The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash [NOOK Book]

Overview

The Classic Zucchini Cookbook offers 225 easy recipes for all kinds of summer and winter squash. Here are finger foods: Spicy Pepitas and Curried Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and Avocado Salad in Zucchini Boats. Entrees: Baked Penne with Summer Squash and Mushrooms and Chicken Pot Pie with Butternut Squash. Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins. Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate Cake. You'll also find a wealth of ...
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The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash

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Overview

The Classic Zucchini Cookbook offers 225 easy recipes for all kinds of summer and winter squash. Here are finger foods: Spicy Pepitas and Curried Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and Avocado Salad in Zucchini Boats. Entrees: Baked Penne with Summer Squash and Mushrooms and Chicken Pot Pie with Butternut Squash. Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins. Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate Cake. You'll also find a wealth of information on squash varieties; how to select, store, clean, and preserve your squash; fun lore and facts; and even information on zucchini festivals.
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Product Details

  • ISBN-13: 9781612121970
  • Publisher: Storey Books
  • Publication date: 8/21/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 320
  • Sales rank: 702,412
  • File size: 23 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Andrea Chesman has written more than 20 cookbooks, including Storey’s Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.



Marynor Jordan is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.
Nancy C. Ralston is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.
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Read an Excerpt

Chilled Zucchini Mint Soup
The bright green color is part of what makes this soup so appealing and refreshing. It must be eaten the day it is prepared, or the color will be lost.

1 tablespoon butter
1 cup diced onion
4 cups sliced zucchini
1 cup chicken broth, vegetable broth, or water
1/3 cup chopped fresh mint leaves, plus sprigs of mint to garnish
1/2 teaspoon salt
2 1/2 cups buttermilk

1. In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and saute until softened, 3 to 5 minutes.

2. Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until the zucchini is soft.

3. Remove from the heat and cool slightly. Process the soup in a blender or food processor until smooth. Add the chopped mint and salt; process just to mix.

4. Pour the soup into a large bowl; stir in the buttermilk. Chill the soup, covered, in the refrigerator for several hours.

5. Serve chilled, garnished with sprigs of mint.

Serves 6-8

Low Fat Zucchini Frittata
There's room in every diet for a vegetable-rich egg dish. Here most of the fat is eliminated, but not the flavor.

1 egg
5 egg whites
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil, or 1/4 teaspoon dried
1/8 teaspoon freshly ground black pepper
Salt
Olive oil cooking spray
1 cup diced zucchini
1/2 cup diced mushrooms
1/4 cup sliced scallions, white and tender green parts
1 clove of garlic, minced
1/2 cup grated skim-milk mozzarella

1. Preheat the oven to 350ªF. Coat a 1-quart baking dish with nonstick cooking spray.

2. In a small mixing bowl, beat the whole egg and the egg whites until blended. Beat in the Parmesan cheese, parsley, basil, black pepper, and salt to taste.

3. Coat a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. Saute until the mushrooms have given up their juice, 5 to 8 minutes.

4. Remove the skillet from the heat and pour in the eggs. Transfer the mixture to the baking dish.

5. Bake, uncovered, for about 10 minutes, until the eggs are set.

6. Sprinkle the mozzarella on top. Bake for about 5 minutes, until the cheese is melted.

7. Slice the frittata into wedges or squares and serve hot.

Serves 3

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Table of Contents

Preface
1 Becoming Acquainted with Squash
2 Starters, Salads & Soup
3 Vegetarian Main Dishes
4 Seafood, Chicken & Meat Main Dishes
5 Summer Squash Side Dishes
6 Winter Squash Side Dishes
7 Breads and...
8 Desserts
9 Pickling, Preserving & Freezing
Appendix 1: Play Zucchini Bingo
Appendix 2: Metric Conversion and U.S. Equivalents
Appendix 3: Sources
Index
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Sort by: Showing all of 4 Customer Reviews
  • Posted March 6, 2012

    Zucchini is one of my favorite vegetables so it's nice to have a

    Zucchini is one of my favorite vegetables so it's nice to have a whole cookbook devoted to it and squash in general. The book starts with a tutorial on the different kinds of summer and winter squash, followed by chapters for Starters, Salads, and Soups; Vegetarian Main Dishes, Seafood, Chicken, and Meat Main Dishes; Summer Squash Side Dishes, Winter Squash SideDishes, Breads, and Desserts, plus a chapter on pickling, preserving, and freezing.

    Two recipes that turned out well for me were the Cheddar Cheese Soup with Zucchini and Ground Beef and Zucchini Italian Casserole. There are many more I look forward to trying. The recipes use easily found ingredients and are suitable for beginner cooks as well as the more experienced. The only downside is that there are no photos at all.

    I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.

    Was this review helpful? Yes  No   Report this review
  • Posted September 28, 2009

    Zucchini Cookbook is my favorite!

    I love to buy cookbooks. Occasionally I even read them and use them! This cookbook has rapidly become my favorite of all time. I've used the heck out of it! I have recommended it to all my friends who eat or grow squash. What a winner this is!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 18, 2007

    Used all summer long

    As soon as our summer squash comes in I crack this book off the shelf and it stays handy the rest of the season. We've tried almost every recipe and have enjoyed them all!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 17, 2003

    great book

    So many recipes. One is better than the next.

    Was this review helpful? Yes  No   Report this review
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