Zucchini everywhere!

[Kara]

Before the zucchini overtake my garden and my home, please share with me your favorite zucchini recipes!

We've made zucchini bread and love it, but I'd love to see your other favorite recipes, too!

[KirstieGai]

2 zucchini grated
1 onion finely diced
310g can of creamed corn
¼ cup parmesan cheese grated
2 eggs lightly beaten
¼ cup fresh parsley chopped
¾ upc self raising flour
In a bowl mix the corn, zucchini, onion, cheese, parsley and eggs together. Add the Flour and season with some salt and pepper. Pan fry (only a little oil) tablespoonfuls of the mixture for 2-3 minutes each side or till golden. Serve with some salsa on the side.

[MamaBee]

Oh this is my favorite non-dessert use of zucchini's... I love this recipe so much... I still have to find a Gluten Free way to make this...

4 cups zucchini, sliced
1 stick butter or margerine
1 small to medium onion, chopped
1 cup shredded carrots
1 can cream of chicken soup
1 cup (8 ounces) of sour cream
1 box of Pepperidge Farms seasoned croutons

Boil zucchini just until tender, drain (if using zucchini you had frozen, just thaw it and drain very well, I found no need to cook it). In a large skillet, melt butter. Add carrots and onion and sauté until tender.

Remove from heat and stir in sour cream and soup (right out of the can). Stir in the drained zucchini and half of the croutons and mix until croutons are coated. Pour into buttered 3 quart baking dish.

Top evenly with remaining croutons, cover with foil and bake at 350°F for 35-40 minutes or until hot.

[aggiefamily]

I really like it grilled.

I know you said you made bread but did you make chocolate zuchinni bread?

http://thepioneerwoman.com/tasty-kitchen/recipes/breads/chocolate-zucchini-bread/

[NeverendingJen]

I shred it and use it in spaghetti to make it healthier

[Leila]

We make this amazing carbonara recipe once a week or so. Beautiful Zucchini Carbonara (http://www.foodnetwork.com/recipes/jamie-oliver/beautiful-zucchini-carbonaraecipe/index.html) A forewarning--it claims to be only 4 servings. It's more like 12. Even if we each eat two servings the first night--there are leftovers enough for another meal for everyone.

I have a few more recipes--I'll post them after dinner!

[Kara]

Oh, these recipes look fabulous! Thanks so much! Can't wait to try them - I don't want all of these lovely zucchini to go to waste.

[Leila]

OK, here are a few more:

http://allrecipes.com//Recipe/stuffed-zucchini/Detail.aspx
http://allrecipes.com/Recipe/Zucchini-Provencal/Detail.aspx
http://allrecipes.com/Recipe/Zucchini-Frittata/Detail.aspx
http://allrecipes.com/Recipe/Zucchini-Parmigiana/Detail.aspx
http://allrecipes.com/Recipe/Zucchini-Risotto/Detail.aspx

Oh this is my favorite non-dessert use of zucchini's... I love this recipe so much... I still have to find a Gluten Free way to make this...

4 cups zucchini, sliced
1 stick butter or margerine
1 small to medium onion, chopped
1 cup shredded carrots
1 can cream of chicken soup
1 cup (8 ounces) of sour cream
1 box of Pepperidge Farms seasoned croutons

Boil zucchini just until tender, drain (if using zucchini you had frozen, just thaw it and drain very well, I found no need to cook it). In a large skillet, melt butter. Add carrots and onion and sauté until tender.

Remove from heat and stir in sour cream and soup (right out of the can). Stir in the drained zucchini and half of the croutons and mix until croutons are coated. Pour into buttered 3 quart baking dish.

Top evenly with remaining croutons, cover with foil and bake at 350°F for 35-40 minutes or until hot.

It's the soup and croutons, right?

Could you adapt this (http://www.glutenfreecookingschool.com/archives/how-to-make-gluten-free-cream-of-mushroom-soup/) for the soup and just make GF croutons out of some GF bread??

[MandaT]

My favorite thing is Zuchinni Pancakes.

Shredded Zuchinni
1 egg
Bisquick (or baking mix)
shredded cheese (cheddar works great)
a bit of onion
s/p to taste
milk
Combine zuchinni, cheese, onion in a bowl, add egg; mix well. Add enough baking mix & milk to make a pancake like consistancy. Cook like pancakes--eat hot, or cold...they have an issue about making it from pan to plate without being devoured. :) You can add bell peppers too if you like them, & garlic-sometimes I do, sometimes I don't.

Sorry I don't have exact measures for you. :)

I also tried this, this past weekend with a combo of zuchinni & yellow squash, with mozzeralla & cheddar cheeses. YUM

[jaylensmom]

oh this is perfect my dad grows zuchinni and has a ton of them in the refrig.

[rachaelsscraps]

I shred it and use it in spaghetti to make it healthier

Ditto- I add my garden zucchini, yellow squash, and eggplant in my spaghetti, lasagna, stuffed shells, etc. I have to grate it smakk ir DH & my 5 year old catch on & pick the pieces out! lol!

I also freeze extra zuc before it goes bad.. I don't cut & blach it, I just freeze it whole.