Drowning in Zucchini

This is good stuff, I got the recipie from allrecipies.com, I have made it before and it was great.....I added chocolate chips

Mom's Zucchini Bread

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

I'm from Michigan and my dad always had them coming out our ears from his garden also!!

Cut them in slices, dip them in an egg/milk mixture, dip them in seasoned italian bread crumbs and fry them until golden brown. My ex-mother inlaw changed my Italian version to her Mexican version and did the same, but used corn meal instead of bread crumbs, they actually tasted good also! (kinda fattening though)

Sometimes, I'd just slice and boil them til tender and put sprinkle cheese on them, lowfat!

My sister would let a few overgrow to big size and scoop them out and do a "stuffed" zucchini, not sure what was in that, I never attempted to make it, but I'm sure you could find a recipe online.

One more, cook up spaghetti til it's almost done, cut up zuchinni, onions, and tomatoes (or canned tomatoes) and finish boiling til the veggies are tender. Serve with parmesian cheese sprinkled over it (kind of soupy spaghetti) sounds nasty, but was good!

Oh, one more . . . i don't have a recipe, but zucchini nut bread was delicious also!!

Single mom in Mesa to two great kids (8 & 10) and two great adults (18 & 20)

Farmer Girl DP says to take your surplus, scrub it under running water, cut the ends off, then shred like you'd make hash browns, and measure out 2 cups per freezer bag. If you're going to put it in the freezer for more than 3 months, double-bag it. Use it to sneak in nutrients into salads and sauces.

And, if you continue to get bombarded by a healthy harvest, we'll be more than happy to pay you market value for the home-grown stuff.

Katy1999 that looks really good!

Quick and easy...cube zucchini sautee in olive oil and sea salt. Light pepper to taste. Cook until zucchini becomes transparent. Add can of tomato sauce. Add a touch of oregano and a pinch more salt. Warm mixture. Sprinkle with shredded cheese, cover and set aside.

Let set for 5 mins.

Serve and enjoy!

Yum!

Mouse_tales is a discussion leader in the East Valley for arizonamoms.com. She spends most of her days juggling her duties as a mom, wife, and business owner. Her three little kittens range in age from 4 to 13.

Here are a couple simple ways to eat it:

1. Slice ends of zucchini and then slice it long ways in half. Poke flesh side a fewtimes with a fork. Place on a microwave safe plate. Butter flesh sides and sprinkle with freshly grated parmigiano reggiano and salt and pepper. Drizzle a little h20 on the plate and microwave until tender and cheese is melted.

2. Preheat oven to 350. Cut ends of zucchini and cut in slices. Slice and onion into similar size pieces. Finely chop a garlic clove. Combine these items with a little olive oil and some oregano or rosemary in a baking dish. Salt and pepper. Top with a can of good quality diced tomatoes and some mozzerella or parmigiano reggiano and bake for about 30 min until tender and bubbly. Delicious and a great way to get lots of veggies(you can add really anything else you like as well)

Ok, one more idea that I use all the time. Steam zucchini until tender and puree in food processor or blender. Freeze in 1/2 increments. I use them when I make spaghetti or different breads or muffins to increase the nutritional content. You would never guess and it also gives everything a little more moisture.

As you can see, there are a ton of things you can do with zucchini.

Another one is zucchini parmasean. It is like lasagna only with zucchini. I don't have a specific recipe, just google eggplant parmasean and substitute zucchini for the eggplant. My dad made it all the time when I was growing up. It is great for the bigger zucchinis.

As for stuffing zucchini, my MIL taught me the Syrian way and it is very good. Quarter small zucchini, take out seeds and rub them with olive oil. Bake in a hot oven (450) for about 15 minutes until tender. Filling: brown 1/2 lb ground beef. Add pine nuts, a little all-spice or cinnamon, and a squirt of lemon juice. Scoop the filling into the zucchini and place in a baking dish. Cover with tomato sauce and bake at 350 for about 30 minutes or until hot all through.

Have fun with them and when all else fails, give them away :)

Chop some and add them too casseroles, eggs in the morning, salads all kinds of stuff.

Lisa - Mom to her spunky little Scarlette

This is an easy recipe that is really tasty. Cut up zucchini into cubes and steam for a few minutes, just enough to soften them up a bit. Be sure not to oversteam or they can get real mushy. Drain water and add can of white corn or sweet corn. Add a bit of butter and you have a tasty side item.

My mom is Sicilian and come summer time, when grandpa's garden was in zucchini overload, this is something we had ALL the time.

Zuccini and Tomatoes
Dice up the zucchini and onion (in desired proportion)
In a saute pan, heat some olive oil and slowly sautee garlic and onions.
Add oregano, basil salt and pepper to taste. (or use italian seasoning).
Add zucchini. Continue to saute until soft (not mush).
Add canned stewed, diced italian seasoned tomatoes. (again in proportion - 1:1 zucchini/tomato)
Taste and adjust seasoning if needed.
Let everything saute for a bit to marry flavors.
Finish with some parmesan shavings.

Basically it's a "quick" tomato/zucchini sauce for pasta or brown rice.
Seasoning is everything with this, so taste as you go and adjust accordingly.

Enjoy.

P.S. Short cut version. Saute zucchini with a little garlic and olive oil, salt and pepper. Add your favorite jarred tomato sauce. (and NEVER tell my grandmother I suggested this!) ha!

Friends will love you or hate you for sharing your zucchini! LOL!
Some of the best gifts I've received are baked goods from those who have an over-abundance of fresh veggies from their garden. Get together with a friend to cook and bake yummy treats to freeze for later or give as gifts. There are several wonderful recipes provided by replies to your post, and there's always google. Just type "zucchini recipe" and you'll have more recipes than you have zucchini.
Good luck!

The best way to predict your future is to create it. ~Peter Drucker

These are great ideas! Can't wait to try some of them out. Should I bother cooking and baking with the big ones? I have a few that, no kidding, are almost a foot long. Didn't pick them in time. Are these any good or should I just chuck them?

Here's a plug on growing zucchini for those that are gardening challenged: it is one of the easiest things to grow here in the desert. Plant the seeds in the spring, water every day until they come in, then water only once every other day. They love the heat and the sun. And one or two plants will provide enough zucchinis for you and your friends.

Lattemom is the mother of three energetic kids ages 6, 8 & 12 and a discussion leader for arizonamoms.com.