Zuchini Pie.

1 cup chunked zucchini, boil till soft
1 cup sugar
1 egg
2 tablespoons flour
1 teaspoon vanilla
1 1/2 tablespoon margarine
1 cup sweet condensed milk

Put everything in bowl mix well with mixer.
Pour into pie shell top with cinnamon.
Bake at 400 degrees for 5 minutes, then 350 for 30 minutes ou bake until knife comes out clean.

Zucchini Pineapple

18 cups shredded zucchini
1/2 cup lemon juice
3 cups sugar
1 (46 oz ) can pineapple juice

Directions

bring juices and sugar to a boil.
Add zucchini and simmer 20 minutes.
Pack and seal in hot jars and lids.
Makes 12 pints.
This tastes like crushed pineapple.
Great way to use extra zucchini.

Oven-Baked Zucchini Fries

makes approximately 8 servings

Ingredients

3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg

Method

Heat oven to 450úF.

Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.

Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.

Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking. Meanwhile, mix remaining ingredients.
Remove the baked fries from the oven, and serve them with your favorite dipping sauce.

Zucchini Pancakes

Ingredients

1 medium zucchini, diced small (or grated)
1 tablespoon chopped red onion
1 egg, lightly beaten (you can use egg substitute if you prefer)
3-4 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray or butter or olive oil

Directions

In a medium bowl, combine all ingredients except cooking spray/butter/oil, and mix well with a spoon or a whisk.

Spray a large flat pan with cooking spray (or butter or olive oil) and heat over medium heat. When the pan is hot, drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until golden brown.

Yum, those recipes sound good! My favorite ways to fix zucchini are mostly recipe-less, if you know what I mean, but I can describe them. I'll also visit my recipe box.

ZUCCHINI CASSEROLE from Penzey's

2 tomatoes, peeled and chopped
4 small zucchini, sliced fairly thin
1/2 tsp dried thyme
1 tsp dried basil
1 tsp garlic powder
1/2 cup grated cheddar cheese (do it yourself)
1/2 cup grated parmesan or romano
1/3 cup dry bread crumbs
1 cup grated mozzarella

Pre-heat oven to 350. Oil a one and a half quart casserole.

In a bowl, combine everything but the parm., crumbs, and mozz. Pour into the casserole, sprinkle the crumbs and parm. on top. Bake 45 minutes, or until zucchini is tender. Turn off oven, cover casserole with mozzarella and let sit in oven until cheese is melted.

This is a nice side dish with grilled chops or chicken.

This post was edited by rhizo_1 on Tue, Jul 9, 13 at 11:04

This is a favorite of ours, but no recipe!

JULIENNE ZUCCHINI

Select small zukes for this. Three smallish squash are plenty for the two of us. Julienne the zukes....those peeler gadgets are great!
1 clove garlic, minced
2 Tb. olive oil or butter
S and P to taste
Chiffonade basil
Freshly grated parmesan

In a saute pan, heat oil or butter and add zucchini and garlic. Saute until just barely softened, add basil and seasonings. When plated, grate the parmesan at the table.

This is light and delicious served as is but we also treat it as a pasta, topped with sauce of choice. Especially good with a bechamel, I think.

This post was edited by rhizo_1 on Thu, Jul 11, 13 at 10:39

In a medium sauce pan sauté cubed zucchini in olive oil (to suite your taste) and thinly sliced onion. When cooked to your liking drain any excess liquid and add 2-3 eggs and scramble into the zucchini adding grated parm to finish the dish. MMMMM good and so easy. Use your judgement for the number of eggs according to the number of zucchini you are using. Satine

Sweet & Sour Squash
4 small zucchini
4 small yellow squash (or substitute sliced red & yellow bell peppers)
1/2 cup chopped celery
1 red onion, chopped fine
1 red bell pepper, seeded & chopped
1 cup sherry wine vinegar (white wine vinegar works)
1/2 cup sugar
1/3 cup olive oil
1 tsp salt
1 tsp pepper

Slice the zucchini & yellow squash paper-thin into a large shallow bowl. Add the celery, red onion & bell pepper. Combine the remaining ingredients in a saucepan. Bring to a boil & stir to dissolve the sugar. Pour the dressing over the vegetables while still hot. Cover & marinate at room temperature or chill overnight. Drain & serve.~~

It's peak grill season and we're out there on the back patio several times a week. Shish kabobs are a favorite.

SHISH KABOBS

Zucchini, yellow summer squash, onions, red and green bell pepper....all cut into one inch pieces.

