Zucchini Abounds

Here you’ll find my ever-growing collection of zucchini recipes because every gardener knows that with just one plant, you’ll be eating zucchini almost every day. If you have a great zucchini recipe you love, please send it my way!

1. Zucchini Basil Pizza
2. Summer Squash Gratin (sans cheese) from 101 Cookbooks
3. Summer Squash Soup with Oregano Salsa from Vegetable Soups by Deborah Madison
4. Squash Blossom and Baby Zucchini Risotto
5. Health-nut Zucchini Bread from The Enchanted Broccoli Forest
6. Zucchini Spaghetti
7. Zucchini Chocolate Chip Cookies
8. Zucchini Bread with Crystallized Ginger
9. Disappearing Zucchini Orzo
10. Creamy Basil Zucchini Soup
11. Fried Squash Blossoms
12. Zucchini Pickles
13. Zucchini Hash
14. Vegan Zucchini Muffins
15. Zucchini Dip
16. Zucchini-radish slaw
17. Blueberry zucchini bread
18. Zucchini Pancakes (on TV!)
19. Zucchini tots!
20. Roasted Summer Squash and Cheddar Cheese Pie
21. Zucchini Bread Pancakes
22. Zucchini “Bacon”
23. Zucchini chips
24. Zucchini Jam

8 thoughts on “Zucchini Abounds

  1. Erica

    From Martha Stewart. Yeah I know, it’s Martha. But they’re really good.

    Serves 4

    1 pound (about 2 medium) zucchini
    1 teaspoon salt
    1 tablespoon (1 lemon) freshly grated lemon zest
    10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
    1 medium clove garlic, minced
    1/4 teaspoon freshly ground black pepper
    2 large eggs, lightly beaten
    1/2 cup all-purpose flour
    Directions

    Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
    Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
    Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
    From Martha Stewart Living, March 1999 | Send a Free Preview Issue!

    Read more at Marthastewart.com: Zucchini Fritters – Martha Stewart Recipes

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  4. Dawn

    Zapple Pie / Cobbler

    6 cups of zucchini (peeled, ¼ long ways, seeds removed and sliced crosswise the size of apple slices)
    Cook these slightly just until tender and drain well.

    Mix in
    ¾ cup sugar
    2 tsp cinnamon
    ¼ tsp nutmeg
    ½ cup of lemon or lime juice
    ¼ cup flour

    Pour into 9” deep dish pie shell or sprayed 7×10 or 8×8 pan
    Put top crust on and cut slits to vent or make crumb topping.

    Crumb Topping
    ½ cup flour
    ½ cup packed brown sugar
    4-5 Tbsp of butter
    ¾ – 1 cup chopped pecans or walnuts
    Mix first four ingredients with fork until crumbly. Stir in nuts and sprinkle on top of pie / cobbler.
    Preheat oven to 375 degrees and bake for 25 to 30 minutes. Juices around edge will be bubbly and topping will be brown.
    Best eaten day it is made.

    Reply
  5. Robin

    Grilled zucchini is one of my favorites in the summer. Cut rounds thick , ~ 2 inches. Brush with olive oil or butter. place on grill on the cooler area for 1 to 2 minutes, turn over and put shreaded cheese or sprinkle parmesan cheese on top. finish cooking and remove from grill. A great appetizer or part of the meal.

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