Post # 1
So we all know and love zucchini and are well aware that once it starts, it doens’t stop. I have made jam, bread, muffins, and just found a recipe for brownies to try. Any other ideas or recipes for using it? I would love to can it or freeze it but have froze it before and was really disapointed with it, Any suggestions would be appreciated.
Post # 3
I really love roasted zucchini. I just slice it, put some olive oil & spices on it, then roast.
Sour cream to dip it in is a must 🙂
Post # 4
Sauteed is a quick dinner side. We also like to batter and fry it !
Post # 5
We slice it, dip in eggs then bread crumbs and Parmesan and fry in oil. Salt afterwards.
We also turn it into noodles and use it instead of spaghetti.
Post # 6
We love this meal-turkey stuffed zuchini. So good and so filling for a weeknight dinner!
Post # 7
I loooovvee Zucchini bread. You should set up an etsy so I can buy it from you.
Also fried Zucchini is amazeballs.
You can toss it with some squash or other veggies and roast it in butter. Or add some brown sugar to make it sweet.
You could shred it for salads/coleslaw.
Post # 8
@turkey22: My zucchini crop is solely devoted to my Great-Grandma’s top secret Zucchini Bread recipe. It is soooo bad for you, calorie-wise, but my family has it at every Thanksgiving and Christmas meal. I also make a ton of loaves to hand out as gifts at the holidays. You could either: bake mini-loaves, wrap in tinfoil and freeze (usually last 4-6 months in the freezer), or shred into desired amounts and freeze in a plastic bag WITH the liquid.
I’ve never frozen zucchini in slices or whole, but I think it would be disappointing. I’ve noticed the zucchini gets really watery and slightly mushy when thawing (which is so perfect for using it in baked goods).
Post # 9
After the many breads and muffins we made with it also, we tried making some zucchini lasagna..it was really good! We have also sliced it and grilled it with some olive oil and garic.
Post # 10
how do you make it into noodles? that sounds delicious.
Post # 11
We end up with a lot of zucchini too. I like it sliced and pan-fried best. My husband coats zucchini slices with flour before frying it, but my mom skipped the flouring. Both ways make a yummy side dish. It also works well on the grill on skewers.
If you make Chinese food, you can always include some in a stir fry. Or use it instead of eggplant in eggplant parmesan. Or batter it and deep-fry like a fried mushroom or onion ring.
My mom always canned leftowver zucchini. I’ve heard freezing it works best if you shred it first…but I’ve not tried it so I can’t recommend it.
Post # 12
so after you shred it, bag, it and thaw it, you use it to bake with?
Post # 13
can you message me the recipe for your lasagna? that sounds yummy.
Post # 14
@turkey22: Yep! I measured into each bag the entire amount of zucchini needed for each batch of loaves, and just went to town shredding. Squeeze the air out of the bag and freeze it flat with the zucchini evenly distributed.
I think I shred, bagged and froze enough zucchini for like 6 batches (30 mini-loaves) in one day. Maybe like one cup increments would work for you if you want zucchini for multiple purposes?
So then, when you want to bake something, take a bag of zucchini out of the freezer before you start prepping and it should only take an hour or two to thaw. Or you could be smart and put it in the fridge to thaw overnight, but I never have that kind of foresight lol!
Post # 16
Sauted and fried are both delicious.
I goes great in sauses to for making them more hearty.