I'm a semi-lurker who gets much great information from this newsgroup.
I need help with a zucchini bread recipe. I have been making it for
years but last year it didn't turn out. It was undone in the middle
even if I left it in the oven for a longer time. I used the recipe from
Cooking Light. I seemed to misplace my old reliable recipe. Does
anyone have a tried and true recipe? I'm over-flowing with zucchinis
from my 1 plant! I baked 2 chocolate zucchini cakes last week. Last
night we had "mock" crab cakes along with zucchini-tomato saute. Any
other recipes to use the vegetable would be most appreciated.
Thanks Rusty from MD

On Tue, 19 Jul 2005 12:14:34 -0400, Rusty > wrote:

>anyone have a tried and true recipe? I'm over-flowing with zucchinis
>from my 1 plant! I baked 2 chocolate zucchini cakes last week. Last
>night we had "mock" crab cakes along with zucchini-tomato saute. Any
>other recipes to use the vegetable would be most appreciated.
>Thanks Rusty from MD

ZUCCHINI PUFF
(Source: The Zucchini & Carrot Cookbook. R.C. Bateman
Ward Ritchie Press, Pasadena, CA, 1976)
http://users.rcn.com/sue.interport/food/zuchpuff.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~

2 c finely diced, unpeeled zucchini (I just grate it, let it drain a
bit)
1/2 c finely chopped parsely
1/2 c freshly grated Parmesan
1 clove minced garlic
1/4 c olive oil
3 eggs, beaten
salt, pepper
3/4 c packaged biscuit mix

Mix together zucchini, parsely, cheese, garlic, and olive oil. Stir in
eggs and season w/salt & pepper. Blend in biscuit mix until smooth.
Spread in greased 8-1/2" round or 9" square dish. Bake 350 deg. 35-40
min. Cut in wedges or squares.

Sue(tm)
Lead me not into temptation... I can find it myself!

Rusty wrote:
> I'm a semi-lurker who gets much great information from this newsgroup. I
> need help with a zucchini bread recipe.

> Any other recipes
> to use the vegetable would be most appreciated.
> Thanks Rusty from MD


Look at a recipe for eggplant parmesan and make it with zucchini
instead. For many years I didn't like eggplant and found zucchini
was a very useful substitute.

Try this one:
Carl Goh's Zucchini Bread from James Beard's Bread Cookbook
(modified to be low-fat) Makes two loaves

3 eggs (or Egg Beaters)
1 1/2 c. granulated sugar
(this has already been reduced--don't reduce much further!)
1 c. vegetable oil (I use 1/3 cup oil plus 2/3 c. applesauce)
2 c. coarsely grated raw zucchini
3 tsp. vanilla extract
3 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. ground cinnamon
1/2 tsp. nutmeg, pinch of cloves and allspice
1 c. coarsely chopped pecans (or walnuts)

Grease well and flour two 9 inch loaf pans.
Sift together flour, leavenings, and spices, set aside.
Beat eggs till light and foamy, stir in sugar, vanilla, and oil,
Mixing well. Add dry ingredients gradually while still stirring to
combine. Add zucchini, mix well, then nuts. Pour into pans.

Bake in a preheated 350 degree oven for ~60 minutes or until a tester
comes out clean. Cool on rack about 15 minutes, then remove from pan
and continue to cool until room temperature. Wrap securely. Serve
sliced, spread with cream cheese.

This bread freezes very well. It's great for breakfast.

Gloria P.

"Rusty" wrote:
I'm a semi-lurker who gets much great information from this newsgroup.
> I need help with a zucchini bread recipe.
[CUT]

RECIPES OF PANDORA'S ZUCCHINI'S FLAN
-------------------------------------------------------
Put some oil in a fried pan. Cut zucchinis in round slices and put in the
hot oil. In the middle of the cooking, add one or two onions sliced or
chopped, salt and pepper, if you want , also add some spearmint leaves. Cook
till zucchinis are browned and onions soft. At this point drain zucchinis
from the oil and put them in a bowl, making them cold.
When they are cold put in a mixer till they are reduced in a cream.
Put again in a bowl and add:
One or two eggs (it depends on the quantity of zucchini);
5-6 spoons of grated bread;
50-70 grammes of Pecorino Romano or Parmigiano Reggiano;
2 garlic cloves squashed.
Add half a litre of bechamel (if the weight of zucchinis is over the Kilo).
Spred with butter the pudding stamp. Put over other grated bread.
At the end put inside the mixture and cook in medium oven for about half an
hour.
Let make the flan cold before overturning.
VERY VERY GOOD. TRY!
Cheers
Pandora

