5 Kickass Zucchini Recipes

Sweet Zucchini Relish

4 cups finely chopped zucchini

1cup finely chopped onion

1 cup finely chopped green or yellow pepper

2 tbls pickling salt

1 ¼ cups of white vinegar

1 ¼ cup white sugar

  • Up to 1 cup water( add if liquid does not cover veggie mix)

½ tsp. cloves

1/4tsp cinnamon + 2 cinnamon sticks

Chop vegetables either by hand or with processor. Put in bowl sprinkle with pickling salt, cover and let stand for several hours up to 24 hours; The longer the better. Rinse with water and put in stainless steel pot, add vinegar, sugar and water if needed. Bring to a boil then reduce heat, let simmer until zucchini is cooked yet still a bit firm or until liquid reduces; usually about an hour on low heat. Once cooked, fill hot sterilize jars and seal.

To use right away: Place on clean towel on counter and let cool for 24 hours. Put In the fridge and use with in 3 months.

To preserve: Boil in bath canner for 10 minutes. Place on clean towel and leave for 24 hours, if sealed properly you can store in a dry cool place for up to a year.


Fried zucchini coins

2-3 small zucchini or 1-2 large sliced ¼ inch

2 cups of fine bread crumbs

1 tbls. Garlic powder

½ tsp. salt and pepper (each)

2-3 eggs beaten

Bacon fat, lard or veg oil (For Frying)

Mix dry ingredient together in deep bowl. Mix eggs in separate bowl. Dip sliced zucchini into egg mixture then into crumb mix, repeat the process. Place in pan with about ½ inch hot oil. Fry until golden brown then flip. About 4-6 minutes per side.

Try dipping in sour cream…Yummy.

Zucchini chocolate chip muffins

1 egg

½ cup Veg. oil

¾ cup brown sugar

1 tsp. vanilla

1 cup grated zucchini

1 ½ tsp. cinnamon

1/8 tsp. nutmeg

½ tsp. each baking soda/ baking powder

½ tsp. salt

1 cup of whole wheat flour

½ cup all purpose flour

2/3 cup semi-sweet chocolate chips

Preheat oven at 350’F

Mix all ingredients in bowl, fold in chips. Fill muffin cup ¾ full. Bake for 18-22 minutes or until skewer comes out clean.

Zucchini Quiche

4 eggs, beaten

3 cups zucchini, sliced

½ cup onion, chopped

½ cup cheddar cheese, grated

1 cup Bisquick

½ tsp. oregano

2 cloves garlic, minced

Salt and pepper

Preheat oven to 350 degrees. In a large bowl, mix all ingredients together.

Pour into a greased 13x9x2- Inch baking dish. Bake for about 45 minutes, until mixture is browned.

Zucchini Pasta Salad

1 pound pasta of your choice

½ cup olive oil

1 medium zucchini, diced

1 medium yellow squash, diced

1 tomato, diced

1 bell pepper (any color), seeded and diced

2 cloves garlic, minced

Juice of 2 lemons

1 tbsp. dried dill weed

Salt and pepper

Cook pasta according to manufacturer’s directions. Drain pasta and rinse it with cold water. Place pasta

in a large bowl. Then add 1 teaspoon of the olive oil to the pasta and stir to coat. Add zucchini, squash,

Tomato and bell pepper to pasta and stir. In a medium-sized bowl, mix lemon juice, remaining olive oil, dill weed, garlic, salt, and pepper. Pour olive oil mixture into pasta and stir to mix well.

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