Eggless Zucchini Recipes, Anyone???

I know you can grind up zucchini and freeze it (I do all the time for zucchini bread). My mother in law takes zucchini and sautees it with squash, cut up tomatoes, mushrooms,onions, and potatoes (any or all of these), and then just as it is starting to get soft you put cheese on it and cover it for a minute or until cheese is melted. You get a little crunch and it makes a good side dish/meal.

Have you heard of www.elanaspantry.com? She is awesome and cooks with a lot of gluten/casein free recipes.
She just posted one about zucchini and summer squash - if you go there, you should be able to find it as one of the most recently listed - if not, let me know.

K.

Layer sliced zucchini, sliced mushrooms, sliced tomatoes in microwavable dish. Sprinkle with italian seasoning or oregano and parmesan cheese. Microwave til tender.

Saute diced onions, chopped mushrooms, defrosted well squeezed spinach with minced garlic, onion powder, a little salt and pepper in olive oil. Drain well. Scoop seeds out of zuccini that has been cut lengthwise. Salt and pepper lightly and place on a lightly oiled sheet pan. Stuff zucchini with stuffing and roast in 375 preheated oven. When they start softening (20-30 minutes) sprinkle the tops with grated parmesan cheese and crank the ovenup to 400. Do not burn. Keep an eye on it until lightly browned and remove from oven. You cn do this with eggplant and change out the the stuffing veggies. There are countless combinations of veggies that can be used to change up the menu. Have fun. signed, a little ol Italian, Greek lady.

We like Zucchini "boats" Very easy and tastes like pizza or spaghetti depending on the sauce. You cut the zucchini in half length wise then take out the seeds, cut into smaller pieces for those really large ones. On the side you brown ground beef, ground turkey, any meat you chose. Then add spaghetti sauce to the meat. Put the meat and sauce in the boat and cover with mozzarella cheese or leave plain and then you can either have them on a cookie sheet and bake at 350 for about 20 minutes or until the zucchini is soft. You can also wrap them individually in tin foil and grill them. Quick, easy and a great way to eat the big ones.

For storing, I found freezing works best, either shredded for future breads or muffins or sliced for future sauteeing as others mentioned or even in "boats"

I do not have any recipesl but I know it can be frozen. My husband just food procesor to chop it up then freezes it for later use.

I'm looking for more zucchini recipes myself, my garden is overflowing with them. I always make zucchini bread (which freezes wonderfully) and you can easily make it egg free. I also make a savory zucchini pancake, with grated zucchini, onion, garlic, flour, parmesan cheese and a little oil and just fry them up. All three of my little ones eat them, even my picky 4 year old.

You can also freeze zucchini. You can either grate it and then bag & freeze or you can slice it, then blanch it for a few minutes and put it right into a water bath, then bag & freeze. When you thaw it, it will be mushy, so I would recommend using it in bread.

my mom just found a lasagna recipe, not sure where but if you search net you could find one possibly. This one was with no noodles I should add. Also whole foods website has a spot you can type in any ingredient and it will pull up recipes for that ingredient.

I love the Sweet Zucchini Relish and Zucchini Cobbler recipes on www.allrecipes.com. The cobbler tastes just like apple cobbler and my kids go crazy over it. We also love the baked zucchini sticks on the same website. You do use an eggwash to dip them in but you could sub an egg-free mayo instead.

We LOVE this zucchini salad and it's so light and easy:

http://www.marthastewart.com/recipe/zucchini-salad-with-r...

It's a great summer side. If you check out the site they have lots of different sides/salads options for zucchini.

You can definitely can zucchini...

We've made zucchini pickles, zucchini relish, and jardinere from our zucchini. My "go-to" book for canning is the Complete Book of Home Preserving.

My husband and I were new to canning last summer and while it's hard work when you're doing it, it's wonderful to be able to grab something "from the garden" in the middle of January!

We also shredded a bunch of zucchini and froze it. You can then use it for bread recipes all winter long. (A food processor comes in handy if you are doing a lot.)

Enjoy!

P.S. Here's the link to the recipe page for the CSA we belong to...http://www.greenearthinstitute.org/recipes/index.html

I usually chop, boil and puree it, to add to sauces later

I don't have any salsa recipes, but you can bake without eggs. You can use apple sauce as a substitute for eggs in any recipe. I think it's 1/2 cup per egg called for, but I would google the conversion just to be sure.

I love saute-ing it & then adding to red pasta sauce - go to foodnetwork.com & they'll have a ton. I really like making caponata/ratatouille which is sometimes called Italian salsa.

