Sometimes I make stuffed zucchini. Either Italian or Mexican style. Without going into detail, for the Italian I make a tomato sauce with the usual ingredients and bulk Italian sausage. I also cook one cup of rice. Split the zucchini in half lengthwise. Use a melon baller to hollow out the zucchini, adding the balls to the sauce. Place the zucchini in a greased casserole. Combine the sauce and rice and stuff the zucchini, use any extra sauce to pour around the zucchini so that it doesn't dry out. Top with cheese, cover and bake at 350 for about 30 minutes, remove the cover and cook until the top is nicely browned and bubbly. For the Mexican style, I make a sauce out of salsa and either ground beef or for extra goodness, I slow-roast a small pork roast or country ribs rubbed with a lot of chili powder and all the usual seasoning. Then when it's done I pull it apart with 2 forks and add to sauce. I also use the melon baller to hollow out the squash and cook it in the sauce, I also and add some corn. I cook one cup of quinoa for this one and combine with the sauce and stuff the zucchini. Treat the same as the Italian for the rest of the cooking except I use Mexican style grated cheese on top.

I like grilled slices or roasted zoodles.

I sometimes substitute long slices of zucchini for Eggplant Parmigiana, but then I've also sometimes substituted okra for that.

I saute it with yellow summer squash, red bell pepper and mushrooms. A sprinkle of thyme. I also like zucchini sautéed with fennel - thick slices both in olive oil, salt and pepper. A squeeze of lemon juice and some parmesan cheese.

I slice it and saute some onions and garlic in butter lightly, then add the zucchini, salt and pepper,and cook until done to my liking. Simple and gooooood.

I've mentioned it before, but if you have a spiralizer, especially one that does the fat spirals, the best zucchini salad is just a heap of the fat spirals, a bunch of fresh squeezed lemon juice and some poppy seeds. Make an hour ahead and flip/shake it a few times to distribute the flavor.

I put zucchini in my spaghetti sauce, but that's like one small one per quart, so not so helpful for using them up.

Good luck. Around hereabouts people sneak around before dawn dropping bags of zucchini on their neighbors' porches....

I like it in cubes and with shrimp and a wee bit of rice and green onion. Add your fave oriental seasonings ... and it is a meal that is never the same twice ...

I make what my family calls zucchini glop...sliced zucchini onions green peppers and tomatoes layered in a big fry pan....I start with some zucchini then onions then green pepper and tomato on top. Add some grated fresh garlic to the zucchini layer and some fresh basil and oregano to top the tomatoes.....cover and simmer for about 20 minutes, then remove the lid to allow some of the water to evaporate, top with parm and stick it into a hot oven to brown the cheese.

I also make a zucchini tart, with grated zucchini, salted and allowed to drain....squeezed almost dry and egg and grated cheese added and baked in a pie shell.
Also use in stir fry and in marinated vegetable salads.

Slice the spherical ones and bake in the oven with a little olive oil and seasoning. When cooked, sprinkle with parmesan and bake again til the cheese goes crispy.

There's a restaurant here in Pasadena called Green Street that makes the best zucchini bread. The recipes's posted in the Zucchini link bragu posted.

I love to make zucchini cake with Philadelphia Cream Cheese icing. I usually wait till someone is trying to get rid of large, over grown zucchinis that look like curly baseball bats. Hope I get lucky soon.

This is a delicious recipe from The Splendid Table zucchini-tian

The tian from seagrass reminded me of another one that's a favorite at our house. Haven't made this in quite awhile but it's really good.

https://barefootcontessa.com/recipes/vegetable-tian

You guys are making me wish I had someone leaving zucchini on my steps. I started to enjoy it this year and since it’s on the list of veggies recommended to buy organic, it’s not cheap.

food- leave me your address and look on your porch August 8th!

Stuffed zuk, zuk fritters, ratatoule, grated for the freezer for bran muffins and bread, cooked in tomato sauce with onions and garlic, zoodles, sliced thin a piece of cheese sandwiched between 2 slices breaded and fried (though I rarely fry anything these days!)

Seagrass, I'm going to make that recipe. It's just different enough from anything I've made to be really intriguing. Thanks!

Pillog - the prep time doesn't include cooking the Aborio so it looks simpler than you might think but it so worth it.

Seagrass that does look good, and I have zucchini just starting to produce, so I'll have lots of it soon.

