zucchini, zucchini, zucchini!!!

[Triathlon13]

I have an abundance of zucchini-what to do with it all?

I made stuffed zucchini last night- that is wicked good! Tomorrow I'm planning to make a chocolate zucchini cake.

What else, what else???

[Canice]

Gosh, nothing on the "Any New Zucchini Recipes?" thread?

[I'm New Here]

I shred it and freeze it, for pasta sauces (great way to sneak in some veggies) and breads in the winter. I made a nice marinara the other day that used up 3 nice squash and 5 carrots. Very filling and healthy.

[Triathlon13]

Didn't even see it-must be on the next page. I'll go look for it

Not an ounce of freezer space unfortunately so we will be eating a lot of zucchini this week & next, ha.

[charley]

I don't like the fact that only a few threads are visible and to find any others you have to search. Has it always been that way?

[Canice]

Must be your browser: I get 30 threads per page (zucchini one was about 2/3rds down the page). Can you set the number of threads per page in your options?

[LeaHamm]

Go to *Display Options*, at the bottom of the page, in order to customize the number of threads visible for your personal viewing.

[RiverFarm]

Go to *Display Options*, at the bottom of the page, in order to customize the number of threads visible for your personal viewing.

Not to hijack the thread, but that doesn't work for me and at least one other person. I've posted about it in tech support and communicated to Mallory about it, too. She's still waiting for the techs to get back to her on it. It's frustrating.

Back to the OP, I just wish I had your problem. Squash bugs did in mine, even under a popup tent! I think I've posted my favorite zucchini recipe already here - sautéed with onions until just starting to get tender, and then dumped in a casserole with milk and eggs (one egg to each cup of milk - I usually end up needing two cups) and topped with grated parmesan or gruyère cheese, and baked in an oven until golden brown on top. Last time I put the veggies in the casserole dish and baked them for about a half hour before adding the milk and egg and cheese, and that brought out a nice roasted flavor which enhanced everything.

[sparrowgrass]

That sounds good, River Farm--but I am not turning the oven on til October.

My mom and I are both low-carbing, and we have been eating our squash with spaghetti sauce. I don't have zucchini, just pattypans, but I slice them into quarter inch slices, brown them well in some olive oil, then cover with sauce and grated cheese. We really like it better than pasta.

I dehydrated some--maybe I will pull out your recipe come cooler weather, and try it with the dried slices.

[Tutalady]

I've posted this before and they came from CL..........we really like them and my walking buddy's husband called me and offered to pay me if I would make some more for him!

Zucchini Pickles
4c sliced zucchini
1c sliced onion
3 thinly sliced garlic cloves

2c white vinegar
1c sugar
1 1/2 tsp crushed red pepper
2 tsp mustard seeds
1 1/2 tsp kosher salt

Put first 3 ingredients in a clean glass jar.
Combine remaining ingredients in a small saucepan
and bring to a boil. Pour over zucchini, cover, and chill
for
24 hours.
From Cooking Light

[charley]

Must be your browser: I get 30 threads per page (zucchini one was about 2/3rds down the page). Can you set the number of threads per page in your options?

Canice, thanks for suggesting options. Never thought to check that out. I was on default settings, so I changed a couple and now can see much more at a glance.

[ssusan]

This is wonderful and can be made ahead. I used regular quinoa and a combo of zucchini and patty pan. I used more squash then it asked for.
~Susan
* Exported from MasterCook *

Summer Squash and Red Quinoa Salad with Walnuts

Recipe By :Bon Apetit August 2012
Serving Size : 0 Preparation Time :0:00
Categories : Grains Side Dish
Squash Summer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup red or other quinoa -- rinsed in a fine-mesh sieve, dra
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan -- plus 1/4 cup shaved with a pee
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts -- toasted
1/4 cup fresh basil leaves -- torn


Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12–15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
*I did it the way I always do quinoa. 2-1 ration liquid to quinoa. No straining needed.*
Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 tsp. salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan



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NOTES : Summer Squash and Red Quinoa Salad with Walnuts
For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.
4–6 serving

[ssusan]

I have been roasting veggies a lot. Wonderful with fresh ravioli or pasta or pasta and browned hot turkey sausage.

You can use a lot of zucchini when you roast it. I use whatever I need to use up. I line the baking sheet with foil for easy clean up.
~Susan
* Exported from MasterCook *

Roasted Summer Veggies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Summer Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sweet onion -- cut in wedges
summer squash -- cut 1" thick slices
eggpleant -- cut 1" thick
mushrooms -- cut chunks
grape or cherry tomatoes tomatoes
red pepper -- cut in large pieces

Preheat the oven to 400 degrees F.

In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.






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