It’s that time of the year when the zucchini plants that you have carefully nurtured have quietly exploded. I say exploded because one day you look under the leaf you looked under yesterday and there is a 3 foot zucchini smiling at you. We haven’t planted zucchini for many years but this year, with COVID controlling our activities, we planted a bigger garden. And for some reason put in 4 zucchini plants. After we noticed the first zucchini (not 3 feet long thankfully), we have been checking the plants everyday and picking the prolific squash as often. We have been trying to get them when they are small and have a minimum of seeds. We are getting a lot and there is no chance of giving them away since everyone else who has planted them is experiencing the same issue.
So now that you have made and frozen enough zucchini bread to get you through to next March, what do you do with the rest of it? Here are a few recipes we have tried.
Sure, zucchini bread is good but frankly I like Muffins better and that was one of the first recipes we tried. These are super easy and use 3 cups of shredded zuc, yay!
2 large eggs
1 1/3 C sugar
2 tsp vanilla extract
3 C packed, grated zucchini
3/4 C unsalted butter, melted
2 3/4 C flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 tsp grd ginger
1/2 tsp nutmeg
1 C walnuts (optional)
1 C raisins (optional)
Preheat oven 350 degrees F. 12 – 14 muffins
Lightly butter or use vegetable spray on your muffin cups.
In a large bowl beat eggs. Mix in sugar and vanilla. Stir in zucchini and butter.
In another bowl mix together the next 7 ingredients.
Stir the dry into the wet. Then stir in walnuts and raisins.
Distribute batter into muffin cups. Fill cups completely.
Bake 20 -30 minutes. Test with a toothpick to make sure they are done.
But for something other than baked goods how about:
Seared Zucchini with Black Pepper & Parmesan
3 Tbls olive oil
1 1/2lbs small zucchini, halved lengthwise
2 tsp coarsely grd pepper
4 Tbls unsalted butter, cut in to 4 pieces.
2 ounces freshly grated Parmesan
1/4 C torn basil
Heat a cast iron skillet for about 2 min. Add the oil and when it shimmers, salt the zucchini and add it cut side down. Cook undisturbed, till it turns brown, 2-3 minutes. Turn and cook 2-3 minutes on other side. Remove from pan and set aside. If you have more zucchini, repeat with those slices.While the squash cooks, add pepper to a small saucepan and toast over med. heat , about 2 minutes. Add the butter and stir till butter melts and foam subsides. Remove from heat. Quickly add the cheese and stir vigorously, so that the cheese doesn’t stick to the bottom. It will begin to melt but will cling together in places. This is good.Spoon the butter mixture over the seared zucchini, making sure to grab all the black pepper and fried cheese bits, sprinkle on the basil. Season with flaky salt.
We had ours with herbed rice and Italian sausage.
Finally the easiest recipe of the three, Tortellini Salad with Zucchini and Peas.
At the end of the ingredients I have posted a Youtube video showing you all the steps. Takes 20 minutes total. Serves 4. For 2 we made the whole thing and had enough leftovers for a small lunch for one the following day.
1 ( 9 oz) package 3-cheese tortellini (such as Buitoni)
2/3 C frozen peas
2 medium zucchini
2 Tbls olive oil, divided
2 garlic cloves, minced
1 tsp grated lemon rind plus 1 Tbls fresh lemon juice
1/2 tsp kosher salt
Watch THIS, take notes and enjoy. ( Beware, after the recipe Youtube will automatically go to the next one in the queue).
I think I will try Zucchini Lasagna Roll-ups next.
Oh, if you get overwhelmed, consider dropping off bags zucchini on your neighbors doorsteps in the middle of the night.