Zucchini Grilled Cheese-
add a little grated zucchini to your fav grated cheese & make grilled cheese sandwiches
Sauteed Zucchini-
pick from your preferences or add all: sliced onions,yellow squash,tomato, zucchini. Stir fry in olive oil then season with seasoned salt, pepper, basil, italian seasoning or whatever you like

Delicious sliced on the grill with some salt, pepper and olive oil!

We like to toss it with a little olive oil and seasoning and throw it in a basket on the grill. Super easy side dish, and good!

I love the website www.allrecipes.com They have a section where you can type in the ingredients that you DO want in a recipe and the ingredients that you DO NOT want in your recipe...then it pulls up all the recipes accordingly...very handy! Also people give reviews and tips on how they "tweeked" the recipe to improve it.

Try this recipe. Its posted on my personal cooking blog. Its the best I've had and I just love zucchini! No eggs or nuts here. It holds the natural flavor in because its baked and its super healthy. Hope you like it. Did I mention its incredibly easy? http://natashaskitchen.com/2009/12/14/best-baked-zucchini...

Not sure how this would taste, but you could make zucchini parmesan. Use olive oil or water in place of the egg to get the breadcrumbs to stick.

I have an AWESOME Zucchini bread recipe at home (seriously everyone raves and begs for it -- it is my mom's)...let me know if you are interested. My daughter also has peanut, egg, milk and fish allergies - so I understand. Suggest using the egg replacer referenced in another post below. Also, I saute zucchini in 1/4 inch thick triangular strips in a little olive oil or olive oil pam until they are dark (little oil goes a LONG way) and my 2 year old LOVES them. I also have sliced them as rounds, used italian seasoning and bread crumbs, olive oil and a bit of water and pan fried them into fried zucchini (helps if zucchini is a bit wet to get the crumbs to stick as we don't use egg). Lastly, I add it to soups, pot roast in the crockpot, chicken dishes in the oven -- just about anything. It usually cooks up nice and tender. Zucchini does freeze -- my mom used to freeze it AFTER she would grate it for making zucchini bread when zucchini fresh from our garden wasn't available (winter) -- in a zero degree chest freezer. Not sure how freezing a whole zucchini would work out.

Good luck!

My mom used to saute' zucchini, tomatoes, onions, peppers, etc. (whatever she had from the garden) in some oil or butter and then add some browned hamburger to it. Then, she'd serve that over rice. What could be easier? :)

I also saute' them in the same way as above and then put them on a pizza crust from the store... but you would have to check for eggs. I use frozen dough, don't think that has eggs... or else you could make your own with flour and water. :)

I make this often as it is my family's favorite.

There is no recipe, I just "eye-ball it".

I saute slice zucchini into bit sized pieces. Use a bit of olive oil in the pain. Just enough so that the zucchini doesn't stick. After the zucchini is soft I add diced tomatoes (you can use fresh or canned). Cook until tomatoes are soft. Add parmesean cheese until it's melted and bit gooey. Then serve.

This is one of the very few veggie dishes my 5.5 daughter will eat.

We use Ener-G egg replacer instead of eggs to cook and bake with. You could see if you have any recipes that use 1 or 2 eggs and use the replacer instead. You can buy it at Woodman's, Whole Foods and Fruitful Yield. Good luck!

Hi G.,

Have you tried to use Egg Replacer by EnerG. It works great in recipes that are from scratch (doesn't work well in boxed mixes). It is a potato starch and is not only egg-free but lactose free too.

Blessings,
L.

Hi G. - I get Timbercreek Organics and for awhile every box had zucchini in it. My kids hate it cooked so, I started cutting it in slices as soon as I got it and put in in ziplocs in the freezer. We are dairy, egg and nut free here and the zuccini has worked great as an egg replacer : ) I just made cupcakes for a birthday party we were going to. I just use what I have on hand. I used a regular chocolate cake mix and skipped all the added requirements. In a blender, I put probably 2 cups of zuccini and a cup or two of V-8 fusion (I usually use rice milk)and blended well to a smoothie consistency. I poured that into a bowl with the cake mix and blended till it was cake batter consistency. I then used Ener-G (egg replacer) to help it rise (two "eggs" worth).

I use zuccini in smoothies all the time too... especially when out of spinach. We make "Monster" smoothies... and the kids beg for more. 1 cup of frozen zuccini slices, 1 frozen banana (in chunks), 1/4th of a fresh pineapple and enough "milk" to get it to blend in the blender. Depending on how much milk you use, you can make it like ice cream or a smoothie. Whatever is left, pour into popsicle forms or ice cube trays for a frozen treat later.

You can also steam your zuccini and then (cooled) put it in the blender and pour in ice cube trays. Once frozen, transfer to ziploc bags. You can then sneak a little zuccini into most anything. : )

Hope that helps!!