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bought a little too much zucchini

  • n

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

    1. 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. 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. 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. 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

              Zucchini added to the pasta or zucchini AS the pasta?

            2. 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. 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

                  thank you so much for these beautiful suggestions!

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

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

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

                                  1 Reply
                                  1. re: GCBananaBread

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

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

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

                                      1. 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. 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..