Recipes For Zucchinis

recipes for zucchinis, looking for these recipes? check this for 7 best recipes for zucchinis: Zucchini chips,Mini zucchini and cheddar cornbreads,Mexican-style stuffed zucchini,Roasted pumpkin zucchini slice,Cheesy polenta zucchini slice,Mexican zucchini slice,Flatbreads with prawns and zucchini

Mexican-style stuffed zucchini

Image Source: taste.com.au

Ingredients

  • 4 large zucchini, halved lengthways
  • 250g Coles Australian No Added Hormones Beef 3 Star Mince
  • 1 1/2 tbs Mexican seasoning
  • 400g can kidney beans, rinsed, drained
  • 400g can diced tomatoes
  • 1/2 cup (60g) shredded tasty cheddar
  • 1 medium tomato, finely chopped
  • Coriander leaves, to serve

Method

  • Step 1
    Preheat oven to 180°C. Use a small spoon to remove the flesh from the centre of the zucchini, leaving a 5mm-thick shell. Finely chop the flesh and reserve in a bowl.
  • Step 2
    Line a baking tray with baking paper. Spray zucchini shells with olive oil spray and place cut-side down on the lined tray. Cover with foil. Bake for 15 mins or until just tender.
  • Step 3
    Meanwhile, heat a large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the reserved zucchini flesh, Mexican seasoning, kidney beans and tomato. Bring to the boil. Reduce heat to medium. Simmer for 10 mins or until the sauce thickens slightly. Season.
  • Step 4
    Turn the zucchini shells cut-side up. Spoon mince mixture into each shell and sprinkle with cheddar. Bake for 10 mins or until cheddar melts and is golden brown. Sprinkle with tomato and coriander to serve.

Cheesy polenta zucchini slice

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 3 large zucchini
  • 1/2 teaspoon sea salt flakes
  • 2 cups Massel salt reduced chicken style liquid stock
  • 1 cup milk
  • 1 1/2 cups fine polenta
  • 1/4 cup finely grated parmesan
  • 50g cream cheese, chopped
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Fresh flat-leaf parsley sprigs, to serve
  • Shaved parmesan to serve

Method

  • Step 1
    Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
  • Step 2
    Coarsely grate 2 zucchini. Place grated zucchini in a colander set over a large bowl. Add salt. Toss to combine. Stand for 20 minutes. Using your hands, squeeze out as much excess moisture from zucchini as possible. Transfer zucchini to a bowl.
  • Step 3
    Place stock and milk in a large saucepan over high heat. Bring to the boil. Stirring constantly with a wooden spoon, slowly add polenta. Reduce heat to low. Cook, stirring constantly, for 10 minutes or until tender. Add parmesan and cream cheese. Stir until smooth and combined. Add grated zucchini and chives. Season with salt and pepper. Stir to combine.
  • Step 4
    Spoon polenta mixture into prepared pan. Level top. Refrigerate for 4 hours or overnight until set.
  • Step 5
    Thinly slice remaining zucchini into rounds. Place in a small bowl. Add vinegar and oil. Toss to combine. Stand for 30 minutes or until zucchini is tender.
  • Step 6
    Transfer slice to a serving board. Top with zucchini mixture, parsley and extra parmesan. Drizzle with any remaining vinegar mixture in bowl. Season with salt and pepper. Cut into pieces. Serve.

Zucchini chips

Image Source: taste.com.au

Ingredients

  • 4 zucchini
  • 1/2 teaspoon fine salt
  • 40g (1/3 cup) almond meal
  • 50g (1/4 cup) semolina
  • 20g (1/4 cup) finely grated parmesan
  • 1 1/2 tablespoons finely chopped fresh thyme
  • 1/2 teaspoon garlic powder
  • 1 lemon, rind finely grated
  • 1 egg, whisked

Method

  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Cut zucchini on the diagonal into 1cm thick slices, then cut into 1cm batons (about 3 batons per slice).
  • Step 2
    Place zucchini batons in a colander set over a bowl. Sprinkle with salt and toss to coat. Set aside for 10 minutes to drain.
  • Step 3
    Combine almond meal, semolina, parmesan, thyme, garlic powder and lemon rind in a bowl. Pat zucchini dry with paper towel. Place the egg in a shallow bowl. Working in batches, dip zucchini batons in egg, draining off excess. Toss in semolina mixture, to coat. Place, in a single layer, on the prepared tray. Spray well with olive oil and bake, turning chips every 10 minutes, for 25-30 minutes or until golden and crisp. Season with sea salt and serve immediately.