Mi e' parso che Pandora abbia scritto:

> RECIPES OF PANDORA'S ZUCCHINI'S FLAN
> -------------------------------------------------------

Hey, nice, very similar to the one I make, which I'm now going to
try with ricotta instead of bechamel, as someone suggested on
it.hobby.cucina some days ago.
What about putting some grated dry bread on the top, to get the
"gratin" effect?
--
Vilco
Think Pink , Drink Rose'

"Vilco" > ha scritto nel messaggio
...
> Mi e' parso che Pandora abbia scritto:
>
>> RECIPES OF PANDORA'S ZUCCHINI'S FLAN
>> -------------------------------------------------------
>
> Hey, nice, very similar to the one I make, which I'm now going to try with
> ricotta instead of bechamel, as someone suggested on it.hobby.cucina some
> days ago.
> What about putting some grated dry bread on the top, to get the "gratin"
> effect?
> --
> Vilco
> Think Pink , Drink Rose'

Ohhhh! Vilco! I'm very glad to ear that you make this delikatessen!
I've never tried to put ricotta instead of bechamel. I could try, also if I
think that ricotta is better in the winter because it coud make heavy the
recipe.
For the "bread on the top": sorry!!! I forgot to say that it is an
ingredient of my recipe, too ))
Cheers
Pandora

"Curly Sue" > wrote in message
...
> On Tue, 19 Jul 2005 12:14:34 -0400, Rusty > wrote:
>
> >anyone have a tried and true recipe? I'm over-flowing with zucchinis
> >from my 1 plant! I baked 2 chocolate zucchini cakes last week. Last
> >night we had "mock" crab cakes along with zucchini-tomato saute. Any
> >other recipes to use the vegetable would be most appreciated.
> >Thanks Rusty from MD
>
> ZUCCHINI PUFF
> (Source: The Zucchini & Carrot Cookbook. R.C. Bateman
> Ward Ritchie Press, Pasadena, CA, 1976)
> http://users.rcn.com/sue.interport/food/zuchpuff.html
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~
>
> 2 c finely diced, unpeeled zucchini (I just grate it, let it drain a
> bit)
> 1/2 c finely chopped parsely
> 1/2 c freshly grated Parmesan
> 1 clove minced garlic
> 1/4 c olive oil
> 3 eggs, beaten
> salt, pepper
> 3/4 c packaged biscuit mix
>
> Mix together zucchini, parsely, cheese, garlic, and olive oil. Stir in
> eggs and season w/salt & pepper. Blend in biscuit mix until smooth.
> Spread in greased 8-1/2" round or 9" square dish. Bake 350 deg. 35-40
> min. Cut in wedges or squares.

I can attest that this is a really good recipe. My family call these
zucchini squares, and people will snarf them up faster than you can bake
'em.

TammyM
Sacramento, California

"Pandora" > wrote in message
...
>
> "Rusty" wrote:
> I'm a semi-lurker who gets much great information from this newsgroup.
> > I need help with a zucchini bread recipe.
> [CUT]
>
> RECIPES OF PANDORA'S ZUCCHINI'S FLAN
> -------------------------------------------------------
> Put some oil in a fried pan. Cut zucchinis in round slices and put in the
> hot oil. In the middle of the cooking, add one or two onions sliced or
> chopped, salt and pepper, if you want , also add some spearmint leaves.
Cook
> till zucchinis are browned and onions soft. At this point drain zucchinis
> from the oil and put them in a bowl, making them cold.
> When they are cold put in a mixer till they are reduced in a cream.
> Put again in a bowl and add:
> One or two eggs (it depends on the quantity of zucchini);
> 5-6 spoons of grated bread;
> 50-70 grammes of Pecorino Romano or Parmigiano Reggiano;
> 2 garlic cloves squashed.
> Add half a litre of bechamel (if the weight of zucchinis is over the
Kilo).
> Spred with butter the pudding stamp. Put over other grated bread.
> At the end put inside the mixture and cook in medium oven for about half
an
> hour.
> Let make the flan cold before overturning.
> VERY VERY GOOD. TRY!
> Cheers
> Pandora

Wow! This recipe sounds divine, Pandora, thanks so much, I can't wait to
give it a try.

