What's your favotie zucchini recipe here's mine; Zucchini Casserole: Spray baking dish...layer zucchini slices...onion slices...tomato slices...basil...brown sugar...cheese, grated or sliced...bake at 375 for 20 min. uncovered and 20 min. covered. The original recipe calls for butter, but I didn't find it necessary. Enjoy!

-- Cindy (atilrthehony_1@yahoo.com), July 12, 2000

Answers

We like stir fried in olive oil zucchini slices, chopped tomatoes, sliced onions, and chopped garlic along with a little salt and basil. Very good served over brown rice. Of course, everyone loves zucchini bread.

-- barbara (barbaraj@mis.net), July 12, 2000.

Yum!!! Thanks Cindy and Barbara. I had always just made zucchini bread and these recipes sound easy and delicious. Cindy, do you just put one layer of all ingredients or more? And about how much brown sugar? Thanks!

-- Annie (mistletoe@earthlink.net), July 12, 2000.

Don't forget to grate some up into zip-lock baggies to make "carrot" cake with this winter! My recipe uses 4 cups so I feeze it in 4 cup batches, defrost in the fridge, wring in a towel........it works wonderful! Vicki

-- Vicki McGaugh (vickilonesomedoe@hotmail.com), July 12, 2000.

Annie, You can put however many layers of each ingredient that you want. I usually put a little more onion cause I love onions. I scatter the brown sugar, probably 1c. per 9x13 baking dish. I've cut back on the cheese this year. I used colby last time. Cheddar's good. I didn't care for mozarella in it, but you might. Have fun experimenting. Hope you like it.

-- Cindy (atilrthehony_1@yahoo.com), July 12, 2000.

I have found that my favorite way to use up the zucchini "clubs" as I call them (the really big ones) is by making a mock apple cobbler. Tases and looks just like the real thing. Take 8 cups of seeded, peeled and chopped zucchini cook in saucepan until tender with 2/3 cup lemon juice. Add 1 cup sugar, 1 tsp. cinn, and nutmeg, simmer another minute then set aside. For crust combine 4 cups flour, and 2 cups sugar. Cut in 1 and 1/2 cups cold butter or margarine. Mix until it is course crumb texture then put 1/2 cup of this into the zucchini. Press 1/2 of the remaining crust into a greased 15 x 10 pan. Add zucchini, top with remaining crust and sprinkle with cinn. Bake at 375 for 35 - 40 minutes.

-- joan (JTYTOR@pressenter.com), July 12, 2000.

Put a big blob of butter in a skillet. Add 1 sliced onion, 1 sliced bell pepper,1-2 garlic cloves chopped, 2-3 sliced zuchini. Stir this around for a minute. Add chicken broth enough to almost cover squash. Salt and pepper to taste. I like a lot of pepper. Cook over medium fire maybe 15 minutes. Also you can take zuchini and slice it maybe 1/4 - 1/2 inch thick. Spread melted butter and garlic on it.Top that with fetta cheese ( a little dab will do most people ) Put it on a cookie sheet. Then grill it in your oven until browned, maybe 15 minutes . My kids will even eat this.

-- Bonnie (josabo1@juno.com), July 12, 2000.

My hubby is a meat eater so while he grills his meat--in foil-- I put slices of Zucchini, summer squash, onion slices--any other veggies I have on hand like broccoli, cauliflower, mushrooms, etc. & I season with my homemade seasonings I put together--drizzle with a little olive oil, steam until you like it! It is wonderful eating for me! Sonda in Ks. (ps. I also have a recipe for zucchini cake--it like carrot cake with a cream cheese frosting). Also I have a zucchini bread that calls for pineapple also it is really moist & good! Ok I'll quit--Sonda

-- Sonda (sgbruce@birch.net), July 12, 2000.

Slice 2 Zuc., 2 tomatoes (more if you love them), 1/2 onion. Put is sauce pan and stew on medium-low heat till done. Before it is about done slice smoked sausage into it and heat through.

-- Vaughn (vdcjm5@juno.com), July 12, 2000.

Thanks Cindy for starting this thread. Now I wish I would have put out more zucchini! Have wrote all the recipes down and if you don't mind Sonda, would you please post the one for the cake? I love carrot cake and have never seen one for zucchini. Thanks to all, the family will be thrilled they don't have to eat so much of the bread! (the first 10 times aren't bad, but...)

-- Annie (mistletoe@earthlink.net), July 12, 2000.

