Homemade Easter Candy Recipe Recipe For Zucchini

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CANDIED ZUCCHINI



Candied Zucchini image

Yes you read right, candied zucchini. This is a great way to use that zucchini that you didn't notice until it was a foot and a half long.

Provided by muddwife

Categories     Candy

Time 8h25m

Yield 10 serving(s)

Number Of Ingredients 4

1 large zucchini
2 cups granulated sugar, plus extra for rolling
3/4 cup water
1 powdered drink mix, any flavor (kool-ade)

Steps:

  • Peel and cut off ends of zucchini. Quarter length wise and remove seeds and soft centers with a spoon. Cut into half inch pieces.
  • Combine 2 cups sugar, water and kool-ade in a medium pot. Cook over high heat until mixture comes to a boil and sugar disolves. Reduce heat to medium low and add zucchini.
  • Simmer until zucchini is tender, 15-20 minutes.
  • Set a strainer over a large bowl and drain zucchini. Allow to drain and cool for 30 minutes. Reserve liquid for making more candy later.
  • Place zucchini pieces in a food dehydrator for about 8 hours or until mostly dry but still slightly sticky (Alternately you could place pieces on a cooling rack over a cookie sheet and put in the oven set to the lowest temperature with the door craked slightly).
  • Roll pieces in granulated sugar and let cool completely.
  • Store in an air tight container.

Nutrition Facts : Calories 160.3, Fat 0.1, Sodium 3.5, Carbohydrate 41, Fiber 0.3, Sugar 40.7, Protein 0.4

MIDDLE EASTERN STUFFED ZUCCHINI RECIPE



Middle Eastern Stuffed Zucchini Recipe image

Middle Eastern stuffed zucchini recipe with a spiced rice and meat filling, cooked in red sauce. A must-try!

Provided by The Mediterranean Dish

Categories     Entree

Time 1h10m

Number Of Ingredients 16

1/2 cup long-grain rice, rinsed well
1/2 lb lean ground beef
1 small onion, shredded
1/3 packed cup chopped parsley
1/3 packed cup chopped dill
1 can (14.5 oz) diced tomato with juice
1/2 cup water
2 tbsp Private Reserve extra virgin olive oil
Scant 1 tsp allspice
Scant 1 tsp garlic powder
Salt and pepper
4 large and very firm tomatoes, divided (3 to be cored and stuffed, and 1 to be sliced)
1 small onion, sliced into rounds
2 1/2 lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled
1 can (14.5 oz) tomato sauce
3/4 cup water

Steps:

  • In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
  • Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
  • With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
  • Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
  • Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
  • Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
  • Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
  • Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
  • Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
  • Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!

Nutrition Facts : Calories 172 calories, Sugar 6.6 g, Sodium 154.7 mg, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 23 g, Fiber 3.4 g, Protein 10.2 g, Cholesterol 17 mg

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 16

2 to 3 medium zucchinis (you want 2 to 3 cups shredded zucchini total)
7 tablespoons unsweetened cocoa powder
2 tablespoons butter (softened)
3 eggs (room temperature)
2 cups granulated sugar
1 ½ cups applesauce (unsweetened)
1 tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup semi-sweet mini chocolate chips
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F. Grease a 10 cup bundt pan generously and set aside.
  • Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don't want it completely dry, just slightly less wet. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2 and 3 cups is perfect.
  • Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.
  • Whisk the flour, baking soda, salt, cinnamon and cocoa powder together. Reserve a couple tablespoons of the mixture, set aside.
  • Stir the flour mixture into the wet mixture just until combined.
  • Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.
  • Pour the batter into the prepared bundt pan. Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs. Let the cake cool for ten minutes before inverting onto a plate. Let cake cool completely.

Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 274 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving

CANDIED ZUCCHINI STRIPS



Candied Zucchini Strips image

For a colorful embellishment, place these delicate strips on top of our Zucchini Bundt Cake with Orange Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Yield Makes about 30

Number Of Ingredients 3

2 1/2 cups sugar
2 cups water
2 medium zucchini (about 8 ounces each), very thinly sliced lengthwise, preferably on a mandoline

Steps:

  • Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add zucchini. Reduce heat to medium. Simmer, with a round of parchment placed directly on the surface, until zucchini are translucent, 15 to 20 minutes. Let zucchini cool in syrup.
  • Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 1 hour. Use immediately.

ZUCCHINI KUCHEN (GORGEOUS ZUCCHINI CAKE)



Zucchini Kuchen (Gorgeous Zucchini Cake) image

This zucchini cake recipe is from my grandmother--she used to pass the zucchini through a meat mincer because they had no food processor. The zucchini cake keeps well wrapped in aluminum foil in the refrigerator and can also be frozen.

Provided by Maria

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 8

Number Of Ingredients 13

1 teaspoon butter
4 cups grated zucchini
2 cups white sugar
¾ cup vegetable oil
2 tablespoons vegetable oil
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ¾ cups ground walnuts
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan with butter.
  • Stir zucchini, sugar, 3/4 cup plus 2 tablespoons of vegetable oil, eggs, and vanilla extract together in a bowl.
  • Combine flour, walnuts, cinnamon, baking powder, and salt in a bowl. Gradually stir flour mixture into zucchini mixture until combined. Pour batter into the prepared loaf pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Let cool in the pan, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 852.6 calories, Carbohydrate 105.5 g, Cholesterol 71.1 mg, Fat 44.1 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 6.4 g, Sodium 450.6 mg, Sugar 53 g

HOMEMADE ZUCCHINI FRITTERS



Homemade Zucchini Fritters image

Homemade Zucchini Fritters are a great, tasty way to use up Summer zucchini. Serve them for breakfast, brunch, or lunch!

