Best Zucchini Lemon Butter Recipes

GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE

Steps:

• Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

Steps:

• Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
• In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
• In a small bowl, combine the butter, honey and lemon zest and mix together well.

BLUEBERRY ZUCCHINI SNACK CAKE&LEMON BUTTER CREAM

Steps:

• 1. Set oven to 350F Lightly grease and flour a 9x13 baking pan.
• 2. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
• 3. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
• 4. Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
• 5. To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
• 6. Frost the cooled cake and store in the refrigerator.

ZUCCHINI AND MUSHROOMS IN A LEMON BUTTER SAUCE

Steps:

• In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
• Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
• Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.

ZUCCHINI SPICE LOAF WITH LEMON THYME BUTTER

Steps:

• Preheat oven to 350ºF (180ºC). 2. In a large bowl, combine flour, ginger, baking powder, baking soda, salt, allspice and nutmeg. Whisk together sugar, eggs, buttermilk, butter and lemon rind in a separate bowl. Pour over the dry ingredients and sprinkle with zucchini and pecans, if using. Stir together just until moistened. 3. Spread into a greased 9 x 5-inch (23 x 12-cm) metal loaf pan. Bake for 60 to 70 minutes or until a toothpick inserted in centre comes out clean. Cool in pan on a rack for 10 minutes, then remove from pan onto rack and cool completely. 4. Meanwhile, mash together butter, lemon rind and thyme until blended. Place in a small serving bowl and serve with slices of loaf.

GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE

Steps:

• Score cut side of zucchini halves diagonally about 1/4 inch deep at 1 inch intervals.
• Melt butter with lemon juice, lemon-pepper seasoning. garlic powder, oregano, and curry powder in a small heavy saucepan. Season with salt and pepper.
• Brush seasoned butter on cut side of zucchini.
• Grill until charred (browned) on all sides and just beginning to soften, about 12 minutes.
• Arrange zucchini on grill, cut side up, and sprinkle with Parmesan cheese, close lid of barbecue and cook until cheese just softens, about 1 minute.

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

Steps:

• Preheat oven to 350 degrees F. In large bowl beat together eggs, oil, sugar, and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly. In a separate large bowl combine flour, baking soda, baking powder, salt, and cinnamon. Slowly add zucchini mixture until completely combined. Divide batter into two greased loaf pans. Bake for about 1 hour and 15 minutes, until skewer comes out clean.
• Combine all ingredients and mix together well. Chill and serve.

ACINI DI PEPE WITH LEMON BUTTER AND ZUCCHINI

Steps:

• Cook the pasta in plenty of boiling salted water. Drain.
• Add the lemon juice, butter, zucchini and zest to the pasta. Stir gently. Serve hot.

DELICIOUS ZUCCHINI BREAD WITH SUPERB LEMON BUTTER

Steps:

• Preheat oven to 350°F.
• In a large bowl beat together eggs, oil, sugar, and vanilla.
• Slowly add zucchini.
• Add lemon zest and mix thoroughly.
• In a separate large bowl combine flour, baking soda, baking powder, salt, and cinnamon.
• Slowly and zucchini mixture until completely combined.
• Divide batter into two greased loaf pans. Bake for 1 hour and 15 minutes or until toothpick comes out clean.
• Serve very warm, so that when you put on lemon honey butter it melts.

BEST LEMON ZUCCHINI BREAD RECIPE-BUTTER YOUR BISCUIT

Steps:

• Preheat oven to 350 degrees spray 1 8x4 loaf pan with nonstick spray
• In a large bowl, combine the flour, pudding mix, baking soda and powder and salt.
• In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice and extract.
• Stir into the dry ingredients until just moistened.
• Fold in the zucchini, lemon zest
• Pour batter into loaf pan.
• Bake for 50-55 minutes or until a toothpick comes out clean.
• Cool for 15 minutes before removing from pan to cool completely.
• In small bowl, mix powdered sugar and lemon juice until well blended. Drizzle icing over cooled loaf. If you have icing left over just store in a container in the refrigerator.

ZUCCHINI LEMON BUTTER

Steps:

• Boil zucchini in water to cover until tender.
• Strain;cool.
• Mash or puree until smooth.
• Place in large saucepan; add butter,sugar,lemon juice and peel.
• Bring to a full boil, stirring frequently.
• Add liquid pectin; boil for 2 minutes.
• Skim off any foam; pour into jars.
• Cover and store in refrigerator for up to 3 weeks or in freezer for long-term storage.

ZUCCHINI AND MUSHROOMS IN A LEMON BUTTER SAUCE

Steps:

• In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
• Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
• Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.