Baked Zucchini “Chips” – I tried these last night. You can find the recipe at: http://www.cooks.com/rec/view/0,191,145171-233195,00.html

I also love to stir fry chicken in olive oil, garlic, and ginger, then stir fry in zucchini and onions. Add a box of olive oil and garlic couscous (cooked). A bit of cayenne pepper and soy sauce and you have yourself a one pan meal. Delish.

Last but not least stuffed zucchini. Core out the center of the zucchini (you need to let them get big for this) and stuff it with some of your favorite fillings. I like ground meat with onions, tomato sauce, minute rice, and spices. Bake it in a bed of tomato sauce.

I was going to post about this, as well! I think it was a zucchini chocolate-chip bread / cake that was moist and amazingly yummy. No recipe on hand, and no time to look it up, though – but I bet you could Google it.

Our neighbor made some amazing zucchini pickles, and I don’t even like them. Cafe Castagna, on Hawthorne, served them on the side of a burger once and I recognized them instantly.

Back to my mom’s bumper crop: she pureed them and used them as the liquid in whole-wheat waffles. Yeah, this was the 70s and she was just a LITTLE bit into the healthy food craze! My dad refused to eat these brown waffles with green edges, but to my mind they were far preferable to a plate-ful of sauteed zucchini.

I remember reading, I think in Reader’s Digest, that you know your not urban when you have to lock your car doors, because otherwise your neighbors will give you some more zucchini…

Fried zucchini is a good app as well.

Thanks for the new recipes!

Instead, try making a batter of flour, baking powder, basil and Parmesan cheese. Add in a couple eggs and a little water until smooth like pancake batter. Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. Dip the flowers in the batter and lay them carefully in the oil. Fry until golden brown, turn them over and fry the other side. Drain them on paper towels. This is an old Italian delicacy. Any squash flowers work: pumpkin, summer, winter, they’re all delicious!

http://umamigirl.blogspot.com/2008/07/zucchini-love.html

my mom would fry it, but mostly use it in baking. at the end of our run with zucchini (ie when everyone had enough) she would grate it and blanche it in hot water, then freeze it for use later in the winter.

our family is on a gluten/wheat free diet, so when we were kids, the zucchini would provide much needed moisture and fibre to some of the goodies/ cakes/ cookies etc that my mom made.

http://blog.washingtonpost.com/mighty-appetite/2006/07/zukeamole.html

We also enjoyed them very small. But occasionally one would hide under the foliage and turn into a gigantic thing. So this is fun, either for a party or for kids:

Let one squash grow until it’s ridiculously huge.

Cut it in half lengthwise. Scoop out the flesh, leaving a half-inch or inch-wide “hull” for a “boat.” Reserve the flesh for specialties like zucchini bread, muffins, and pancakes.

Wash and slice up a bunch of smaller zucchs. Chop up an onion and brown it in some olive oil. After it’s starting to carmelize, add some minced garlic, to taste. (I like lots!) Stir around till the garlic is softened, and then dump the onion & garlic out of the pan onto a plate.

Put some hamburger or ground lamb (or a mixture) into the pan and brown the meat. Pour off any liquid or fat. Season the meat with some ground cinnamon and herbs to your taste, such as marjoram, basil, thyme, summer savory…whatever. Season with salt and pepper as desired. Add cumin if desired (gives a slight curried flavor). Cut up several nice tomatoes. Off heat, add this to the meat along with the onions & garlic. Stir together.

Stuff the zucchini boats with this mixture. Top each boat with some grated or shredded cheese and bread crumbs. Heat in the oven till the cheese melts and the bread crumbs start to brown.

Great fun food. Awesome leftovers.

One of my favorites is foil packets with slices of summer squash, zucchini, and fish (like red snapper) with spicy brown mustard and cooked up in the broiler or on the grill. Delish.

Looks like the Menu to a prison in hell

I am always a tiny bit regretful about freezing as preservation, as it relies on electricity and is therefore somewhat risky (our power goes out sometimes) and costs money, but I’m not equipped to can everything. Yet.