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bought a little too much zucchini

noya Jun 19, 2012 04:54 PM

Make that a lot too much. But it was gorgeous, just gorgeous, and I couldn't not buy it!
Ideas? Thanks!

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  1. k
    KSlink RE: noya Jun 19, 2012 05:00 PM

    First thing that comes to mind in this weather is to pickle them.....refreshing!

    1. chefathome RE: noya Jun 19, 2012 05:05 PM

      Shave it raw and make a gorgeous salad out of it and shaved asparagus, shaved Parmesan, toasted pine nuts and goat cheese and a lemon vinaigrette. Top with fresh mint.

      Shave it and a few carrots and gently sautee with butter and garlic. Toss as you would pasta.

      Grill and serve with goat cheese and fried capers.

      1. a
        alc RE: noya Jun 19, 2012 07:28 PM

        There are recipes for pureed zucchini soup (although I have yet to try one) that look as if they could take care of a large quantity . . .

        1. Njchicaa RE: noya Jun 20, 2012 06:42 AM

          Zucchini boats: scoop out seeds, fill with cream cheese, top with tomato sauce, shredded mozzarella, and fresh parsley. Bake until zucchini and cream cheese are softened.

          1. c
            cheeseisheaven RE: noya Jun 20, 2012 09:23 AM

            I made a pasta with zucchini ,mint , onions a bit of lemon zest , and capers...I think I sauteed the onions, and zukes, added the rest as I plated it. It was really good, tasted very fresh...

            1 Reply
            1. re: cheeseisheaven
              ferret RE: cheeseisheaven Jun 20, 2012 11:57 AM

              Zucchini added to the pasta or zucchini AS the pasta?

            2. a
              adventuresinbaking RE: noya Jun 20, 2012 06:24 PM

              we make a raw zucchini hash shredded in the food processor at work with peppers, onions, zucchini and a maple dressing. Very tasty with brunch.

              1. b
                blinknoodle RE: noya Jun 21, 2012 10:13 AM

                I have yet to try this but this one something I wanted to make with a bumper crop of zucchini:

                Other ideas:
                -Zucchini baked goods (Chocolate cake) and I have also made a zucchini lemon cookie to great reviews
                -Zucchini noodles if you can cut them thin enough (I use my spiralizer for this and it is great
                )-Zucchini pancakes (Turkish ones are great)
                -Indian zucchini meatballs (koftas)
                -Cook or roast them and add to a salad or soup (River Cottage Everyday Veg has a great salad with zucchini and caramelized onions)
                -Pureed zucchini and basil soup
                -Baked them into zucchini sticks covered in brad crumbs, , etc.


                1 Reply
                1. re: blinknoodle
                  noya RE: blinknoodle Jun 22, 2012 10:58 AM

                  thank you so much for these beautiful suggestions!

                2. losangeles RE: noya Jun 21, 2012 11:28 AM

                  I *heart* this recipe for zucchini burritos:


                  1. Josh RE: noya Jun 22, 2012 09:32 AM

                    A spiral slicer will make it into a very passable kind of raw noodle.

                    1. tcamp RE: noya Jun 22, 2012 05:18 PM

                      I had several large romesque zucchinis and ended up dicing them, along with some yellow potatoes, sweet onions, and green chilies, then sauteeing in a cast iron pan with plenty of salt and pepper. We used some for breakfast, with a fried egg on top, then more for lunch wrapped in a flour tortilla with some black beans and mexican crema. So good.

                      1. m
                        magiesmom RE: noya Jun 23, 2012 05:26 AM

                        If you are not vegan you could make the zucchini pizza crust from Moosewood. It is eggs, herbs, the zuch and a little flour, if I recall correctly. It is like a cross between pizza crust and a frittata. You then stack cheese etc on top.

                        1. melpy RE: noya Jun 23, 2012 05:30 AM

                          Shred and add to any grain side dishes. I made rice for Indian food the other day and shredded the zucchini right into the pot of water.

                          1. jes7o RE: noya Jun 24, 2012 04:00 PM

                            We like to use Mark Bittman's vegetable fritter recipe with zucchini. It's in How to Cook Everything Vegetarian.

                            Can't wait for the bumper crop of zukes to come in! We really need rain, though....or it's going to be slim pickings.....

                            1. c
                              caviar_and_chitlins RE: noya Jun 24, 2012 04:03 PM

                              With my bumper crop last year I made a lovely layered zucchini gratin with pesto cream.

                              1. Elster RE: noya Jun 26, 2012 06:06 AM

                                There's an Indian side dish you can make where you thinly slice the zucchini, caramelise it in butter until it's a really dark brown and then stir it into yoghurt with a large pinch of paprika and some salt. It's sooooo delicious, creamy and the perfect accompaniment to...hell, I'd eat it on the side with fried pencil shavings, it's that good. Or just sear thick medallions of it on a griddle pan, or roast it halved horizontally, scoop out the seeds and fill the hot, blackened boats with hummus for a fantastic tapas dish. Oh you're so lucky.

                                1. g
                                  GCBananaBread RE: noya Jun 27, 2012 09:17 PM

                                  Saute sliced zucchini with olive oil, sliced onion and chopped garlic. Season with salt and pepper.

                                  1 Reply
                                  1. re: GCBananaBread
                                    jujuthomas RE: GCBananaBread Aug 16, 2012 08:35 AM

                                    I did that last night, with the addition of some broccoli and a tomato that needed to be used. divine!

                                  2. EWSflash RE: noya Jun 27, 2012 09:31 PM

                                    Something that we discovered, don't use water or fat to cook them, they do well on their own, frizzled on a skillet

                                    1. Divamac RE: noya Jun 30, 2012 07:27 PM

                                      I've been making this recipe for about a dozen years: Zucchini Crab Cakes:

                                      1. a
                                        alc RE: noya Jul 15, 2012 02:16 PM

                                        Had two large z's left over. Made soup:

                                        Peeled and chopped the z's; peeled and chopped an onion; chopped up about 3 celrey stalks.
                                        Put in pressure cooker for about 5 minutes on high with about a cup or so of water and a little salt.
                                        Put through food mill. Thinned with a bit of almond milk and added a little Penzy's Green Goddess mix. Came out very well. Made aboutg 4-5 servings..

                                        1. m
                                          magiesmom RE: noya Jul 16, 2012 05:12 PM


                                          1. PeppyKitchen RE: noya Aug 6, 2012 08:09 PM

                                            sticks, pickled is good you could try the fridge pickle recipe, it take like 20 mins.. fried zucca.. or just look up zucca.. I like Panni, basil, tomato sauce, spinach zucca.. check out italian websites and casserole recipes.. veggitable manocotti... cubed for replacing meat in mexican food burritos and pastas.. Milk substitute for sauce recipes and avocado dressing..

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