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glinNC
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| Posted: May 31 2010 at 3:19pm | IP Logged
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Is anybody else having an overabundance of zucchini this year? What do you make with yours?
I've made MANY loaves of Zucchini Bread (gave some away), zucchini casserole, zucchini "burgers," and even dehydrated some to make zucchini chips!
Looking forward to trying something new! (My search on the web didn't appeal to my senses at the time!  )
Thanks!
glin
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DominaCaeli
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| Posted: May 31 2010 at 4:08pm | IP Logged
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There's a recipe in our constant rotation from Saving Dinner for Sausage and Tuscan Bean Soup that uses a few zucchini and is really tasty. (Actually, now that I think about it, I'm not sure if that's my own addition or if the original recipe calls for it.) I love summer squashes in soups.
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Erin
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| Posted: May 31 2010 at 5:18pm | IP Logged
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Google Carrot and Zucchini Muffins. I have lost my recipe  so can't give you that, but I keep meaning to trial some others.
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Kathryn
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I always dice mine in the mini food processor and throw it in lots of my recipes so it's not so much about the flavor as just having those extra nutrients I can sneak in for my kids. esp. in all my Italian dishes...lasagna, spaghetti etc. I suppose you could do this with so many other dishes too instead of it being a "zucchini" dish, just add it in some of your other casseroles etc. Would it freeze well to dice and put in baggies for later meals esp. come winter time for soups and such?
I dice and throw on salads also. Then I'll slice and serve at lunch and dinner and with a little ranch for the child that doesn't like the blandness (well, mine are store bought  so may be yours have more flavor).
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SuzanneG
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| Posted: May 31 2010 at 6:34pm | IP Logged
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I LOVE sauteed zuchini with garlic and salt tossed with pasta and parmesan cheese! And 2 of my daughters LOVE it too! We would eat this for lunch every day if we had enough zuchini!
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Suzanne in ID
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SuzanneG
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| Posted: May 31 2010 at 6:59pm | IP Logged
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Past thread: If you have an overabundance of zucchini
There is a recipe in the Joy of Cooking for Stuffed Zucchini that is yummy.
And, I've made Zucchini Cakes, similar to this recipe.
Continuing on with the saute-concept:
:: Red bell peppers and zucchini sauteed, and tossed with kalamata olives, seasoned with salt and pepper.
:: Summer Vegetable Coucous. Sautted red bell peppers, shredded carrot, onion and zucchini. Tossed with Couscous...seasoned with parsley, lemon, savory, rosemary, salt. Really good!
And.....
:: Love this Zucchini Souffle recipe
:: Zucchini Quiche or Frittata
:: My mom always made a Zucchini Lasagna similar to this: Zucchini Parmesan
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Paula in MN
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| Posted: June 01 2010 at 4:12am | IP Logged
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Hands down, this is our favorite Zucchini recipe.
Zucchini Slices
approx 8 cups zucchini, grated and drained
6-8 slices bacon, crisp
1 medium onion, finely chopped
1 1/2 cups cheese, grated
1 1/2 cups flour
1 tsp baking powder
1/2 cup oil
6 eggs
salt & pepper to taste
Mix first 6 ingredients in large bowl. Mix oil and eggs in a separate bowl, then add to dry mixture and mix well.
Line a large cookie sheet with tinfoil and grease well. Pour mix onto cookie sheet and bake about 50 minutes at 370 or until set.
Cool, then flip cookie sheet over and lift off. Carefully peel off tinfoil and flip back over. Use a pizza cutter and cut into slices (1x4).
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mom2mpr
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--Saute with some garlic and olive oil--and yellow squash, add some dried basil, put over pasta and top with parm cheese. My family LOVES this--and it is a great way to clean out veggies from the crisper.
--Slice and freeze and put in tortillas in the winter. The cookbook Saving Dinner suggests making bags of veggies for the freezer in summer for their Super Stuffed Tortillas.
Saute garlic, onion and green pepper. Add corn, zucchini and cumin until veggies tender, not brown, Add 2 cups black beans, cup vegie broth a few tablespoons salsa and cook til dry. Remove from heat add salt, pepper, sliced green onions or chives and cilantro to taste. Fry in tortilla in fry pan--or I bake after spraying with oil--it is easier for me.
--Shred and slice and freeze and use in pasta sauces and other things throughout the year. Sneaking in the vegies. Hee hee.
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JodieLyn
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| Posted: June 01 2010 at 10:50am | IP Logged
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you know you can grate the zucchini and freeze it to make zucchini bread at another time if you like that? And that adding chocolate chips to the zucchini bread gives it a whole different taste.
I made a really nice zucchini relish (like sweet pickle relish). And being a pickle it's only water bath canned so easy on that end as well.
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MaryM
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| Posted: June 01 2010 at 11:21am | IP Logged
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My sister is the queen of zucchini recipes - zucchinni pie (like pumpkin), zucchini ice cream (more like a sorbet), zucchini pizza crust, zucchini pancakes, etc... though I don't know the specific recipes. Those are just the ones we had last year for the week we visited. I'm sure she had planty more. 
