It's not exactly healthy, but last summer my husband and I discovered this recipe - http://www.recipezaar.com/127269 for turkish zucchini fritters when we were dealing with our constant stream of CSA summer squash - it really is delicious!

Reply

I am NOT a zucchini lover or even liker (and my sister is, so as a kid I was subjected to a lot of zucchini). This past July 4, though, a chef friend of mine came over to grill. He sliced up some zucchini lengthwise, into long stips, drizzled with olive oil and sprinkled with salt and pepper, and threw it on the grill. It came off slightly smoky, tender, and delicious--not like any zucchini I've ever tasted. I've actually been hankering for more. Maybe Scott might like it this way?

(FWIW, my friend also cooked some yellow squash this way, and it turned out fantastic too. I might be a convert.)

Reply

I've got a device called a Spirooli that slices the zucchini so it comes out looking just like spaghetti. You can then eat it with pasta sauce or pesto and it a fun alternative to pasta. I'm not sure how easy they are to find now though.

Reply

Thanks for this post. We recieved (as a gift) two HUGE zucchini and the only recipe I've ever used it for is zucchini bread. Now I'll be able to find a zucchini-based entree for my and my boyfriend's lunch this week on that website. Thanks!

Reply

Ian,

Couldn't you do something similar with a mandolin's julienne blades? Slice long julienne strips of zucchini and cook it in some sauce like pasta.

Reply

There are (at least) two ways to use squash. For the sweet tooth here is one recipe (awesome with peaches on top):

Zucchini Bread

3 eggs 3 cups flour
1 cup vegetable oil 1 teaspoon baking soda
2 cups sugar 1/2 teaspoon baking powder
2 cups grated, peeled zucchini 1 teaspoon salt
3 teaspoons vanilla 1 tablespoon cinnamon

1/2 cup chopped walnuts

Heat oven to 325.
Beat eggs until light and foamy.
Add oil and sugar.
Add zucchini and vanilla and mix well.

In a separate bowl combine dry ingredients (personally I don't know why
they always used two bowls, why not just put the stuff in the mixing
bowl), add to egg mixture.

Add nuts.

Pour into two greased and floured loaf pans.
Bake 1 hour, cool on rack.


For the purist try this:

In a frying pan saute these ingredients.

the squash (butternut is especially good, but any will do - I have had excellent results with crook-neck (yellow) squash.

diced bacon
onion
butter
tomato

I had the advantage of the vegetables coming from my garden so this my not be fair.

Spices are to tast. I recommend salt and pepper at a minimum. Absolutely tasty.

Other spices may include thyme or savory. Certainly oregano or sage (light dashes for all of the above) may work for some people.

An excellent side dish when serving a hearty meat main course.

Reply

I marinated some zucchini rounds the other night and roasted them at 425 for about 20 minutes. They were SO juicy and delicious!

The marinade was just olive oil, white wine vinegar, oregano, crushed garlic, lemon juice, salt, and pepper. I let them sit for a couple of hours.

I've done them this way on a charcoal grill as well, sliced vertically. It changed a couple of friends' minds about zucchini!

Reply

I use my over abundance of zicchini by making zicchini parmesan instead of eggplant parmesan. Slice thin, coat with seasoned bread crumbs, fry in oil to brown and seal. Put semi-cooked slices in a 9x13 pan inthis order - zicchini, pasta sauce, cheese, zucchini, pasta sauce and cheese. Cook at 350 degrees for 45-60 minues. Check with a fork, needs to be done. Makes a nice casserole to take to a potluck.

Good luck.

Reply

Can't remember where I got this recipe from, but it is very simple and good, especially with young, tender courgettes (sorry, I meant zucchini!).

4 medium sized zucchini, sliced
garlic
olive oil

Soften 3-4 cloves of garlic in a couple of tablespoons of olive oil, then add the zucchini. Cover the pan, and cook very slowly, so that the zucchini soften and cook in their own juices, without burning.

The resulting mush isn't very attractive, but it tastes wonderful, as a dip, on pasta or (I suppose) as a side vegetable. Surprisingly, it actually tastes of a vegetable that normally doesn't taste of anything much.

Reply

Have you visited The Great Big Vegetable Challenge this week? It's their final week and they're doing 'Z for Zucchini'. Lots of recipes there.

http://greatbigvegchallenge.blogspot.com/

Reply