Zucchini

I have a lot grown from my garden, besides baking it, frying it, grilling it, making soup and bread what else can I do with it?

Re: Zucchini

my mom makes zucchini with tomatoes.

take two-four zucchinis and cube them in a pot, and one onion sliced, salt and pepper, and 1-2 cans of whole tomatoes (Tuttorusso) whlie putting the whole tomatoes into the pot, mush them in your hand to break them up.

Add about 1/4 - 1/2 cup of parmesan cheese

cook until the zucchini is soft/tender.

absolutely DELICIOUS!!!!!

Re: Zucchini

I will bump a post from a few weeks ago, there were a bunch of recipes

Re: Zucchini

Italian Zucchini Crescent Pie

2 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard




DIRECTIONS
1. Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
4. Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Re: Zucchini

just found this on rachael ray.com

zucchini fritti