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ZUCCHINI

You can never have enough recipes for this delightful vegetable that is so abundant in late summer. So good in vegetable dishes and in cakes and muffins too.

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This is an extremely good and rich bread, absoutely yummy fresh from the oven but it is great chilled from the refrigerator or heated with melted butter. It can be frozen too. I make mini loaves to give as great gifts! Adapted from Mike Dolan who posted it on recipelinks and I changed it to make it my own. It would even be good with chocolate chips added! :) Makes 2 regular loaves or 4 mini loaves. Enjoy! To make the bread even healthier, try substituting 1/2 of the oil with applesauce.

Recipe #385375

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family’s taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Recipe #376387

I've been making this recipe for ions now. It was a collaboration between myself and a friend about 25 years ago. I haven't found one I like better. I hope you will agree. These loaves also freeze very well. Note: You could try using applesauce for some or all of the oil in order to reduce the fat content. However....I haven't tried it myself.

Recipe #229663

Here is another one of Ina Garten's creations. I think all of her recipes are easy and delicious.

Recipe #185026

66 Reviews |  By KeyWee

This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving.

Recipe #27193

These have been a long time family favorite, use only dry breadcrumbs for this as fresh will not stick to the zucchini, the cayenne is only optional add in for some heat --- if desired you may slice the zucchini into rounds instead if sticks--- also see my recipe#244592

Recipe #131477

1 Reviews |  By mer@

This is the season for zucchini and here's another recipe to try. This is from the label of a Campbell's soup can many years ago.....

Recipe #182910

I love this simple dish. Even those who aren't crazy about zucchini will like it!

Recipe #182390

This recipe was given to me by my neighbor and has become a favorite at family and church gatherings. I've been told that it is great to eat for breakfast the next morning and freezes well but the loaves never last that long!

Recipe #182433

This is a variation on the famous Parmigiana di Melanzane. This is an easy dish with a delightful taste. Try it!

Recipe #182415

14 Reviews |  By Kree

I got this recipe from Mr. Food. It's one of my favorite ways to use zucchini!

Recipe #62384

This recipe is good to have around when zucchinis are growing out of control in your garden (it happens!). Who would have thought a cake could taste so good with VEGETABLES in it?! LOL

Recipe #112591

25 Reviews |  By Marie

I saw Giada De Laurentis of Everyday Italian on the Food Network make this the other day and it looks wonderful. I just bought the ingredients today and can't wait to make it.

Recipe #102237

My husband dislikes zucchini, but even he gladly eats his servings of this at dinner!

Recipe #44833

I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible.

Recipe #32048

13 Reviews |  By Bergy

Very tasty and you can freeze it, great do ahead! Cut squares when partially thawed.

Recipe #14057

These are really good and have the added bonus of very little fat! We eat these often during the summer, sometimes in place of oven "fries" made with potatoes. You can add some cayenne pepper for a kick if you want. Give them a try and tell me what you think! EDIT!: Given some reviewers advice, I tried them again. 45 minutes was way too long for us, we just ended up with a crispy shell and no zucchini left. But 30 minutes was very good, keeping the taste of the zucchini, with one turn. The problem with the "flouriness" not cooking away, I've found that if you spray them VERY well with cooking spray it resolves this problem for me. I'm editing the recipe to reflect this.

Recipe #178820

This is adapted from Canadian Living Fast Fix Five Ingredient cookbook.

Recipe #152814


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