I just got my first home-grown zucchini of the season. In honor of the many zucchini to come, I wondered if anyone had zucchine recipe recommendations. I thought the "moussaka-like" impossible pie in the Dinner Doctor book sounded good--has anyone tried it? Also, there are some zucchini cakes in Anne's books--I've never made a zucchini cake and wondered if anyone had tried them and if so what they thought.

I'm sure we will all need some good zucchini recipes, so let's share!

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Gardener

Hello, hello. I'm not a zucchini fan, so I can't give you any recipes. Congratulations on your home grown zucchini, though! Do you grow any other vegetables?

I sauted the zucchini in olive oil with basil (also from my garden), onion, added pasta and used as a side dish with fish. Simple and delicious! I bought the feta cheese for the Moussaka Impossible Pie and plan to try it with zucchini #2 this week.

Besides zucchini, I am growing tomatoes (yellow and red), peppers (sweet and hot), cucumbers, basil, mint. I had some lettuce and cilantro but the heat has put an end to them.

The fresh veggies are great in salad, but as they start to multiply, it would be good to come up with some new ideas for them. I tried the cherry tomato + basil tart in Dinner Doctor and it was delicious. Other ideas are always welcome!

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Gardener

I too am a gardener, with tomatoes (4 hierloom varieties), bell peppers (red, yellow, orange and purple), cucumbers, zucchini, winter squash, melons, beans, onions, leeks, lettuces, basil, rosemary, sage, mint, oregano, thyme, cilantro, chives, carrots, beets and rhubarb. Zucchini breads and cakes are great - they add moistness without any off flavor. I alsu use them in salads, for dipping, grilled with olive oil and garlic, sauteed with whatever herbs get into my hands first. One summer when I was teaching (like 30 years ago ) the other faculty and I had a community garden. We lost sight of some of our zucchini and it got away from us a little. When we "found" it we had more than we knew what to do with. We learned that if you seed the large ones (cut lengthwise and scrape out the seeds with a spoon) and then slice them, you can saute them with butter, brown sugar and cinnamon and get a good apple substitute for pies or with pork or chicken. We froze some and used that in baked goods during the winter. We also had a tradition that summer of making daiquiris every afternoon when we got done weeding. We tried to do a different flavor or flavor combo each day and had some wild ones. We thought we were going to have to do a zucchini daiquiri by the end of the summer, but we managed to avoid that disaster.
KathyB

Kathy, Great story. I've heard many zucchini stories but never a zucchini drinking game story! I made the Moussaka Impossible Pie tonight and it was a big success with my family. The great thing is that I'm sure it would be easy to make an Italian-style variation with zucchini, basil from the garden and mozzarella cheese. Definitely a good use for the zucchini!

Now, has anyone made the zucchini cakes in the Cake Mix Doctor books? I'm wondering how the one in the first book (the non-chocolate one) would taste with Orange Cream Cheese frosting....any thoughts from someone who has made it?

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Gardener

I make stuffed squash. I use whatever squash is in season, but I have used zucchini in the summer.

I don't measure it, but basically you take your squash, cut it in half, and scoop out the seeds. Then you brown equal parts ground meat and pork sausage (my husband and I like spicy sausage, but use what you like.) I think I use about 1/2 pound of each for filling 4 to 6 halves. Mix in a generous handful of bread crumbs and parmesan cheese and just enough milk or cream so that it starts to come together. (It shouldn't be too wet.) Place your squash in a baking dish and mound the stuffing on top. Sprinkle with more cheese. Bake at 375 for about 30 minutes.

I have used this with yellow, crookneck, and acorn squash. When you use acorn squash, you have better luck if you microwave the squash a little before you stuff it. This is yummy with a beautiful salad and plain rice. I think if I weren't so lazy, that it would actually be good with rice in the stuffing, but I never think ahead--

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Arlington, TX

I've never made this, but my mom always used to make a "lasagna" with zucchini. It was pretty much the same as lasagna, but with sliced zucchini instead of the noodles. I think she also used sausage instead of ground beef. It was really good-but I doubt my kids would eat it so I haven't made it.
I also have a recipe for zucchini cooikes somewhere. I think I'll have to dig that out and make some soon.


Yvette

I make two different dishes using zucchini.
The first one uses zucchin, onion,carrot,and yellow summer squash. This is not an exact recipe: but more like how much I think I will eat. Slice up half a small zucchini, half a small yellow onion, half a summer squash, and several small carrots ( I usually have the little ones) I just slice those in half lengthwise. Saute in about a tsp of olive oil or whatever oil you like. Season with some Italian seasoning. Stir this or toss it in the pan, (if you have the skill to do this without getting it all over everywhere, which is what I usually do.) This is great for lunch along with some cottage cheese or some fruit.
The other recipe is the 3 vegetable microwave one, with Zucchini, onion, carrot like the other.I also use Italian seasoning; I add 2 or 3 tsp. water and cover this, but leave an opening to vent. Cook about 3 minutes and check to see if it is done enough for you. Use whatever seasoning you like, I just happen to like Italian seasoning. It does need a little salt.