Sunday, September 6, 2009

Zucchini Anyone?

This is the time of year... you know. When your zucchini squash grow to mammoth tusk proportions. The time when these little monstrosities get left on your doorstep, or brought to church to give away like lollipops. (At least in Utah they do - happens all the time.) So what to do with them? A woman gave us a ton of tips at a Stake Relief Society meeting on what to do with zucchini, and gave several recipes as well. For dinner and dessert tonight, I made two of those recipes - both with one giant zucchini squash, and it was good. Just thought I'd share. : )

First, here are some general tips and ideas she gave us on ways to use zucchini - let's "squash" all those previous notions that zucchini is only good for zucchini bread:

Breakfast -
*Saute it with other vegetables (mushrooms, onions, peppers, broccoli and add it to an omelet or scrambled eggs.
*Add it to muffin batter.
*Blend it in your smoothies. won't even taste it.

Lunch or Dinner -
*Raw with dip.
*Shredded in salads.
*Steamed with grated cheese on top.
*Stir fried - with other veggies - with teriyaki over rice.
*Soup - you can find several recipes on
*Stuffed - ground beef, rice, cheese, then baked - YUM!
*Casseroles - I will include a simple recipe that you can alter easily.
*Veggie Lasagna - add the zucchini to your layers.
*"Eggplant" Parmesan - use zucchini instead of eggplant.
*Pizza - use as a topping.
*Noodles - shred it and lightly steam, then use it in place of noodles. (I usually use spaghetti squash in place of noodles, but apparently it works with zucchini too! Never tried that though.)

Desserts and Breads -
*Zucchini Bread - of course! You can check out my previous post on that one.
*"Apple" cobbler or crisp. I will share the recipe for this one - sooo good!

And, if you can't use all your zucchini fast enough, know that Zucchini freezes well - place 2 cups of shredded zucchini into a container or bag, and save it for later!

Zucchini Casserole - Your way:

*1/2 lb. ground beef (you could substitute chicken, or ground pork or turkey as well.)
*1 chopped onion
*Three cups cooked rice.
*5 medium zucchini - or half of a monster. (If the zucchini are still small, you can just cut it up with the skins. If it is a huge one, you can peel it, cut it in half and scrape out the seeds, and cut the rest up in bite-size cubes.)
*5 medium carrots (I didn't use carrots because I didn't have any on hand, but they would be good with this recipe too I'm sure. You can substitute any other "steamable" veggies here too I'm sure. You could even add a can of corn or something which would be yummy.)
*1 can of cream of mushroom soup (I used cream of onion because that's all we had and it was good. I'm sure you could also substitute cream of chicken.)
*1/2 cup sour cream
*Some milk. (1/2 cup? I was eyeballing this one.)
*Grated cheese.

Brown the ground beef and onion. Meanwhile, cook your rice, and steam your zucchini and any other veggies you would like until tender. Mix all together with cream of 'whatever' soup you choose, milk and sour cream in pan. Layer in a 9X13 pan the cooked rice, then the meat/veggie/soup concoction, and then sprinkle with grated cheese. Bake at 350 degrees for 30min.

Here are some pictures of the finished casserole - delicious!

This next recipe was soo yummy. Sad to say this, but Squire and I have already eaten 1/2 a 9X13 pan of the stuff together. No worries - we're just getting more of our veggies!

Zucchini "Apple" Cobbler:
*4 Cups zucchini - peel it and cut out the seeds. Then cut into small cubes.
*1/3 cup lemon juice.
*1/2 cup sugar.
*1 tsp. cinnamon
*1/2 tsp. nutmeg

*2 cups flour
*1 cup sugar
*3/4 cup butter (I think I will up it to 1 cup next time.)

In a saucepan over medium heat, cook and stir zucchini and lemon juice for about 15 min. until zucchini is tender. Add the 1/2 cup sugar, cinnamon, and nutmeg. Set aside.
Mix together the flour, sugar, and butter 'til crumbly'. Take 3/4 cup of this mixture and add it to the zucchini mixture in the pan.
Press the Press 1/2 of the remaining flour mixture into a greased 9X13 pan. Pour zucchini mixture over the top. Then sprinkle on the remaining flour mixture. Bake at 375 degrees for 35-40min. Serve with ice cream if desired. Taste just like real apple cobbler! : )


  1. Yummy!, Here too zucchini's are given out like lollipops!

  2. Woah! I had the lollipop zucchini deal going on about a month ago, but I'm SURE I could scrounge some up for the apple crisp. I had no idea!

  3. Zucchini noodles are awesome! I love them! I had some today in fact. you definitely should try them.



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