One year after having a dynamite of a veggie garden, we had zucchini coming out our ears!! We wondered, "What do we do with it???" I tried giving it away, some friends took it, most did not. A few ways I used them was:
#1. Made cookies with them, using a carrot cookie recipe. I also made the cookies with yellow summer squash. They were good (be sure to drain shredded zucchini or yellow squash really well before using them this way, or your batter will be really runny.) I took the squash cookies to work, everyone loved them! Some wouldn’t believe they had grated yellow summer squash in them.
#2. I used my deceased Mamaw’s recipe for Cucumber Pickle Relish. It was awesome!! We used it in potato salads, tuna salads, ham salads, chicken salads, etc. No one knew it wasn’t cucumbers till I told them!
#3. If you’ve never tried Chocolate Zucchini Bread, you should do so especially if you’re a chocoholic!!
Sincerely, Terri H.
I have made zucchini cake many times by just substituting zucchini for carrots in a carrot cake recipe. Yummy! (especially with the cream cheese frosting!)
Lori
Photo By: Paul Sullivan
I cut zucchini into 1 inch chunks, throw in a couple of potatoes, and toss it with a jar of spaghetti sauce. Spread in a pan, top with mozerella cheese, cover, and bake at 375 fot 90 minutes. Uncover the last 15 to brown the cheese. We love it.
Once in awhile I’ll add a layer of riccotta.
The only problem is having the oven on but if you’re using central air or it’s the end of the season it’s not so bad.
What’s a Mamaw?
a grandmother
Great recipe for Zucchini wedges:
2 teaspoons olive oil
1/2 cup grated parmesan cheese
1 teaspoon crushed rosemary
1/2 teaspoon salt
Mix together and set aside in resealable plastic bag. wash, peel (optional) zucchini. slice in quarters lengh wise and slice these quarters in half like potato wedges. sprinkle oil over them and put in bag with parmesan cheese. shake to coat. bake on cookie sheet sprayed with nonsstick cooking spray at 350 for 20-25 minutes. family loves them
On the zucchini wedges, you could use dry ranch dressing or dry italian dressing if you want. I also put olive oil in small spray bottle and spray wedges instead of pouring oil over them. I think it works better. You could use dry bread crumbs instead of cheese, too.
Zucchini Soup Recipe (got it from my aunt, who got it from a neighbor b/c they had a bumper crop)
chop zuc (adding yellow crookneck is good too) in bite size pieces, saute w/ onions & celery in a bit of oil. then cover completely w/ chicken stock and simmer until tender. Puree until smooth. (you can save some chunks to add some texture). top w/ sour cream & parmesan and serve w/ tuna sandwiches.
That recipe looks good Beth. I will be making it. Thanks.
can someone post the recipe for the chocolate zuc cake… we just went to aldi’s that just opened near us (well, kinda near us, its in the other county but i am not far from the county line, just over this huge bridge)…
you wouldnt believe the size of the cukes and zuc’s and squashes they had for a little bit of money! … so now that i have all this zucchini and squash i was thinking of making a choc zuc cake or/and mock apple pie using the vegi’s…
i hope everyone is fine… we are all doing fine… just trying to sort thru this stuff in the house.. the more i declutter the more i realize i need to throw out more … ugh .. the garbage men hate me .. hehehe… but oh well… and it doesnt help when the 3 houses across the street and me and the neighbor are all doing the same exact thing at the same time… my son has offered to help them (seeing as there is sooooooo much that is being thrown out at the same time but they said they cant have that bc of their ins purposes and etc… which is understandable…
i told my hubby and son this week i am not going to throw out as much (just reg trash that we accumulate in the week) and he agreed… we certainly dont want to violate any city ordinances or etc… and since what i am throwing out is not food items or big furniture/appliances, just stuff we accumulated over the yrs, maybe one or two bags extra a week for a bit… i agreed…
hubby is doing fine with the leukemia so far… i am fine and so is the kids… no news is good news (at least that is what i think)…
school should be starting soon where ur at tawra? here, some of the counties started this week and some start next week… our county starts next monday… walmart these days looks like a mad house by the back to school isles … i was there this am to drop off some med scripts at the pharmacy and the isles where they have this is right near there… what a mess! .. parents yelling at their kids, kids fussing, people getting annoyed at whatever… ugh .. and then the heat… i just went home and was glad to be back in the nice and quiet atmosphere of home! .. even the dogs are quiet… our son is at his friend’s house and will be home later tonite but he is very quiet *even tho he is only 20* …
well will close for now… hope all is well with everyone… stay nice and cool :D
rose :D
Hi to Rose and her family if you did not find a recipe for Choc zuc cake I do have few,also have one that calls for biscuit mix, and has lemon powder sugar frosting,hope your hubby is doing better,my prayers are with you and him,if you would like the recipes I will get them off to you,email me at [email protected] good luck marilyn
This week, I came across a ziploc baggie with frozen shredded zucchini from last fall…plopped it into my boiling spaghetti sauce. Voila! Instant veggies with the meal, and the kids never even noticed it, since there were already flecks of green herbs and chunks of hamburger and sausage meats. Zucchini is great in any Italian or Mexican food dish, including casseroles.
last nite, i made a delish vegi dish.. i took carrots, red potatoes, onions, celery, zucchini, squash and tomatoes … put it in a pan with some beef broth and a bit of water (to me the beef broth is super salty, even the low sodium one) … cook at 375 for about an hr and voila! .. vegis that i didnt have save for leftovers… hubby and my son ate most of it (i made enuff for extra helpings and if any left over, to start a soup base with) …
i used the zuc’s and squash i got from aldi’s (the monster size ones)… and hubby said these were the best he had eaten in a long time…
and bc i have so much left over, i am planning on making spaghetti this week and will add some to the sauce …
thanks for sharing sunny
;D rose
We NEVER eat zucchini bread now. I started making it as waffles & it is SO good & then you don’t have to heat up the oven. I just use my regular recipe & it makes AWESOME waffles. Hubby likes them with syrup, but I like them plain or with some butter. I told my sister & they only fix like this, too, now! try it!
