So it’s early August and here in the Midwest, every CSA, farmers market, and backyard veggie garden is abundant with zucchini. Seriously. Every time I visit a friend’s house, they won’t let me out the front door without taking a bag of summer squash.
I’m not complaining. After all, it’s free food. It wouldn’t be the FatWallet way to refuse free stuff. Instead, I have been seeking creative approaches and the best zucchini recipes. The following are favorites from Walleteers (FatWallet employees) and Walleters (FatWallet members):
From deal hunter Kim Sebring. The zucchini cancels out the frying, right?
- 4 cups Zucchini, Shredded
- 2 whole Eggs (large)
- 1/2 cups Shredded Parmesan Cheese
- 1/2 cups Shredded Mozzarella Cheese
- 1/4 cups Chopped Onion
- 1/2 cups All-purpose Flour
- 2 Tablespoons Vegetable Oil
Squeeze some of the excess water from your zucchini.
Combine zucchini with eggs, cheeses, and onion. Stir to combine. Add flour and salt and pepper, to taste, and stir. Heat oil in skillet on medium-high. Drop batter into oil and cook until browned on both sides, flipping once, like you would cook pancakes. Serve with sour cream.
Chocolate Zucchini Bread
From merchant rep Kendyl Leverton.
(I love these quick breads because my 3-year old always expects the zucchini to taste like this the next time it hits her dinner plate.)
350 degrees, 45 minutes
Pour into 2 mid-sized greased loaf pans or can make as 9×13 cake/bundt/cupcakes
Mix Dry Ingredients
- 2 t salt
- 1 t cinnamon
- 2 t baking soda
- 1/2 t baking powder
- 2 c sugar
- 2 1/3 c flour
- 1/2 c unsweetened cocoa
- 1/2 c nuts (optional)
Mix Together and Add To Dry Ingredients
- 3 eggs
- 1 c vegetable oil
- 3 c zucchini, grated
- 2 t vanilla
Grilled Zucchini & Bread and Butter Zucchini
Char Thompkins, Cash Back Manager Extraordinaire and always the overachiever, of course sends two recipes – and cans.
Cut it up, swizzle some EVOO over it w/ some fresh cracked black pepper & garlic, put it in a foil package, and grill it (amazing flavor)
Bread & butter zucchini – canning is involved!
You could store this in the fridge pretty safely for a couple of weeks, but obviously canning it and letting the flavors mature is going to give the optimal product 🙂
- 16 cups cut zucchini – chunks, slices, whatever will fit in the jar & is bite sized (if skins are tough, peel first)
- 4 cups thinly sliced fresh onion (red, white, yellow – sweet or regular)
- 1/2 cup pickling (or canning) salt
- 4 cups white vinegar, 5% acidity
- 2 cups sugar
- 2 tbsp mustard seed
- 2 tbsp celery seed
- 2 tsp ground turmeric
- 1 tbsp mustard powder
- 1 tsp peppercorns
Cover zucchini & onion slices w/ 1″ water and the salt. Let sit for 2 hours, then drain thoroughly.
In large pot, combine vinegar, sugar, & spices. Bring to a boil, then add zucchini & onions. Stir well. Simmer 5 minutes. (the volume will reduce somewhat as the veggies warm)
If you are canning this – you should already have the boiling water canner, jars, and lids ready. Fill hot jars w/ veggies & solution, leaving 1/2″ head space. Process in boiling water canner for 10 minutes at 1000ft altitude. (higher altitude requires longer). Makes about 7-9 pints. Would not recommend canning in quarts. These are the BOMB after they’ve sat for about 2 weeks – even better the longer they sit. And no artificial preservatives!
If you are not canning – remove from heat, let cool, refrigerate. Let them sit for at least a week before tasting!
We even received a few recipe ideas from FatWallet Facebook Fans
By Jan K.
“Zucchini greens!! made ’em last night! Killer! zucchini ribbons, onions, yellow and red peppers,sun-dried tomatoes, wheat bread crumbs, Parmesan and feta cheese and don’t forget the cayenne pepper!“
By Diane D.
Sounds gross, but they’re really not bad.
(Sounds to me like another way to get my kid to eat zucchini in other forms.)
Zucchini brownies on All recipes
Thanks to Walleteers and Facebook Fans who contributed. Do you have favorite summer recipes for utilizing the bushels of produce available this time of year?