Mob Zucchini Salad

1 green zucchini
1 yellow zucchini
2 carrots
1 green pepper
1-2 tomatoes

Wash and grate the unpeeled zucchinis.
Peel the carrots and grate or cut in thin slices.
Wash the pepper, cut out the core and dice.
Clean the tomatoes and dice.
Mix all ingredients.



Salad Sauce
parsely, finely chopped
2-4 fresh basil leaves, chopped
pepper, freshly grated
1 tsp mustard
1/2 onion, finely chopped
1 garlic clove, chopped
salt
2 Tbsp lemon juice
2 Tbsp plain yoghurt
3 Tbsp olive oil

Wisk all ingredients together and poor over the salad. Cover salad and let rest in refrigerator for about an hour.

Zucchini Cream Soup

1 Tbsp butter
1 onion
2-3 small zucchinis
3 cups bouillon
1 cup cream
parsley



Melt butter in pan, add diced zucchini and chopped onions and saute.
Add bouillonand cook for 10 minutes.
Puree, add cream and reheat.
Sprinkle with chopped parsley before serving.

Zucchini Salad with Bananas

2-3 small zucchinis
2 bananas
lemon juice
Italian herbs
2 Tbsp sunflower oil
chopped almonds



Wash and grate fresh zucchini.
Cut banana in small cubes and add to zucchini.
Dribble lemon juice over zucchini and banana.
Mix with Italian herbs and sunflower oil.
Roast almonds lightly and sprinkle over salad.

Spaghetti with Zucchini Sauce

2-3 zucchinis
6-8 garlic cloves
1 Tbsp butter
salt
pepper
1/2 cup white wine
1/2 lbs Mascarpone



Chop or grate zucchini finely.
Chop garlic finely. Saute garlic and zucchini in melted butter.
Season to your liking.
Add wine and keep stirring until most liquid has evaporated and the zucchini are soft. Use more wine if necessary.
Reduce heat and add mascarpone. Melt mascarpone and serve immediately over spaghetti.

Ratatouille

1 zucchini
1 yellow squash
1 small eggplant
2 tomatoes
1 onion
1 clove garlic
1 Tbsp olive oil
1 cup water
1 cube bouillon
pepper
Italian seasoning



Wash and cut the zucchini, yellow squash and eggplant into cubes.
In a medium seize pot warm up the olive oil.
Mince the onion and saute in olive oil, add the zucchini, yellow squash and eggplant.
Cut the tomatoes into small cubes, crush the garlic and add all to the pot. Season with pepper and Italian seasoning.
Add 1 cup water and bring to a boil, add the bouillon cube and reduce the heat.
Simmer on low heat for about 30 minutes.

Serves well over boiled rice or pasta with grated cheese.

Zucchini Tomato Chicken Rice Casserole

1 lb boneless chicken breast
2-3 tomatoes
1 cup rice
1 cup grated cheese
2 Tbsp Parmesan cheese
white sauce
2 lbs grated zucchini
1 Tbsp olive oil

White Sauce
1 onion
1/4 cup white flour
3 Tbsp olive oil or butter
2 cups chicken broth
2 cups milk
pepper



Chop onion finely and add to heated olive oil (or butter) in pan. Saute the onions, then add sifted white flour and continue to saute for a few minutes. Don't let the flour or the onion turn brown or else the sauce will taste bitter. Slowly pour broth and milk but keep stirring to avoid flour chunks. Season lightly with freshly ground pepper. Bring to a boil. Turn off stove and put aside.

Slice chicken breast thinly and saute in oil until thoroughly cooked. Turn off stove and put aside.

In a greased casserole dish and working in layers add:
- Layer 1: half of the grated zucchini
- Layer 2: the rice
- Layer 3: half of the grated cheese
- Layer 4: the sauted chicken breast
- Layer 5: sliced tomatoes
- Layer 6: 2nd half of the grated cheese
- Layer 7: remaining grated zucchini

Finally pour the white sauce over the dish and sprinkle Parmesan cheese on top.

Bake casserole on the middle rack in preheated oven at 230 degrees Fahrenheit for 45 minutes.

Zucchini with Bacon au Gratin

1.5 lbs zucchini
salt
pepper
paprika
butter
12 slices cheese
12 bacon strips



Cut zucchini in 1/4 inch slices.
Season with salt, pepper and paprika.
Saute quickly on both sides in butter.
Lay out zucchini in a greased gratin dish and cover each zucchini slice with a slice of cheese and a bacon strip.
Bake on the middle rack of your preheated oven at 500 degrees for about 15 minutes.
Goes very well with a salad and fresh bread.

Curry Pickled Zucchini

Everybody who has a vegetable garden has probably been in the position where there are just too many zucchinis because they are so easy to grow. And what to do? Wouldn't it be nice to save them somehow for winter?
This recipe takes 4 days however, the wonderful and delicious result will justify your time spent. The glasses you are using can be recycled tomato sauce glasses or jelly jars.



Day 1:
6.5 lbs zucchini
1 cup onion rings
1/2 cup salt

Peel zucchini and deseed, cut in cubes, add onion rings and salt, stir well and let sit for one day in a cool place (cellar or fridge)

Day 2:
3 tbsp vinegar (cidar or white wine)
2 cups water
2 cups sugar
3 tsp curry (Madras)
1/2 tsp pepper

Rinse zucchini and onion rings well with water. Add the ingredients of day 2 into a separate pan and bring to a quick boil. Still hot poor over the zucchini and onion rings. Cool for a day and let it soak.

Day 3:
1/2 cup sugar

Poor the liquids in pot and boil with the sugar. Still hot poor again over the zucchini and onions and let sit for another day.

Day 4:
1/2 cup vinegar (same as used before)
1/2 cup water

Boil zucchini and onions with all liquids plus the additional ingredients of day 4 briefly. Fill zucchini and onions in sterilized glasses, cover with liquids and close the glass tightly. Turn glass upside down for at least 1 minute, turn back carefully and let it cool down slowly and completely.

Pickled curry zucchini go very well with cheese and cold cuts. Refrigerate a glass after opening. If kept close, they can be stored in a pantry and last about one year.

Additional curry recipes.

Baked Zucchini Squares with Curry

1 cup pancake mix
1/2 cup grated Gruyere cheese
2 Tbsp curry Madras
1/2 tsp salt
4 eggs
1/2 cup grapeseed oil or olive oil
1 cup chopped onions
3 cups grated zucchini

Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13 inch nonstick bake pan.
Combine pancake mix, grated cheese, curry and salt in a bowl. Beat eggs separately, then add with oil and onion. Stir until combined. Add zucchini.
Pour zucchini mixture into baking dish and bake in oven for 25-30 minutes or until golden brown. Cut into square pieces, preferable bite seized.

Zucchini Chocolate Cake

2/3 cup butter
3/4 cup sugar
1 pinch of salt
3 eggs
1/2 cup chopped chocolate
3/4 cup zucchini
1/4 cup ground almonds
3/4 cup flour
1 tsp baking powder

The butter should be room temperature. Add the butter, sugar salt and eggs and beat the mix until the color is light yellow.
Add the chopped chocolate.
Grate the zucchini and add to the mix at the same time as the almonds.
Slowly add flour and baking powder and keep stirring until the dough is smooth.
Preheat the oven to 390 degrees Fahrenheit.
Poor the batter into a greased cake form and bake on the bottom rack of your oven. Bake for approximately 55 minutes.