TammyM
Sacramento, California

Curly Sue wrote:

> On Tue, 19 Jul 2005 12:14:34 -0400, Rusty > wrote:
>
>
>>anyone have a tried and true recipe? I'm over-flowing with zucchinis
>
>>from my 1 plant! I baked 2 chocolate zucchini cakes last week. Last
>
>>night we had "mock" crab cakes along with zucchini-tomato saute. Any
>>other recipes to use the vegetable would be most appreciated.
>>Thanks Rusty from MD
>
>
> ZUCCHINI PUFF
> (Source: The Zucchini & Carrot Cookbook. R.C. Bateman
> Ward Ritchie Press, Pasadena, CA, 1976)
> http://users.rcn.com/sue.interport/food/zuchpuff.html
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~
>
> 2 c finely diced, unpeeled zucchini (I just grate it, let it drain a
> bit)
> 1/2 c finely chopped parsely
> 1/2 c freshly grated Parmesan
> 1 clove minced garlic
> 1/4 c olive oil
> 3 eggs, beaten
> salt, pepper
> 3/4 c packaged biscuit mix
>
> Mix together zucchini, parsely, cheese, garlic, and olive oil. Stir in
> eggs and season w/salt & pepper. Blend in biscuit mix until smooth.
> Spread in greased 8-1/2" round or 9" square dish. Bake 350 deg. 35-40
> min. Cut in wedges or squares.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!


Thanks for this recipe! It looks really good. I can really use
zucchini recipes.

"tammym" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Rusty" wrote:
>> I'm a semi-lurker who gets much great information from this newsgroup.
>> > I need help with a zucchini bread recipe.
>> [CUT]
>>
>> RECIPES OF PANDORA'S ZUCCHINI'S FLAN
>> -------------------------------------------------------
>> Put some oil in a fried pan. Cut zucchinis in round slices and put in the
>> hot oil. In the middle of the cooking, add one or two onions sliced or
>> chopped, salt and pepper, if you want , also add some spearmint leaves.
> Cook
>> till zucchinis are browned and onions soft. At this point drain zucchinis
>> from the oil and put them in a bowl, making them cold.
>> When they are cold put in a mixer till they are reduced in a cream.
>> Put again in a bowl and add:
>> One or two eggs (it depends on the quantity of zucchini);
>> 5-6 spoons of grated bread;
>> 50-70 grammes of Pecorino Romano or Parmigiano Reggiano;
>> 2 garlic cloves squashed.
>> Add half a litre of bechamel (if the weight of zucchinis is over the
> Kilo).
>> Spred with butter the pudding stamp. Put over other grated bread.
>> At the end put inside the mixture and cook in medium oven for about half
> an
>> hour.
>> Let make the flan cold before overturning.
>> VERY VERY GOOD. TRY!
>> Cheers
>> Pandora
>
> Wow! This recipe sounds divine, Pandora, thanks so much, I can't wait to
> give it a try.
>
> TammyM
> Sacramento, California

I Am happy that you like ))
Perhaps today or tomorrow I will make and than I give you a photo!
Cheers
Pandora
>
>

On Thu, 21 Jul 2005 08:30:17 GMT, "Pandora" >
wrote:

>
>"tammym" > ha scritto nel messaggio
...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "Rusty" wrote:
>>> I'm a semi-lurker who gets much great information from this newsgroup.
>>> > I need help with a zucchini bread recipe.
>>> [CUT]
>>>
>>> RECIPES OF PANDORA'S ZUCCHINI'S FLAN
>>> -------------------------------------------------------
>>> Put some oil in a fried pan. Cut zucchinis in round slices and put in the
>>> hot oil. In the middle of the cooking, add one or two onions sliced or
>>> chopped, salt and pepper, if you want , also add some spearmint leaves.
>> Cook
>>> till zucchinis are browned and onions soft. At this point drain zucchinis
>>> from the oil and put them in a bowl, making them cold.
>>> When they are cold put in a mixer till they are reduced in a cream.
>>> Put again in a bowl and add:
>>> One or two eggs (it depends on the quantity of zucchini);
>>> 5-6 spoons of grated bread;
>>> 50-70 grammes of Pecorino Romano or Parmigiano Reggiano;
>>> 2 garlic cloves squashed.
>>> Add half a litre of bechamel (if the weight of zucchinis is over the
>> Kilo).
>>> Spred with butter the pudding stamp. Put over other grated bread.
>>> At the end put inside the mixture and cook in medium oven for about half
>> an
>>> hour.
>>> Let make the flan cold before overturning.
>>> VERY VERY GOOD. TRY!
>>> Cheers
>>> Pandora
>>
>> Wow! This recipe sounds divine, Pandora, thanks so much, I can't wait to
>> give it a try.
>>
>> TammyM
>> Sacramento, California
>
>I Am happy that you like ))
>Perhaps today or tomorrow I will make and than I give you a photo!
>Cheers
>Pandora

I'd like that, Pandora, and I'll bet others here would appreciate it
too.

TammyM
OOF