This morning as I was watering the garden, I glanced over to the zucchini patch and noticed a few squash beneath the enormous green leaves. I ran to the house, grabbed a knife, and started to cut a few squash off the thick vines.
As I was cutting away, I started to spot more and more zucchini, and before you know it…
I had a basket filled with 20 pound 3 ounces of the stuff.
Holy Crap!
Now what?
So far we have enjoyed the zucchini in stir fry, with eggs, and made a batch of zucchini relish. Today I think I’ll be making zucchini bread, but tomorrow? What am I suppose to make tomorrow? And in the days {and month} following?
Do YOU have any ideas?
What is your favorite way to use up excess zucchini?
Speaking of zucchini, does anyone out there own a copy of The Zucchini Houdini
~ Mavis
Julie says
I discovered this Zucchini Spread last summer. My family requests it now. Great served on baguette rounds.
http://food.visitphilly.com/zucchini-spread/
Megan says
I made an awesome blueberry zucchini bread with mine. here is the link.
http://allrecipes.com/recipe/blueberry-zucchini-bread/detail.aspx
It was so scrumptious! I made a few loaves for our market place and they sold during the first 3 minutes of opening!
Mavis says
Sold!
Megan says
…..oh and heres this too. My aunt literally just emailed me this great link to taste of home and there are TONS of zuc recipes.
http://www.tasteofhome.com/Recipes/Zucchini-Cupcakes?pmcode=BLC71VH40M&_mid=2375512&_rid=2375512.967136.345051
Have fun!
Jennifer says
Chocolate Zucchini Bread!
Lucky L says
Bread and butter pickles:
Makes about 4 pints
2 lbs or so zukes, sliced into circles 1/4″ thick
1/2 lb. onions sliced 1/4″ thick (optional)
1/4 cup salt
2 cup sugar
2 cup white vinegar
1 tsp celery seed
1 tsp ground tumeric
1/2 tsp. prepared mustard (yellow or Coleman’s dried/reconstituted)
2 tsp. mustard seed
Put zukes and onions (if using) in a large bowl, sprinkle with salt and cover with cold water. Let sit 2 hours, drain, rinse, drain.
Bring to boil sugar, vinegar, spices. Pack veg into hot pint or quart jars. Pour pickling liquid over veg to 1/2″ of top. Use chopstick or spoon to eliminate bubbles. Seal with lid and ring. Water bath process for 20 minutes pints, 25 minutes quarts.
Sometimes I use only 1-1/2 cup sugar.
Also trying out dehydrating them with a little salt to make zuke chips.
Lori B says
I haven’t tried this myself, but someone once told me you can grate the zucchini and freeze it for use in zucchini bread etc. Might be worth a try.
Elizabeth F says
Hi, I mentioned this in my comment but there is a lot of water released as it thaws. So I double the amount that the recipe calls for when I package it up. Squeeze out the excess water and you should have the right amount after thawed.
Lori B says
Good to know! Thanks! 🙂
Sarah says
I heard that it lasts longer in the freezer if you blanch it first. As with any veggies, blanching denatures the enzymes and halts tissue breakdown. Thus, giving you a better tasting (and more nutritious) product int he long run! Good luck!
Julie says
I like to scoop a little of the center out and top mine with quinoa, followed some fresh marinara or even tomatos and a little cheese if you like and bake it.
Mary Ann says
My mom used to bake it with onions and tomatoes and then put cheese on top once out of the oven.
She also used to slice it thinly lengthwise and use in instead of lettuce on her sandwiches!
Elizabeth F says
Yes, I made something that sounded like that for my daughter’s college graduation. The recipe was called a zucchini-tomato frittata.
Ashley says
Wow! That’s a lot of zucchini!
I made these zucchini ‘tots’ last week and they were really yummy:
http://www.skinnytaste.com/2012/07/zucchini-tots.html
I also like to saute zucchini and add it to noodles, spaghetti sauce, and italian sausage for a quick meal
CathyB says
I have frozen the shredded zucchini in bags to make zucchini bread later. The key is to freeze individual bags with the amount of shredded zucchini you need for one recipe. Don’t just freeze a big bag of shredded zucchini; then you have to thaw the whole bag for one recipe and once the zucchini thaws the liquid separates, so it is hard to measure the same amount as fresh zucchini. Honestly though, I was usually throwing out my shredded zucchini the next summer. I found that for me the best plan was to just make huge batches of zucchini bread and wrap and freeze the bread already made. It thaws out beautifully and it was nice to just grab a loaf out whenever we wanted it.
