You know that feeling you get towards the end of summer when you’ve tried every recipe you have and even though there are more vegetables to harvest in your garden, you simply have no clue what to do with them?
It’s like your brain just shuts off and calls it quits. Well that’s where I’m at right now.
So please, if you have a favorite zucchini or bean recipe you think is the bomb diggety and you think we should try it… please leave it {or a link} in the comments below.
I’d sure appreciate it.
~Mavis
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Jenn says
One of my favorite ways to cook zucchini is to slice it into round small pieces and sauté it in some butter and olive oil with some sliced onion. A little salt and pepper and you have a easy and tasty side. I fixed a bunch of squash and zucchini this way over the summer and I was able to freeze some of it for this winter.
Mavis says
Did you freeze it after it was sauteed?
Shelly Fisher says
Pickled Green Beans. They are great in a Bloody Mary!
Cut the ends off your green beans, put as many in as you can in a pint Jar. Add a jalapeno, cayenne pepper-pinch, table spoon garlic or one clove, pinch of dill, 1 tsp canning salt. Boil equal amounts of vinegar and water and pour in jar until the beans are covered. Put on lid, submerge in boiling water for 10 minutes. Take out and put upside down for 10 more minutes. Turn right side up until they seal.
YUMMY!
Mavis says
Jalapenos and cayenne pepper in the beans. I bet that packs a punch!
Monica Brown says
I found this really awesome receipe for zucchini but I haven’t got to try it yet. It seems like something that might be right up your alley! I found it here:
http://www.thelondoner.me/2014/07/pesto-coodles-courgette-noodles-with-burrata-and-c.html
She has another receipe too…but it calls for anchovies…gross…..so I thought I would spare you of that one. I would just paste the receipe but I do not know if I would be doing something illegal!
If you do try it, please let me know!
Madam Chow says
This is fantastic:
http://www.agardenforthehouse.com/2011/07/classic-zucchini-jack-casserole/
Mavis says
Oh my deliciousness. I must have this!!
Rosaleen says
Hi, Mavis-
We know that you are already freezing zucchini to use off-season, stewed, in breads,etc. You could try making “zucchini chips.” Snack on them during the winter when you want to munch on something without a lot of fat, etc. I take them backpacking for lunch veggies. (Zucchini or cucumber chips, sun dried tomatoes,cheese, pepperoni, maybe some crackers make a decent combination.) Try adding interest to your finished chips by sprinkling them with lemon pepper salt, ranch dressing powder, dry cheese powder, etc., before placing the trays into your dehydrator. Tip: Turn the chips over when they look about half-way dry. They peel off the tray easily while still wet enough to be pliable, then the drier side doesn’t stick much when the dried chips are removed. If the chips are allowed to dry without turning, they are likely to stick and crumble when removed. Plain zucchini chips can be added to spaghetti sauce to boost the family’s veggie consumption.
Enjoy!
Mavis says
I love the idea of sprinkling with ranch powder. YUM!
Meg says
Dilly beans! They are AH-MAY-ZING!!
http://foodpreservation.about.com/od/Green-or-Wax-Bean-Pickles/r/Dilly-Beans-Recipe.htm
Cecily says
Zucchini candy!
10-12 cups zucchini, peeled, de seeded and cut into half inch wide pieces
2 packages unsweetened KKool Ade, any flavor
2 1/2 cups sugar
3 cups water
Combine Kool Ade, sugar and water in a large pot and bring to a boil. Add zucchini and bring back to a boil. Reduce heat to medium low and simmer 25 minutes, stirring occasionally. Drain zucchini and place in food dehydrator for 12-14 hours at 125 degrees. Roll candy in granulated sugar and dry for an additional 2-4 hours.
Mavis says
What on earth? This sounds freakin amazing. Zucchini candy? Who knew?
