I've only frozen shredded zucchini to be used in making zucchini bread.

I'm sure you'll get lots of recipes here. My best suggestion is to pick the zucchinis small. The flavor is much better that way, and you'll less likely to get overloaded.

I too have only frozen zucchini for future use in bread making. Grate it and then freeze in recipe sized batches.

When I can find zucchini, (can you send me some) lol,
I shred and freeze it to use in my chocolate-zucchini cake. It's the only cake I make, and it's really good.

My BFF cooks it down some and canns it for use in soups etc.

Zucchini is very good on the grill. I'm not the best griller, so perhaps someone else will have tips for you. I use one of those metal bowls with holes that you put on the grill. I toss slices of zucchini in olive oil and pressed garlic, sprinkle with salt, and put them in the basket on the grill.

We coat it in shake N bake and fry it. Yummy! And sometimes make a mock veal parmagiana with it.

Chilled Zucchini soup
2 large red potatoes with skin
1 large onion
2 medium zucchini, peeled
2 cans chicken broth
1 1/2 cups sour cream

Cut up potatoes, onion and zucchini and cook in chicken broth. Puree in food processor. Chill. Mix in sour cream. Garnish with fresh chives or parsley.

My landlord said the other day, after getting some of the first from my (Ontario - north of Lake Erie) garden, that he'd fried some in some oil, sprinkling them with garlic, and it was delicious. I think that was pretty well his whole meal, if I heard/remember correctly.

By the way - that's "our" garden, as he shares it - I transplanted some tomatoes and squash for him, a while ago. And planted some onions ... but they didn't grow.

But I have quite a few, and am not a major devotee of onions, so he'll probably get quite a few of them.

Cucumber vine leaves are yellowing, again, as they flower - blight. Drat!!

Picked about 3 hours' worth of beans the other day - and that wasn't near all that were ready. My landlord took some, as did the natives next door (they were having a potluck (potlatch?) and I had only a few left to give another ... so she may pick some of them.

I think that you can cut zucchini into smallish pieces, immerse a small quantity into boiling water for about a minute (to not chill the water to non-boil too much), then bag and freeze.

But I'm not sure.

Would need to check with my consultants.

I have only about four or five plants of them - but about 50, I think, of small roundish green squash - so I'll be searching high and low for someone wanting them, soon, I think.

Good wishes for enjoying your zucchini.

ole joyful

I like it sauteed. One of my favorite ways is to saute in olive oil until very brown, and eat with linguini and lots of parmeasan cheese. Usually I will add onions when I am sauteing the zuchinni and sometimes mushrooms.

I also bread it and fry it, like it in soup, and altho I have never made it, had an Italian friend who used to scoop out the middle a little bit and stuff it with a mixture that included hamburger and other seasonings and bake it in the oven.

I like zuchinni bread too, but haven't made any in years.

My family insists that this is the zucchini dish for people who don't like zucchini. I've made several converts with it.

Cut zucchini into approximately 1/2" cubes (about 4 cups). Chop about 1/2 cup onion. Saute onion in a tablespoon of butter for a minute or so. Add the zucchini and salt and pepper to taste, and continue to cook until the squash is the consistency you prefer. Turn off the burner and add about 1 cup of diced tomato. Mix tomato in. You don't want to cook the tomatoes, but you want the heat to get into them. Stir in 1 cup of shredded cheddar cheese, put the lid on the skillet and let set just until the cheese melts (2 minutes should do it).

I make sweet relish for hot dogs, hamburgers, or tuna salad out of it.

ZUCCHINI RELISH

2 1/2 cups finely chopped zucchini
1 medium onion, chopped
1/2 cup chopped green pepper
1 1/4 tsp. salt
1 cup sugar
1/ 2 cup plus 2 Tbs. vinegar
1 1/2 tsp. celery seed
1/4 tsp. ground mustard
1/8 tsp. ground tumeric
1 tsp. cornstarch
1 Tbs. water

In a bowl, combine, the zucchini, onion, green pepper and salt; cover and refrigerate overnight. Rinse and drain well; set aside. In a saucepan, combine sugar, vinegar, celery seed, mustard and tumeric; bring to a boil. Add vegetable mixture; return to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into saucepan. Simmer 6-8 minutes longer, stirring often. Cool. Store, covered, in refrigerator. Makes about 2 cups.

Thanks all. I'll be saving these ideas for sure. I noticed that I too am getting a blight so not sure how much I'll get off of it.  We shall see.

