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I made zucchini lasagna last night, with long slices of zucchini instead of noodles. It was pretty tasty! I roasted them first so it wouldn't be too watery, so it ended up being a pretty involved process, but worth it once in a while...

goat cheese stuffed zucchini pancakes!

Late in the zucchini season I discovered this recipe for Zucchini Gratin.....delicious.

http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2/index.html

In addition to the dishes mentioned in the post, I use shredded zucchini as part of a stuffing for portobello mushrooms.

I was going nuts because I kept getting them in my CSA!

I actually made Simply recipe's muffins, and then made a fritatta with fresh herbs and zucchini:

http://www.ambitiousdeliciousness.com/2009/09/11/csa-zucchini-frittata-with-fresh-herbs/

You can also cut them into thin circles, dredge them in flour and egg with a sprinkle of salt.

zucchini bread, zucchini fritters, ratatouille.

zucchini bread is my very favorite. add walnuts, sub applesauce for oil, throw caution into the wind and top with a sugary glaze, add extra spices to make it taste just like autumn.... yum!
http://sustainablediet.blogspot.com/2009/06/first-of-summer-squash-bounty-zucchini.html

I love this gorgonzola and zucchini pasta recipe:
http://thewifeofanartist.blogspot.com/2009/08/overindulged.html

Also, this carbonara is pretty yummy!
http://thewifeofanartist.blogspot.com/2009/07/listless_23.html

Apparently, I go for pasta dishes with cheese.

Ratatouille, and Stuffed Zucchini - I use any filling recommended for peppers, and top it with breadcrumbs. Yum!

I'm having the same problem. This weekend it was Zucchini Bread with Cherries and Chocolate, last night it was orzo with grated zucchini, parmesean, onions, thyme and oregano. Tomorrow, stuffed with ground beef, parmesean, pine nuts and herbs, baked in the oven.

The Zucchini Bread recipe can be found here:

http://www.paintedpeach.blogspot.com

if you have a mandolin slicer handy (with a julienne tool), i like to make a raw zucchini "linguini" with ragu crudo:

http://trufflepigs.blogspot.com/2009/07/raw-zucchini-with-ragu-crudo.html

Pickle em in long strips and eat on sandwiches. nom nom!

Zucchini pickles! I just made a batch of zucchini pickles based on the recipe in the Zuni Cafe cookbook.

Recipe here: Zucchini Pickles, Zuni Style

And...don't be afraid, these are refrigerator pickles; no canning necessary. You just keep them in the fridge for up to 3 months.

Of course, I don't think they're going to make it - I made 3 quarts worth, and one and a half are already gone...

MikeV
DadCooksDinner

zucchini and chocolate chip cookies!! they are delicious... i use the recipe from barbara kingsolver's book "animal, vegetable, miracle"
http://www.animalvegetablemiracle.com/Zucchini%20Cookies.pdf

i usually double the recipe (except don't double the chocolate chips! it calls for too many) and then i have plenty to share with neighbors and friends =)

I use my recently roasted and frozen Hatch green chiles sauteed butter with onion and tomato. Smother half steamed zucchini with this mixture, add lots of cheese and pop in the oven until bubbling and melted. SO good.

1. Freeze round slices for veggies after the season. I love having garden zucchini in the winter.
2. Keep picking them 6"-10" long when it's possible to eat several for dinner.
3. Barter with the neighbors for their garden treats or help with the yard. I've traded for chicken eggs, winter squash, mowing, and getting my gutters cleaned. I've even traded for pocket change.

http://www.seriouseats.com/2009/07/in-season-summer-squash-recipes-storage-20090725.html

I read too late about shredding it, squeezing out some liquid and freezing them in amounts you might normally use. While I wouldn't be interested in zuke bread in January, I would love to grab a bag to add to soup!
I will try this next year!

Zucchini Egg Foo Yung!

http://ilovealbertabeets.blogspot.com/2009/08/let-onslaught-begin.html

zucchini bread for EVERYONE!!!

when i was little my mom always made zucchini squares. i cant find her original recipe, but it was similar to the one below.

http://www.grouprecipes.com/98796/zucchini-squares.html

its a great recipe because it calls for 8-10 cups of zucchini, which you cut and season like apples. my mom called them apple squares and for years i had no idea i was eating vegetables, instead of apples! (kids are stupid, apparently. heh.)

I like the big ones cut in half, scooped out, and stuffed with rice, bulgur, tomato, and hunks of cheese, then baked. Actually that's our dinner plan tonight. But I also rely on zukes for a quick side dish. If you microwave a couple in a covered dish, in about 8-15 minutes (depending on the size) you have another side vegetable on the table. Just cut them in rounds while they are hot, add butter, salt, and pepper, and there you go! Hot, buttered zucchini is a nice vegetable addition to breakfast, too.

We JUST had this issue- we had 6 3lbs zucchinis given to us. I made the following: Zucchini Pizza, Muffins, Bread, Pickled Zucchini, Lasagna, Stirfry, Stuffed Zucchini and finally Zucchini, Asparagus and Fennel soup. YUM all the way around but I don't think I want to see another zucchini anytime soon!

Chocolate Zucchini Cake!!!
http://www.urbanhippy.ca/chocolate/zucchini/cake

After an incredible breakfast experience with zucchini cakes and a poached egg on top, I gave this recipe a try:

http://www.foodnetwork.com/recipes/saras-secrets/greek-zucchini-cakes-recipe/index.html

They turned out really well.. in fact, I should make them again as soon as possible!

purdygirl, I'm curious about your goat cheese stuffed zucchini pancakes. Do you have a recipe you'd be willing to share?

Combine it with chocolate, nuts and a cream cheese frosting for a luscious chocolate zucchini bundt cake. You might end up actually seeking out zucchini for this recipe:

http://mostlyfoodstuffs.blogspot.com/2009/08/chocolate-zucchini-cake.html

I like to cook a lot of soups. Doesn't matter what the weather is like so I use up zukes and squash that way. Otherwise, I just put it them in everything from stir fries to pasta to sandwiches. If it won't throw the flavor off too much, I'll add it to most meals if I'm swimming in summer squash.

Cukes on the other hand, I get so many from my CSA and don't have a clue what to make with them.

Shred as much as you want, leave it in a strainer for a few hours or overnight to get most of the liquid out, add some egg, bread cumbs and old bay seasoning, and fry or broil for wonderful faux crab cakes. I thought it sounded gross when I first heard about it, and there was no way on earth they would really taste like crab cakes. They totally do!

Zucchini slice, or in a tomato vegatable sauce.

http://www.taste.com.au/recipes/5546/zucchini slice

I have a black bean enchilada recipe that calls for 2 cups of shredded zucchini; when I find myself with a zuke in the fridge, that's what I make. Plus, it's a great recipe for using partial or other old veggies in the crisper.

We get waaaay more zucchini & summer squash from our CSA than we'd like, and I've come up with two solutions: Squasha-Ganoush and Chow chow, the latter of which is also a great catch all for an overage of peppers, green tomatoes, tomatillos, etc.