Mini zucchini and cheddar cornbreads

Image Source: taste.com.au

Ingredients

  • 60g Mainland Pure Butter with Real Sea Salt Crystals, melted
  • 300g can creamed corn
  • 2 eggs
  • 1/3 cup (80ml) milk
  • 2 cups (300g) self-raising flour
  • 3/4 cup (125g) polenta (cornmeal)
  • 1 medium zucchini, coarsely grated
  • 1/3 cup (80g) chopped drained chargrilled peppers (capsicum)
  • 100g Mainland Epicure Cheddar, coarsely grated
  • Pinch of salt
  • 1 tbs finely chopped rosemary
  • 1/3 cup (55g) drained sliced black olives
  • Mainland Epicure Cheddar, extra, to serve
  • Rosemary leaves, to serve
  • Red grapes, to serve
  • Dried pear, to serve
  • Mixed olives, to serve
  • Mainland Pure Butter with Real Sea Salt Crystals, extra, to serve

Method

  • Step 1
    Preheat oven to 200°C. Grease 8 holes of a ¾-cup (185ml) mini loaf pan. Whisk melted butter, creamed corn, eggs and milk in a jug. Combine flour and polenta in a bowl. Make a well in the centre. Stir in the butter mixture.
  • Step 2
    Squeeze excess liquid from zucchini. Add zucchini to the polenta mixture in the bowl with capsicum, half the grated cheddar and salt. Combine. Spoon into prepared holes. Smooth surfaces. Top with chopped rosemary, sliced olives and remaining grated cheddar.
  • Step 3
    Bake for 25 mins or until a skewer inserted in the centres comes out clean. Set aside in pan for 3 mins before transferring to a wire rack to cool.

Roasted pumpkin zucchini slice

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 200g peeled pumpkin, cut into 1cm pieces
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 corn cob, husk and silk removed
  • 1 large zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1 cup (240g) coarsely grated pumpkin
  • 1 cup (240g) coarsely grated gold sweet potato
  • 1 cup (150g) self-raising flour
  • 1 cup (120g) coarsely grated cheddar
  • 5 Coles Australian Free Range Eggs, lightly whisked
  • ¼ cup (60ml) milk

Method

  • Step 1
    Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin pieces on lined tray. Spray with olive oil spray. Bake for 15 mins or until tender.
  • Step 2
    Meanwhile, grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang. Heat 1 tsp of the oil in a medium frying pan over medium heat. Cook the onion, stirring, for 5 mins or until onion softens. Set aside for 5 mins to cool slightly.
  • Step 3
    Use a sharp knife to cut down the side of the corn to release the kernels.
  • Step 4
    Combine the onion, zucchini, carrot, grated pumpkin, sweet potato, flour, cheddar, half the corn and half the roasted pumpkin in a large bowl.
  • Step 5
    Whisk egg, milk and remaining oil in a small bowl. Add to zucchini mixture. Stir to combine. Season. Spoon into the prepared pan and smooth the surface. Sprinkle with the remaining
    corn and roasted pumpkin.
  • Step 6
    Bake for 40 mins or until the slice is firm to the touch. Serve warm or at room temperature.

Mexican zucchini slice

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 5 eggs
  • 3 egg whites
  • 3 teaspoons Mexican spice mix
  • 2 zucchini, grated
  • 1 large carrot, grated
  • 4 green shallots, thinly sliced
  • 80g (1/2 cup) frozen peas, thawed
  • 40g (1/4 cup) self-raising flour
  • 1/2 cup chopped fresh coriander, plus extra leaves to serve
  • 60g chedder cheese, coarsely grated
  • 1 avocado, sliced
  • 1 tomato, cut into wedges
  • Sriracha, to drizzle

Method

  • Step 1
    Preheat the oven to 200C/180C fan forced. Grease a 26cm ovenproof frying pan with oil.
  • Step 2
    Whisk the eggs and egg whites in a large bowl until combined. Add spice mix and season well. Add zucchini, carrot, shallot and peas. Add flour, coriander and half the cheese. Stir until combined.
  • Step 3
    Pour mixture into prepared pan and sprinkle with the remaining cheese. Bake for 20-25 minutes or until golden and cooked through.
  • Step 4
    Top with avocado, tomato and extra coriander. Drizzle with sriracha

Flatbreads with prawns and zucchini

Image Source: taste.com.au

Ingredients

  • 2 1/2 cups (375g) self-raising flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/3 cups (330ml) buttermilk
  • 2 zucchini, peeled into ribbons
  • 4 yellow squash, thinly sliced
  • 1 long red chilli, seeded, finely chopped (optional)
  • 2 tbs white wine vinegar
  • 300g tub Coles Danish Fetta, drained reserving 2 tbs marinade
  • 24 cooked prawns, peeled leaving tails intact, deveined

Method

  • Step 1
    Place the flour, baking powder and salt in a large bowl. Add the buttermilk and stir to combine. Turn onto a lightly floured surface and knead for 1 min or until the dough comes together. Transfer to a medium bowl. Cover with a damp tea towel and set aside for 30 mins to rest.
  • Step 2
    Meanwhile, place the zucchini, squash, chilli, if using, vinegar and reserved marinade from the fetta in a medium bowl and gently toss to combine. Season. Set aside for 5 mins to develop the flavours. Transfer to a serving bowl and sprinkle with fetta.
  • Step 3
    Divide dough into 8 portions. Roll out each portion on a lightly floured surface to a 3mm-thick, 20cm-long oval. Heat a barbecue grill or chargrill on high. Cook the flatbreads, in batches, for 1-2 mins each side or until charred and cooked through.
  • Step 4
    Place the prawns in a serving bowl. Serve the flatbreads with the prawns and zucchini salad.

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