Since they're so darned abundant right nowish...


1. Zucchini muffins. Yum.

2. Zucchini cake. Haven't tried it yet, but I saw a recipe in one of my cookbooks - looks a lot like carrot cake.

3. Cut into strips in a stir fry. I think the kids actually ate a bite that way.

4. Breaded and fried. *I* liked it.

5. Sauteed together in olive oil with a little salt and pepper.

6. Squash casserole.

7. On skewers on the grill.

8. sliced up with hummus

9. diced in a tabbouleh

10. veggie fajitas

um...zucchini bread comes to mind...since you mentioned muffins and cake ;)

mostly just subbing for ideas since i'm about to have an influx.

I like both sliced and steamed. I usually eat it with soy sauce. But that might get a bit old with a garden abundance. ;)

after they're breaded & fried, put some tomato sauce & pizza toppings on them & bake them long enough to warm the toppings.

I dip mine in beaten egg, then in spelt flour (has a specific taste), and sprinkle with "spike" while saute'ing in butter on a griddle on med heat. YUM! I also like them many of the ways you guys mentioned, but you can add one to any cream soup and make it go farther without more veggies.

slice them up, place them in a baking dish. sprinkle with salt and pepper, drizzle w/ olive oil, and sprinkle some fresh mozzarella on top. bake for about 15-20 minutes. YUM! :D

so who wants to send me some from their garden? :smooch:

zucchini bread

grilled. I just thickly slice it, rub with olive oil and salt and pepper, and my dh grills it. He makes the fancy criss-cross grill marks on it for me. It makes me smile.

My mom's aunt makes what she calls zucchini casserole: saute thinly sliced zucchini and/or yellow squash in oil in a skillet. When it is tender and a little browned, add a can of corn, a couple of diced tomatoes, and a handful of sharp cheddar. Cook a little longer until it is all hot and a bit gooey. Add salt and lots of black pepper. It is really yummy. I'm waiting until my zucchini are big enough to make this!

I used to love zucchini bread as a child, until we had too much because we had so much zucchini in the garden..got old fast..anyway, my mom and I used to make vidalia onion relish, with bits of zuc and squash in it. Very yummy and goes great with everything. Good GA kind of dish :D

I adore squash casserole and also I like to fry mine up in butter with paprika, garlic, onion powder and random spices (I play with my food so this changes a lot) and definitely black pepper..squash and black pepper rock together..

There's also ratatouille (sp)..just do the same thing as above only add some tomatos. I wonder if it would be even better with green tomatoes...hrrmmm. Must try this. I'll let ya know..

No-tomato salsa.

Course/medium chop everything:
1 yellow squash
1 zucchini
1-2 T. olive oil
1 garlic clove (optional)
1/4 of a green pepper
1/4 of a red onion
1 avocado
Course sea salt (optional)
crumble feta is good tossed in. I don't add it if I'm sharing with the kids, they think feta smells like feet. What do they know.

Press garlic clove into olive oil. Toss the squash and zucc with the olive oil. Roast at 350 for about 30 minutes.

Remove from oven and combine with green pepper, onion and avocado.

Top with course sea salt and serve with tortilla chips. It's pretty good on pasta too.

Serve warm from oven or refridge for 2 hours and serve cold.

My favorite way to eat them has already been mentioned. But we slice it up thinly, dip it in egg and then flour and then fry. Then we eat the slices dipped in soy sauce with a little bit of vinegar. I could eat it everyday!!

No-tomato salsa.



Going to have to try this! Sounds delicious!

Zucchini cake has been mentioned, but make sure to try a *chocolate* zucchini cake recipe. It is divine. If the zucchini is grated finely, you don't even know it's there and it's the moistest cake you'll make. If you want to recognize the zucchini, just grate coarsely. I make several every summer.

I dip my slices in egg, then cornmeal and flour mix for a bit of crunch. Top with vinegar and/or tabasco.

You can always freeze grated zucchini for cake in the winter...

More recipes ladies! My cookbooks are sorely lacking in zucchini bread/cake/muffin recipes!!

Ok, surprisingly the 8-cup zucchini cake recipe rocks. I wouldn't call it a cake. My dear friends were calling it snot cake, but they were scarfing it down, nonetheless. It tastes like a cross between a cobbler and lemon squares.

I've been all into zucchini and yellow squash lately.

Mostly cut lengthwise into 1/4" planks and grilled with black pepper, sea salt, garlic powder, onion powder, and dill.

Or balsamic vinegar and tarragon.

But I've also been using it a lot in soup. Diced and peeled zucchini, onion, carrot, broccoli, cauliflower sauteed in a little butter with a touch of garlic. Sprinkle some flour onto the veggies to soak up any butter/juices (it will thicken the broth a bit). Then add chicken broth and bring it to a boil so the flour does its thing. And a good amount of dill weed. And some rice wouldn't hurt.

Zucchini Lasagna! MMMM!

Slice into thin strips and cook them until tender. Use your favorite lasagna recipe and use the zucchini in place of the noodles. It's deeeelish!!! :)

Or...you can use it in place of spaghetti noodles...just slice (I usually do circles for this) and cook until tender and serve with pasta sauce.

We often grill ours as well...just planks of zucchini with some seasoned salt for flavor.

:)

my version of zucchini casserole is slice thin, then layer zucchini, sauce cheese, zucchini sauce cheese, top w/ italian seasoned breadcrombs, bake at 425 for 30 min foil on, 5 min foil off. We loved this as children and called it zucchini pizza because we thought it smelled like pizza baking.

Not sure if zucchini boats was mentioned (or stuffed zucchini). Slice in half the long way. Use an ice cream scoop tp scoop out the insie. Mix some with breadcrumbs or stuffing mix, and a beaten egg. Fill the boats and top w/ parmesan. Bake 350 about 35 min. Not sure about the time, I always wing it.