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I need Zucchini recipes and also can I freeze zucchini?

It has been a wonderful growing season and now I have been overwhelmed by zucchini....
what are some ways to use it up besides making bread...and if i can freeze it what is the best way to do it?


Asked by togo90210 at 7:52 AM on Jul. 21, 2010 in Food & Drink

Level 18 (6,374 Credits)
This question is closed.
Answers (18)
  • Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.


    4 or 5 small zucchini
    5-6 previously baked potatoes
    1 onion
    Bacon grease* (can use butter or oil instead- we are terrible!)
    Cheddar cheese

    Cut zucchini into round medium slices
    Cut potatoes in to chunks - take skin off
    Slice onion thin strips

    Grease pan with bacon grease. Start to sauté onions, add zucchini, soon after. Contine to cook until zucchini begins to get soft. Add potatoes. Cook until potatoes have browned and are hot. Top with shredded cheese and melt.

    Serves 4-6 people

    I also use zucchini in my fajitas and love it served on spaghetti! I eat less noodles that way!

    We have shredded and frozen it and used for zu

    Answer by Nika75 at 1:51 AM on Jul. 22, 2010

  • I do a zucchini parm - just cut them up in circles, add sauce - heat in oven or skillet until soft and top with cheese. I wouldn't freeze them, but that's me :) Wish I was near you, I'd take some off your hands!!!

    Answer by amw529 at 7:57 AM on Jul. 21, 2010


    * 2 cups zucchini, shredded
    * 1 1/2 cups sugar
    * 3/4 cup oil
    * 2 teaspoons vanilla extract
    * 2 cups flour
    * 1/3 cup cocoa
    * 1 1/2 teaspoons baking soda
    * 1 teaspoon salt
    * 1/2 cup walnuts, chopped (optional)


    * 1/4 cup butter
    * 1 cup sugar
    * 1/4 cup milk
    * 1/2 cup semi-sweet chocolate chips
    * 1/2 cup miniature marshmallow or marshmallow creme
    * 1 teaspoon vanilla extract
    * 1/2 cup walnuts, chopped (optional)


    Answer by michiganmom116 at 8:03 AM on Jul. 21, 2010


    * 2 large zucchini
    * 1 cup sugar
    * 2 tablespoons flour
    * 1/2 teaspoon salt
    * 1 teaspoon cinnamon
    * 2 tablespoons butter
    * 2 tablespoons lemon juice
    * 9 inches prepared double crust pie crusts

    Peel zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie) Gather 3 cups of zucchini and toss with lemon juice and salt, place in frying pan and cook until tender crisp. In a separate bowl, mix together cinnamon, sugar, and flour. Add cooked zucchini to sugar mixture and mix well (it will be runny) Pour into prepared crust and top with second crust. Sprinkle with sugar. Make slits to release steam. Dot crust top with butter. Bake at 450°F for 10 minutes then lower temperature to 350°F for another 40 minutes. Cool and enjoy!

    Answer by michiganmom116 at 8:04 AM on Jul. 21, 2010


    * 8 cups zucchini, peeled, seeded and pureed
    * 1 cup lemon juice
    * 2 (6 ounce) packages raspberry Jell-O gelatin
    * 6 cups sugar
    * 1 (1 3/4 ounce) package pectin

    Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat. Allow to boil for 15 minutes. Add, sugar, Jello and pectin and stir until dissolved. Continue boiling for 10 minutes, stirring occasionally. Pour into sterilized jars and seal.

    Answer by michiganmom116 at 8:04 AM on Jul. 21, 2010

  • We prefer to peel & grate zucchini before freezing it. I tried freezing slices one year but zucchini turns to mush when frozen.

    Answer by michiganmom116 at 8:05 AM on Jul. 21, 2010

  • Chocolate Zucchini Cake (forget about the zucchini in it, this is great! Hubby's favorite!)

    * 1/2 c. butter or margarine, softened
    * 1/2 c. vegetable oil
    * 1 3/4 c. sugar
    * 2 eggs
    * 1 tsp. vanilla
    * 1/2 c. milk
    * 2 1/2 c. flour
    * 1/4 c. cocoa
    * 1/2 tsp baking powder
    * 1 tsp. baking soda
    * 1/2 tsp. cinnamon
    * 1/2 tsp. cloves
    * 2 cups peeled & grated zucchini
    * 1/3 c. chocolate chips

    Cream margarine, oil and sugar. Add eggs, vanilla and milk. Beat until well blended. Combine dry ingredients and add to creamed mixture and beat well. Stir in zucchini. Pour batter into greased and floured 9 x 13 cake pan. Sprinkle with chocolate chips and bake at 325 degrees for 40 to 45 minutes until cake tests done.


    * 1/4 c. margarine
    * 1 c. sugar
    * 1/4 c. milk
    * 1/3 c. chocolate ch

    Answer by michiganmom116 at 8:52 AM on Jul. 21, 2010

  • ZUCCHINI PINEAPPLE (use like crushed pineapple, and it DOES taste like pineapple!)
    # 18 cups ground zucchini (I finely chopped mine)
    # 1/2 cup lemon juice
    # 3 cups sugar
    # 1 (46 ounce) can pineapple juice

    Bring juices and sugar to a boil. Add zucchini & simmer 20 minutes. Pack into hot pint or half pint jars and seal with hot lids & rings. Process in a boiling water bath for 15 minutes. Remove and let cool away from drafts.

    Answer by michiganmom116 at 8:56 AM on Jul. 21, 2010

  • I've seen a recipe for Zucchini boats where you take and slice the zucchini in half and scoop out the filling and put a meat filling in it.And I've bought frozen zucchini in the frozen food section ofthe supermarket. So, I think you can.Most vegetables can be frozen but some freeeze better than others.

    Answer by CafeMochaMom1 at 10:26 AM on Jul. 21, 2010


    Answer by motherofpearls at 11:04 AM on Jul. 21, 2010