Karen-ah ha! It doesn’t surprise me that someone has written an entire book on how to use up zucchini. Thanks for the tip.

http://www.amazon.com/s/ref=nb_ss_b/102-0341546-4406528?initialSearch=1&url=search-alias%3Dstripbooks&field-keywords=What+do+I+do+with+all+those+courgettes&Go.x=0&Go.y=0&Go=Go

Karen

Mrs M-We do the grilled squash thing too-I cut them the long way so the slices don’t fall into the grill (I had problem if I cut it into disks-but that was probably operator error) and use a tiny bit of chili oil mixed in with some italian dressing to marinate them. I’ll have to try the fresh basil as I’m overwhelmed.

We grate our zucchini and freeze it in freezer bags. Over the winter, to make the house a bit warmer, we bake zucchini bread or make zucchini pancakes (very tasty!).

I grill my zucchini and summer squash during the hot months, and we love it. Sometimes I let it soak in a marinade of olive oil and chopped fresh basil (that I grow). Other times, I just toss it on the grill with the chicken. It is nice grilled, because the heat evaporates some of the unpalatable sogginess of the squashes.

I also dice the zucchini or summer squash and add it to my spaghetti sauces. It is especially good with tomato and pasta dishes.

Grace-Ha ha! That’s too funny. Maybe I’ll have to get a few just to leave on the porch of my neighbors. . .with a note of course to explain the day.

T’Pol-That sounds wonderful. My mom used to do something very similar. It’s funny, I mentioned it to some folks I new when we lived in Alabama and they had never heard of such a thing. . .but their houseguest who was from New England knew exactly what I was talking about. Maybe it is more common up this way.

Annette-I just love all the fresh veggies we can get in the summer. And I do compost, so all the peels, spoiled bits, and unusable parts do get composted to help my soil in the next year.

My friend made me a zucchini soup last year when I had dental surgery. Take one zucchini and cube it. Boil it in some chicken broth and puree. Add some cream/milk, salt/pepper and parmesean cheese. Serve warm or hot. I never tried it cold, but I think it could make a nice thin summer soup as well.

I love zucchini bread!

Here is the recipe:
Cut the zucchini in half and use a knife to empty the insides.

Chop some onions, parsley and put them in a bowl with some chopped meat. Add salt and pepper and a couple of tablespoons of regular rice (not the quick cooking kind). Mix them well and stuff the zucchinis and place them in a pot. They should be standing up:)Mix some tomato paste and water and add that to the pot. I sometimes add a little olive oil if the meat is really lean. Put a lid on the pot and simmer it till the meat is cooked. Make sure to check the water. There should still be a little water when the meal is done. You can serve this with plain yogurt. We also stuff peppers, tomatoes, eggplants like this.