10 ways to use up all that zucchini

Here are ten ways my family has eaten zucchini in the past three weeks. All kid-tested, Owlhaven approved. Let’s do it Letterman-style, saving the best til last.

10. Pasta salad (something like this) except with tri-color pasta, cubed cheese and cubed raw zucchini. Perfect for a picnic.

9. Cubed raw zucchini all on its own, served with salad dressing. Easy and yummy. It is OK to use a big zucchini for this, but scrape away all seeds and soft insides, and just use the firm outer flesh.

8. Korean hamburger zucchini stir-fry

7. Omelets with minced zucchini, mushrooms, and cheese.

6. Zucchini cakes ala Pioneer Woman’s friend Ryan

5. Zucchini bread

4. Grilled beef, zucchini, carrots and potatoes (like this) I boil the carrots and potatoes for just a few minutes before putting them on the grill pan with the zucchini. Cook the meat on a separate grill pan until cooked through. Then combine with veggies. This recipe disappears like lightening!

3. Pasta with zucchini ala Pioneer Woman.

2.Chocolate zucchini cake. This recipe is excellent.

1. Our very favorite way to eat zucchini is simple. Dip in egg, then coat in flour, salt lightly, and fry in hot oil. Yum! I am planning on trying this oven-baked version soon, as I feel a trifle guilty at the fat content of my version.

I’d love to hear what you do with excess zucchini. This week we decided to start feeding the biggest zucchinis to our cow– that way we can eventually convert zucchini to beef!

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{ 18 Comments }

  1. Mmmm… those zucchini cakes look good… and EASY! Thinking that would be a great way to add some greens in for The Pilot. The kids love greens… it’s the big kid that I have to trick.

  2. Cool recipes! Thanks for twittering it! I’m bookmarking and stumbling…

  3. I have a wonderful recipe for zucchini cookies… I should find it- oh it’s delish!

    Steph

  4. You are much more creative than I. I have two mainstays for zucchini – bread and sauteed as a side dish. Yippee. LOL I have made fritters (yummy) and z-lemon cookies (yum but chewy) before, though.

  5. No one has given me ANY zucchini yet! I feel unloved.

  6. We skip the egg and just dip wet slices in corn meal and fry. Although at this point in the season I’m tired of it. haha

  7. very interesting indeed all those recipes for zuchini but the fav for me would be the chocolate zuchini cake.

  8. Chiara Ko says:

    I always buy lots of zucchini when they’re on sale but alas, there’s only my husband and I to feed… When I have a few zucchinis at the bottom of my veggie drawer, I make zucchini bread!!! It’s good because instead of butter, the recipe uses oil :) I also don’t use much sugar in the bread. The recipe is based off of Ina Garten’s Zucchini bread recipe (she’s Barefoot Contessa on Food Network).

  9. Make soup! Two favorites:
    Zucchini basil (Boil chopped zucchini with small amount of onion in chicken broth. Once soft drain most of water, saving it incase you need it. Blend zucchini, onion and some fresh basil until smooth, add the water you saved as needed to make a very thick soup. Salt and pepper as desired. Serve hot with small amount of cream added.)
    Zucchini surprise. (Same as above, except add any combination of Kohlrabi, Chayote squash, Potatoes, etc. to boiling Zucchini. For flavor add pepper, cayenne pepper, and nutmeg instead of basil. Tastes really good with lots of kohlrabi! Also good blended very thick with cream added!)

  10. Mary,
    I searched your website and saw the measurements and pics of your garden. I have been reading your blog for months and somehow missed those critical posts. Just this past weekend my husband agreed to let me use a 12X19 section of our yard for a larger garden. I had been using an empty flour bed before that. We live in a suburban neighborhood, similar to the movie Edward Scissorhands if you know what I mean, so there is not too much room in our yard. However, this yard is MUCH bigger than we had in the house we owned prior to this, so I am having a field day…so to speak. ;)
    Either way, can someone help me. I had to till the 12×19 area the other day as it was covered in sod since it had been part of the yard. I finally got the majority of the grass out and now I am wondering if I should do raised beds with wood borders, or use it as is. One reason I was leaning towards the raised beds was for resale value. People don’t expect to see a dug up garden where we live, so I thought it would look nicer if and when we ever sell the house. Plus, we have a dog and 3 kids, so I thought it might help to kind of raise it up. So anyone have any advice on that?
    Now , the biggest problem I have is that my two eggplant plants are looking suspicious. They are the Black Beauty variety, and they do have several eggplants on them. The problem is that they are NOT at all black. They are more like purplish/green, streaked looking. I did not start these from seed. Do you think thye were mislabled at the nursery or does it take quite some time for that variety to actually turn black?! One is quite large. Maybe 6 inches, and very fat. Please, help.
    Thanks everyone. :)

  11. Mary,
    Our family loves Zucchini pie. You can see a picture of it on our Blog “A Darling Life” solas4me.blogspot.com
    Here is the recipe:

    Zucchini Pie
    Recipe

    2 cups Cooked and drained zucchini, not peeled (I slice it into about 1 inch thick slices)
    1 cup sugar (I use less, about 1/2 cup)
    1 egg
    2 Tbsp. flour
    1 cup evaporated milk
    1 1/2 Tbsp butter
    1 tsp vanilla
    dash of salt

    Place all ingredients into the blender. Place blender on high and liquify. Pour into unbaked pie crust. Sprinkle with cinnamon and nutmeg. Bake at 425 for 10 minutes, reduce to 300 for 20 minutes or until set. Chill.

    Pat in the Pan Pie Crust (super fast)
    1 1/2 cup flour
    2 Tbsp sugar
    1 tsp salt
    1/2 cup vegetable oil
    2 Tbsp milk

    Mix dry ingredients together. Mix oil and milk together. Pour liquid into the dry ingredients and mix with fork. Pat into pie pan.

  12. I love all the ideas for zucchini, it’s my favorite veggie. My family loves a large zuke stuffed with a rice and ground beef mixture (think homemade Rice A Roni w/leftover meats) topped with cheese for the last few minutes of cooking. I have to search out large zukes to buy. Before my dad retired, he had to keep his truck locked while in his employer’s parking lot, or he’d come back to a front seat full of zucchinis! I should be so lucky!

  13. Haha, everybody with a zucchini plant seems to have excess zucchini at the moment… even here in the Netherlands.
    This is what I do with mine:
    http://dutch-nic.blogspot.com/2008/08/easy-pasta-sauce.html

  14. We make baked zucchini sticks. I dip them in flour, egg and crushed saltines (I think I mix some salt and pepper in with the flour), then just throw them on my Pampered Chef bar pan. No oil at all. We love them with marinara. Mmmm!

    I also love it sauteed with garlic and olive oil with parmesan on top.

    And now I’ve discovered I can use it in Indian cooking. Everything tastes great with Indian spices on it!

    Blessings,
    Sandwich

  15. I don’t have any new zucchini ideas for you but I DID pass the link to this post along to a friend! Her family ends up with more zucchini than they know what to do with as a result of a competition they started with some friends last year. I’m sure she will appreciate your fresh ideas! =)

  16. I make Zucchini Relish with my over sized Zucchini. My oldest son loves it and raids my pantry to supply his. ( In his defense he is trying to raise some plants himself) The relish is like the basic sweet relish that you can buy in the grocery store but doesn’t have the strong vinegar taste. My friend was having a bake sale at her farm and I donated the relish. The customers asked what make their hamburgers taste so good & they deciede it was the relish! Love your site…

  17. These are some really good recipes! I look forward to trying them. Gotta use up that monster zucchini from the farmers market.