Processing Zucchinis: Delicious Recipes & Ideas

Recipe for zucchini salad/ From the Fryd community by Petra Zimmer

Simple Recipe for Zucchini Salad

Recipe for zucchini salad/ From the Fryd community by Petra Zimmer

Ingredients:
- 3 kg/6.6 pd zucchinis
- 4 peppers (green, yellow and red)
- 3 medium-sized onions
- 3 tbsp salt
- 600 ml/21 fl. oz. herb vinegar
- 600 ml/21 fl. oz. water
- 150 g/5.3 fl .oz. sugar
- 3 tsp curry powder
- ½ tsp pepper

Preparation

• Grate the zucchinis, peppers and onions and mix the mixture with the salt.
• Leave to stand overnight, covered with a cloth.
• Now mix together the herb vinegar, water, sugar and spices.
• Bring the mixture to the boil and then add the grated zucchini, bell pepper and onion.
• The stock should then steep for about 3 minutes. Then it is ready to be filled into sterilized screw-top jars.

Zucchini cake by Jürgen Ehlers/ From the Fryd Community

Marble Cake With Zucchini

Zucchini cake by Jürgen Ehlers/ From the Fryd Community

Ingredients:
- 4 small zucchinis
- 1 sachet baking powder
- 500 g/17.6 fl. oz. flour
- 5 tbsp baking cocoa
- 5 eggs
- 2 sachets vanilla sugar
- a little cinnamon

Preparation

• Finely grate the zucchini.
• Mix the sugar and baking powder together.
• Mix all the ingredients - except the cocoa - to form a smooth batter.
• Pour half of the batter into a baking tin in the shape of a cross.
• Mix the remaining dough with the cocoa powder.
• Pour the cocoa dough into the empty spaces in the cross.
• Bake in a preheated oven at 180 °C/356 °F fan oven for about 1 hour.

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Lime and zucchini cake by Ranunkli/ From the Fryd community

Cake With Lime and Zucchini

Lime and zucchini cake by Ranunkli/ From the Fryd community

Ingredients:
- 150 g/5.28 fl. oz. soft butter
- 200 g/7.04 fl. oz. sugar
- a pinch of salt
- 3 eggs
- 300 g/10.56 fl. oz. zucchini
- 1 lime
- 200 g/7 fl. oz. flour
- 120 g/4.3 fl. oz. ground almonds
- 1 teaspoon baking powder

Preparation:

• Preheat the oven to 180 °C/ 356 °F top/bottom heat.
• Place the butter, sugar and salt in a mixing bowl and mix well.
• Stir in the eggs one at a time until the mixture becomes lighter in color and frothy.
• Now coarsely grate the zucchini and stir in together with the lime zest and lime juice.
• Mix the flour, ground almonds and baking powder.
• Carefully fold the mixture into the batter until it forms a homogeneous mass.
• Pour the batter into an approx. 30 cm/11.8 in baking tin and bake for approx. 55 minutes.
• Leave the cake to cool and then apply the cake icing.
• Decorate the cake with lime (zest) and you're done!

Those: https://www.bettybossi.ch/de/ul/recipe/10004541

Recipe by Mantis; image by Taste & Travel/ From the Fryd community

Zucchini Quiche With Goat’s Cheese

Recipe by Mantis; image by Taste & Travel/ From the Fryd community

Ingredients:
Basic quiche recipe Dough:
- 200 g/7 fl. oz. flour (+ for working)
- 100 g/3.5 fl. oz. butter (+ for mold)
- 1 egg
- 1/2 tsp salt
- 1 pinch baking powder
Topping:
- 1 zucchini
- 4 stalks thyme, salt, pepper
- 150 g/5.3 fl. oz. goat's cheese roll
- 1 egg
- 150 g/5.3 fl. oz. sour cream
- 40 g/1.4 fl. oz. mountain cheese
- 1/2 tsp lemon zest
- 1 tbsp olive oil
- 2 tbsp pumpkin seeds

Preparation:

• Knead all the ingredients for the dough until smooth and add a little cold water if necessary.
• Shape into a ball, wrap in cling film and chill for approx. 30 mins.
• Grease the quiche tin with butter and line with the dough.
  Rinse the zucchinis and thyme.
• Grate the zucchinis. Mix with salt and leave to stand in a sieve for approx. 10 mins.
  Remove the thyme leaves.
• Preheat the oven to 180 °C/356 °F top and bottom heat.
• Cut the goat's cheese into slices.
• Whisk the egg with the sour cream and mountain cheese.
• Mix in the zucchini, thyme and lemon zest and season with salt and pepper.
• Spread the mixture over the pastry base and top with slices of cheese.
• Brush with olive oil and sprinkle with pumpkin seeds.
• Bake for approx. 30 mins. on the middle shelf until golden brown.

Tips:
Quicker: use store-bought quiche dough instead of homemade.
Alternatively: use feta instead of goat's cheese.

Source: Recipe is from Taste & Travel

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