I also like this recipe:

http://www.eatingwell.com/recipe/252008/gratin-of-zucchini-tomatoes/

Annie

This is Tian. https://www.google.com/search?q=tian+de+legumes&tbm=isch&source=univ&client=tablet-android-samsung&fir=9D5-lPWElpTouM%253A%252CoR1G-qOETqILwM%252C_%253BKiXw3XFsikAg1M%253A%252CB_4t4VyHMrpFIM%252C_%253B-yrMK6f9UnPDjM%253A%252CoR1G-qOETqILwM%252C_%253Bd0gkFziQ-uWQKM%253A%252CoR1G-qOETqILwM%252C_%253B6Qu0twl4MyBm5M%253A%252C1AvJrWllGTds9M%252C_&usg=AI4_-kS9rUiiBTP5nOBw0F4LusU9rblhYg&sa=X&ved=2ahUKEwiCutva-tHjAhUBJBoKHShLAdgQ4216BAgGEBM&biw=1280&bih=800

In reality, a Tian is the dish the veggies are cooked in, it comes from the word tagine. It's a shallow earthenware dish.

I really love this recipe for double chocolate zucchini bread, from King Arthur Flour! After I shred the zucchini, I chop it as well to disguise it even more.

Recipe

Thanks, Seagrass! I'm not scared of a little rice. :) The first time I made risotto I was stunned that it turned out to be dead easy. So many people made such a fuss over it! Yeah, you have to stir and all, but given some focus, one can also get on with other tasks. Maybe not a good dish for a kitchen with three rambunctious kids and a big dog underfoot, but then not much is... :D

IC, those are GORGEOUS!! Tagines run to the brown. :) I love all the vertical presentations. I'd never even heard of "tian" before today, and the descriptions focus on cheese.. Do you have any tips or recipes for the vertical rainbow type? Thanks for posting the photo link.

IC, I agree with plllog, those are gorgeous. I'll have lots of vegetables pretty soon in the garden, I might have to play with some of them!

Annie

Just saw this today on Smitten Kitchen.

https://smittenkitchen.com/2019/07/zucchini-quesadillas/

OK, kind of off the wall, but every time I see the title of this thread, a song starts running through my head:

"It's zucchini time again, you're gonna leave me,

I can see that far away look in your eyes."

Sung to my freezer space, of course. Yeah, it's weird, LOL.

Annie

We had a zucchini dish when we were in Yuma this winter. 'Calabacitos'. Delicious.

I've been trying to duplicate it. I've gotten close but still have work to do.

Sweat some onion, garlic, add thinly sliced zucchini and cook til the zucchini is approaching done, trying to reduce the liquids. Then smother with cheese (I've been using cheddar but the original dish had some sort of white melting Mexican cheese.) S & P to taste. Cover skillet to melt the cheese & serve.

I think that the original had just a bit of tomato in it. Not much. And some kind of pepper (green). I have not added the pepper yet only because I didn't have any in the refrig & was too tired & too lazy to go downstairs to the freezer.

I have some Anaheim peppers that need to be used & zucchini so I'm going to make a batch of it today or tomorrow. Also noticed that I have 2 pkgs. of queso fresco cheese so will use one of those this time instead of (or with) the cheddar.

DH & I split a side order of it when we were in the restaurant. Big Mistake. It was sooo good. After tasting it, I told him that I could eat a washtub full of it!

Another use for zucchini is to dice it & mix it with okra when you make fried okra. When I lived in northern OK, I never had bumper crops of okra, never enough to satisfy my love for it. Using the zucchini (or yellow summer squash) was a way to stretch the okra and, the truth of it was that I never noticed in the eating that it wasn't all okra. Squashes are kinda' plastic and tend to absorb other flavors.

I also love to slice zucchini and use it on a veggie tray with a spinach dip. Or just eat them by themselves.

Of course, there are zoodles. I make an Italian Sausage, cream & tomato dish that is supposed to be served with pasta. I actually prefer it over lightly nuked zoodles.

I grew Costata Romanesco this year for the first time and the taste and texture is much better than standard type zucchini IMO. Unfortunately my plant was killed by SVB fairly early on after only harvesting about 10 fruit. I have another plant growing now but it will still be a few more weeks before I can start harvesting again. Until then I still have straight neck yellow squash to tied me over.

I don't use my summer squash very creatively. Usually it's just grilled, sauteed, or stir fry. I also make dehydrated zucchini chips when I am overwhelmed. I want to try the Costata Romanesco in zucchini bread so I'll need to shred some and freeze it for use in the winter.