It looks, and sounds, very good! I am one of those rare people that really love zucchini. I also love quiches and omelets, so what's not to love about this dish?

Now I'm hungry for some zucchini, maybe the same basic ingredients as your quiche, but in an omelet. It's less work, and quicker to make, and I have become a very lazy cook. Especially in these 3-digit temperatures we are having. No way I'm going to use the oven!

Rusty

Looks both good and pretty!

What a great way to serve up the bounty from your garden!

Yum!

My MIL always made zucchini bread as a way to use them up. She also stuffed them.

I like them as a veggie with diced tomatoes, sautéd in olive oil with onion and garlic, and fresh basil...sometimes I melt some cheese on top. I'll throw in some yellow squash too. Add some diced cooked chicken and serve over rice or pasta and it becomes a meal instead of a side.

Lots of people love zucchini! Gosh, there are so many ways to prepare it. At this time of year, we might eat zucchini every day and never get tired of it. Yes, I grow it in our garden and it can be challenging to keep up with. They seem to be able to hide, jumping into view when they are far too big to be any good!

I made whole wheat zucchini muffins this morning, with wheat germ and pecans. Tonight…..zucchini latkes to go with our grilled salmon. Rose, your quiche looks delicious.

Just saw this. Definitely easy to make as many as needed.

https://www.instagram.com/p/Cu1wSp6rCpH/?hl=en

Looks delicious!

If a zucchini gets a little too big I will cut it into about 3/8" coins and grill it with some olive oil and seasoning. If they are my preferred 6-8" size I cut them into quartered spears for grilling.

Remember August 8th is 'leave zucchini on your neighbor's porch day'!

That looks very good, Rose 🙂

I've been meaning to try this recipe, but haven't gotten around to it yet...

https://theyummybowl.com/stuffed-zucchini-boats-with-chicken

I really like zucchini and it's fabulous out of the garden.

Zucchini, Corn, and Black Bean Enchiladas (cooked on Sunday)

https://www.twopeasandtheirpod.com/corn-zucchini-enchiladas/

Savory Zucchini "Cheesecake" (kind of like a crustless quiche)

https://www.101cookbooks.com/archives/zucchini-ricotta-cheesecake-recipe.html

More zucchini than you can stomach? Give some to a neighbour: some will probably return the favour later. Have you thought that you might like to develop a relationship with someone whom you've known only slightly?

A few years ago, when my landlord allowed me major space for garden on his farm and I had about a mile of garden row, I collected those cardboard trays that brings produce to the market and hauled produce to the village church that I attended as a farm kid and the one in the city more recently connected in my car.

ole joyful

I do that with other vegetables from my garden. This is the first time in many years that I grew zucchini and I specifically grew 8 Ball so that they wouldn't be so big. Still too much from just two plants. Gave a bunch away, froze some and then was so sick of seeing them the other day I used all the flowers and baby zucs, frying them up so I could take a break from the bigger balls.

Yesterday I found four or five babies growing again. I bought some stuff to make a tomato based sauce, some mozzerella and parmesan cheese and will make a zucchini parmesan type of dish with these.

A week or more ago I found a breaded zucchini dish on-line with a cucumber dill dipping sauce. I was getting quite a few cucumbers too so thought it was perfect. I didn't care for the breaded zucchini though. I ate some of the dish after taking off the breading but if I make it again I would just grill the zucchini and use the dipping sauce.

I also love zucchini and/or summer squash sauteed with onions, eaten over rice. So good! My summer squash had a very slow start and are finally getting to a size where they may start flowering.

I remembered this from Ina G. that’s good. I’ve made it cutting back the recipe for just the two of us. Best to use potatoes and tomatoes about the same diameter of the zucchini.

Vegetable Tian

• Good olive oil
• 2 large yellow onions, cut in half and sliced
• 2 garlic cloves, minced
• 1 pound medium round potatoes, unpeeled
• 3/4 pound zucchini
• 1-1/4 pounds medium tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves, plus extra sprigs
• 2 ounces Gruyère cheese, grated

Preheat the oven to 375 ­degrees.

Brush a 9 x 13 x 2­-­inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium­-­low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking ­dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.

Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve ­warm.

Rose, your quiche looks very good. I’d love that (but without ham, just a personal thing).

Chloe, I like the looks of your Tian too too, and I wonder if uou could just layer yellow squash instead of potatoes. I love to grill zuke and yellow squash halves on the grill for something quick and then sprinkle with parm. My usual way is to saute thick slices and add tomatoes and onion, similar to what Annie suggested. The only thing I don’t really care for is zucchini bread.

“…and I wonder if you could just layer yellow squash instead of potatoes.”

Sure could!

My son is visiting and my daughter is moving into a new apartment. We went over to move most of her stuff and one of her upstairs neighbors came home from work. She was a very talkative young woman and mentioned one of her coworkers had given her some zucchini, pointing to the grocery bag in her hand. That's when I noticed at least one huge long zucchini and what looked like an overgrown summer squash. I wonder what she's going to make with them, lol.

We have had what were zucchini muffins at a local coffeehouse joint. I loved them! They seemed like they had a crispy exterior. Maybe something like this?

https://www.mamaknowsglutenfree.com/gluten-free-zucchini-mufins/#recipe

Because, I think rice flour would've given that texture.

Zucchini lasagna uses the vegetable instead of wheat noodles.

There must be several recipes online but tonight my computer is not downloading any.

If you don’t want the work of a quiche, you can make a frittata.

I make a side dish for dinner with cubed zucchini and chopeed onions, sauteed in a little olive oil until translucent, then add a can of diced tomatoes (or a bunch a fresh ones if I have a glut). Stew together until hot, then serve.

Or brush slices of zucchini with olive oil and fry, then toss with small cubes of soft feta or goat’s cheese.

I do enjoy sautéing zuccs in olive oil and garlic and add toasted sliced almonds and parm cheese.

I agree that the overgrown squash and zucchini are only good for animal food or compost. I pick mine when small. If I have an excess I put them on a table in my front yard with a sign that says Free Vegetables.

I will feed small chunks of overgrown zucchini to the highly disreputable dog who lives next door. He gets it as a treat for stopping whatever bad thing he happens to be doing at the time…..not every time, though, or I wouldn’t have any left for the rest of us. Cut in half lengthwise all of the backyard birds adore eating it down to nothing. I have a good friend who feeds it to her chickens and horses.

Just adding this since it was in my inbox this morning.

https://www.thekitchn.com/zucchini-gratin-recipe-23392081?utm_medium=k_daily&user_email=7e5eb1b3949cde5d4fe45d145567a2dcfbb82879f966f476c3c76070a10881a0&lctg=63fbf3a1c2e3f1b3430f49b5&utm_source=Sailthru&utm_campaign=K%20Daily%20Wed%20%28non%20reg%29&utm_term=K%20Daily%20Sending%20Test%20%28Non-Reg%29

My son wrapped and gifted me with a huge zucchini for my birthday one year. I love zucchini cake with Philadelphia Cream Cheese icing. i shredded it and made a zucchini cake for our next family get together. it was yummy, but to be sure, i pared it before shredding as the skin was so hard.

I used thin sliced zucchini as a topping on pizza; and also as a green vegetable layer in sandwiches - with condiments, you get the crunch but not really much if any zuke flavor.