Zucchini!

I use small zucchini for this, but have used large ones, but remove the seeds. It is low cal, simple to do and very refreshing!

Slice zucchini very thin (I usually slice about 3 or 4 cups)
Slice carrots very thin (about 2 cups)
Slice onions very thin (about 2 cups)

Pour on any vinegar dressing you might like, ie Italian dressing, Balsamic Vinegarette (I prefer this), use your imagingation.
I don't really measure, just pour until it is 1/2 to 3/4 of the way way to the top of the veggies. The zucchini will make some juice, too. Let set for an hour before serving. Gets better the longer it is in the liquid.

Typically, I am a simplest...quarter those babies lengthwise, forming spears, spray lightly with oil, sprinkle with salt and pepper, and throw on the grill until they have the pretty char marks that scientists now say will give us cancer.

A recent (and only slightly more complicated) alteration...since we can only get to our garden about once a week and the zukes grow enormously in that time...is to slice them into 1/4 inch thick (or thinner) rounds and put them on a lined cookie sheet (I use Reynolds Release...that probably causes cancer too, but haven't seen anything saying so yet). Spray them lightly with oil and sprinkle with salt and pepper (tried Italian seasoning last night and that was ok too). Pop in the oven at 350 for about 20 minutes or so, depending on how thick you cut them and how done you like them. For the last 10 minutes or so (for me this would be an additional 10 minutes) sprinkle on real parmesan cheese (last night I used Panko breadcrumbs since I was out of parmesan...it was still good, but not as good as the cheese).

Will be trying some of the stuffed zuke recipes I just read...and that zuke chocolate cake sounds interesting...any idea if it would work on a white cake? Obviously, it would look more festive, but I can probably spin that with my 6 year old.

Keep these recipes coming! I planted WAY too many this year! BTW, they seem to dehydrate very nicely, the key to long-term storage (we learned the hard way) is to blanch them before freezing or dehydrating. Otherwise they taste pretty funky by December.

If you've got a good sized zucchini, slice it in half lengthways and scoop out the flesh, leaving the skins intact. Fry the flesh with some onion and bacon. When it's cooked put it back in the skin and sprinkle with some bread crumbs mixed with grated cheese. Put it in the oven till cheese melts and breadcrumbs are golden brown

I deliberately haven't listed quantities as it's very easily adjustable to suit your personal taste and calorie goals.

^THIS^^ is what I'm making tonight, along with some baked chicken. Thanks for the awesome idea!!

I love grilled zucchini! Slice them up thin the long way (1/4" or smaller thickness), brush or spray with a little olive oil, sprinkle with salt and pepper, and toss them on the grill. They only take a few minutes per side and taste fabulous! Oh, and if you make a whole bunch at a time they freeze well, too.

Have you tried baked stuffed zucchini?

I have not, but after these recipes, I think I will be making it tonight!!

This is one of my husband's favorite ways to eat it. He didn't used to eat veggies much.... :noway:

We have been grilling our zucchini. I cut it into slices or chunks and pair with mushrooms and onions and coat them with olive oil and seasoning (garlic and sea salt grinder is yummy!) and put them in a foil packet and grill. Also i like to saute the zucchini with olive oil, onions, garlic, broccoli, mushrooms in a huge iron skillet. Throw in some red kidney beans if you like and add mozzarella cheese. Pretty tasty.

Will be trying some of the stuffed zuke recipes I just read...and that zuke chocolate cake sounds interesting...any idea if it would work on a white cake? Obviously, it would look more festive, but I can probably spin that with my 6 year old.

Works with any flavor cake mix - white, yellow, spice - or brownie mix

How long is that baked? At 350 I take it?

We are having stuffed zucchini for supper today. Cook small amount of lean ground beef,drain well.Add sliced mushrooms,diced onion & green or red peppers.Cut large zucchini in half. Scoop out most of the flesh,mix with other ingredients..Saute till veggies are cooked. Season with S&P,garlic .whatever you like.Stuff the shells.Bake 35-45 mins.Sprinkle with shredded cheese.

Some recipes call for added tomato or spaghetti sauce.

bump.
I have 3 zucchinnis I need to use up right now!

Idk but I hate Zucchini.

I usually slice it up, season with some dried herbs a drop of EVOO and bake for a few minutes. Not too long though I really hate it when they are too soggy. a little garlic, basil, or dill and some pepper is my usual. It makes for a nice side.

I use a julienne peeler (peeler with teeth to make ribbons). Love zucchini noodles instead of pasta, however the rest of the family isn't as interested. I usually cook them in a pan with some Kerry Gold butter or bacon grease. Top with some chicken and pesto and maybe some mozzarella. Yum!

Mmmm Fresh Zucchini sounds so good right now!
Trying making Zucchini Muffins for dessert. No sugar added
http://www.simplyrecipes.com/recipes/zucchini_muffins/

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,

Best way to cook it! So simple and the flavors are awesome together.