Herdog says
I second this and yes they are amazing. I use 3 pack koolaid (more flavor)and roll mine in country time for that tang. Cherry/orange was the best. My grandson – age 7 said he would eat all his vegis like this if mom would let him. Love that kid. Great use for the big zucs. A good you tube vid search for zuchinni gummi worms. Also cut your zuc into long strips like ‘gummi worms’ plus less cutting. Warning – not a health food snack! ha ha
Janet says
I freeze my extra beans to put in soup later on.
chrism says
http://allrecipes.com/recipe/zucchini-herb-casserole/. zucchini herb casserole. I add kidney beans to it to make it a meal.
jn says
My kids LOVE these pancakes, and they’re pretty healthy! I use honey for sweetener.
https://www.vitamix.com/Find-Recipes/Z/U/Zucchini-Pancakes
Julie Ann says
Don’t have any links, but here’s a few ideas:
* Shred and add into Cole Slaw to replace (or boost) the cabbage (my fave recipe: http://www.topsecretrecipes.com/KFC-Cole-Copycat-Slaw.html )
* Make calabacita – dump the obligatory beans & rice with Mex night! Cut bite-sized zucchini (about 4-5 cups), diced onion (half a large), green chili (small can, diced) and saute in oil until onions are transparent. Toss in pre-cooked corn off-the-cob – like canned or frozen – (about 1/2 cup) and stir in until warmed through. Finely dice a ripe tomato – 1/4 cup – to top off for color. Season with lots of black pepper and salt to taste. I LOVE this stuff!
* Salad toppings! (I know, *yawn*)
* This: http://blackjackbakehouse.com/home/2011/7/20/zucchini-parmesan-crisps.html
Tina S. says
You can grate the zucchini and freeze it in Ziploc bags. When I want to use it, I let the bag defrost in the sink, and a bunch of water drains off. You can use it in zucchini bread or whatever you choose. I throw it in chili or soup in the winter. It thickens things up nicely.
Elaine says
How about these: http://allrecipes.com/recipe/zucchini-patties/
Nicole says
Mavis…you really have to try this. Not only is it a good way to use up some of your zucchini but your eggs too. These Zucchini/Egg Squares really are awesome. Serve warm with breakfast, mid morning snack, after workout, etc.
4 eggs
1/2 c. grated cheese
1/4 c. oil
1 green onion, finely chopped (finely chopped regular onion ok)
Garlic salt to taste (1/2 t.)
Parsley flakes
1/2 c. pancake mix
4 c. diced zucchini
Salt and pepper to taste (1/2 t. salt and several shakes of pepper)
Beat eggs, then add cheese, oil, onion, garlic salt and parsley. Then add the pancake mix. Mix and add zucchini. Stir until blended. Pour into greased 11 by 7 by 1 1/2 inch baking dish. Bake at 350 about 45 minutes or until light golden brown. Cut into squares and serve warm.
Lisa says
I shred my extra and freeze it. Then on warm days I give it to my chickens. They love it! Otherwise I use it in the winter for breads and whatnot.
Jess says
The summer cobbler recipe from this cookbook: https://8b862ca0073972f0472b704e2c0c21d0480f50d3.googledrive.com/host/0Bxd6wdCBD_2tdUdtM0d4WTJmclU/good-and-cheap.pdf
Or cut them into 1/2 inch thick slices, blanch and freeze in gallon bags. You can make the recipe above or a zucchini casserole any time of the year!
ChrisM says
Zucchini Herb Casserole is great. I add a can of kidney beans to make it a meal.
http://allrecipes.com/Recipe/Zucchini-Herb-Casserole/Detail.aspx?event8=1&prop24=SR_Title&e11=zuccini%20herb%20casserole&e8=Quick%20Search&event10=1&soid=sr_results_p1i1
Melanie says
Just slice it thin, add a little sea salt and put in the dehydrator for zucchini chips, or dice them and dehydrate them for soup/pasta sauce, etc… That’s what I do with mine.
cheryl says
I am a diabetic and love both of these recipes. http://www.laurenslatest.com/zucchini-pizza-casserole and http://mccallumsshamrockpatch.wordpress.com/2014/02/28/zucchini-bake-with-sausage-ricotta-and-swiss/. The zucchini bake does get a little watery but has a great taste.
Cheryl
Sandra says
We like this corn-zucchini sauté with Mexican- inspired dishes, or grilled chicken. I never have the plum tomato called for; I just use that imperfect or slightly too-ripe tomato we all seem to have. I use Trader Joe’s frozen corn (sometimes I use the TJ’s fire roasted corn). I also find the cheese unnecessary.
http://www.tasteofhome.com/Recipes/Corn-Zucchini-Saute
Lee says
Zucchini patties with marinara and spaghetti noodles
Bread
Tempura battered and fried
Stove top ziti bake with lots of zucchini and cheese
Vegetable lasagna
Sautéed with onion and garlic. Dump a can of white beans on top and heat.
