Easy Zucchini Recipes to Use Up That Surplus

Try one of these easy zucchini recipes when you have plenty of this prolific summer squash.

| May/June 2011

  • Breaded and Fried Zucchini
    Breaded and Fried Zucchini is a delicious side dish – also a great way to use that extra zucchini – and you can freeze the treat to later use in another recipe, Zucchini Parmesan.
    Lori Dunn

  • Breaded and Fried Zucchini

In late summer, gardeners of every skill level swear they’ll never plant another hill of zucchini, but by the time spring rolls around, the oft-maligned fruit winds up in the garden once again. Gardeners love zucchini in the spring because it performs so cheerfully and is usually the first squash to make it to the table. But midsummer bushels of the long, green or striped fruit leave gardeners wondering what to do with all the bounty. Read on for some easy zucchini recipes and fresh new ideas on how to eat up the excess.

Easy Zucchini Recipes

Breaded and Fried Zucchini
Stuffed Zucchini
Breadless Stuffed Zucchini
Zucchini Parmesan
Zucchini and Onions
Grilled Zucchini
Grilled Potatoes, Onions and Zucchini
Zucchini Bread 

Zucchini are best picked when 6 to 8 inches long, although they can grow to be 2 feet long. The bigger the zucchini gets, the tougher it is, and the more seeds the fruit will contain. When purchasing, look for zucchini that have no bruises or broken skin. They can be stored in the crisper drawer of your refrigerator for three to seven days before use. Do not keep zucchini too long or they get mushy.

One cup of raw zucchini contains only about 25 calories. As with all fresh vege-tables, zucchini supplies many vitamins and minerals, including Vitamin A, Vitamin C and potassium, along with a healthy dose of fiber.

Has anyone ever handed you a large zucchini? Did you wonder what in the world you were going to do with this 2-foot-long squash?

Don’t throw it away! Younger and smaller zucchini are more tender, but the older, tougher ones still have their uses. They are great for Stuffed Zucchini, for dipping and frying, or for making Zucchini Parmesan or Zucchini Bread. My mother recently made eight loaves of bread from one very large zucchini.

9/10/2018 12:18:49 AM

Where it says CONTINUE READING…why does it turn dark so I can't finish reading?

Sylvia W
5/6/2011 9:17:12 AM

Here is a recipe - super simple - that even tempted my zuch-phobic hubby to chow down! It is variable, and really just a guide, adjustable to taste. I mix in yellow summer squash sometimes. Best of all is that it works on any size zuchs - just seed the bigger baseball bats first ;-) Cut into bite sized pieces - smaller ones I quarter lengthwise then cut in 1/2 inch pieces, or leave as rounds - it is dealers choice - just keep the pieces in similar size to keep cooking time the same. Saute chopped onion and minced garlic in olive oil just until translucent. Toss in squash and turn heat to low, cover and let it simmer - the squash will create enough liquid none need be added. Stir occasionally, and when the zuch/squash is almost serving-tender sprinkle liberally with cumin, stir and simmer another minute until tender but not mushy. The aroma is intoxicating and it makes a great side dish or a meal all by itself (BTDT!!!).

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