Provided by Sara

Categories     brunch recipes

Time 25m

Number Of Ingredients 9

3 cups shredded zucchini , squeezed of excess water
1 teaspoon Kosher salt, for zucchini
1/2 cup Panko bread crumbs
1/2 teaspoon Kosher salt
1/2 cup all-purpose flour
1/4 teaspoon fresh ground pepper
2 large eggs
2 tablespoons olive oil for frying, or use preferred frying oil
Sour cream or Greek yogurt for serving, optional

Steps:

  • Shred the zucchini in a food processor or box grater until you have 3 cups. Place the zucchini in a medium bowl and sprinkle 1 teaspoon salt on the zucchini and stir, allow to sit for 10 minutes. When it's done, squeeze the grated zucchini free of excess water.
  • Mix the squeezed zucchini and all the remaining ingredients together and using a 1/4 cup scoop, make 5-6 zucchini fritters.
  • Using a grill pan, over medium-high heat, fry the formed fritters for 3-4 minutes on each side. The 2nd side may cook faster. Move to a plate to cool. Optionally, serve with sour cream or Greek yogurt. Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 762 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

EASTER CATHEDRAL COOKIES



Easter Cathedral Cookies image

This Easter Cathedral Candy recipe requires only three ingredients and is so pretty! Great for Easter, baby showers, and other parties! Kids love to help with this easy recipe!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 5m

Number Of Ingredients 3

8 oz Vanilla flavored CandiQuik (Almond Bark, or melting wafers)
2 cups sweetened coconut flakes
6 oz colored marshmallows

Steps:

  • Spread out a large piece plastic wrap and cover it with coconut. You want about 14 inches by 9 inches.
  • Place the marshmallows in a medium size bowl.
  • Melt the candy coating and pour it over the marshmallows. Stir to coat the marshmallows.
  • Spread the marshmallow mixture down the center of the coconut.
  • Grab one long side of the plastic wrap and pull up to the top. The idea is to form it into a log shape with the coconut all around the outside.
  • Roll it up gently and wrap up tightly .
  • Refrigerate for 30 minutes before slicing and serving.
  • Store in an airtight container.

Nutrition Facts : Calories 109 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 5 g, Sodium 29 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

CHEESY ZUCCHINI DISH



Cheesy Zucchini Dish image

This is a cheesy zucchini dish in which the zucchini are breaded and fried, spread with sour cream, topped with sharp cheddar cheese and baked.

Provided by Kim Priske

Categories     Side Dish     Vegetables     Squash     Summer Squash

Yield 11

Number Of Ingredients 10

12 small zucchinis
1 ½ cups all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 cup milk
2 teaspoons garlic powder
salt and pepper to taste
16 ounces sour cream
3 cups shredded sharp Cheddar cheese
⅓ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch baking dish with non-stick spray.
  • Bring a pot of water to a boil; blanch zucchini, drain and cool.
  • In a shallow bowl, mix together 1 1/2 cups flour, 1 tablespoon garlic powder and salt and pepper to taste. In a separate bowl, combine the milk, 2 teaspoons garlic, salt and pepper to taste.
  • Cut ends off zucchini and then cut in thirds. Roll zucchini in flour mixture, then in milk and again in flour to cover completely. Set aside on parchment paper until all pieces are covered.
  • Heat large frying pan over medium high heat, add oil and brown zucchini on all sides. Remove and arrange in a 9x13 inch baking dish. Spread sour cream over zucchini and top with cheese.
  • Bake for 20 to 25 minutes or until cheese is beginning to brown. Remove from oven and let sit for 10 minutes and serve.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 21.5 g, Cholesterol 59.5 mg, Fat 28.6 g, Fiber 2 g, Protein 14.9 g, SaturatedFat 14.5 g, Sodium 278.2 mg, Sugar 3.9 g

SAUTEED ZUCCHINI WITH GARLIC AND HERBS



Sauteed Zucchini with Garlic and Herbs image

Provided by Sandra Lee

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 large or 3 medium zucchini, sliced 1/4-inch thick
2 scallions, chopped
1 teaspoon crushed garlic
2/3 cup vegetable stock
2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr)
2 tablespoons finely chopped flat-leaf parsley
Salt
Freshly ground black pepper

Steps:

  • In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
  • Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

QUICK AND EASY ZUCCHINI NOODLES



Quick and Easy Zucchini Noodles image

Zucchini noodles are a great option.

Provided by Kenna

Categories     Fruits and Vegetables     Vegetables     Squash     Summer Squash     Zucchini

Time 10m

Yield 1

Number Of Ingredients 6

2 medium zucchini
1 tablespoon olive oil
⅛ teaspoon minced garlic
1 pinch garlic powder
1 pinch dried basil
salt and ground black pepper to taste

Steps:

  • Run zucchini through a spiralizer to make noodles.
  • Heat olive oil in a large skillet. Add zucchini noodles, garlic, garlic powder, basil, salt, and pepper. Cook until fragrant and heated through, about 2 minutes.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 14.5 g, Fat 14.2 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 40.2 mg, Sugar 7 g

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