Zucchini Carpaccio

Get The Full Nutrition Value Out Of The Zucchini And Directly To Your Body. Really Healthy And Very Simple To Make.

Ingredients

• 2 medium zucchini
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 lemon, juiced
• 1 leek, white part only, sliced thinly
• 1/4 pound piece Parmesan
• Fresh mint leaves, for garnish

How To Make It

1. slice zucchini into very thin rounds. 
2. Overlap zucchini disks in 1 layer on a plate; 
3. season with salt and pepper. 
4. Drizzle over the olive oil and lemon juice and scatter with leeks. 
5. shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.

Zucchini Quiche With Feta Cheese

Easy To Make And A very Nice Starter for all kind of guests.

Ingredients 

• 2 sheets frozen ready-rolled shortcrust pastry, thawed (partially)
• 1 small zucchini 
• 60g Greek feta cheese, 
• 4 eggs
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon finely chopped fresh chives
• 2 garlic cloves, crushed
• 1/4 teaspoon dried chili flakes

 How To Make It

1. Preheat oven to 190°C fan-forced. 
2. Cut the zucchini into ribbons and crumble the feta.
3. Place a baking tray in oven. Use pastry to line base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trim it to fit. Prick the base(you can use a fork). 
4. Freeze until firm. Place tin on hot baking tray in oven. Bake until golden (about 10-15Min). Remove from oven. Reduce oven temperature to 170°C fan-forced.
5. using a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan.
6. Arrange zucchini and feta in pastry case.
7. Make egg mix. Stir in chives, garlic and chilli. Pour over zucchini mixture. Bake for 35 minutes or until golden and just set. Serve.

Stuffed zucchini flowers

This Is A real treat...work Gently with the flowers the brake in a second.

Ingredients 

• 1 egg white
• 8 kalamata olives, halved
• 3 1/2 anchovies
• 6 small basil leaves
• 200g fresh ricotta
• light olive oil, for deep-frying
• 18 Zucchini flowers
• Lemon wedges, to serve
• 6 small basil leaves
• Batter
• 100g plain flour
• 1 tbs olive oil
• 150ml chilled light beer

How To Make It

1. Gently discard yellow stamens in centre of flowers. 
2. Finely chop olives, anchovies and basil. 
3. Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose. 
4. For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.
5. heat deep oil to medium heat until 180ºC, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Scatter with salt and serve with lemon wedges.

Maple Zucchini Bread - (100%) Whole Wheat

The Maple Syrup In This Bread Makes The Difference. You Must Give It A Try.

Ingredients

• 1/2 tsp Salt
• 3 Eggs 
• 3 cups well packed Shredded Zucchini 
• 1/2 cup melted butter
• 1/2 cup raw coconut oil, melted
• 1 1/4 cup real maple syrup 
• Zest and Juice of 1 Lemon
• 2 1/2 cups Whole Wheat Flour 
• 1 tsp Baking Soda 
• 1 tsp Cinnamon 
• 1/2 tsp Baking Powder 

How To Make It

1. Preheat oven to 325.
2. In a large bowl, beat eggs, butter, oil, lemon zest, lemon juice, and syrup together. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and fold in the zucchini.
3. Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean.

Zucchini Main Course Recipe - Thai Zucchini Dish

There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish.

Ingredients

• 1 garlic clove, minced
• 1 teaspoon minced fresh ginger
• 1 pinch dried crushed red pepper flakes
• 2 teaspoons olive oil
• 1/3 cup finely chopped unsalted dry roasted peanuts
• 3 teaspoons chicken broth
• 3 teaspoons rice vinegar
• 2 teaspoons soy sauce
• 1 pinch sugar
• 3 medium zucchini, cut into very thin strips

How To Make It

1. Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
2. Add peanuts and next 4 ingredients, stirring well.
3. Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
4. Serve immediately.

Zucchini Lasagna (Lasagne)

Wow, It's tender and sweet and  plain appetizing! My choosy kid LOVED it! 
Great for anyone going on low carb

Ingredients

• 2 1/2 cups zucchini, sliced 1/4 inch thick(about 2 medium)
• 1/2 lb lean ground beef  
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded  
• 1 teaspoon flour

How To Make It

1. Cook zucchini until tender, drain and set aside. 
2. Fry, meat and onions until meat is brown and onions are tender; drain fat. 
3. Add next 8 ingredients and bring to boil.
4. Reduce heat; simmer, uncovered for 10 minutes or until reduced to 2 cups.
5. In a small bowl slightly beat egg.Add cottage cheese, half of shredded cheese and flour.
6. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. 
7. Top with half of the zucchini and all the cottage cheese mixture. 
8. Top with remaining meat and zucchini.
9. Bake uncovered at 375 degrees F for 30 minutes.
10. Sprinkle with remaining cheese. 
11. Bake 10 minutes. Let stand 10 minutes before serving.

Zucchini Soup Recipe - Hot And Sour Iraqi Soup

This is a light With All Iraqi Flavours. A great way to use up leftover grains and legumes! 

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 lb tomatoes, chopped or 1 (14 ounce) can diced tomatoes
• 1/4 teaspoon hot red pepper flakes
• 1 1/2 lbs zucchini, diced
• 3 cups vegetable broth
• 2 tablespoons lemon juice
• 1/4 teaspoon sugar
• salt and pepper

How To Make It

1. Heat 2 tablespoons oil in a saucepan.
2. Add garlic and cook over low heat for about 30 seconds.
3. Add tomatoes, pepper flakes, salt and pepper and cook over medium heat for about 5 minutes.
4. Add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
5. Add lemon juice and sugar.
6. Serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.