Annie--here is the cake recipe--3 cups of fine grated zucchini (do not peel)--3 cups sugar-3 cups flour--1 tsp.soda--2 tsp. bakeing power-----1 cup of chopped nuts--4 eggs---1 tsp. vanilla---1 1/2 cups oil--1 1/2 tsp cimmamon--1/2 tsp salt---ok--grade squash--useing all the juice, mix sugar,eggs, & oil well.--add squash & beat well-- combine dry ingredients together & add to squash mixture--add nuts mix well--grease & flour a 13x9 bakeing pan--heat oven at 300 bake about 1 1/2 hours(check it before then) ya, can add raisins about a cup if ya like--if the batter looks too thick--as it is suspose to be thin--maybe your squash weren't as juicy---then I add either water or pineapple juice--if I don't have quite enough squash I add crushed pineapple to the squash to fill it out to the amount needed-----ok, now some frostening--1 pkg. of cream cheese--2 cups of powered sugar-- 1/4 cup of soft margarine--1/2 cup of chopped nuts---1 tsp of vanilla- ---if it is a little too thick-- I thin it with a small amount of pineapple juice--with crushed pineapple (or just milk) --I'm a-if-- it--looks-- right cook! So, I don't do everything by exact measure-- so I hope this will give ya a good start! Sonda in Ks.

-- Sonda (sgbruce@birch.net), July 13, 2000.

Here is a cookie recipe also---2 c. grated zucchini--2 c. sugar--1 tsp. bakeing soda--1 c. oil--2 eggs----4 c. flour--2 tsp. cinnamon--- 1 tsp. salt--2 c. nuts--2 c. raisins-------mix zucchini, sugar, soda & oil--beat in eggs--add flour, cinn, salt, nuts, raisins--drop by tsp. on greased cookie sheet--bake at 375--for about 12 to 15 minutes- -my oven heats hot so--it isn't what the guide says so I have to turn mine down & not cook as long! Ya can also frost these with the same frosting recipe that is with the cake! Sonda in Ks.

-- Sonda (sgbruce@birch.net), July 13, 2000.

Ok, girls I'm on a roll here this is zucchini appetizers-----3 c. thinly sliced zucchini (don't peel them)--1 c. bisquick or other bakeing mix--1/2 c. chopped onion---1/2 c. parmesan cheese--2 T. snipped parsley or chives----1/2 tsp salt----1/2 tsp seasoning salt--- 1/2 tsp. oregano --dash of pepper--1/2 c oil---4 eggs beaten---heat oven to 350---grease 13x9x2 pan mix all ingredients spread in pan--- bake until lightly browned about 25 min. don't overbake--cut into 1 or 2 inch squares---makes about 4 dozen---this is just a start if ya cook like I do--it is what ever looks & tastes good--so create from here--Sonda in Ks.

-- Sonda (sgbruce@birch.net), July 13, 2000.

omelets--with onions, zucchini, tomato, & cheese! ( add some seasoning)Sonda in Ks.

-- Sonda (sgbruce@birch.net), July 13, 2000.

Don't forget I'm a vegetarian--I have hundreds of these--if you want more e-mail me! I'm off to baby sit with my grandsons today with zucchini bread in hand & fresh zucchinis----have a great day! Sonda in Ks.(p.s. the only time we lock our cars in this small town is during zucchini season, so we don't find our cars filled with zucchini! ha!

-- Sonda (sgbruce@birch.net), July 13, 2000.

Last year I canned some zucchini pineapple. It can be used in salads and breads much like real crushed pineapple and is good. I'm not sure where I got the recipe, may have even got it off this forum!!! Anyway here it is: 16 cups peeled, seeded, shredded zucchini 1 1/2 cups lemon juice 46 oz. unsweetened pineapple juice 1 3/4 cup very mild flavored honey Combine all ingredients in an 8 qt. pot. Be sure to use commercial lemon juice because it's guaranteed to be sufficiently acidic. Bring mixture to a boil. Lower heat and simmer for 20 minutes, stirring frequently. Strain pulp, reserving liquid. Divide pulp evenly among hot, sterilized canning jars. Pour in the liquid dividing it evenly among the jars. To keep the PH safe use all the liquid. Leave a 1/2" head space. Process for 30 min. in a boiling water bath. Yields 4 qts.

-- barbara (barbaraj@mis.net), July 13, 2000.

Last year we would slice the zucchini super thin add a little garlic salt and dehydrate them. Better than chips! We would also do the same thing and add a little butter and parmesan, pop in the toaster oven for a few minutes and there was a quick treat. Kids LOVE them! I can't wait to try the above recipes!

-- Jennifer (KY) (acornfork@hotmail.com), July 13, 2000.

Hi Sonda, thanks a ton for the recipes. I'm really anxious to try them out. They sound sooooo good! Can't believe I'm looking forward to the zucchini growing this year! Yum Yum

-- Annie (mistletoe@earthlink.net), July 13, 2000.

I cook some noodles (like spaghetti noodles) and set aside; maybe even leftovers. I take a large skillet and put a little olive oil in it and add zucchini slices, yellow squash, onion, clove garlic and saute till tender. Add broken spaghetti noodles (I cut them in half) or other noodles. Heat through. Add parmesan cheese to the top. Can also add other vegetables like tomatoes, etc. Whatever you're in the mood for. Makes for a light meal.

