Tuesday, July 18, 2006

The zucchini season has arrived at the house of Ljc. We have made Lucky Olive's broiled zucchini and zucchini bread out of the monster you see Stewie eyeballing here.

It looks like another bumper crop of zukes this year so I am looking for more recipes to add to my collection.

Anybody out there have a good zuke recipe?


  1. Wow! That's incredible! I hope mine get that big one day!

  2. I like to use a peeler to ribbon zuchinni and saute them in a tiny bit of olive oil. Just before they are finished, I add 2 tablespoons of either soy paste, hoisin or vegetarian oyster sauce. Very quick, easy and tasty.

  3. My Italian grandmother would make a simple tomato sauce with onions and garlic in a skillet. Then she would sautee thin slices of zucchini in the sauce until it was tender. When the zucchini was just about done, she would drop two raw scrambled eggs into the sauce - like you would for an egg drop soup. I know it sounds weird, but it was one of my favorite summer dishes as a kid.

  4. May I suggest this cookbook? The New Zuchinni Cookbook (which is not so new anymore)

    My parents made the mistake one summer in my youth of planting WAY too many hills (yes multiple hills) of zuchinni. That summer became known as The Summer of Zuchinni (tm) and this cookbook made it a little more tolerable.

  5. I don't have a zucchini recipe of my own...but remember Carl's Jr.'s fried zuchinni with ranch dressing dipping sauce? Yummy!

  6. I think think this is a Martha Stewart recipe:

    Chocolate Pecan Zucchini Bundt Cake

    3 c flour
    1 ½ t baking powder
    1 t salt
    4 eggs
    3 c sugar
    3 sq chocolate, melted
    1 ½ c oil
    3 c grated zucchini
    1 c pecans, chopped
    Powdered sugar

    Mix first 4 ingredients and set aside. In a mixing bowl beat eggs and add sugar ¼ cc at a time. Add chocolate and oil. Add flour to mix and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake at 350 over for 1.5 hours. Cool 15 min before removing from pan. Sprinkle with powdered sugar.

  7. Today I made a yummy zucchini thing for lunch. I took 2 slices of bread, threw some grated zucchini, garlic, onion, feta cheese, tomato, salt, pepper on top and drizzled it with a teaspoon of olive oil. I broiled in my toaster oven and voile I had a light and yummy summer lunch!

  8. This doesn't help with a zucchini that big, but if you have any flowers, I just posted about stuffed zucchini flowers on my site.

    1 bushel zucchini?
    1 raincoat?
    1 pair of sunglasses?
    A moderately fast car?
    DIRECTIONS:?Go to a busy parking lot. Drive around until you find an unlocked car.?Put the zucchini in the back seat and drive away FAST before you are discovered!

    :) - Cate

  10. I don't have a recipe, but I love how the perspective in this photo makes the zuke & hands look huge and Stu look tiny.

  11. Haha! And here I was just staring at my fridge full of zucchini and wondering what to do with it! Duh!

    That's one heck of a vegetable you grew there!

  12. Do I have any good zuke recipes. Yes. But I don't know if I have time to collect em and send em.

    My favorites are zucchini pie (very much like sugar cream pie) and the southern cheese zucchini from Fried Green Tomatos.

    I'll see if I can find em.

  13. I love zucchini stuffed with feta and herbs. I scoop out the seeds, and stuff with a mixture of feta, fresh herbs, olive oil, minced garlic and black pepper. Then I grill over indirect heat for about 20 minutes.

  14. I made these Carrot Zucchini Bars the other night, and they were quite acceptable.

  15. Growing up in Saskatchewan and Manitoba, we always had a lot of zucchini. And the only way my Mom ever cooked it was slicing it thinly (maybe 1/8" thick) and making a mixture of flour and a little bit of crushed dried sage), putting it in a little plastic baggie, shaking the zucchinis around, and then frying them up in a frying pan with a lot of margarine. You turn them over when they start to get crispy.

    They are like the most delicious thing ever. They remind me of summer. Yum yum. When I miss home or the west or it's the dead of winter and I want to feel summery, I go and get a zucchini. :)

  16. The Chile-Cheese Rice Burritos at CookingLight.com are DELICIOUS and they contain Zucchini