Zucchini Bonanza - Page 1

Are there any NEW favorite zucchini recipes out there? Yellow squash, too.  I've got so much, even though I've been giving it away, and I still got so much of the stuff! I'd love to share my bounty with you all.   Anybody else experiencing a bumper crop ... any crop?

Is that a cassarole or a skillet dish? Mexican cheeses... I'm guessing? Sounds good! I've got an assortment of peppers or chili's growing , must be something I can use!
 
Oh, and this is anecdotal but you aren't the first one to say that about your squash crop this season...they are blaming it on the plants. Turns out, I planted late, sometimes it pays to procrastinate....

Hi Bee,

Well that makes me feel a little better.......about the squash.

I usually cook it in a deep skillet because you are adding stuff to it as it cooks.
I saute a medium onion (in butter - don't be skimpy about the amount)......
then add equal amounts (3 or 4) of cubed or sliced yellow and zucchini squash.........
then add chopped roasted green chili (at least 2 cups).....If you are going to use chili's from your garden I would roast and peel them before adding to squash mixture
then add a can of stewed tomatoes (I drain can if squash mixture looks like it has enough liquid)
I'm a garlic lover so I use a lot of garlic (at least a table spoon of minced).
For spices I add salt and pepper to taste and enough Mexican Oregano to lightly cover the mixture.
Sometimes I add cayenne pepper if green chilies are not hot enough.
After mixture has been cooking long enough for the squash to soften......I add 2 cups of Mexican cheese (usually Sargento's Mexican cheese mix) and let it cook covered another 15 to 20 minutes.

This is a large side dish.......I've never been very good at cooking for just the two of us

I'm blaming my lack of zucchini on the invasion of stinkbugs we got.  I pulled all of the plants and am replanting...should have just enough time to get another crop out of it before the weather turns...and will be using organic insect control this time!

Did buy some zucchini at the farmer's market over the weekend though...hollowed a couple out last night and filled them with a mixture of the zucchini itself, sausage, cheese, tomatoes, spices...tastes like zucchini shells stuffed with pizza topping...yum!

For my backyard gardens I use dawn antibacterial dish soap mixed with water in a 1.5 gallon pump sprayer. One little squirt of dawn (after you fill sprayer with water) is all you need. Usually lasts a month keeping bugs and slugs away. 

My mom still uses water and bleach to spray her plants. I tried that once and burned all my plants.

I make my larger squash and zuccini on the grill. Cut up in coins then marinate in olive oil, basil, garlic, red wine vinegar for a day or so. Grill lightly. (I like veggies crunchy) I throw in the bags sweet peppers cut in half with whole baby sweet onions too. Everything tastes better on fire I think.

Usually I don't let them get very big though, I like baby squash (especially pattypan's) and zuccini's sauteed with greenbeans, mushrooms, leeks, basil sauteed for about a minute then add chunks of mozzerella before eating. I love it.

If you harvest the baby vine veggies all the time, you'll have bumper crops all year.

Is a Zucchini Bonanza anything like a sausage fest?

One of my favorite zuke dishes:

Zucchini Latkes and Tzatziki Dip

1 lb shredded zucchini 2 c shredded cooked potato
2 medium shallots, minced
1 egg, beaten
2 c breadcrumbs
1/2 c feta cheese
2 tbs chopped fresh dill
2 tbs extra-virgin olive oil
1 c low-fat plain yogurt
1/2 medium cucumber, peeled, seeded, and shredded
1 tbs red wine vinegar
salt and pepper to taste

Preheat oven to 450 F. Coat a baking sheet with cooking spray.
Toss zucchini, potato, 3 tbs shallot and egg.
Add breadcrumbs, feta, 1 tbs dill, salt and pepper- toss.

Make into 12 patties.

Heat 1 tbs oil in a large [preferably non-stick] skillet.

Add 6 patties to skillet, cover and cook until crispy and browned on one side. Place browned latkes on the greased baking sheet, brown side down.  Repeat with the second batch of latkes.  Bake in the oven until all the latkes are firm and completely heated.

While the latkes are cooking:
Mix all of the remaining ingredients in a bowl to make the tzatziki. Serve on the side of the latkes.

This sounds really different, mudwick, thanks,!  Do they have to be served warm, or do they make a good appetizer if served room temp? I need to bring something to a party this weekend. I'd like to bring something different besides zucchini bread, (I'll bring that, too anyway).

...And yes, a fest is fine, we are celebrating the bounty and diversity of zucchini! LOL