Beth, I made your recipe on Sunday. Very good. I brought some for lunch today.
Bea and Charity,
I do pretty much the same soup recipe but I brown Italian sausage and add it to the soup. Then top it with cheese. Oh so good!
Andrea… how do you make the waffles? Do you make it as the same batter as the bread but just use a waffle iron instead?
I’ve also heard you can peal a zucchini and boil it instead of using spaghetti noodles.
I too had zuchini coming out of my ears this year. I came up with a great way to save it and also be able to enjoy it in the winter months. I never use a recipe so these measurements are not exact and are never the same twice. take this and add your own flare. Those of you who have tried before know zuchini’s texture is weird after freezing. Much like chewing on a tire. So this is a good alternative and no texture problems! Sorry, this is not low fat.
in a large soup pot, saute 2 small white onions, diced, 3 cloves chopped garlic, 1 large green bell pepper, diced, in a half stick of butter till onion is translucent. Add about 12oz chicken broth, bring to a low boil. Add salt and pepper, 8 med. zuchini cut in half then sliced about 1 inch thick. Cover and steam until just soft. The broth should be just enough to steam the zuchini. It should not be covering the zuchini. Once the zuchini is done, remove from heat and let it cool down just a bit. Put this into a blender and blend until smooth then freeze. I put it in my food saver bags. When you are ready to serve, let it thaw then bring to a low boil add about 1 cup of cream and a half cup of fresh parmesan cheese. If the soup is too thin for you add a small amount of instant mashed potato flakes until you reach the consistency you like. It is wonderful served in toasted bread bowls. Enjoy!
You can incorporate zucchini into your pizza crust, add it shredded up. Also add it to your pizza sauce, spaghetti sauce, etc.. the kids never know it’s in there & you use up the extra.
My Italian grandmother used to make a zucchini soup, too. It was chunked zucchini, chopped onion, olive oil, water, salt and pepper. Boil until zucchini is starting to tender, then add a few beaten eggs. Serve with shredded Romano cheese. I loved this soup, even as a child.
I loved the post about Bacon. Years ago I learned to stretch my bacon by using it with peanut butter. You can use half the amount of bacon on your sandwich if you spread crunchy peanut butter on the bread first..
That is one I hadn’t heard of before Kate but sounds good.
i used zucchini instead of rubarb to make raspberry jam was good blend in blender
Anyone have a zucchini recipe called poor mans crab cakes made with zucchini instead of crabs? thanks
Ingredients
2 cups grated zucchini
1 cup cracker crumbs
1/4 teaspoon dry mustard
1 tablespoon mayonnaise
1 tablespoon Old Bay
2 Eggs
salt & pepper
Directions
Mix together and pan fry like a crab cake. Makes 6 delicious cakes.
Make sure to drain the zucchini for 2 hours or they will be too watery.
This is wonderful and I make it sometimes and do everything but bake it and freeze it. When I want it I take it out of the freezer and bake it. You won’t tell the difference with this and Apple cobbler. No one has ever told me it is Zucchini. Hope you enjoy this as much as my family and friends has. This is wonderful for the real big ones that everyone seems to give you and at times you don’t know what to do with them.
ZUCCHINI COBBLER—taste just like Apple cobbler
8 CUPS OF PEELED, SEEDED AND SLICED ZUCCHINI
2/3 CUP LEMON JUICE
1 CUP SUGAR
1 TSP CINNAMON
½ TSP NUTMEG
COOK ALL INGREDIENTS IN KETTLE ABOUT 10-20 MINUTES OR UNTIL ZUCCHINI IS TENDER. STIR IN HALF CUP OF THE CRUST……………………………………………………………..
CRUST
4 CUPS FLOUR
2 CUPS SUGAR
1 /12 CUPS COLD BUTTER OR MARGARINE
1 TSP CINNAMON
CUT BUTTER INTO FLOUR AND SUGAR UNTIL CRUMBLY. RESERVE ½ CUPS OF CURST MIX FOR FILLING. PRESS HALF OF REMAINING CRUST INTO BOTTOM OF A 9” X 13” PAN. POUR HOT FILLING OVER CRUST. COVER THE ZUCCHINI FILLING WITH THE REST OF CRUST. SPRINKLE WITH CINNAMON.
BAKE—375* 35 TO 40 MINUTES
Hi Pam! I was wondering if the butter was 1 1/2 cups or 1/2 cup? Thanks! Sounds yummy!
I didn’t know if Pam would see this before you needed to try it Crystal but I am pretty sure it should be 1 1/2 cups of butter because my pie crust recipe calls for 1 cup shortening to 3 cups flour which means the portions would be about the same then for this crust.
I just used one medium zucchini in my meatless lasagna I slice the zucchini along wth onions sliced , green peppers, some small garden tomato and cottage cheese, mozz cheese and cheap spag
sauce, I blend an egg with the cottage cheese everything layered. Don’t forget all chesses including the cottage cheese can be frozze, so shop ahead and keep out of the store, it always saves $$$$
Oven baked Zucchini
Slice into 1/4 to 1/2 in rounds (thicker = longer cooking)
dip in milk or water
dip into seasoned breadcrumbs (I like Panko)
Bake flat on a sheet pan sprayed with Pam or oiled lightly for 15-25 minutes depending on how hot your oven is and how soft you want your zucchini
(I season my breadcrumbs w salt, pepper, garlic and onion powder, rosemary, thyme, parsley, smoked paprika and a pinch of cayenne)