Shannon says
Last year I shredded zucchini and vacuum sealed it. That way, it’s ready for baked goods and soups.
Mary Beth says
Lately, I’ve been making zucchini tacos. I grate the zucchini, then saute it with taco seasoning until most of the liquid has cooked off. It makes a great taco filling and if there’s leftovers, I whisk it in to an egg and fry into patties, calling them zucchini pancakes.
Eric says
Zucchini cakes!
Similar to potato cakes and every bit as awesome!
http://www.foodnetwork.com/recipes/sandra-lee/zucchini-cakes-recipe.html
nancy says
Hot garlic green beans:
Heat some canola and wok oil in a skillet. add minced garlic and saute just a minute or so. Ad green bean and sute till almost done. at the end add some soy sauce and crushed red pepper to taste. My gamily loves them.
Robin in SoCal says
I had the summer of squash YEA! After eating it 100 different ways and freezing some I decided to dehydrate some. I shredded it in the food processor, let it drain in a colander for a bit then into the dehydrator until the shreds were crispy. I packed the dry shreds in mason jars for use in the winter. I will use it for zucchini bread or throw into soups or casseroles. Good luck!
Susan says
I make zucchini jelly or pineapple zucchini. I also canned some zucchini for a mock apple pie filling.
Rachel says
This is my favorite way to eat zucchini. Well, it’s good sliced and breaded in panko and used as pizza base too, but gooey almost healthy brownies, Awesome! I use dark chocolate chips instead of minis. http://www.texanerin.com/2013/08/chocolate-zucchini-brownies.html
Mavis says
Almost healthy brownies. Ha! That’s awesome!
janet says
Mavis, I have baked and frozen your recipe “super moist zucchini bread” I changed the 1 tea vanilla to 3 tea almond extract. We love it!!
This in addition to frozen shredded and diced (for winter soups) and your zucchini relish!!
Thanks so much, you’re the best girl scout!
Mavis says
Almond extract? I never would have thought to use that. I’m going to use it in my next batch and see how it turns out.
Sandra says
This is the absolute best appetizer recipe for zucchini. You could also serve it as a side but I like to serve it with cocktails. Slice the zucchini into rounds and lay out in one layer on a cookie sheet. Mix softened butter with chopped herbs of your choice and season with s and p. Spread about a teaspoon of mixture on each round. Bake at 475 till golden brown. Yum!
Mavis says
Would you believe for all the ways I’ve tried zucchini, I’ve never tried this? I always use olive oil when I bake them, not butter. I’m totally making these for dinner tomorrow night!
Amber says
I add zucchini to my lagsana and spaghetti sauce. Or you could try trading for apples? 🙂
Mavis says
Great idea. I’ll have to try that!
Sara says
Look up zucchini noodles! You can make them with a spiralizer or with by julienne-ing them. I love them dry-sauteed in a non-stick pan, in place of noodles.
Judy Johnson says
Mock apple pie made with zucchini is actually very tasty. I have done it and served it to my pie loving family with good success. There are a number of recipes on line, but my favorite is to use my own apple pie recipe with the spices up just a notch. The squash is peeled, and then the seedy part scooped or cut out. When sliced, the result is a crescent shape that’s kind of like an apple slice. Most recipes also call for about a half teaspoon or more of cream of tartar. This is because the combination of heat, sugar and cream of tartar produces an apple flavor. That’s how people could make an “apple” pie of of Ritz crackers back in the day. I can’t imagine why one would do that now,but the technique is actually old, dating from the 19th century when homesick pioneer settlers might not have been able to obtain apples (yet) but had the other ingredients, I have also discovered that seasoned, breaded, baked zuke chips can be frozen and reheated in a hot oven for a quick vege side.
I appreciate your blog; this is the first time I’ve feltI had anything to add. Thanks for all the good information you have provided.
Janet says
My new favorite gadget is the Gefu spiral slicer, it turns my zucchini into noodles. I make it like spaghetti, adding other vegetables and sausage, sauté , then bake with marinara sauce. My husband and I don’t miss the pasta noodles. We have this about once a week lately. It’s a great way to go thru a few zucchini!