Button mushrooms

Skinless chicken breast cut into pieces

Good Italian dressing OR ginger dressing

Skewers

Put the veggies in plastic baggie (s) with enough of the dressing to marinate. Place in fridge for a couple of hours. In a separate baggie, do the same with the chicken.

This is also good with pork tenderloin, fresh shrimp, beef

If using wooden skewers, soak in water for an hour.

Season with S and P when ready to grill. SO good!

We usually serve over rice.

Cut small zucchini and summer squash into inch thick round

I don't have my recipe any more, but I used to make the best Zucchini bread.

I've only made this once, but it was good enough to repeat.

Taco Stuffed Zucchini

2 - 6" zucchini
1/2 lb. ground beef (or turkey)
Taco seasoning, homemade or 1/2 packet store-bought
1 Roma tomato, cored and chopped
1/2 small onion, chopped
4 oz. cream cheese, softened
1/2 c. cheddar cheese, freshly grated

Trim the ends from the zucchini and slice them in half lengthwise. With a paring knife, cut out the inside of the zucchini to form boat shapes. It helps to use a spoon to scrape and smooth out what you cant do with the knife. Roughly chop the zucchini pieces that you have removed.

Brown the meat in a saute pan. Add a little bit of water and the taco seasoning. Add onions, tomato and zucchini pieces to the pan. Cook until most of the water released from the vegetables has evaporated. Remove from heat and mix in cream cheese.

Place the zucchini in a baking dish and stuff each one with some of he mixture. Top with the grated cheddar. Carefully add about 1/4" water to the baking dish. This will keep the zucchini from drying out while cooking and will result in the vegetable being tender, but not mushy. Bake approximately 25 minutes at 400 degrees.

Patti, that sounds great for stuffed zukes! I'm always looking for more ideas to use those bigger, seedy ones.

PENZEY'S CHOCOLATE ZUCCHINI MUFFINS

1/2 cup milk
1/4 cup white vinegar
1 stick buttah (room temp.)
1/2 cup vegetable oil
1 and 3/4 cup sugar
2 large eggs
2 tsp. real vanilla
2 and 1/2 cups all purpose flour
4 Tb. Cocoa powder
1 tsp.baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 cups grated zucchini

Optional : 1 cup chocolate chips, 1/2 cup chopped nuts

Pre-heat oven to 325 and line 24 muffin cups

Mix milk and vinegar, set aside.

Beat butter, oil, and sugar until creamy. Add eggs, vanilla, and the milk. Blend.

Stir in the zucchini and half of the chips.

Combine dry ingredients before slowly adding to batter. Mix by hand until smooth. Fill the muffin cups to 2/3. Sprinkle the tops with remaining chips and the nuts.

Bake for 20-25 minutes or until toothpick comes out clean.

Thanks for all the replies and recipes. I will be trying as many as I can once the zucchini are ripe, should not be too much longer for them. If anyone else has some zucchini recipes to add would love for you to post them.

Sue

If someone gives me a large zucchini, I like to bake either zucchini cake, which is a lot like carrot cake, or zucchini bread, which is almost the same recipe as the cake. The cake gets Philadelphia Cream Cheese icing, yummmmm.

Zucchini Tots

This recipe comes together very quickly and makes a perfect side dish or hors dâÂÂoeuvre. The tots are crispy on the outside and soft on the inside and they make a great healthy replacement for tater tots. If you have kids who usually turn up their noses at vegetables, these zucchini tots could be a great solution. At only 27 calories each, these are tots you can feel great about!

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Ingredients
1 cup shredded zucchini (I shredded mine on the large holed side of a box grater)
1/4 medium onion, chopped
1 large egg
1/4 cup dry bread crumbs
1 oz Parmesan cheese, freshly grated (I use the smallest holed side of a box grater. Alternately, if you want to use canned grated Parmesan cheese you can use 1/4 cup of that.)
Salt & pepper to taste

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Instructions
1.Preheat the oven to 400. Mist a 12 cup mini muffin tin with cooking spray.
2.Wrap the shredded zucchini in a paper towel (or clean dish towel) and squeeze to extract any excess moisture from the zucchini.
3.In a medium bowl, stir together all ingredients until combined. Spoon the mixture evenly into the prepared mini muffin tin and press down on the filling in each cup with the back of the spoon to compact them together.
4.Bake for 15-18 minutes or until the tops are beginning to turn golden. Run a plastic knife around the outside of each top while still in the muffin tin and they will come right out.