Zucchini are such a satisfying plant to grow from seed. Their big cotyledons emerge quickly with the right temperatures and, next thing you know, their cheery orange blossoms greet you on your morning garden rounds.
But, then you go away for the weekend and come home to three times the amount of fruit than when you left! What do you do? Never fear! Here are a dozen great ways to deal with your bumper crop of this copious cucurbit. Skip ahead if you are looking for:
Preserve: Freeze the Big Ones
You know those ones, the baseball bats? Yes, them. This works particularly well for the Big Ones. If they are so big that their seeds are looking a little bit pumpkin-like, I scoop out the seeds and compost them.
Grated into 1/2 to 1 cup portions, frozen in little plastic bags with the air squeezed out, then put all the little bags in one bigger bag, which you can label and date. Thaw in the fridge overnight, let sit draining in a sieve for a bit, and then use in baking. Takes up less space than baking enough chocolate zucchini cakes to feed your addiction throughout the winter!
A favourite around here for lunch, snacks, or an appetizer, and we often dip in thick, plain yogourt. You only need some olive oil for frying (and not the copious amounts specified in this recipe).
This gluten free pie could be made with a crust if you like, but looks cheesy and good without. Corn, zucchini, and mushrooms – yum! And, here is the version that I made.
I lived out of the Moosewood & Rebar cookbooks throughout my university days. I’ve always had a spot in my belly for these. You could even call them fancy! They are also gluten free & vegetarian.
A simple, quick (and gluten free) side dish from the venerable Deb Perelman over at Smitten Kitchen. Just lovely!
From trustworthy Saveur, this is a wild card as I haven’t tried it yet, but it looks absolutely delicious! Tell me how it is, please, or maybe I’ll beat you to it – I’m just waiting for my next round of zucch’s to mature!!!
These look different for a change and could be a great way to use up some of your frozen stash in the wintertime, rolled into small meatballs, and baked in the oven, like these ones.
This Deb Perelman (Smitten Kitchen) creation adapted from Jim Lahey was delicious! We skipped the bread crumbs and it worked fine. I used this crust.
This zucchini, onion, and ricotta pie will plow through 6 medium zucchini!
Haven’t tried this yet, but am eyeing my potato patch, some upcoming zucch’s, and our cooler forecast to try out this hearty side dish.
How can this make this list if the word zucchini doesn’t even appear in the title? Just look at it. ZOMG!
Sweet: For Your Baking Needs
Rebar Chocolate Zucchini Cupcakes
Google the recipe if you don’t have the cookbook or, for heaven’s sake, get the cookbook! It’s a classic. This recipe is delicious with the addition of allspice & cinnamon. Makes great cupcakes or can be baked in a 9×13.
My super, moist chocolate cake that is not too sweet and is refined sugar free. And, a slightly tweaked version, here, barley flour optional.
Classic zucchini bread. Everyone has their favourite. Try this one!
These look scrumptious. Seriously. I haven’t had a blondie since the 80s but I think I will try these out.
These look outrageous and possibly unbelievably good – worth a share! And, there’s a link to a more artificially sweetened version at the top of the recipe.
These moist little muffins are perfect in mini format.