From the Kitchen

Need a Few More Zucchini Recipes?

My zucchini plant looks a lot like the beast from Little Shop of Horrors. I’m waiting for it to talk back to me and say, “Feed me, Seymour!” Anyone else’s zucchini plant taking over the garden? If so, then you too are wondering what to do with all of them! Here’s a few great Zucchini Recipes that will keep you going for the next few weeks.

Zucchini Recipes

What are you cookin’ up with your garden ripe zucchini?

20 comments

  1. One of my favorite ways to eat zucchini, before the weather gets too cold to grill anymore, is to cut it into large chunks and marinate it in spiedie sauce (http://www.spiedie.com/) for a few hours, then put it on skewers and grill it on the gas grill ’til it’s got a few grill lines, but is still firm. You can toss other seasonal vegetables into the marinade, too, to add a little variety. Mushrooms and cherry tomatoes both work well.

  2. I only wish i had this problem. I actually bought zucchini at the store last week, despicable I know. We did not do a garden this year. Anyone with extra zucchini please drop it off on my doorstep. :)

  3. Thanks for all the recipes. We just came back from holidays and I have a 2 foot long zucchini that I need to do something with – plus a few smaller ones.

  4. I WISH my zucchini plants were thriving like that! To be fair to my plant, it does look beautiful, but it’s a huge fake-out, because not one single zucchini has left it’s branches for weeks on end! This rare sadness is unheard of, usually, in our garden, but it’s true. So, the most requested recipe I ever and always have – Zucchini Banana Muffins (sounds gross but so isn’t) will have to wait till next year. Rats!

  5. I’m so jealous! I had a bunny eat a couple of my plants early on and the this year again I had squash borers kill the rest of my zucchini plants. I’ll have to save some of the recipes for next year. Thank you!

  6. My sister-in-law just sent me this crazy recipe for zucchini pie. She swears it taste just like apple pie, no difference. I haven’t tried it yet but here is the recipe.

    Zucchini Pie

    Crust:
    4 c flour
    2 c sugar
    1/2 tsp cinnamon
    1/2 tsp salt
    1 1/2 c butter
    Combine crust ingredients and cut in butter. Save out 3 cups. Press the remaining ingreds in the bottom of a 9×13 pan. Pre-bake at 375 for 12-15 min.
    Filling:
    8-10 c zucchini – peeled, seeded, and sliced
    2/3 c lemon juice
    1 c sugar
    1 tsp cinnamon
    1/2 tsp nutmeg
    Bring zucchini to a boil in lemon juice. Cover and let simmer 8-10 minutes. Stir in sugar, cinnamon, nutmeg, and simmer additional 5-6 minutes. Pour over baked crust. Sprinkle with reserved crust mixture. Reduce oven heat to 350 and bake for 40-45 min. Serve with vanilla ice cream.

  7. when you can’t come up with more recipes to use it right away, it works well to shred it up and freeze in freezer baggies. that way, when you get in the mood for some bread or cookies, just pull it out and thaw a bit.

  8. You must have read my mind…I just did a post last night about chocolate chip zucchini bread. I also linked to chocolate zucchini cake by Elise at Simply Recipes…it is DIVINE!!!

    YUM!

  9. How about Zucchini Pie? It tastes like apple pie. Here’s the recipe…
    Crust:
    4 c flour
    2 c sugar
    1/2 tsp cinnamon
    1/2 tsp salt
    1 1/2 c butter
    Combine crust ingredients and cut in butter. Save out 3 cups. Press the remaining ingreds in the bottom of a 9×13 pan. Pre-bake at 375 for 12-15 min.
    Filling:
    8-10 c zucchini – peeled, seeded, and sliced
    2/3 c lemon juice
    1 c sugar
    1 tsp cinnamon
    1/2 tsp nutmeg
    Bring zucchini to a boil in lemon juice. Cover and let simmer 8-10 minutes. Stir in sugar, cinnamon, nutmeg, and simmer additional 5-6 minutes. Pour over baked crust. Sprinkle with reserved crust mixture. Reduce oven heat to 350 and bake for 40-45 min. Serve with vanilla ice cream.

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