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Zucchini!

Posted by on Aug. 17, 2011 at 5:20 AM
  • 17 Replies

It is almost that time of year again, when gardeners with an over-abundance of zucchini leave them on the doorsteps of unsuspecting neighbors.

What do you do with zucchini?

Robin in Chicago

by on Aug. 17, 2011 at 5:20 AM
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Replies (1-10):
harymarshman
by on Aug. 17, 2011 at 7:50 AM

Slice it thin, bread it and fry it!

deedee3849
by on Aug. 17, 2011 at 7:52 AM

This year I am going to chop & freeze it to use in recipes throughout the year, not before making a few loaves of zucchini bread though. We do grill several per week too......

batjmom
by on Aug. 17, 2011 at 7:59 AM

 slice it thin and add to pasta

batjmom
by on Aug. 17, 2011 at 7:59 AM

 zucchini bread

delanna6two
by Ruby Member on Aug. 17, 2011 at 6:35 PM

This is one veggie I have never tried to make myself....these zucchini posts are tempting....I may try some...

SweetLuci
by Luci on Aug. 17, 2011 at 8:35 PM

 

To make this dish look as good as it tastes, cut the zucchini lengthwise in 1/3-inch-wide strips, then across into fairly neat cubes. Make this ahead through the second step, and complete step No. 3 just before serving.

Lemon-minted zucchini and peas

1 Tbsp. olive oil
1 cup chopped onion
2 cloves garlic, minced
2 pounds zucchini, cut in 1/3-inch dice
1/2 tsp. salt
1/8 tsp. black pepper
1 cup peas (thawed if frozen)
3 Tbsp. lemon juice
1 tsp. lemon zest
3 Tbsp. chopped mint

1. Heat the oil in a large nonstick skillet over medium high. Add the onion and garlic and cook, stirring, 2 to 3 minutes, until onion is softened. Add the zucchini, salt and pepper and cook in a single layer (work in batches if necessary) until lightly browned on the underside, about 2 minutes. Turn and brown again, taking care to slightly undercook the zucchini. (It should be fairly firm in the center when a fork is inserted. Remove the zucchini from the skillet.

2. Add the peas to the skillet and cook until just tender, about 2 to 3 minutes. Toss with the zucchini.

3. Just before serving, return the vegetables to the skillet over medium-high heat and add the lemon juice and zest. Toss thoroughly and cook until heated through, about 3 minutes. Remove from heat, toss with the mint, and serve immediately. Makes 6 servings.

Nutritional analysis per serving: 53 calories, 3 g protein, 8 g carbohydrates, 2 g fiber, 2 g fat, 158 mg sodium.

SweetLuci
by Luci on Aug. 17, 2011 at 8:37 PM

 

Zucchini Patties

2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan
cheese, mozzarella cheese, and salt. Stir well enough to distribute
ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop
zucchini mixture by heaping tablespoonfuls, and cook for a few minutes
on each side until golden.

Prep: 10 mins Cook: 20 mins Ready in: 30 mins

SweetLuci
by Luci on Aug. 17, 2011 at 8:37 PM

 

Oven Fried Zucchini Sticks

4 servings
½ cup Italian breadcrumbs
2 Tablespoons Parmesan cheese
¼ teaspoon garlic powder
3 medium zucchini
½ c. water or milk
1 cup spaghetti sauce or ranch dressing
Preheat oven to 450. Coat cookie sheet with non-stick spray. Place bread crumbs, cheese & garlic powder in sip lock bag. Shake well. Cut zucchini lengthwise into pieces, then each in half horizontally, ending with 16 sticks. Fill a saucer with water or milk. Dip zucchini in liquid then drop into bag of crumbs. Shake and place on cookie sheet. Repeat. Bake 10-15 minutes or till brown. Same with eggplant-slice into rounds. Potato sticks-sprinkle with garlic salt or Parmesan cheese-spray with oil. Serve with spaghetti sauce or ranch dressing.

 

SweetLuci
by Luci on Aug. 17, 2011 at 8:38 PM

 

Sautéed Zucchini

 

1 lb. zucchini, sliced

2 cloves garlic, diced

1 medium fresh tomato, chopped or

(1/2 cup tomato sauce

½ tsp. Italian seasoning or oregano

Salt & pepper

¼ cup Parmesan cheese

 

Sauté garlic and remove. Sauté zucchini until tender-crisp, about 5 min., season to taste. Add garlic and stir. Add tomatoes and seasonings. Cook another 10 minutes or so. Top with Parmesan cheese.

e-doolittle
by on Aug. 17, 2011 at 11:45 PM

We love it grilled with white pepper.

Stuffed zucchini is yummy too!

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