Help! My fridge is overrun with zucchini!

Great thread! I love zucchini, but have been sort of limited in experimenting with different recipes. Lots of good suggestions, everyone!

As for me, I love allrecipes.com for just browsing - thousands of recipes with user reviews/suggestions, as well as a pretty decent search tool for narrowing down ingredients you want or don't want.

And ways I love to eat it already?

Breaded and baked zucchini slices - seasoned bread crumbs, salt, pepper, garlic & onion powders, cayenne, a little parmesan, Whatever sounds good - then spray with olive oil or Pam and bake until lovely. You can fry these in a little oil or butter if you prefer.

Zucchini fries - sort of the same approach, but with bigger pieces and no breading, or maybe just a little flour or cornstarch.

I LOVE zucchini in veggie omelets or in scrambled eggs with garlic - simple and so good. One of my favorite omelets is one egg and three egg whites, mushroom, zucchini, spinach, garlic, onion or onion powder, turmeric, salt, cayenne, and shredded parmesan or pepper jack. A little tiny bit of ham is really good and goes a long way for flavor if you're a meat eater.

Zucchini in place of pasta in your favorite dish.

Zucchini boats - cut in half lengthwise and fill with other veggies, seasonings, italian sausage, pasta sauce, again whatever you like. Bake in the oven until texture is right. You may need to pre-cook other ingredients, depending on what you choose.

If you can't fashion zucchini boats, slice them into 1/2" thick rounds. Hollow out the seeded part, put them it on parchment paper and put mozzarella cheese inside, spoon some pizza sauce in, sprinkle a little more cheese and some oregano on the top and pop them in the oven until melty at 350 for pizzucchini.

You are a genius.

I know this will only scrape the surface but tomorrow I plan on making wraps with finely chopped zucchini, black beans, shredded cheese, corn and salsa. Coincidence? I think not!:)

Tomorrow I hope to make zucchini relish with onions & peppers and can it. It is from my Better Homes & Gardens cookbook.

I've come up with a tasty side dish for pork using finely chopped zucchini. Using a teaspoon of sesame oil in a nonstick skillet, I cook the zucchini with chopped onion and as it's cooking I sprinkle on about a teaspoon of Alpine Spiced Apple Cider sugar free drink mix powder. Gives it a very delicate apple taste. Then I season it with lemon pepper. Sometimes I stir fry pieces of pork in the sesame oil first, then add the onion and zucchini and spices.

I have 15 med and large zucchini in my fridge right now...a good year in the garden - so I keep a large container of the finely chopped squash (chopped in my Vitamix blender) so I can just scoop out a bit to throw into just about anything. I made a Chicken Korma with an Indian simmer sauce - and through in zucchini.

My current favorite is throwing several cupfuls into a Jiffy Cornbread mix, instead of the milk, and adding an egg and a little cheese. Makes a nice moist cornbread casserole.

I think of zucchini as a chameleon vegetable easily disguised into just about any dish. Have fun experimenting!

Three words: raw zucchini pasta

SOOOOO tasty!!!!

I chunk up the end of large zucchini and throw it in my morning smoothie to add a little more texture. It doesn't change the flavor, just make sure you are using some kind of fruit that you like!

bump

A "giant" zucchini is not going to have a nice flavor. I would save the seeds for planting next year and cut the rest up to throw out in the woods for the deer. :ohwell: :flowerforyou:

This is awesome. We had it the other night:

http://www.myfitnesspal.com/topics/show/823248-zucchini-pizza-crust

These are amazing Ideas! I am a Pampered Chef consultant and we just came out with a spiral cutter... Im SOOOO going to try it for Zucchini Pasta!!!!

I gotta share this.

2 years ago I was working in West Hope, ND. It is a great town with great people, population 429.

One day I made a comment on everyone leaving their cars unlocked and often left running in the middle of down town while the owners took care of business. The person told me the only time they locked their cars was during gardening season. "Gardening season, why only then?", I asked. The person replied, "cuz if your friends find your car unlocked they fill it with zucchini! LOL

THIS is AWESOME! LOVE IT!

If you can't fashion zucchini boats, slice them into 1/2" thick rounds. Hollow out the seeded part, put them it on parchment paper and put mozzarella cheese inside, spoon some pizza sauce in, sprinkle a little more cheese and some oregano on the top and pop them in the oven until melty at 350 for pizzucchini.

wow! that sounds yummy