It is also hard to beat fried zucchini. You might also try a vegetarian lasagne with sliced zucchini and mushrooms replacing the meat. It is actually quite tasty.
Elizabeth F says
Yes excellent use in vegetarian lasagna.
carrie says
When using zucchini in lasagna, salt it and let it sit on a clean dish towel for twenty minutes, to pull out the excess moisture. Pat the extra salt and moisture off, with a dry towel, before using.
Tisha A. says
Zucchini pancakes served with yogurt. You can dehydrate it to eat with salsa in the winter (zucchini chips). Zucchini cobbler. Stuffed zucchini. You can make a lasagne with zucchini replacing the noodles. There are also recipes for zucchini candy. I have not tried it yet but it is on the list.
Sarah says
My mom makes great zucchini cookies. I’ll have to get her to send me the recipe.
Also, I saw this zucchini chocolate cake on Mama’s Minutia:
http://mamasminutia.blogspot.com/2012/06/dark-chocolate-zucchini-cake.html
Sarah says
Mom’s zucchini cookies:
3c. flour
1 egg
2t baking powder
1.5c raw, grated zucchini
1t ground cinnamon
1t vanilla
0.5t salt
1c chopped pecans
3/4c softened oleo
1c semisweet choc. chips (she likes white choc. chips)
1.5c sugar
Combine flour, baking powder, cinnamon, salt in a medium bowl.
Combine oleo and sugar in large bowl, beat with mixer at medium-high speed until light & fluffy. Add egg and vanilla, beat well.
Gradually add flour mixture and beat until smooth. Dough will be stiff. Stir in remaining ingredients. Drop heaping teaspoons 2 inches apart onto 2 greased baking sheets.
Bake 10 min at 350. Let cool on wire racks.
She’s also done yellow raisins or craisins instead of choc. chips (or with) which is really good too.
Jane says
WOW! That’s awesome! That’s a lot of zucchini bread I’m thinking 🙂
Trish says
I’ve recently noticed a batch of interesting zucchini recipes on one of the blogs I follow:
http://homejoys.blogspot.com/2010/08/eat-your-veggies-zucchini-crust-pizza.html
http://homejoys.blogspot.com/2012/07/zucchini-and-rice-in-pot.html
http://homejoys.blogspot.com/2012/07/bleanies-zucchini-potato-patties.html
Good luck!
Rocki says
With some of the bigger zucchini you can make mini pizzas!
Last year I put sliced zucchini on a cookie sheet, topped with pizza sauce, chopped pepperoni, misc veggies and mozzarella cheese then broiled in my oven.
Mavis says
Seriously? I’m going to totally try this. Thanks
Krista says
I haven’t tried this, yet, but Veronica’s recipes are usually top notch. She just posted this yesterday. http://veronicascornucopia.com/2012/07/31/lemon-zucchini-loaf/ It looks delicious and very different from the usual zucchini bread.
Grilled zucchini is yummy, too.
You can also shred it up and add it to turkey for turkey burgers, meatloaf, meatballs. Roni over at GreenLiteBites has a few ideas. You can just plug zucchini into her search bar there and you’ll get some recipes. Here are a few that are good http://greenlitebites.com/2012/06/16/zucchini-turkey-burgers/ and http://greenlitebites.com/2011/08/01/overgrown-zucchini-and-spinach-soup/ and http://greenlitebites.com/2008/01/11/zucchini-pizza-bites/
Hope that helps!
Clancy says
Sliced length wise & put on the grill
Jennifer says
I planted my first garden this year and grew zucchini by accident, with a mixed up bag of seeds, but created a pretty good recipe for fritters if you would like it. I love to eat them with cream cheese and a fresh sliced tomato, they are delicious and freeze well which is important, since we have so many.
Mavis says
Thanks Jennifer, I’d love to have it. I’ve been looking for a great fritter recipe. My husband loves stuff like that.
christie says
Google the Barefoot Contessa’s recipe for fritters–it is delicious!
Mavis says
Will do! I heat Ina.
Jennifer says
Mind you im not one for written down recipe and just throw stuff together this is loosely how it goes. One large Zuchinni peeled and shredded, half cup of finely diced bell pepper, half cup finely diced onion, 3 large eggs, 2 cups of flour , sea salt and pepper to taste, i like to add a dash or two of crushed red peppers for some heat. Mix together with about a 1/4 -1/2 cup of milk until you get a nice wet batter. Fill your skillet about half way with vegetable oil, once it is nice and hot you can spoon in the batter I tend to do three or four fritters at a time, depends on the size of your skillet. Cook for about 4 minutes then flip they should be golden then put on a plate to drain with a paper towel. Depending on how big you make your fritters how many you will get. You can make them small or large, and that will change your cooking time, they should be a nice golden color . I like to whip up cream cheese and layer that with a sliced tomato, and my husband loves to eat them dipped in ranch. They are pretty good frozen and then thrown in the deep fryer right before serving we have done that before a party when I had about 10 or so zucchinis and didnt know what to do with them.
