Zucchini overload
 

This should probably go inthe recipe section, but this board gets so much more traffic.

Our zucchinni is producing gangbusters this year -- I've never had so much including some 2+ foot long ones that we found hiding on the back side where its growning into the tomato plants

Please -- what is your favorite zucchini recipes?

Besides zuchini just sliced, coated in cornmeal and fried in olive oil? Tomorrow I plan on duck terriaki (sp?), deboned duck marinated in terriaki sauce then stir fried with snow peas and zuchini. But I had to buy my zuchini.

Those big ones go on the compost pile.

Good way to use alot is to let them grow large, say 2-3"diameter. Then slice them about 1/2" thick. Grill them. I prefer them plain, but have tried olive oil and various herb combinations.

They need to be larger so you don't lose them through the grill. Did not work for me cut lengthwise.

I can cook and eat more, easier. Some will blacken, those are tasty too.

The best way to eat them is when they are still big blossoms. Cut the centers out of the blossums and wash them well. Make an egg batter by beating an egg first then add a little milk. Dip the blossom in the egg, then flour it on both sides. Fry them for a minute or two (until they begin to brown) Turn over and lightly brown the other side. Now EAT.

<>UNK

oooh lucky you!!! here are some i love

zucchini nut muffins
zucchini bread
someone on here mentioned making zucchini chips in the food dehydrator (mmm)
you can make zucchini puree and can/freeze it to add to recipes like breads, sauces, stews etc.
if you have large enough around ones like hamburger patty size or so you can cut them into "steaks" and grill them with seasonings and eat it like a burger
shred it and freeze it for later use
make a ton of breads and sell them at church or something

I'd try and save as much as i could by freezing/preserving since next year you might not get any!

oh and if you know/have little ones zucchini baby food!

A friend of mine made lasagna using thinly sliced zucchini as noodles. It was delicious and you would never know it wasn't pasta.

That's a really good idea I hadn't thought of.
So far we've had Z bread, z squares, fried z, z added to spaghetti sauce, doing a z gratin tonight.
The z lasagna noodles I have heard of but haven't tried yet.
Don't have any little ones any more - do they actually eat (strained, cooked)z? main thing I remember (and it was decades ago), was that they usually spit things like that back at me.

Yep, happens every year :D

I put it through my food processor's shredder and freeze it in 2 cup measures, in plastic freezer bags, stacked flat. It doesn't take up that much room, and I can add it to things all winter long. It's excellent added to stir fry or soup, and a wonderful addition to casseroles. In two cup measures, it's already measured for use in my quick bread recipe, and makes a great addition to a batch of muffins.

My DS15 calls it "evil cucumber" because it's so productive :)

Zucchini Bread and I like it fried, but I have a electric stove and can't fry it, it just burns.:mad:

i try and give my wee ones a wider variety than what the cans offer. so i usually do zucchini then add it to others like chicken "stew" and stuff.

I'm all for making/baking and giving away or selling. I know at my church good loaves of homemade organic/natural breads would sell out fast and you could offer it at $2-3 a loaf or some reasonable price.

Are you suppose to eat zuchinnis? I use our zuchinnis for target practice!

Stuffed Zukes

Split large zuke lengthwise and hollow out like a canoe. Save for filling.

Brown ground beef with chopped onion and garlic, seasoned to taste. Add stewed tomatoes, zuke "guts" and any other herbs you might like. You can also use cooked rice to stretch the meat. Maybe some tomato sauce and Tabsco.

Fill "canoe" with filling (surround zukes with any leftover filling) and bake in a pan until zukes are tender.

Top with shredded cheddar or your choice of cheese

If you like to can, zucchini relish is good.

Zucchini Relish

10 cups zucchini, ground
3 cups onions, ground
3 green peppers, ground
1 sweet red pepper, ground
1/2 cup salt
3 cups light brown sugar
1 tablespoon cornstarch
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon nutmeg
1 teaspoon pepper
3 cups cider vinegar
5-10 hot peppers, ground (optional)

Combine all ingredients in large pot and heat on medium heat stirring occasionally until getting the consistency you prefer. Place in heated jars and put on dome lids and rings (We heat our jars in a pan of hot water). Can in water bath, processing for 15 minutes.

I just finished canning my annual supply zucchini relish. It's one of DH's favorites.

Zucchini fritters is another fave around here.

When I find those huge ones hiding in the garden, I split them lengthwise and give them to the chickens and turkeys. This also works with those cucumbers that get overripe. The chickens love to see me coming with their zucchini boats.

That almost looks too good to eat.

My mom has a freezer just for Zucchini! She makes her Christmas money making Zucchini fruit cakes near the holiday.

It also makes good chicken and pig feed, if you shredd it for them they will eat all of it...

What about dehydrating it for use in soups and such later on? And there is a great recipe somewhere for zucchinni cookies. I have it, I just can't find it........lol. They are very soft and delicious.

I agree with Ninn on dehydrating it.

I did this last year and it worked well to throw it in soups and pasta sauces in the Winter.

wash slice and eat raw with fat free ranch dressing
its yum yum good :)

Paint eyes and ears on them and put them out in the street.

I was told by a man that comes to my produce stand he juses the very large zukes for this- he says the bigger the better

I slice it and freeze it for my winter soups...Throw a handful in any soup or stew in the winter and it livens up the soup..especially a minestrone.

Also I like the relish recipe above.I have made one very similar.

