These are some of our family favorites; since zucchini is so bland, the recipes are often not low fat, but they sure are tasty:
This is an old Sunset magazine favorite:
Zucchini with Sour Cream
2 lbs zucchini
1 c sour cream
salt and pepper
1 cup hot water
Wash zucchini and cut off stems, but do not peel. Shred on a coarse grater. Put in pan with water, cover and boil 4 minutes. Drain well; mix with sour cream, season with salt and pepper and heat. Serve at once. Makes 6 servings.
This is one of those Pillsbury Bake-Off winners some years ago:
Italian Zucchini Crescent Pie
4 c thinly sliced zucchini 2 eggs, well beaten
1 c chopped onions 8 oz, 2 c, shredded Muenster
2 T butter or Mozzarella cheese
2 T parsley flakes 8-oz can Pillsbury Crescent Rolls
Â¼ t basil leaves 2 t prepared mustard
Â¼ t oregano leaves
Heat oven to 375 deg. F. In 10-in. skillet, cook zucchini and onions in butter til tender, about 8 minutes. Stir in parsley and seasonings. In lge bowl, blend eggs and cheese. Stir in vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 10-in. quiche pan; press over bottom and up sides to form crust. Seal perforations. Spread crust with mustard. Pour vegetable mixture evenly into prepared crust. Bake at 375 deg. F. for 18-22 min. or until knife inserted near center comes out clean. If crust becomes too brown, cover with foil during last 10 min. of baking. Let stand 10 min. before serving. 6 servings.
I don't know where this one came from; it's something I looked up when a neighbor gave us a bunch of zucchini, and we had an earthquake the same day.
Summer Squash Bake - Earthquake Casserole
Can use only one or two varieties, but be sure to have about three pounds altogether.
4 medium-size crookneck squash, about 1-1/2 lb total
4 medium-size pattypan squash, about 1/2 lb total
3 medium-size zucchini, about 1 lb. total
1 t salt
1/2 t each pepper and oregano leaves
1-1/4 c,5 oz, shredded jack cheese; I used non-fat
1/2 c grated Parmesan cheese
1/2 c chopped pecans or almonds; I used sliced almonds
2 T butter or margarine, melted; I used sweet butter
Cut each squash into 1/2-inch-thick slices. Pour water into a 4 to 5-qt pan to a depth of 1 inch. Bring to a boil over high heat. Add squash; cover, reduce heat to medium, and cook just until crisp tender 4-5 minutes. Drain well.
In a small bowl, combine salt, pepper, and oregano. Arrange half the squash in a greased shallow 2-quart casserole or baking dish; sprinkle with half the salt mixture and half the jack cheese. Repeat layers, then sprinkle with Parmesan cheese. In a small bowl, mix nuts and butter; sprinkle over top.
Bake, uncovered, in a 350 degree oven for 15 minutes or until heated through. Makes 6 to 8 servings.
I can't remember the origin of this, but it sure tastes good.
Zucchini Mushroom Onion Tomato SautÃ©
3 T butter-flavor Crisco
1 med. onion, sliced thin and separated into rings
1 clove garlic, minced
1 lb. zucchini (about 4 small) cut into 2-1/2 x 1/2" strips
1 c sliced fresh mushrooms
10 cherry tomatoes, cut in half lengthwise
1/2 t salt
1/4 t dried oregano leaves
1/8 t pepper
In lge skillet melt shortening. Add onion and garlic. Cook and stir over medium heat until onion is tender. Add zucchini and mushrooms. Cook for 10-12 minutes, stirring occasionally. Add tomatoes, salt, oregano and pepper. Cook for 2 or 3 more minutes, or until zucchini is tender. Sprinkle with Parmesan cheese before serving, if desired. 4-6 servings.
Hope there's something here that strikes your fancy. That Pillsbury Crescent Pie is unbelievably tasty - but we enjoy all these recipes.