We bought 6 zucchini plants and not a single one has produced a zucchini.
I know, you're probably rolling your eyes. You've probably got zucchini coming out of your ears!
Thankfully, a farmer that works near my mom's job was going door to door passing off his zucchini abundance, so we happily took some off his hands.
I love zucchini. It's the only time of the year I use my food processor and I love my food processor. Seriously. The food processor is a remarkable gadget. We have a bajillion zucchini recipes and it almost seems criminal to go through summer without having to eat it morning, noon, and night just to get rid of it. I love watching my brother's faces when my mom and I plunk a baked good on the counter and they eye it suspiciously. "Is this really chocolate cake? Or does it have that zucchini stuff in it?" they ask. Sometimes we sneak it by them. Most of the time they catch on. How about your family? Do you try to sneak it in to their food?
One of our favorite recipes to sneak zucchini is "Mock Apple Crisp." The zucchini is peeled, seeded, and diced and sauteed with cinnamon and sugar, poured over a shortbread crust, and baked. It's delicious. My brothers ate the whole thing before they realized it was zucchini!
Mock Apple Crisp
8 cups peeled, chopped zucchini
2/3 cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon
In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
Preheat oven to 375 degrees. Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir 1/2 cup of butter mixture into zucchini mixture.
Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.
Another favorite recipe is to make a carrot zucchini cake using a boxed carrot cake mix. You could totally switch up the cake mix and do a spice cake, yellow, or even a chocolate cake. Try different extracts too. We've done a spice cake with rum extract and it was delicious.
Easy Carrot Zucchini Cake
1 box Betty Crocker SuperMoist Carrot Cake Mix
1/2 cup unsweetened apple sauce (or 1/2 cup oil
1 Tbls vanilla
2 cups shredded zucchini
1/2 cup shredded carrots
1/2 cup golden raisins
Preheat oven to 350 degrees. Grease and flour a 13x9 inch pan or two 8x8 inch pans.
In large bowl, beat cake mix, eggs, apple sauce, and vanilla on low speed for 30 seconds or until combined. Turn the speed up to high and beat for 2 minutes. Stir in zucchini and raisins. Pour into pan and bake for 45-50 minutes.
But if you feel like something savory, this is my absolute favorite. I think my mom found this in a Pillsbury catalog a few years ago. It is delicious! Consider using fresh herbs from your garden in place of the dried herbs.
Zucchini Crescent Pie
2 Tbls butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 Tbls dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 eggs, beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) refrigerated crescent dinner rolls
2 tsps yellow mustard
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 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 pie plate.
Bake 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.
So how about you? Everyone has a zucchini recipe. Got a great recipe to share with another poor person overwhelmed with zucchini? Feel free to share in the comments section!