Mavis says
I’m excited to try it with the cream cheese. Thanks!
Heidi says
Get out your dehydrator!
Lisa says
I’ve shredded and frozen in 2 cup size portions. I’ve made cranberry, orange, zucchini bread. I put it into my meatball and meatloaf mixture, adds a little more moisture. I’ve made green chicken enchiladas and put the shredded zucchini in the green sauce. And, you can add it to spaghetti sauce, the shredded zucchini breaks down, so a good way to add hidden veggies.
Mavis says
Wow. I never thought to add it to meatballs. Thanks!
Robbie says
Here’s my go to “use up the zucchini” recipe…
Zucchini Salsa
10 C peeled and grated zucchini
2 green bell pepper chopped
2 red bell pepper chopped
3 onion chopped
1/4 cup pickling salt
1 T pickling salt
2 T dry mustard
1 T garlic powder
1 T cumin
2 cup white vinegar
1/2 cup brown sugar
2 T red pepper flakes
1 tsp pepper
5 cup ripe tomatoe chopped
2 T cornstarch
12 jalapeños diced (or to taste)
Day 1
Mix zucchini, onion, bell pepper and 1/4 C salt together. refrigerate overnight
Day 2
Rinse and drain vegetables. In a large pot mix vegetables and remaining ingredients, bring to boil and simmer for 15 minutes. Ladle into prepared jars and water bath for 15 minutes.
No one will know this has zucchini in it unless you tell them. Ha.
sena c says
I usually grate it and add it to turkey burger…so we are eating less meat, and my family have their suspicions, but can’t taste the difference. They couldn’t even tell I did that to the BBQ pork sandwiches….hahaha. There are also a ton of recipes that you can make using zucchini “noodles”. There is a great recipe in the book RAW, but I am sure you can find some on line. On amazon there is a slicer that will make zucchini look like noodles.
Lisa says
Last year, I hollowed out zome zucchini into ‘boats’ and froze them…empty. They thawed nicely and got baked anyway, so I wasn’t worried about perfection. It was REALLY nice to have that in the middle of winter!
Jenn says
This is a great idea! I freeze some in shredded and cubbed form to use in soups/breads but I’ll do this too 🙂 Thank you!
Desirae says
I sure wish we were neighbors! 🙂 I don’t think I can top all the great suggestions, also that duke relish looks YUM!
Chela says
I got the book in anticipation of a huge crop this year. Have not tried any of the recipes yet since we just started harvesting them. There are plenty of awesome looking recipes though. I think it was well worth the $.
stacy t says
I shred it and put it into ziplocks to add to Soups, Muffins, Breads and Sloppy Joes during the winter months. My kids love it!
Renee says
Here are my favorite recipes:
———————————
Baked Zucchini
Serves 6.
3 medium zucchini
1 extra large egg
1/2 cup dry breadcrumbs
1/8 cup Parmesan/Romano cheese
Garlic Powder to taste
2 tsp dried Parsley
1 tsp dried basil
1/2 tsp salt
1/2 tsp fresh ground black pepper
Adjust rack to upper portion of oven. Preheat oven to 375 degrees. Spray jelly roll pan with nonstick spray.
Cut zucchini crosswise into 1/2″ slices.
In shallow bowl, beat egg. In another bowl, combine remaining ingredients.
Dip zucchini slices into egg, then dredge in breadcrumb mixture. Place on pan.
Bake zucchini for 7 minutes. Turn slices, then bake another 7 minutes.
Serve immediately with ranch dressing or marinara sauce.
———————————
Zucchini Boats
1 medium sized zucchini per person
Diced tomato
Diced onion
Basil, to taste
Garlic salt and pepper, to taste
Olive oil
Parmesan cheese, freshly grated
Wash zucchini and cut off stem. Microwave zucchini for 2 to 3 minutes each (i.e., microwave 5 zucchini for 10 to 15 minutes). Slice off top 1/3 of each zucchini and scoop out and discard seeds. Place hollowed zucchini in baking dish.
Dice top 1/3 of zucchini. Combine with equal portions of diced tomatoes and onions. Add basil, garlic salt, and pepper to diced zucchini.
Fill hollowed zucchinis with diced vegetables. Drizzle lightly with olive oil.
