Zucchini!

Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Makes: 4 servings, 1 1/2 cups each

Ingredients-
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, (about 3 small), very thinly sliced lengthwise
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

Directions-
1.Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
2.Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Nutrition (per serving)-
424 calories
10 g fat
25 mg cholesterol
66 g carbohydrates
17 g protein
5 g fiber
753 mg sodium
539 mg potassium

I've got no extraordinary recipes, but I was just gifted a zucchini that weighs just over 2 and one quarter pounds. I could just make it into fridge pickles, or relish, but I'm always open to other ideas so I'll be watching this thread with interest.

We get HUGE zucchini's out of the garden. I don't care for zucchini that much so I'll either grate it or put it in food processor and then freeze bags in 2 cup portions. In the winter I'll make zucchini bread with it or just add a bag to a box of chocolate cake mix (no eggs, oil or anything) with just a small amount of water. Makes a great chocolate cake!

Sauted with Lowry's. Bring it on!

One of my faves is so simple & great when you have just one or two or when zucchini and squash available.
Extra virgin olive oil lightly in a pan with lots of sliced onion & the sliced zucchini. Sprinkle with garlic and pepper. Cook til al dente~ Enjoy,

Zucchini Tapas

Slice Zucchini (we call them courgettes in UK!) into 3/4 inch slices on a diagonal. Rub them witha little salt and olive oil. Grill them on a ridged pan so that nice blackened lines appear. Turn them over and do the same. This takes more time than you'd think! Then drizzle them with honey and mix with thinly sliced pecorino cheese - I didn't have any so used parmesan pared with a potato peeler, but I think any sharp cheese would be nice - feta?

Even my husband who does not like courgettes acknowledged this was nice.

3 cups sliced zucchini
2 cups sliced green pepper
1 cup sliced onion
2 fresh tomatoes, chopped (or 1 large can chopped or stewed tomatoes)
2 tsps. Italian seasoning
Salt & Pepper to taste

Saute onion (in 1 tablespoon olive oil) till soft (about 5 minutes); add zucchini and green pepper and saute about 5 minutes. Add tomatoes and seasoning last and simmer about 10 minutes.

I use this as a side dish, and if there are leftovers, it tastes better the second day.

If you want something your husband may eat, you could try this: http://allrecipes.com/Recipe/Hide-the-Veggies-Please-Summer-Squash-and-Zucchini-Corn-Casserole/Detail.aspx?evt19=1

I made some last night and it was good. My mom isn't a fan of most veggies, but liked it because you really just taste the corn. So, not great if you are wanting the zucchini flavor

For a quick snack...I have been washing, slicing adding a stripped mozzarella cheese stick on top, micro waving for a few then topping with 2 TBS of grated parmesan cheese.


With the cheese stick and parmesan cheese adds 10 grams of protein for 100 calories and the zucchini is next to nothing.

http://www.fortheloveofcooking.net/2010/06/vegetable-pie-with-zucchini-crust.html

A really common and delicious dish eaten in Chile is "zapallo italiano," (italian zucchini), if you want to google recipes for that.

I don't have measurements, but you basically need:

-big zucchinis
-ground beef or pork
-chopped onion
-your favorite marinara sauce
-mozzarella cheese
-if you want to keep it really authentic: olives (preferably black) and a couple hard-boiled eggs, chopped in large chunks.

Preheat oven. Cook the meat and onion with salt in a pot. Stir in olives and eggs. Meanwhile, cut zucchinis lengthwise and scoop out some flesh (you can throw the flesh in with the meat mixture as well). Put zucchinis in greased baking dish, fill with meat mixture, and top with marinara. Bake until zucchini reaches desired softness, throwing on shredded cheese for the last few minutes. Goes well with rice or a finely-chopped Chilean salad.

I like to make it vegetarian using textured vegetable protein, and serve extra marinara on the side! On that note, I also like to just chop the zucchini and grill it, then layer the "meat" and sauce and cheese on top... just because it's easier to skip the middleman and puddle more marinara on that way :P

We get HUGE zucchini's out of the garden. I don't care for zucchini that much so I'll either grate it or put it in food processor and then freeze bags in 2 cup portions. In the winter I'll make zucchini bread with it or just add a bag to a box of chocolate cake mix (no eggs, oil or anything) with just a small amount of water. Makes a great chocolate cake!

Oops, Frugal, I didn't read the rest of your post carefully. Wow, what a great cake idea! thank you! I don't have freezer space but I'm soon going to have zucchini, so I'm definitely going to make the cake this way. Very cool!