Lisa says
I just found a great recipe for zucchini… 8 cups of cubed zucchini( skinned and seeded) cut into small @ 1/2 inch squares, I can juice concentrate and I can water, simmer together for 1/2 hour and then dehydrate.. Yummy dried fruit. The kids can’t tell the difference. If you are going to keep it around you need to refrigerate or freeze them.
Tamara Todd says
I have no recommendations, but WILL try some of these great suggestions for using the zucchini; however, I do have one question – WHY is there NO dog hair in your great pics of Lucy on that beautiful rug?!? I am envious!
Mavis Butterfield says
Ha! I was worried that you COULD see dog hair! LOL
Jamie H says
I have been making Chicken Enchilada Stuffed Zucchini Boats this summer and everyone loves them. The recipe is so easy to adjust to what you have on hand!
http://www.skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html#more
Chrisitne Hagen says
Couple of our favorite recipes
GREEN BEANS (COUNTRY):
1 1 /2 pounds green beans, snapped 1 /4 cup butter
1 /2 cup finely chopped smoked ham 1 /4 cup minced onion
6 TbL minced fresh parsley 1 /4 cup chopped, toasted almonds
freshly ground pepper
•Place beans in pan and add water to just cover, add salt if desired. Bring water to a boil and reduce heat to medium and cook until beans are tender-crisp. Rinse beans under cold water and drain.
•Heat butter in large heavy skillet over medium heat. Sauté ham and onion until onion is transparent. Add beans and remaining ingredients and cook until thoroughly heated.
ZUCCHINI COOKIES: 375
½ cup butter, softened ½ cup sugar
1 egg 2 cups whole wheat flour
1 tsp baking soda 1 tsp cinnamon
½ tsp salt ¼ tsp nutmeg or cloves (optional)
1 cup finely shredded zucchini 1 cup blackberries
•In a mixing bowl, cream butter and sugar. Beat in egg. Mix together the flour, baking soda, cinnamon, salt and other optional spices. Add dry ingredients to creamed mixture alternating with zucchini. Stir in the blackberries, mixture should be somewhat tacky.
•Drop by heaping teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wires racks and if desired, glaze with a thin confectioner’s icing.
CHICKEN SUPPER: Crockpot
4 medium carrots, cut into 2-inch pieces 1 medium onion, chopped
1 celery rib, cut into 2-inch pieces 2 cups cut fresh green beans (2-inch pieces)
5 small red potatoes, quartered 1 chicken (3 to 3 ½ pounds), cut up
4 bacon strips, cooked and crumbled
1 ½ cup hot water
1 tsp salt ½ tsp dried thyme
½ tsp dried basil black pepper to taste
•In a 5-quart slow cooker, layer the first seven ingredients in order listed.
•In a bowl, combine the remaining ingredients; pour over the top. Do not stir.
•Cover and cook on low for 6-8 hours or until vegetables are tender and chicken juices run clear.
• Remove chicken and vegetables. Thicken juices for gravy if desired.
marcia says
I have dehydated 2 quarts of grated zucchini so far using a large hole (creates a piece about 5 times larger), at 85% water I estimate using a 1/4 cup to equal 3/4 of a cup. Might be good to add to soups and stews (this is new for me). For little zukes: slice 1/4 inch and saute with onion, a garlic, a little italian seasoning to the ‘tooth’, add a cut up tomato and warm thru, sprinkle with parmesan. For a gratin: grate 3 cups zucchini (Ilike the large grater again), grate ½ a small onion. Saute till ½ done, Salt and pepper to taste, add 2 beaten eggs toss and take off the burner (do not cook thru). Layer in greased casserole ½ the zucchini, ½ a cup of crushed saltines, ½ a cup of grated cheese. Repeat. Bake at 350 degrees for 20 to 30 minutes.
Wynne says
I’ve been freezing zucchini-raspberry muffins; the zucchini and cinnamon really work with raspberries (http://allrecipes.com/recipe/blueberry-zucchini-muffins/ with reduced sugar a bit and applesauce for 1/2 of the oil). I also use up zucchini freezing quarts of ratatouille (http://www.foodnetwork.com/recipes/ratatouille-recipe0.html).