Place zucchini under the broiler (low setting) for 5 to 10 minutes, until vegetables sizzle and start to brown. Remove from oven and immediately sprinkle with grated parmesan.
Serve!
————————–
Enjoy!
Renee
Madam Chow says
Zucchini rice gratin: http://smittenkitchen.com/blog/2012/07/31/zucchini-rice-gratin/
Zucchini bread pancakes: http://smittenkitchen.com/blog/2012/07/27/zucchini-bread-pancakes/
Karl Katzke says
We grill zucchini. It’s excellent.
1. Chop off the ends of each zucchini and then quarter it long-wise, so you end up with what looks like pickle quarters. We feed the ends to the dogs, who love them. Yes, we have dogs that love veggies.
2. Leave the zucchini sitting out long enough for it to ‘sweat’ — I’m not sure why it sweats, just that it does. But maybe that’s just in the texas heat.
3. Sprinkle garlic salt (or garlic powder), a light dusting of black pepper, and a REALLY light dusting of ground cayenne.
4. Grill over high direct heat for about ten to fifteen minutes with the peel side down. The peel gets crunchy and blackened and tastes really good. If pieces start to get too crunchy/blackened for your taste, rotate them a bit and keep them cooking.
Elizabeth F says
I grate zucchini and put in 1 cup measures and throw all those into a large bag in freezer. Use to add to chili, soup, quiche, etc over the non-zucchini months. For bread and cake recipes I double the amount of zucchini asked for in the recipe because there is always shrinkage once the zucchini is thawed.
Stuff them. If bigger I like to peel them. Saute onions, zucchini pulp, mushrooms, “meat” (we use Boca Burger crumbles) , garlic, ground pepper. Season “Italian” or “Mexican”, add corn, garbanzo beans or cannellini or kidney beans, cheese etc. Bake at 350 about 45 min, uncover and top with bread crumbs mixed with butter, broil til crumbs toasty. Can be wrapped and frozen. We like to serve with spaghetti sauce and angel hair pasta.
During the summer, early fall, we have a table at church where people bring their excess produce. Leave what you want, take what you want. In Fall I usually have my Homemaker group over. Always send zucchini home. I call up friends that wait for the “zucchini call” and they come and pick some up. I have one friend send her teen son over and he bungeed as many as he could to the rack on his bike.
My husband is not diligent about picking and I cannot do myself so it helps to have plans for the over-large ones should they appear. Yours look the best. When we have the nice tender ones we do add them to stir fry or marinate with other vegetables in Italian dressing and stick in GF grill or grill out. A friend years ago gave me a recipe for mock apple pie made with zucchini.
Linda M says
My Sister-In-Law recently brought us some Zucchini Sticks (like mozzarella sticks)..she cut them into spears, breaded them with Panko and baked 10 minuted then added Parmesan and Marinara and mozzarella and broiled. Yummy!
I like to grill them. pan fry breaded–called Poor Man’s Bacon in these parts, saute in olive oil and and seasonings, Chocolate Zucchini Cake, Zucchini Brownies, stew with tomatoes and peppers and freeze to use mulitple ways in the winter. Make into zucchini pancakes and serve as a side dish. On and on and on.
Christine says
We love making Grandma Thelma’s Zucchini Casserole. It was printed in the Wasington Post a few years ago and is a favorite side dish. Google it and a link will pop right up!
Beth P says
These are a big hit with the kids!
http://www.skinnytaste.com/2009/01/baked-zucchini-sticks-13-pts.html
Jeanne says
Make the chocolate zucchini cake recipe I submitted several weeks ago. I’m looking forward to seeing what you think of it! Is excellent.
Mavis says
Jeanne, I have had it printed out for weeks now and I’m totally going to make it. I am waiting for a certain “occasion” to make it. 🙂
Kristy says
Growing up my mom either dipped it in egg or pancake batter and fried it. Not the healthiest, but still yummy. You can do the same thing with extra blossoms.
Robin Welch says
Chocolate Zucchini Bread recipe is yummy. Google Zucchini pizza crust. We have been enjoying these since the beginning of zuc season. I make the crusts for individual servings and make sure I bake them for 15-20 minute on my silpat then flip them over and baked another 10-15 min on a preheated pizza stone. Makes for nice crisp pizza crust
Amy says
make apple crisp with it..my step mom used to replace the apples with it completely or do a 50/50 mix..if you seed it, no one will notice..i nearly died when i found out i was eating zucchini crisp and not apple crisp (keep in mind i was probably 7 or 8 at the time lol)..good luck!
