Zucchini Overload! (1,146 views)

I need your problem! As you already knpw there are dozens of recipes for Zucchi Bread, or Muffins on the internet. One can always add a lot of zucchini and yellow summer squash to Ratatouille (bake 2, freeze one for winter). I always liked lindrusso's Zucchini Pecan Sauté from, the old CLBB - savorynotebook.blogspot.com/2005/09/zucchini-pecan-saut.html

ha, too funny---this weekend I did zucchini chocolate cake, cold zucchini soup, and the zucchini fritters from Smitten Kitchen (which were excellent, btw, and going into our regular rotation)

traildoggie-I win!! My DH planted 4-6 EACH of green and yellow. So far I have mostly harvested green but looking at the plants I don't think it is because the yellow aren't doing well. I think they are just behind a bit and I may be in even more trouble shortly!!!

Wallycat-Chickpea Zucchini burgers were from most recent Eating Well. www.eatingwell.com/recipe/273894/zucchini-chickpea-veggie-burgers-with-tahini-ranch-sauce/
The sauce was really tasty. The burgers were obviously not a real "burger" nor trying to be one but very flavorful. I had mine on a bun today but I think they would be even better and easier to eat tucked in a pita. They have a "falafel-like" taste.

Next I may try one that Smitten Kitchen just posted for a pasta with a zucchini butter. The zucchini is grated and sautéed in butter until it "melts" into a sauce to be tossed with pasta.

 yes you win!  Mine are all green . I don't like yellow ones as much.   just a color thing for me. 
 I will look at the EW recipe too.   wallycat... the  polenta pie is an old recipe from the laurels kitchen  people.  I like it, DH not so much. it uses 3 zucchini. I quit trying to use all the zukes we can grow especially the ones where size got away from us. 


 Polenta pie
1/2 onion chopped
1/2 green pepper  chopped
2 stalks celery diced
2 tomatoes chopped
3 medium zucchini in small chunks 
1/2 to 1 cup vegie stock or water ( I use 1/2c) 
1/4 tsp each chili power, oregano, cumin
1 tsp salt
pepper

polenta topping
1/2 c polenta or cornmeal
1/4 cup whole wheat flour
1/4tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1 egg
1 TB oil
1/2 cup buttermilk
1 tsp brown sugar
1/2 c grated  cheddar cheese

preheat oven to 400. 
Saute onion, celery, pepper til soft.
Add zucchini, tomatoes, stock, seasonings.  cook  until nearly done. 
Stir together   dry ingredients.     wisk egg, buttermilk, sugar,  and add to dry  mixing til moist. 
Pour half the vegies into  an greased 8x8 baking dish.  ( I use 11x7)  spread polenta mixture on top.   add remaining vegies over the top.   polenta will rise  to top during baking. 
 bake 20-35 min  adding cheese in last few minutes. 

 I sub diluted yogurt for the buttermilk.  I am more heavy handed with the seasoning. 

I ended up making this for dinner myself. it sounded  good  as I was typing it.  the vegies are fairly flexible as is the water.   I don't have any fresh tomatoes so used a half can of diced ones. I used half an orange bell pepper and 3  zucchini about 7 inches long.  not giants.  I  don't even bring the  gigantic ones into the house.  

for me this is a standby, reliable recipe,  not spectacular but always very good,   flexible as long as its not too warm t turn on the oven.   I  use some hot sauce on it but DH  doesn't, otherwise I'd  add an jalapeno to it. 

This dessert zucchini recipe was posted by Josie on the old CLBB board.


Zucchini "Apple" Pie Bars ~

4-6 cups zucchini, peeled, seeded, sliced
2/3 cup lemon juice
1 cup sugar
1/2 teaspoon cinnamon
4 cups flour
2 cups sugar
1 1/2 cups butter
1/2 teaspoon cinnamon

Combine the peeled zucchini and lemon juice, simmer until tender, 10-15 minutes, do not overcook. Add the sugar and cinnamon, simmer 1 minute, set aside
Cream the butter and sugar, mix in the flour to make a crumbly mixture. Stir 1/2 cup into the zucchini mix, to thicken. Pat about 2/3 of the dry mixture into a greased 9x13x2" pan.
Bake 350 degrees,10 minutes. Spread the cooked zucchini over the baked crust. Sprinkle the remaining dry mixture over the filling. Bake 350 degrees, 30 minutes, until golden brown. Cool completely on a wire rack before slicing. This does not freeze well.