Jan Kuester says
Believe it or not, if you dehydrate sliced zucchini, then turn it into a “flour”, you can add this to soups, stews, vegetable/herb breads and wow, it makes them extra yummy. This discovery. was the serendipitous result of my DH planting 6 zucchini plants one summer when I was deployed on the USS Nimitz. 🙂
becky says
Weirdly, I’ve been “spiralizing” or grating all of my squash and zuchinni this year and adding it to meatballs – kefta, turkey, beef…all sorts. It makes the meat go twice as far and I like the flavor. Best of luck!
Jenni says
Someone at work told me they put zuchini in their pumpkin bread and it’s delicious. I’ve never tried that but think I might. Let me know how it turns out if you try it!
susan says
I shred it, freeze it, and make hash browns. I like them better than potato hash browns. I also can zucchini salsa (can’t do a link from my phone – sorry. It is from food.com. It is one of the most requested salsas I make ). I have made zucchini carrot pickles. I am trying faux pineapple this year as well as the faux apple pie filling. I have also shredded and dehydrated some to add to soups, etc this winter. There is someone who pressure cans tomatoes and zukes raw and then makes a casserole with cheese and croutons on top. Might try that too.
For cooking, I add it to EVERYTHING right now. My son likes it steamed with lemon and pepper.
I never plant it, since I can always find people wanting to get rid of some. 😉 This year, I am more “blessed” than usual….. 😉
Angie says
These are similar to potato cakes or the Zucchini Patties, I imagine. My Husband and Son kept looking for the potatoes because they were certain they were not made with zucchini.
Zucchini-Carrot Fritters
Makes approx. 6-8 (depending on how large you make)
Prep and Cook Time: 15 min.
1 cup zucchini, grated (equivalent of about 6” medium-sized – trim ends first)
1/2 cup carrot, grated (equivalent of about 2 medium-sized carrots – trim ends first)
1/4 cup onion, chopped (I used 5-6 green onion “stalks” sliced, including white ends)
1 egg, slightly beaten
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon baking powder
1/4 cup milk
3 tablespoons oil, for frying – I haven’t tried baking them yet
Beat egg and then add milk and mix them together. In a large bowl, mix flour, baking powder, salt and pepper. Stir in egg and milk mixture. Add vegetables and stir to combine. Drop by heaping tablespoon into hot oil. (You don’t need it to be swimming in oil. Just enough to brown it is good, so 3-4 Tablespoons is enough. Also, don’t be alarmed if they look like gloopy haystacks.) Press down with spatula to flatten a little. I added a sprinkle of salt while they cooked on each side. Cook over medium heat for about 2-3 minutes or until brown. Turn and continue to cook until second side is brown. Drain on paper towel. Serve warm as a side dish for any meal or as an appetizer with Hidden Hill Original Ranch Dip you make with the packet and Sour Cream or your favorite Homemade Dip. Enjoy!
Tips: Wash your veggies. Grate the zucchini with peel on. My carrots looked ugly, so I used the peeler on them first, but not entirely necessary. Use the side of the box grater that you would shred cheese with. There isn’t much mess because there is no fat on the veggies, and it’s fast. No need to bring out the food processor unless you have a blade that can pull off same size as shredded cheese.
This took 15 minutes total from grabbing the ingredients to clean-up (except the hot pan) and I’m slow.
Rose says
One more to add to the pile- Salsa—>http://feralkitchen.com/2012/07/29/zucchini-salsa/
katy says
we LOVE zucchini around here! Our plants are done producing, unfortunately ;( our favorite things to do with zucchini were zucchini tater tots, zucchini quiche, zucchini fritters, and using it in a pasta primavera. we tweaked each of these recipes:
http://allrecipes.com/Recipe/Zucchini-Quiche/
http://www.lilsuburbanhomestead.com/2014/01/09/zucchini-fritters-lil-suburban-style/
http://cupcakesandkalechips.com/2013/02/26/glutenfree-zucchini-tater-tots-from-mommasmeals/
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe.html
Ally says
I love baked potatoes filled with grilled veggies covered with alfredo sauce…so yummy. Chop up all those veggies, stick in a foil packet over the grill with a little butter, salt and pepper. Yummy!