-- Grits in Fl (rebelfarm@yahoo.com), July 15, 2000.

This is THE BEST. Freeze your grated zucchini in 2 cup increments and you can have some all year round.

CHOCOLATE ZUCCHINI CAKE

Cream: 1/2 cup butter 1/2 cup oil 1 3/4 cup Sugar

Add 2 eggs 1 tsp Vanilla 1/2 cup sour milk

Add 4 Tbls (1/4 cup) Cocoa (dry powder) 2 1/2 cups flour 1/2 tsp baking powder 1 tsp baking soda 1 tsp salt Add 2 cups Zucchini

Pour into a greased and floured pan. Sprinkle the top with chocolate chips

Bake at 325 degrees for 40-45 minutes

-- mamahen (mamahen_@hotmail.com), July 16, 2000.

Mock Apple Butter 4 cups zucchini puree' 4 tablespoons apple cider vinegar 1 teaspoon lemon juice 2 cups sugar 1 teaspoon cinnamon 1/4 teaspoon allspice peel and seed zucchini, adn chop coarsely. Put in blender with vinegar and blend til smooth. Pour into saucepan with remaining ingredients and cook, stirring occasionally until thickened. Cool and keep in refrigerator or process in pressure canner(Don't have lbs or pressure but is the same as apple butter. leave out spices and it tastes and looks like applesauce! karen

-- Karen Mauk (dairygoatmama@hotmail.com), July 16, 2000.

Zucchini Pineapple 4 quarts zucchini, grated or diced 1 1/2 cups lemon juice(bottled) 1 can (46 ounces) pineapple juice 3 cups sugar coarsely grate or cut into small cubes of zucchini after peeling Mix zucchini with remaining ingredients and simmer 20 minutes, stirring frequently. Fill clean hot jars with hot zucchini mixture, distributing solids and liquid evenly, leave 1/2 inch headspace. Process 20 minutes pints and 25 minutes for quarts, (hot water bath, since it is acidified) you can pressure can if desired. karen

-- Karen Mauk (dairygoatmama@hotmail.com), July 16, 2000.

Thanks alot,yall!!! My neighbors will be so glad not to have zucchini sitting on their doorstep!! I leave the zucchini,ring the doorbell and run!!!!!!Looking forward to trying all the great recipes...

-- Karen Arnold (garyar@bigriver.net), July 17, 2000.

A not terribly original idea, but I have it often; use cooked (steamed) zucchini in place of cooked spaghetti, and top with spaghetti sauce (i like it with ripe olives and mushrooms), some mozzerella & parmesan cheese on top. Delicious. (I'm allergic to wheat flour, so I have to watch out for pasta)

-- Julie Froelich (firefly1@nnex.net), August 29, 2000.

Oops. Here's another one from my aunt. Use a moderately large zucchini, one that isn't quite a torpedo, but larger than we'd usually like. Cut it in half lengthwise (or if youplanted 8-Ball Zuccs this year like I did, treat them like they were a jack-o- lantern), use a spoon to scoop out the big seeds. Steam until tender. While steaming, mix together ricotta and/or cottage cheese with herbs (chives, oregano,basil,parsley, cilantro, whatever you like), bread crumbs if you like too, or left-over cooked meat. When the zucchini 'boats' are tender, remove, stuff the boats with the herbed cheese, sprinkle with grated cheddar,mozzarella,parmesan or romano, whatever you like. Place under the broiler to melt cheese, watch carefully that it doesn't burn.

I also have a very fancy recipe if anyone wants it -- I haven't tried it, no goats!! == for 'Crispy-fried Zucchini and Squash Blossoms filled with Goat Cheese'. It uses all those extra male flowers, a large zucchini, and some mild goat cheese. It looks like it'd make a really fancy party dish. Also a recipe for zucchini pancakes that is a lot like potato pancakes.

-- Julie Froelich (firefly1@nnex.net), August 29, 2000.

You are probably sick of zuchinni by now, Cindy, but here's my favorite for breakfast, lunch or dinner! For two people, cut 3 or 4 slices of bacon in small pieces, fry a little then add a small onion chopped, then 2 or three small zucchini coarsley grated, or one larger one, whatever. Fry a bit then add a bit of water, lower heat, cover, and let cook for about l0 min. or until onion and zucchini are cooked. Water should be all evaporated by then. Whip up 3 or 4 eggs and pour in and scramble it all together. Add a bit of salt, pepper, Crazy Salt -or whatever seasonings you like. Delicious. As you can see my measurements are hardly exact, but they don't have to be - use more or less of everything, it still turns out great.

-- Hazel in WA (hazelm@tenforward.com), October 02, 2000.

Does anyone have a recipe for fried zuchini flowers or know how I can find one? Also, do you know how I can buy these? My mom likes them and I am trying to do it for her.

Thanks.

-- diana merenda (dianamerenda@earthlink.com), December 02, 2001.