I like to grill my zucchini. I cut off the ends then slice them lengthwise. I marinate them awhile in an olive oil/ A-1 mixture then grill. I love it like this!

Wash and dry them thoroughly.Cut the zucchini in cubes or if they are small and don't need to be seeded cut in rounds about 1/2 inch thick.Spread out on a cookie sheet and freeze until solid.Package in zip lock freezer bags and remove as much air as possible.I use a straw to suck the air out of the bag cause I'm too cheap to buy a Seal-a-Meal!LOL It will keep a long time like this.

My Mom use to make pickles with them. You can use any pickle recipe you like and just substitute zukes for cukes. I couldn't find her exact recipe but found this one online which is very close.
Clare

BREAD AND BUTTER ZUCCHINI PICKLES

16 c. sliced fresh zucchini
4 c. thinly sliced onions
1/2 c. pickling salt (not iodized)
4 c. white vinegar
2 c. sugar
4 tbsp. mustard seed
2 tbsp. celery seed
2 tsp. ground turmeric

Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar and spices. Bring to a boil. Add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution leaving 1/2 inch space at the top. Adjust caps and process in a boiling water bath 15 minutes.

I'm planning to use one of my little green friends in making Pasta Primavera for dinner tonight. Here are a couple of good casseroles.

Zucchini Casserole

3C bite-sized zuchinni
1 small onion
3 shredded carrots
1 can cream of chicken soup
1/2 C sour cream
1 (7oz) pkg. Pepperidge Farm herb cubes
1/3 C. butter

Soften zuchinni in butter. Mix sour cream and soup. Add zuchinni, 1/2 package of bread cubes and all other ingredients. Sprinkle rest of cubes over top. Bake at 350 for 25 minutes.

Zuchinni Casserole

In a 2 quart casserole sprayed with Pam, slice zuchinni thin. Layer zuchinni, fresh tomato, green pepper, onion, salt and pepper and parmesan cheese. Bake coverd 45 minutes at 400 and then uncoverd 30 mnuets at 350.

I like to slice up zucchini and yellow squash, sautee them in a mixture of butter and olive oil, season to taste. I love all vegetables except turnips.

{{!gwi}}

uxorial - LOL! I will have to 'pose' my big monster squash when I pick it. I am waiting till it hits 30 lbs.
Clare

The Best Chocolate Zucchini Bread
2 (1 oz) squares unsweetened chocolate (I use Choco-bake)
3 eggs
2 cups white sugar
1 cup oil
2 cups grated zucchini
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsa salt
1 tsp cinnamon
3/4 cup mini semisweet chocolate chips
Preheat oven to 350. Lightly grease two 9 x 5 loaf pans.
Microwave chocolate to melt if using
In mixing bowl, combine eggs, sugar, oil, zucchini, vanilla and chocolate; beat well. Stir in flour, baking soda, salt and cinnamon. Fold in chocolate chips and nuts if using. Pour into prepared pans.
Bake for 60 to 70 minutes.

Sour Cream Zucchini Bread
3 eggs
2 cups sugar
1 cup oil
1 tsp vanilla
1/2 cup sour cream
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
2 cups grated zucchini
1 cup chopped walnuts or golden raisins

Preheat oven to 325. Grease and flour 2 9 x 5 bread pans or 6 mini loaf pans.

Beat eggs, sugar, oil, sour cream and vanilla together. Add dry ingredients mix well. Stir in zucchini and nuts or raisins till well mixed.
Pour into prepared pans. Bake 60 to 65 minutes for large pans or 40 to 45 minutes for mini pans.

We take a Zucchini and slice it, dip the slices in egg and
flour and fry. We make a sandwich of them salt,pepper and
mustard. So good.

A tip for everyone who gardens. My sister in law plated sweet corn where her sweet potatoes were last year. The corn is growing like crazy! She has since read that sweet potatoes is the best thing you can do for tired ground, as it re-plentishes the ground very quickly. She has planted a ton of sweet potatoes as an experiment and will see what next year's garden does. We will be buried in sweet potatoes!

Sorry. No zucchini recipes. A friend I can no longer contact (mved with no forwarding address) used to make a zucchini dish that the kids thought was scalloped potatoes. I thought I had the recipe and could not find it. Maybe you could try slicing the zukes thin like the potatoes and substitute it for the potatoes in scalloped potatoes? See if it works?

Tami