Chic Site Recipes Recipezaar Recipe For Zucchini

ZUCCHINI BITES

Steps:

• Heat the oil in a large pan and sauté onion until translucent. Add the bacon and fry until it starts to colour. Add the carrot and zucchini and cook for about 2 minutes.
• Transfer mixture to a bowl to cool.
• Beat the eggs, cream and cheese together; season to taste.
• Stir the egg mixture into the cooled zucchini mixture. Stir in the flour.
• Grease and flour little muffin/bun tins. Spoon mixture into the holes.
• Bake at 180°C/350°F/Gas 4 for 15-20 minutes.

GARLIC CHICKEN AND ZUCCHINI

Steps:

• Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
• In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.

ZUCCHINI CHILI

Steps:

• Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
• Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
• While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
• To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
• Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.

SOUTHWESTERN CHICKEN & BARLEY SOUP

Steps:

• Saute onion, garlic, celery and green pepper in olive oil in soup pot.
• Once onions are soft (about 5 minutes) add water, bouillon, tomatoes, black beans and chicken to pot and bring to a low simmer.
• (Use chicken broth instead of water and bouillon if you prefer).
• Remove corn kernels from cob and add to soup.
• Add whole ancho chilies to pot for a minute, just to get the dried chili to soften a bit.
• Remove from pot.
• Tear off stalk and remove seeds.
• Dice chilies into small pieces and return to simmering pot.
• Let soup simmer 20 minutes and remove chicken from pot.
• Shred or dice chicken and return to pot.
• Add barley and let soup simmer for 25 minutes.
• Add zucchini and let simmer an additional 25 minutes.

ZUCCHINI CHOCOLATE CAKE

Steps:

• Cream butter then add oil and sugar; mix.
• Add next 8 ingredients; mix well.
• Fold in the chips and nuts by hand.
• Put in a greased and floured 9 x 13 pan.
• Bake at 325° for 1 hour or until done.

CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• First you will want to preheat your oven to 350 degrees F.
• Spray cookie sheets with cooking spray or line with Parchment paper.
• Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
• Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
• Stir in the zucchini.
• Fold in your walnuts (optional), and chocolate chips.
• Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
• Bake for 15 to 20 minutes, or until golden.
• Do not over-bake, or you will not enjoy your cookies.
• Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
• This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
• We make these for Christmas sometimes, and therefore make a lot to give away!

CHICKPEA & PEANUT STEW

Steps:

• cook onion till almost soft in broth or a little oil.
• add garlic and other veggies and cook for a couple minutes.
• Add all remaining ingredients- Use only as much broth as needed to make it a stew-like consistency.
• Bring to a boil and then let simmer about 10 minutes or depending on how crip or tender you like your veggies.
• Great with added cayenne for extra spice.