You can find many, many delicious zucchini recipes here:
Put them in baskets, ring the neighbors door bell and run away.
I like stuffed zucchini, with Greek seasonings, mushroom, onions and Greek tomato sauce. Scoop out the insides with a melon baller and chop that with the veggies and cook with ground meat. Spice it with ginger, cumin, oregano, thyme, cinnamon, garlic and lemon zest. And cover with Greek tomato sauce and bake until the zucchini is soft and finish with oiled bread crumbs.
I don't know how well that would freeze tho.
Now that I think about it. The above transformed into a pasta sauce for freezing might work. I'd just blanch the zucchini cut up, and mix with the cooked and seasoned tomato sauce for freezing. The zucchini would cook when you rewarm it for use.
Cut them in half lengthwise, steam a bit, slather a a "paste" of Parmesan, butter and garlic on top, and broil.
I think this recipe, for Chocolate Zucchini Bread from Kelsey Banfield, over at the Naptime Chef, would be awesome (and there's a video!):
http://www.thenaptimechef.... Hope this helps.
These have always been a hit with everybody, easy to improvise your ingredients, too:
You lost me at freezing, but the zucchini bread is an excellent suggestion.
Ck out Merrill's roasted zucchini w/mint and chili. Making it now w my garden abundance. Leftovers will b keep refrigerated for a few days for stuffing into sandwiches or by itself with a hunk of bread over the kitchen sink!
I love zucchini!! I use them in quiches and really enjoy the flavor (http://wp.me/p1VjM7-6v). I also pair them with mushrooms in all kinds of veggie sides and pasta dishes they just seem to pair nicely. Also they are the prefect pair with tomatoes too. Don't forget to pop some on the grill next your steaks and add to a grilled veggie salad http://wp.me/p1VjM7-2G
I second Merrill's recipe, noted by breakbread. Also, Smitten Kitchen had a few posts about using up zucchinis.
Love this recipe..
When they surprise me by growing to 18 plus inches, I use smaller zukes for arms and legs and carve a smile and sweet eyelashes and prop them up in my kitchen.
They make excellent compost. Dust to dust, I say.
We eat them as noodles in a variety of ways. Cut into thin strips, salt well in a colander, rinse and blot. They can be eaten as is or with a vinaigrette or thrown in a simple brothy soup with meatballs and veggies. This time of year I top them with a shallot, corn vinaigrette, cherry tomatoes and basil. Or you can make a creamy pasta sauce and do a zucchini alfredo or throw the noodles in a hot, oiled pan and top with butter and cheese or an asian sauce. So versatile and a great stand-in for pasta especially when it is hot and you can "cook" them with salt only.
saute chopped onion, thinly sliced zuchini, in olive oil, sprinkle generously salt, gently cook almost brown, add some black pepper add say 3 cups veg stock to about 1 1/2lb zuchini, cook til soft, hand blend in pot or in blender til smooth, right before eating this delicous soup, just a slight touch fresh lemon.
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