This sounds delicious! If I had zucchini I might try this.

Zucchini pie
3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
ground black pepper to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.
In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
Bake for 30 minutes, or until lightly brown

I make zucchini bread and zucchini cake. They are almost the exact same recipe. The cake tastes like a carrot cake and you frost it with cream cheese frosting. I will have to look them up later.

I use the sliced zucchini for a vegetable. I chop up half or less of an onion, slice a well scrubbed zucchini, put in a small saucepan with a little water and salt. cover and simmer. When it is tender, I drain out all but 1/4 cup of the water, add several pats of butter and pepper and serve in bowls.

Find a good zucchini bread recipe and substitute applesauce for the oil in the recipe. It cuts down on the fats, and makes it oh, so moist.I also add about half again as many pecans as the recipe calls for. You can even make it with sunflower seeds (or without if you don't like nuts) I make loaves of it and freeze it. You can put any kind of summer squash in the recipe, like patty pan or yellow squash. In the winter I take a loaf out and defrost it. Then we slice it, toast it and put cream cheese on it for a breakfast bread. Yummy.

You can also grate it or slice it, blanch the sliced zukes, freeze it and use it in winter stews. I make a killer beef stew and add all kinds of veggies, that way I can sneak in a lot of squash. Right now I have 9 summer squash plants in the garden. I should only be allowed 2 squash plants!! If they get too big, the chickens feast!!

I love zucchini. I like it best just washed carefully, you don't want to push the sand/dirt into the skin, sliced in half inch slices, steamed and eaten with plenty of butter and some soy sauce for salt. I also use it in things like spaghetti sauce, chili and of course it's one of the bases for ratatouille. It's really good grilled too. Cut in half and brush with butter then salt and grill. Good stuffed with a number of things. Yup, love me some zucchini. Zucchini fritters... and that zucchini bread ya'll were talkin bout.

Give it away!

Just kidding- I make zucchini bread- lots of zucchini bread- and then I give that away or freeze it. I like zucchini simply sauteed with onions and butter as a side dish.

I'm going to try making some pickles.

Here is a link that might be useful: ZUCCHINI PICKLES bread and butter

I've slice it thin length-wise and used it in place of lasagna noodles, or in addition to as well.

I make this cake whenever I can get some zucchini. I don't know anyone who grows it though.....care to send me some? LOL
I don't have a sweet tooth and don't like icing, so I don't ice it. It travels well for lunches, and of course you can put icing on it.

Chocolate Zucchini Cake
1/2 cup butter
1 3/4 cup sugar
2 eggs
1/2 cup sour milk (add 1 tsp vinegar)
1 tsp vanilla
1/2 tsp baking powder
2 tsp baking soda
2 1/2 cup flour
4 tbsp cocoa
1/2 cup oil
2 cups grated zucchini

Cream butter and sugar. Beat in eggs well. Add sour milk and vanilla.
Blend baking soda and powder with flour. Add cocoa to butter mixture, add flour.
Combine oil and zucchini; add to batter. Mix and pour into a 9x9 pan. Bake at 350 degrees 35-40 minutes, until toothpick comes out clean.

We like it roasted. Most veggies are so good roasted.

Preheat oven. 400F

Slice zucchini lengthwise into long thin slices. Toss with olive oil, spread out on baking sheet. Season with s/p. I use rosemary/garlic seasoning from Sam's Club.

Flip when golden on bottom and continue roasting. Length of time to roast depends on how big or how much moisture is in zukes.

It is also good this way with a mixture of yellow squash too.

If I am making something that bakes/roasts at lower temp then the 400, I throw the zukes in and just roast them lower and slower.

very forgiving method.

This is a family favorite and I get lots of requests for it.
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Italian style zucchini.

Ingredients:

Two Tablespoons extra virgin olive oil
3-4 zucchini sliced
2-12 garlic cloves (your taste!) minced
1 onion chopped
several fresh tomatoes, diced or 1 can of diced tomatoes
fresh or dried basil
teaspoon of sugar or one package of articical sweetner.
salt
pepper
red pepper flakes to taste
If you like a somewhat thicker sauce, add a few tablespoons of tomato paste to the pan before you add the zucchini.

Directions:

1. Saute the onion and garlic in olive oil over (season with salt and pepper) low/medium heat for about 5 minutes -- don't brown them.

2. Add the tomatoes, roughly chopped along with the basil. Cook for another 5 minutes. Season again.

3. Add the zucchini, SLICED. You might need to turn up the heat at this point to keep things bubbling. Season again.

5. Cook until the zucchini is just soft.

Serve over pasta, or alone as a side vegetable. I sometimes add shrimp or cubed pieces of chicken to make it a complete meal over pasta.

I have exactly the same recipe as Glenda. I got it from a friend of my mother's in NC. I make the recipe but cut it into small squares to serve as canapes. I'm not a fan of zucchini but there are a few ideas here I would like to try. Thanks, ladies!

I like to slice in 1/4" rounds, dredge in seasoned flour, and fry in a few tablespoons of canola oil, till they're lightly browned on both sides. Yum!

Wow, as a non-zuchinni person .... who knew there were all these ways to fix it? I figured it couldn't just be for the bread. LOL!

