Large Zucchini Recipes
Zucchini Bread
From Farmer Curtis’ Grandmother
3 cup flour (opt sub gluten free 1:1 flour)
1 ½ c sugar
1 tsp cinnamon
1 tsp baking powder
¾ tsp baking soda
2 cup shredded unpeeled zucchini
1 cup chopped nuts, raisins, chocolate chips (opt)
3 eggs
1 cup oil
- Preheat oven to 350°F.
- In large bowl, stir together all ingredients except eggs & oil.
- In another bowl, beat eggs & oil.
- Pour over flour mixture & stir until moistened.
- Pour into greased 9x5x3 loaf pan.
- Bake 1 ½ hrs or until pick inserted comes out clean.
- Cool in pan 10 min. Remove from pan & cool completely.
Stuffed Zucchini
From Farmer Curtis’ Mother
2 large Zucchini
2 teaspoons olive oil
1 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated
1 lb ground meat
1 onion, diced
2 clove garlic, minced
1 bell pepper, diced
1 ½ cups pasta sauce,, divided
2 tsp Italian seasoning
¼ tsp pepper
- Preheat oven to 400°F.
- Cook ground beef, onion, and garlic in a large skillet. Stir in the bell pepper (and any extra zucchini bits if you'd like) and cook an additional 2-3 minutes or until it begins to soften.
- Stir in 1 cup pasta sauce, Italian seasoning, and salt & pepper. Simmer for 10 minutes until thickened.
- Slice zucchini lengthwise and use a teaspoon to scrape out the center to create a ½-inch thick shell. Brush with olive oil and season the zucchini with salt & pepper to taste.
- Place the zucchini in a large baking dish. Fill each zucchini with the meat mixture. Top with the remaining ½ cup pasta sauce and place in the oven. Bake for 15 minutes.
- Top with the cheeses and bake an additional 10-15 minutes or until the zucchini is soft and the cheese is bubbly.