Susan says
I shred my zucchini and let drain for a bit. Then I portion out in 2 cups, put in a freezer bag and freeze. This way I have the right amount for my zucchini bread recipe.
Mavis says
Very clever! Thanks Susan.
Nicole says
Zucchini Bread Squares
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 (I usually omit salt and add 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.
Mavis says
Yum!Yum!Yum! I’m sooo making this.
Nicole says
You’ll love them. Perfect for breakfast/brunch or after-run snack as it was for me tonight. 🙂
Trish says
My son loves them stuffed, ( I let them grow oversized) which I made two nights ago. I cooked sausage, onions, fresh garlic, brown rice, home grown dried marjoram, fresh diced basil, brown mushrooms, added fresh diced tomatoes last. ( I also throw in some red hot pepper flakes) Slice your zucchini long ways, scoop out seeds, par-boil and stuff with mixture. I like to put them on the bar-b instead of oven. Put fresh grated parmesan cheese last few minutes.
Yet another favorite for oversized zucchini – slice in thick rounds, rub olive oil on both sides, add seasonings. Place on cookie sheet lined with foil. Cook on bar-b until almost done, add a thick slice of tomato. Let that cook a few, add a nice slice of mozzarella topped with fresh basil leaves, leave on till cheese starts to melt! Yum…. I often use this same recipe only with eggplant instead of zucchini.
First time poster – love your website – look forward to you daily!
Mavis says
This sounds like a great recipe. Thanks Trish!
Brittany says
Jeez. I thought I had a bunch of Zucchini! I plan on slicing, dicing, and freezing according to recipes I’ll be making throughout the year. (Soup, lasagna, bread, etc.) BUT after reading some of these amazing suggestions I may just broaden my horizons. 🙂
Laurie says
Wow! That’s a lot. Since I didn’t grow any this year you could leave some on my doorstep, LOL.
This is what I have done in the past with over abundance of zucchini …I have made zucchini relish, bread and chocolate zucchini cake in the past, oh and not to mention I like to make fried zucchini patties too.
If I still had some it went into the freezer for winter goodies.
olemike says
We take extras to the Salvation Army.
Mary E. says
Before grilling, we marinate our zucchini spears in balsamic vinaigrette. The children love it (yes, love it). You can also add chocolate chips to any zucchini bread recipe for a yummy dessert. I made zucchini waffles which were good, but my teenage son objected to the weirdness of it.
Peggy says
I have aways had plenty of zucchini. One year my kids decided they no longer like or ever wanted any more zucchini. Well I always make my own tomato sauce for the winter and that year I whirled the zucchini in the food processor and added it to the sauce. The sauce was great and they ATE everyone one of those zucchinis. No one was the wiser.
Jessica says
I usually shred and freeze for later use in soups, bread or brownies!
But my sister in law made this last year and I plan on doing it this year:
Pineapple zucchini: http://edis.ifas.ufl.edu/he247
It tastes just like pineapple! It’s so good! Best part is that you can it! No freezer space used up.
Mandy says
Grill it, then put a thin layer of goat cheese on it!
Autumn says
Roasted Zooks – slice into thick (1/2″) circles, lay flat on cookie sheet. Sprinkle with shredded fresh parmesan (or mozzarella or whatever), then salt and pepper, drizzle or spray with a little olive oil, then cook under the broiler for a few minutes just until nicely browned but not mushy. I always eat too many of these. They are really really good, even as an appetizer or snack.
Heather says
My mom sent me home with a ton of zucchini a couple of weeks ago, and I stumbled upon this recipe for zucchini cobbler. I took it into work last Friday and no one knew that it was zucchini, they all thought it was apple or pear cobbler! It was a hit (and it uses 8 cups of zucchini at once)!
http://www.food.com/recipe/zucchini-cobbler-9795
Mavis says
Holy cow? 8 cups? I’m on it!
Veronica says
You can use it in place of eggplant and make Zucchini Parmesan.
MaryW says
You can always put some in a bag, drop it on your neighbor’s doorstep, ring the bell, and run! 😀
Tracy says
i grew up on grandmas zuc cassarole. She froze about 100 every year. I love zucs but sometimes the lose it in the freezer. this comes out great and works for light meals.
crisp up bacon and remove from pan and crumble.
save the right amount of fat and sautee some sliced onions.
add 1/2 moons of zucs and sautee till the start shedding thier water (add little salt)
season with some black pepper and pour liquid and all over crumbled salteens.
top with some shed cheese and broil.
yummy
deep fried zucs are actually my favorite food….my husband thinks I’m crazy but takes me to retaurants that serve good ones as a treat!