Thanks for the recipes! I'm saving this thread to give some a try.

jasdip ... I think my neighbor would be thrilled to give you some! He said he's run out of people who want any and they're turning him away now. LOL

We like it breaded....sliced thin, dip in egg batter and then in a mixture of bread crumbs and Parm. cheese and then into the frying pan with about an inch of oil....

If by chance you get too many, you know you can shred it and freeze for later....In the middle of winter, zuchinni bread tastes pretty darn good.....

We tried this last week and it was devine.

Fried Zucchini Strings

Added by Renee on July 17, 2009 in Appetizers
Prep Time 30 Minutes
Cook Time 2 Minutes Servings 1 Difficulty Easy
Ingredients

* 1 whole Zucchini
* 4 cups Canola Oil For Deep Frying
* Sea Salt

Preparation Instructions

Using a julienne peeler, cut the zucchini into very thin pasta-like strips. Discard the center core with the seeds. Blot with paper towel to remove as much moisture as possible. Heat 3 inches of oil in a deep fryer to 375. Add the zucchini strands without over filling the pan. Turn when the zucchini strands are golden brown. Brown the other side; remove and drain on paper towel. Sprinkle with sea

this used to be in my, oh, no, it still is in my hand written cookbook:

Zucchini Chocolate Cake

t=teaspoon
T=Tablespoon
c=cup
(Deutsches Mas)
2 1/2 c unsifted flour (370gramm)
1/2 c cocoa (60 gramm)
2 1/2 t soda (1 Paeckchen Backpulver)
1 t salt (1 Prise)
1 t cinnamon
3/4 c margarine or butter (ca. 160 gramm)
2 c sugar (400 gramm)
3 eggs
2 t vanilla
2 t grated orange peel (optional)
2 c shredded zucchini (1/2 Liter)
1/3 c milk (ca. 1/15 liter oder 70 gramm)
1 c nuts (optional)

350 degree oven (ca. Mittlehitze?)

mix first 3 ingredients, set aside

Beat margarine and add the next 5 ingredients and add the flour mixture and milk. Mix well. Pour in to greased and floured bundt cake form (springform). Bake for 1 hour at 350 degrees. Cool in pan for about 15 minutes and then take it out of the pan to let cool the rest. Drizzle with icing if desired.

Icing
2 c powdered sugar
3 T milk

Really yummy with a dollop of whipping cream on top. :)

But in that, it isn't called Zucchini Chocolate cake, and the zucchini is "secret ingredient", cause otherwise my kids wouldn't have eaten it. ;)

I made a recipe very similar to Glenda's this morning....the only difference besides the amounts was the addition of red pepper. The recipe book says it is good for brunch or a side dish at a BBQ. It was quite tasty and used up some hidden bits in the fridge, a bit of tomato, some ham slices - diced. It was very tasty and came out of the pie plate clean as a whistle for easy clean up. I'd make it again. Hey Glenda, you'll have to go and scout the neighborhood for someone with zucchini plants.

Brush with Olive Oil and Garlic and grill, use in Spaghetti sauce, sliced into a salad, slice into rounds and serve with cheese instead of crackers for a snack, fry it, use in bread, substitute it for pasta, shred it and top with spaghetti sauce for a low carb pasta dish.
Give it to me!!!

My landlord, who took some from our garden with him last week on his 10-day holiday to their cottage at a lake, likes to add some garlic to the material that he uses to coat its slices prior to frying.

I've heard some suggestions that I be sure to lock my car when out and about, these days ...

... to forestall people (at least partially) filling it with zucchini!

ole joyful

We slice it thin, saute in olive oil, season with salt and lemon-pepper....we cook until it starts to brown.

After dark, put zuchinni on door step, ring the door bell and run away.

Slice into "coins", then sprinkle with cajun seasoning. Heat a pan to relatively high and coat with butter flavoured cooking spray. Add the slices in a single layer. Allow to get golden brown on that side before turning, and allow to get golden on the other.

I prefer my zuchini cooked all the way through, so I let it cook until it is tender throughout. Makes it harder to get out of the pan (some slices tear) but is it ever good!

Also nice stirfried quickly (allow to get some brown bits) with mushrooms, then add some oyster sauce and a bit of sesame oil.

I also cut it into slices or oblong pieces (so they won't fall through) and toss with vinagrette dressing, salt and pepper. Then grill. That's some good stuff, right there.

I tried this at Publix last week and it was so good I got the stuff and made it myself. It's really good and uses up other garden stuff you may need to use.

ZUCCHINI RIBBON SALAD (Publix)

1/2 c. diced tomatoes
1/2 c. matchstick carrots (I bought these precut)
1/3 c. sliced green onion
1/4 c. balsamic vinaigrette (I used Publix brand salad dressing)
1 Tbsp. basil herb paste (in produce section)
1/4 c. crumbled Gorgonzola cheese
2 medium zucchini, rinsed

Combine all ingredients except zucchini. Cut zucchini into 3 to 4 inch sections Cut thin lengthwise strips using vegetable peeler. Peel until you reach the core with seeds. Discard seed portion. Add to salad and toss to coat. Chill until ready to serve. Serves 4.

I have found a new use for zucchini. Take the largest zucchini you can find, put a Halloween mask on it and dress it in cast-off clothes, and put it in your garden as a scarecrow! Consider it a "garden gourd guard"
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