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Zucchini and what do to with it all?

Ok Ruth L ... Gardening Post Starting new with zucchini, I couldn't pass up the chance.
http://chowhound.chow.com/topics/625419

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.
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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: www.nytimes.com/2009/04/08/dining/081...

        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...

              http://www.epicurious.com/recipes/foo...

          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 http://chowhound.chow.com/topics/628822 for my comment near the bottom and her recipe at http://chowhound.chow.com/topics/441966 ).

                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