I like to shred it kinda thick, saute in olive oil, butter, garlic cloves until semi soft, then mix 3/4 cup heavy cream and simmer it until soft, then toss it with thin pasta and parmesean cheese and sprinkle lightly with red pepper... ( I also use this with Swiss Chard ribs too)

Squash soup.

2 tsp olive oil
1/2 cu chopped scallions
1/2 cu chopped celery
1 garlic clove minced (we use much more)
1 3/4 cu shredded zucchini
1 3/4 cu shredded yellow squash
1 1/2 cu low sodium chicken broth
1/4 tsp salt
1/4 tsp white pepper
1/4 cu chopped basil ( We use dried, 1 0r 2 tblspn.)
1/4 cu nonfat sour cream (garnish)

Heat oil in 3qt pot, add scallions, celery, and garlic, saute'ing for 5 min. Add squash, broth, salt, white pepper. Bring to boil, simmer uncovered for 15 min. Remove and cool a little.
Pur'ee with basil in blender or food processor until smooth. Eat hot or cold, swirling in sour cream.

We have used only one kind of squash, added hot pepper.etc. Big ones are good to use too.

Oh I am jealous. Mine were under over a foot of water last month,and are just starting to recover. My zucchini are about an inch or two long!

When you say "ground" do you use like a meat grinder? or grated or...?
I've never seen Z relish, so I am trying to figure out the consistancy you mean.

Zucchini Pancakes! Add shredded zucchini to the pancake batter. Suddenly breakfast is a lot better for you!

My grandma put it through a grinder. I just chop it up in my food processor. About the consistency/size of pickle relish.

My wife fixes it italian style with tomatoes...I don't have the recipe, but I think it is pretty common. Both zuchinni and yellow squash work well sliced into stir fry.

I grate mine.

Search for A.T. Hagan's wife's squash relish recipe. I made some two years ago and it is fantastic! I used a combination of yellow summer squash and zucchini, but I'm sure you could use just zucchini.

You can add dice zucchini to homemade tortilla soup.

Last night I made a saute of zucchini, jalapeno peppers, yellow squash and cherry tomatoes (all things I had fresh from our garden). I added some store bought garlic and onions. Served it over white rice. I use oregano, black pepper and salt for seasoning, but you could vary those.

I wish you lived closer as I would LOVE some! I'm jealous!

The last time I was overrun by zucchini, I substituted them for cucumbers in my pickle recipes. No one, not even the kids, could tell the difference.

to curb the overzealous zucchini, start picking some really little ones..sometimes with the blossom still on and sauteeing them in a stir fry..lots better than eating baseball bats..you can also eat the blossoms so they don't make zucchini..batter fried

I do what Tracy does, run them through the food processor, and then freeze in 2 cup portions. That's how much I need to make Chocolate Zucchini Cake - very moist! I like to put the small ones on a piece of foil, drizzle with olive oil, sprinkle with lemon pepper and place on grill. They are also good to cut up when they are small and put on your salad.

When I was in college I was living in a cabin up in the hills a few miles from campus. After buying my books I was bucco broke and had no money for food. A Local farmer was selling produce at the fire station and sold me two bushels of zucchini for $.50. That and old bread made up my diet for several weeks. It was 10 years before I could even look at the stuff again. Today I like them when they are small. Maybe 6-8". My favorite way is grilled while coating them in italian dressing as they toast up. I also like them sliced thin and sauteed (sp?) with onions with a little basil and lemon pepper. Pretty simple, pretty good.

Here's our favorite recipe. I make it with yellow squash or zucchini. Hubby and son like to eat them with maple syrup, but I just add a tiny bit of salt. They are pretty good with ketchup too.

Squash Patties

2 eggs, beaten
2 T sugar
1 t salt
dash of pepper
1/4 cup milk (I use buttermilk)
1/2 cup finely choped onion
4 cups grated raw yellow squash or zucchini
1 1/2 cups flour

Combine all ingredients, mix well. (I allow the mixture to sit for a few minutes to allow the flour to be absorbed and so the flavors can meld a bit)

Drop tablespoons (I like them big, so I use more like a 1/2 cup per patty) into skillet with 1/4 inch hot oil. Turn when first side is golden brown and allow second side to cook. Drain on paper towels. EAT!

As I mentioned before, Hubby really likes these with maple syrup and claims they would be wonderful camping breakfast food. (I use a big cast iron skillet and olive oil.)

The original recipe has been doubled because we like to eat them more as a main dish instead of a side. The recipe this size makes about 9 fairly large patties. (Thanks to GrannyG for giving me the original recipe which I have amended to suit our tastes...I believe this recipe will be in my arsenal for many years to come.)

My favorite recipe for Zucchini Bread.. it makes a very moist (and delicious) bread

Ingredients:
2-1/2 cups sugar
3 Large eggs
1 cup oil
2 Tbs. Vanilla
2 cups grated zucchini
1 tsp. Baking powder
1 tsp. Baking soda
3 tsp. Cinnamon
3 cups flour

Stir sugar, eggs, oil & vanilla into grated zucchini. Sift together dry ingredients and add to your zucchini mixture.
Pour into greased and floured load pans. Bake @ 360 for 45 – 60 minutes; or until toothpick comes out clean

Makes 2 large loaves

YUM - LOVE ZUCCHINI BREAD -

only thing that tops it - CHOCOLATE ZUCCHINI BREAD ;-p

my mom makes tons of it every summer - there are a bunch of different recipes on the net ;-)

Mine are just blooming now...sigh...

Andrea
www.arare-breed.net