Reminds me of one of our favorite books...Too Many Pumpkins. My sister should write her version, "Too Many Zucchini!"
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Anastasia
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| Posted: June 01 2010 at 1:01pm | IP Logged
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Deep fried zucchini sticks, dipped in garlic aioli.
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glinNC
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| Posted: June 01 2010 at 4:03pm | IP Logged
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mom2mpr wrote:
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Saute garlic, onion and green pepper. Add corn, zucchini and cumin until veggies tender, not brown, Add 2 cups black beans, cup vegie broth a few tablespoons salsa and cook til dry. Remove from heat add salt, pepper, sliced green onions or chives and cilantro to taste. Fry in tortilla in fry pan--or I bake after spraying with oil--it is easier for me.
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This sounds great! When you say "fry in tortilla" (or bake in oven), are you stating to have the veggie-mix in the tortilla, wrapped up?
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glinNC
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| Posted: June 01 2010 at 4:04pm | IP Logged
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Thank you, everybody, for sharing!  I am going to have a field day tomorrow shredding some zucchini!  I will be trying out a majority of these recipes ... and freezing the rest for later in the year!
glin
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mom2mpr
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| Posted: June 02 2010 at 7:29am | IP Logged
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glinNC wrote:
mom2mpr wrote:
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Saute garlic, onion and green pepper. Add corn, zucchini and cumin until veggies tender, not brown, Add 2 cups black beans, cup vegie broth a few tablespoons salsa and cook til dry. Remove from heat add salt, pepper, sliced green onions or chives and cilantro to taste. Fry in tortilla in fry pan--or I bake after spraying with oil--it is easier for me.
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This sounds great! When you say "fry in tortilla" (or bake in oven), are you stating to have the veggie-mix in the tortilla, wrapped up? |
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I place the veggies mix between 2 like a sandwich and place on the cookie sheets (or as recipe says, in fry pan). When done I cut into wedges. I haven't done them like a wrap but you probably could.
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Tina P.
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| Posted: June 02 2010 at 8:24am | IP Logged
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Looks like you have a bunch of good recipes, but here are a few more:
Zuchini's in season
More recipes
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Servant2theKing
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| Posted: June 02 2010 at 10:54am | IP Logged
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We like to freeze bags of sliced zucchini, summer squash, peppers and onion. In the fall and winter we use them for zucchini stew over pasta (our boys call it Murkwood Pasta...don't ask me why).
We add minced garlic and seasonings; saute the frozen vegetables in butter (along with diced tomatoes if desired) until tender.
Pour over hot cooked pasta we like rainbow rotini) in a 9x13 or larger baking dish, top with cheese (an Italian blend, mozzarella or provolone are all great), sprinkle a little more seasoning on top.
Bake at 325-350 until chesese is melted.
This makes a nice meatless dish, or can also be yummy with bits of bacon, peppeoroni, or other meat added in.
We're hoping and praying for an abundance of summer squash or zucchini in our garden...we've had to rely on a neighboring gardener's vegetable stand...we always clean them out!
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Angie Mc
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I'll need to dig up an fave recipe (couldn't find it online) for curried zucchini pancakes with mango chutney sauce - YUM! I do remember that the sauce was just a mixture of plain yogurt and chutney.
Love,
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Tina P.
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| Posted: June 02 2010 at 11:46am | IP Logged
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I must confess my ignorance about zucchini here.
Around these parts, people grow zucchini that's longer than my forearm and quite a bit meatier, too. The skin is tough to chew, so I'll be peeling them from now on. Before this, I'd never seen "fat" zucchini's with tough skin. Isn't there a lot of good stuff (fiber, minerals, etc.) in vegetable skins (I know there is in apples)? In the event that there is, is there any way to soften it enough to eat it?
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JodieLyn
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I like using those big ones for grating up for zucchini bread or such.. I use smaller ones for slicing lengthwise and cooking on the grill brushed with oil and seasoning (rosemary and garlic are good)
or very occationally.. I like slicing them widthwise and dipping in egg and coating with crushed crackers and frying them.
Oh and I just remembered.. we found a recipe for ratatouille (after the movie) and I have several who like that.. I'm not sure of the recipe we use.. because I change things to whatever we like better.. but it's sliced squash and egg plant and such and baked with a broth I think.
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glinNC
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I'm back to say THANKS to all of you for sharing your recipes! I made a majority of them today (and froze 16 cups of shredded zucchini) ... then harvested 10 more large zucchini out of my garden this afternoon! 
The Chocolate Zucchini Bread was a HUGE hit!! The sauteed zucchini with garlic on top of pasta was fabulous! We didn't try the carrot-zucchini muffins, but they're made! Tomorrow's breakfast!
Once I get to the store for the other ingredients (except zucchini), I will try the recipe in the tortillas, too!
I encourage you all to try the recipes in this thread! Very delicious! 
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Zucchini Recipes?
