WHERE TO BUY ZUCCHINI FLOUR RECIPES

Name: Cheesy Zucchini Quiche
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 3 tablespoons butter; 4 cups thinly sliced zucchini (about 3 medium); 1 large onion, thinly sliced; 2 large eggs, room temperature; 2 teaspoons dried parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 2 cups shredded part-skim mozzarella cheese; 2 teaspoons prepared mustard

CHEESY ZUCCHINI QUICHE RECIPE: HOW TO MAKE IT

Cheesy Zucchini Quiche Recipe: How to Make It image

A few years ago, I found this zucchini quiche recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

Dough for single-crust pie
3 tablespoons butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced
2 large eggs, room temperature
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
2 teaspoons prepared mustard

Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 332 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 559mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

SUE'S CHOCOLATE ZUCCHINI CAKE RECIPE: HOW TO MAKE IT

Sue's Chocolate Zucchini Cake Recipe: How to Make It image

Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 15 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup reduced-fat plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
FROSTING:
1 can (5 ounces) evaporated milk
1 cup sugar
1/4 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Nutrition Facts : Calories 369 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 59g carbohydrate (43g sugars, FiberContent 3g fiber), ProteinContent 6g protein.

More about "where to buy zucchini flour recipes"

CHEESY ZUCCHINI QUICHE RECIPE: HOW TO MAKE IT

A few years ago, I found this zucchini quiche recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Breakfast, Brunch
Calories 332 calories per serving

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

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These fritters are an absolute doddle and the crispy creaminess works a treat with the tomato sauce.
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 408 calories per serving

1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
2. START COOKING Put the porcini into a mug and cover with boiling water.
3. Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
4. Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
5. Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
6. Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
7. Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
8. Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
9. Finely chop and add the chilli and the top leafy half of the mint, then toss together.
10. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

See details

CHEESY ZUCCHINI QUICHE RECIPE: HOW TO MAKE IT

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

See details

RICOTTA FRITTERS | CHEESE RECIPES | JAMIE OLIVER RECIPES

1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
2. START COOKING Put the porcini into a mug and cover with boiling water.
3. Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
4. Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
5. Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
6. Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
7. Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
8. Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
9. Finely chop and add the chilli and the top leafy half of the mint, then toss together.
10. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

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