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Jul 9, 2009 12:30 PM

Zucchini and what do to with it all?

Ok Ruth L ... Gardening Post Starting new with zucchini, I couldn't pass up the chance.

There have been some many topics with zucchini and I for one am guilty. I am a huge fan. I could eat it breakfast lunch and dinner.

Also, I got around 20 total this past weekend, so I have been making zucchini all week. That along with with my Dads Mango tree I think I could live on 3 meals of zucchini and mango for the next few weeks. So Ideas and favorite recipes ... Let us know.

I make quiche or fritatta, bread, sauteed, fried stuffed zucchini and zucchini and spinach soup. I know I have tried quite a few and a few others I didn't name, but what are your favorite recipes. I am sure there are some great ones out there. Sometimes just the littlest change in a cheese or seasoning can make all the difference in the dish itself.

Let me know your favorite recipes.

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  1. you can cut the zucchini in noodle strips and stirfry and toss with some sauce to resemble "noodle salad"

    6 Replies
    1. re: jeniyo

      I like that, soy, sesame oil, ginger, garlic and maybe sesame seeds toasted. Who knows? Nice thought

      1. re: kchurchill5

        you can also blanch or saute the zucchini ribbons and treat them as a pasta stand-in, topped with a quick, fresh summer tomato sauce. a little garlic, some fresh basil, salt, pepper...finish it off with freshly grated Parm. you could also make it a more substantial, creamier sauce with goat cheese or fresh ricotta.

        1. re: goodhealthgourmet

          I have done ribbons but not like that. I love the ricotta and maybe some tomato. That sounds wonderful.

          1. re: kchurchill5

            it's delicious - a perfect, light summer meal. let me know how you like it!

          2. re: goodhealthgourmet

            I was going to suggest something pretty similar: thinly sliced zucchini rounds (I love me my mandoline), sauteed in some butter & oil, add marjoram, thyme, chopped tomato, and grated romano. Or forget the herbs and add pesto and cream cheese, to make a delicious creamy sauce.
            To go in a completely different direction, the NY Times printed this recipe in April for zucchini pancakes with a garlic yogurt sauce that turns out pretty incredible:

        2. re: jeniyo

          I just figured this out last night. I was making stir-fry, but wanting to avoid noodles. I was just going to throw sugar snap peas, pork, and zucchini together (sliced). I was wondering if it were possible to do just what you said when I remembered the last cooking class that I helped with. The chef had flipped the blade on the mandolin to the serrated side -- honestly, I didn't even know it was there -- to julienne veggies for a slaw.

          So, I thinly sliced the zucchini down, and it was a wonderful stir-fry noodle replacement. Just changing the texture elevated the dish.

        3. o! if you have company, you can make a grated zuchini cake with feta cheese, egg, and breadcrumbs/wheat germ, do a yogurt dip with 5 spice powder and a hit of chili pepper. it is really fun to eat.

          2 Replies
            1. re: kchurchill5

              er.. i kind of winged it last time, but here is something similar. i use part wheat germ and flour because i was on a diet at the time...


          1. my mother used to make zuchinni pancakes in the summer, I think it had parmesan, bisquick an egg... shredded squash. Kind of like a potato pancake. a little butter, a little juice from your tomato running into it...omg heaven. don't know why she doesn't make those anymore.

            1 Reply
            1. re: jujuthomas

              You know I I have zuchinni cakes but more just zucchini. Making a cake sounds interesting, and very easy.

              How about layers of zucchini pancakes, tomatoes and fresh goat cheese

              OMG, zucchini overload, Some great ideas with new twists.

            2. I was once invited over to a home-ec teacher's home for dinner. She made a gratin of zucchini (half-inch cubes), chopped sweet onion, and cubed velveeta, topped with grapenuts cereal, then baked. I am embarrassed to admit that I loved it - so maybe thinking about zucchini standing in for elbows in mac&cheese would be good.

              1 Reply
              1. re: greygarious

                I have to admit - I'll try just about *any* casserole that has zuchinni in it!

              2. A couple of things ... I was just telling MMRuth about a new zucchini and fava bean risotto recipe that I got (along with lemon and basil plus the regular risotto stuff like wine, shallots, stock, cheese) and she linked me to her zucchini 3-ways risotto recipe (see for my comment near the bottom and her recipe at ).

                The other thing that we do that DH loves is zucchini and cheese on toast. Go figure - DH loves it 'cause it's loaded with cheese. It is basically grated zucchini, squeezed dry, with grated Monterey Jack or cheddar or combo, plus shallot, an egg, and a dash of Worcestershire. All mixed together then put on top of bread and popped in the oven until the top browns nicely. Served with a big salad, it's a great summer evening meal (esp. since the browning part can go in the toaster oven if need be).

                1 Reply
                1. re: LNG212

                  I make grilled zucchini, goat cheese, shallot and sundried tomatoes on a panini, it is a favorite. A bit odd, but it sure is good.

                  Like I said, I can eat it 24/7