Erin-That looks good and i will have to file it away but I am still going for recipes that use more than 1 zucchini at a time. Either that or throwing one in here and there even if it does not call for zucchini since I still have so many. This weekend I have done some soups and threw in at least 2 or 3 zucchini in each. I will freeze most and be thankful for the summer bounty this winter but right now...it's getting old fast!! Tomorrow night I am making Smitten Kitchen's zucchini butter spaghetti and also roasting some diced zucchini, corn, and tomatoes to throw into the whole mix so it will be a grated zucchini sauce over pasta with roasted zucchini on top!!!! At least my yellow squash is not doing as well!!

Karen

I made this SK recipe a few years back. I can't remember if I liked the broccoli or zucchini fritters better.


smittenkitchen.com/2011/08/zucchini-fritters/
Picture from SK




I haven't made this one but it uses a couple of zucchinis.

smittenkitchen.com/2016/08/summer-squash-pizza/
From her website.



After reading through this thread --- I want to buy some zucchinis!

The Japanese soak their rice, so when I cook it, I soak it for 1/2 an hour. For "sticky" rice, it is much fluffier than I expected and cooks up in 1/2 hour You must be a super taster; I don't detect 'nutty' in the short grain...We had leftovers for lunch and it was really good. You can switch up the veggies you put in, but of course, we're all trying to get rid of the zucchini. Salsa can also be different.

All of the suggestions here are wonderful. I'd love to make a zucchini fritter but dread the oil spatter. Maybe I should put the pan out on the grill.

Erin- I have indeed made the zucchini crusted pizza from Moosewood but it was a few years ago. I remember liking it a lot though so thanks for the reminder.


Tonight I finally made Smitten Kitchen's zucchini butter pasta with a few of my own twists. It was really delicious and will definitely be repeated when the squash overwhelms!! My changes included grill-roasting a pan with fresh corn, some diced yellow squash, fresh cherry tomatoes, and shallots; then adding that to the pasta and zucchini butter sauce. I also used a whole wheat garlic fettuccine and browned my butter (~ 3-4 T. instead of 6 T.) before making the sauce. And finally I added some fresh chives, dill, and oregano along with the basil since my garden is full of herbs as well! All in all I used 4 squash between the 3 I grated for the sauce and the one I diced/roasted and added at the end.

I needed a recipe to use up a few frozen prawns. I love this recipe. I like  the recipes because she has all the WW point values already calculated   and  I have liked  what Ive made from this site.  her level of seasoning is right for me.    so  shrimp fried rice. I loved this. I had leftover   brown rice to use, and the last of my home grown snow peas that kept miraculously well in the refrigerator. I picked them in mid june and they were still as fresh and crisp as if they were picked yesterday.  DH hates shrimp so  he  had something else. I ate this myself.  I cut the quantity to fit the   things I had to use. 

www.skinnytaste.com/spicy-shrimp-fried-rice/

Glad everyone is safe. What we wouldn't do for rain!! So much for the PNW being wet. It has been 3+ months without water here. Our grass sounds like rice krispies if you walk on it. Brown grass is the antithesis of PNW. I weep. Antarctica region has, for the first time, recorded rain instead of snow. Sad...but what we wouldn't do for rain out here!

I'm not sure if it is good news or bad news that the zucchini got crushed. But it is so hard on us when Mother Nature wrecks our gardens. I hope you fare okay with Henri. I think we are inland enough to not get it too bad. Lots of rain, but not the big winds.

I've cancelled my zucchini overload by picking the flowers to make the zucchini flower fritters of my childhood. My probably is a cuke overload. Anyone who comes to our house gets a handful of cukes. My biggests surprise cuke recipe is cucumber sorbet.

Yikes, karenw!

Yes, everyone be careful <3