixture to saucepan and mix well. Heat until hot. Source Archive
5. Balsamic Basting Sauce Recipe Ingredients: honey spices, ginger, ground rice vinegar, vinegar, balsamic soy sauce made from soy (tamari) Directions: Place honey, ginger, vinegars and soy sauce in tightly lidded jar; shake well to combine. Yield: About 1 c.. NOTES : Balsamic vinegar makes a delicious marinade for grilled eggplant or possibly zucchini. Just a splash mixed with oil and seasonings can add in rich flavor as a basting sauce. It stores for up to 2 months in the refrigerator. Source Archive
6. Zucchini Spread Ingredients: squash, summer, zucchini, includes skin, raw cheese, cheddar nuts, walnuts, english lemon juice, raw salad dressing, mayonnaise, regular salt, table spices, pepper, black Directions: Place zucchini in cheesecloth or a strainer. Squeeze out excess moisture. In a bowl, combine zucchini with remaining ingredients. Mix well. Cover and refrigerate at leat 1 hour or overnight. Serve with crackers or raw vegetables. Source Archive
7. Zesty Confetti Slaw Ingredients: cabbage, raw carrots, raw squash, summer, zucchini, includes skin, raw onions, raw peppers, sweet, green, raw spices, coriander seed seeds, sesame seeds, whole, dried orange juice, raw orange juice, raw rice vinegar, soy sauce made from soy (tamari) honey spices, ginger, ground spices, pepper, red or cayenne oil, olive, salad or cooking Directions: Chop and slice all vegetables. Mix in bowl. Make the dressing using everything except the oil. Stream the oil into the mixture & whip to emulsify. Pour over the vegetables & mix. Stir in the sesame seeds. Cover with plastic wrap & chill at least 30 minutes before serving. Source Archive
8. Solo Chicken Verdura Pilaf Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw squash, summer, zucchini, includes skin, raw onions, raw spices, pepper, black spices, basil, dried butter, without salt oil, olive, salad or cooking rice, white, long-grain, regular, unenriched, cooked without salt soup, chicken broth or bouillon, dry Directions: Add the butter and olive oil to a frying pan that has a tight fitting lid. When the butter has melted, saute the onions until soft and translucent. Add the rice and stir until all the grains are covered with the fat. Add the remaining ingredients, heat until the broth starts to simer. Cover, and reduce the heat to the lowest setting and leave alone for exactly 15 minutes. DO NOT PEAK. After the 15 minutes has passed, turn off the heat and let it sit for an additional 15 minutes. DO NOT PEAK. Fluff the mixture with a fork and plate. Source Archive
9. Fresh Vegetable Salad Ingredients: broccoli, raw carrots, raw spices, pepper, red or cayenne squash, summer, zucchini, includes skin, raw marketside, balsamic vinaigrette dressing, Directions: Mix all ingredients in large bowl. Refrigerate several hours or until chilled. Source Archive
10. Zucchini And Cheddar Cheese Soup Ingredients: soup, chicken broth or bouillon, dry onions, raw celery, raw squash, summer, zucchini, includes skin, raw salt, table spices, pepper, black butter, without salt wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, cheddar Directions: Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes. Puree in small batches in a blender or food processor and set aside in the saucepan. In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving. Source Archive
11. Zucchini Cheddar Biscuits Ingredients: squash, summer, zucchini, includes skin, raw salt, table cheese, cheddar wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Preheat oven to 450 degrees F. Place the zucchini in a cheese cloth and squeeze all of the excess water out. Transfer to a small bowl and add 1/3 of the salt and a dash of flour. Mix and let stand for 10 minutes. Place sifted flour, baking powder and remaining salt in food processor. Add butter. Whirl until the size of small peas. Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with silpat. Bake for 10-12 minutes, or until edges are golden brown. Serve warm with butter. Source Archive
12. Zuc-Quinoa Ingredients: oil, olive, salad or cooking fresh red onions, soup, vegetable broth, ready to serve spices, oregano, dried quinoa, uncooked squash, summer, zucchini, includes skin, raw salt, table Directions: In a 2-quart saucepan, heat the vegetable oil over medium-high heat. Add the onions and cook, stirring until softened, about 2 minutes. Add the broth and oregano; bring to a boil. Stir in the quinoa; return to a boil. Reduce heat and simmer, covered, for 10 minutes. Add the zucchini and salt; cook, covered, 10 minutes longer. Source Archive