Zucchini Burnout–Here Are Some Recipes!!

I’m trying to use up the rest of our zucchini from the garden. It grows and produces like a weed for us, which is why I quit growing it for a few years when the kids absolutely did not like it. But now they actually will eat it. They don’t crave it or anything, but cooked like we do in the following recipes, they actually like it–and Big Daddy and I looove it. We decided to grow two separate mounds this year, each planted about 2 weeks apart, so that we didn’t get the whole harvest at one time. And always pick them when they’re small–like cuke size. Torpedo zucchinis are tough and lousy. Here’s the recipe I’m making tonight. It tastes like pizza–and it’s simple to make.

Zucchini Bake

  • 1 cup pepperoni, sliced thinly and quartered
  • 3 cups grated zucchini
  • 1 cup Bisquick mix
  • 1/2 cup canned grated Parmesan cheese
  • 1/2 cup chopped onion
  • 1/2 tsp salt
  • 1/2 tsp dried or 1/2 Tblsp fresh oregano
  • 1 clove chopped garlic
  • 2 tsp parsley
  • 1/2 cup diced green pepper
  • 1/2 cup skim milk
  • 2 Tblsp oil
  • 1/2 cup shredded mozzarella

Mix all ingredients together in a large bowl (except for the mozzarella). Bake in a 9×13 pan at 350 degrees for 35 mins. Halfway through baking time, sprinkle mozzarella cheese on top. (I use extra cheese). Serves 6.

Our favorite is grilled zucchini. We cut two zucchini lengthwise down the middle, and put cut side down into the following marinade for about 2 to 3 hrs. Cook on your grill (on high I believe on our gas grill) for about as long as it takes to grill chicken breasts (about 20 mins.) basting occasionally with marinade. Then slice the cooked zucchini halves crosswise into serving pieces. It’s sooo good!

Ingredients for Marinade

  • 2/3 cup olive oil
  • 1/3 cup vinegar (preferably balsamic)
  • 1/4 cup minced onion
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper

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August 2008

Pittsburgh Bloggers

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