zucchini...I have more with no more ideas?

The first time i grew zucchini I did exactly the same thing.....waaay to many, but you can shred it and freeze it (1to 2c per baggie) for use in breads, muffins, soups and stews.

I happen to like making stuffed eggplant...and in doing so, instead of using all bread crumbs, I substitute half that amount with chopped zucchini....(if you want a sauce after it's done: a nice lemon/butter sauce is good)>> Even though this recipe says "stuffed eggplant with shrimp & basil"...you can try other ingredients, too: I made it with cooked chicken pieces and white wine...or make as a veggie meal...anyway you do it, it tastes wonderful.....

http://allrecipes.com/Recipe/Stuffed-Eggplant-with...

You have proven the old adage that you will run out of recipes and friends before you run out of zucchini

You might try http://foodwishes.blogspot.com/ Chef John has a few tasty zucc recipes...not many but a few

musaka.. which is traditionally made with eggplant, but you can make it with zucchini.. its basically layered lasagna using fried (drained) zucchini circles or strips in some of the lasagna layers.. its lovely..

I make a quick dip by grating a couple of zucchinis.. boiling the pulp for a few minutes, till it becomes tender.. add some salt.. drain well (like squeeze it well)..

then mix the boiled zucchini mash into a cup of plain yogurt.. add a little lemon juice, some olive oil, a tiny amount of crushed garlic, salt and black pepper.. this tastes wonderful with baked pita chips, or just any chip....

also I had a wonderful grilled vegetable and cheese panini sandwich at the coffee shop I frequent.. they grilled (you can broil) zucchini, eggplant and bell pepper strips, and layered it with some mayo, (you dont have to use mayo) and some mozarella cheese.. tomato slices and panini'd this.. I didnt have a panini maker at home, so I just smashed the sandwich in my saute pan with my metal spatula and flipped it and smashed it on the other side till the cheese was melted..

to grill the vegies.. I sliced them and drizzled some olive oil on them and broiled them till turning black a little on the edges..

also saving the largest zucchinis.. core them like apples.. (like finger sized bore holes in them) and stuff them with a ground meat and spice mix.. then put them in a casserole dish, and cover with pasta sauce and bake .. (recipe for stuffed zucchini online).. just giving you an idea..

my children like fried zucchini.. I make a fritter batter (flour, milk, egg, salt) and slice zucchini in coins.. and dip in batter, then toss into oil and fry up like chips.. they love these with sandwiches..better than french fries..

also I chunk up zucchini and toss in my stews as part of a huge beef stew.. chunks of potatoes, carrots, zucchini, celery, beans, etc..

have you also tried zucchini bread.. you can use a carrot cake recipe and just substitute zucchini for the carrots.. its sweet and tastes wonderful...

also just half lengthwise (like boats) the zucchini.. brush with a little olive oil.. sprinkle some garlic salt on the tops, and a little parmeson cheese.. broil under the broiler till the edges start turning brownish.. this is nice to serve alongside pasta, spaghetti, pizza etc.. ..

this nice pizza deli I frequent makes zucchini pizza.. they slice it up in coins.. and broil it ahead of time, then layer zucchini, mushrooms, sliced tomatoes, and tons of mozarella.. (on top of a pasta sauce of course).. cook as usual your pizza.. its nice..

Make some lasagna and freeze it! It'd be really good with tomato sauce, ricotta, zucchini, and other vegetables!

Chocolate Zucchini Cake When you're testing the chocolate zucchini cake for doneness, insert the wooden pick in several different places. You may hit a melted chocolate, which might make you think the cake isn't done.

Ingredients

Cake:

Cooking spray 1 tablespoon all-purpose flour 3/4 cup granulated sugar 1/2 cup packed brown sugar

1/2 cup (4 ounces) block-style fat-free cream cheese, softened 1/3 cup vegetable oil 2 large eggs

2 large egg whites 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa

2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon

3/4 cup fat-free buttermilk 2 cups shredded zucchini 2/3 cup semisweet chocolate chips

1/4 cup chopped walnuts

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Glaze:

3/4 cup powdered sugar 3 tablespoons unsweetened cocoa 8 teaspoons fat-free milk

2 tablespoons semisweet chocolate chips 1 teaspoon instant coffee granules 1/2 teaspoon vanilla extract

Preparation

Preheat oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.

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Quick Pickled Zucchini

3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced


1 medium white onion, thinly sliced


3 shallots, thinly sliced


1 1/2 tablespoons fine grain sea salt


1/4 cup (small handful) fresh dill sprigs

1 small fresh red chile pepper, very thinly sliced

1/2 tablespoon yellow mustard seeds


3/4 cup / 180 ml cider vinegar


3/4 cup / 180 ml white wine vinegar


1/3 cup / 1.75 oz / 50g natural cane sugar

Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.

Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.



Makes one large jar.Prep time: 120 min - Cook time: 5 min

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http://simplyrecipes.com/recipes/zucchini_breakfas...

http://tipnut.com/freeze-zucchini/

You should make zucchini and Pop Tart sandwiches.

Slice and saute it in butter, wine and garlic. YUM

stuff zucchininc