I will start. If any of the recipes sound interesting just ask and I can post them here.

1. Zucchini bread

2. Cream of zucchini soup (can be served cold or hot)

3. Chow chow relish

4. Zucchini cheese pie in a potato crust

5. Add some to minestrone soup

6. As an ingredient in ratatouille

7. Summer squash hummus (yellow summer squash works well)

8. Pick them as babies and slice them thin, use raw in salads

9. Beer batter fry them

10. Tempura them

11. Pick the flowers, use them in squash flower quesadillas

12. Grate them with carrots and add to my beloved chihuahuas food (yes, my dogs love carrots and zucchinis and yes I cook for them - they say garden carrots are much better than commercial carrots....)

13. Cut them in 1/4 inch slices and dehydrate them or sun dry them. Use them in backpacking food recipes.

14. As an ingredient in vegetarian paella.

15. As an ingredient in gumbo.

Hey, that was more than 10...LOL...I might think of more latter, my lunch break is over, please add more!

Here are three previous discussions (and there are many more) on the same problem - what to do with all this summer squash - with many additional ideas.

Dave

http://forums.gardenweb.com/forums/load/harvest/msg0619012625220.html

http://forums.gardenweb.com/forums/load/harvest/msg0709234013518.html

http://forums.gardenweb.com/forums/load/harvest/msg0705272211895.html

Deanna

DH likes to thin slice it (slice the long way, with the mandolin slicer), lay it out on a plate, add a little S&P, minced garlic and olive oil. Let it sit for a few minutes & eat it. I don't like raw zuchinni, but this way is good.

After reading them I am summarizing the suggestions that have not already been posted above…..and in the links…I never tried freezing them and I love the zucchini parmesan idea! Apologies for not giving credit by name.

Also, great picture and of course, grilling them! (have done it many times) Nice pic!

I realize 101 is rather ambitious, but we might have 25? keep them coming if you think of more ….

16. Grate and freeze enough for one zucchini bread recipe in ziplock bags – I should try this

17. Substitute for eggplant and make zucchini parmesan. I love this idea.

18. Grill them, yes! Yummy…..

19. Juice them and use the juice in soups (freeze the juice?)

20. Grate them and add them to cole slaw, or make cole slaw – come up with recipe

21. Cook (one can sautee in olive oil or butter and onions), puree, and freeze. Use later for soups (I love that one, will do yes thank you…)

22. Partial dehydration and freezing (would take care of the mushiness upon thawing problem?)

23. Substitute for eggplant in Moussaka

24. zuch or yellow squash casserole

25. Obviously you can give it away, or try to give it away, to whoever might want some….friends that do not garden, coworkers, neighbors, food kitchens, on and on...

26. Squash pie (sweet, as in a desert pie)

27. Zucchini brownies

28. Zucchini chocolate cake

wow, not bad. We need to post recipes for the last two for sure….

29. Sauteed with garlic, onion and butter….yum…

30. Make zucchini chutney (thanks for the recipe!)

31. Baked zucchini – breaded (in slices?)

32. Marinate raw for a salad or as part of a salad (use young tender ones)

33. Sauteed zucchini and corn with oven roasted tomatoes

YELLOW SQUASH HUMMUS

3 medium yellow squash, raw - straight neck (or crooked, or zucchinis), cut into coarse pieces
1 garlic clove, chopped
1/2 cup pulverized toasted almonds (toast in 275F oven until light brown)
1/ 2 cup mixed seeding cilantro and fresh parsley
1/2 cup myers lemon juice
2 tbsp olive oil, and as needed for frying cumin
salt to taste
1 tsp cumin seed, fried in olive oil
1 tsp pulverized chile chipotle or chile morita (or use smoked paprika)

Pulverize almonds in food processor first. Add remaining ingredients and process until smooth and creamy.

Serve with toast, crackers or pita bread.

You can slice the long way and sub for lasagne noodles too for a gluten free dish.

And, when all else fails.......take them to the mall and leave 'em in the back of pickups!! LOL (just kidding!!!)
Donate to your local senior center, food bank, homeless mission, etc.

Deanna

3/4 cup milk
1 cup grated zucchini
1 cup quick cooking oats
1 egg
1 cup all-purpose flour
1/4 cup white sugar or splenda
2 teaspoons baking powder
1/2 teaspoon salt

I add a variety of stuff to this depending on what is available and my mood. I like adding ½ c crazins and ½ c nuts. Blueberries, blackberries or a peach. Whatever your taste. I have also added up to a 1/4 cup of flax seed.

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk, eggs,zucchini and oats; let soak for 10-15 minutes. Add the other ingredients until just combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

35. Zucchini boats or stuffed zucchini (recipe sounds yummy...)

36. Zucchini oatmeal muffins (adding oatmeal sounds good!)

Thanks folks. I was feeling overwhelmed and now I am so glad we still have zucchini coming! not for much longer though. No more yellow squash it seems.

47. Dice them up small (1/4 inch) and toss them into Spanish rice just as it's done cooking. Let it sit for 5 minutes-- the ambient heat cooks them perfectly crisp-tender.

Use instead of broccoli in Green Rice.

I'm drowining in zucchini to say the least. I've had some odd ones that grew as large as my forearm without even blossoming yet.

Anyway, I grate them, steam them, and sprinkle with a little bit of sugar, cinnamon and sometimes a dash of lemon juice. The kids eat it like apple sauce.

I started this thread last fall because I was in the same situation you now are. These ideas helped me use all the squash! Mine are still pretty small, do you live in FL? we are having a very cool spring. I guess it is summer already, but you could not tell.

I will continue my amusement summarizing/numbering them (this way someone could eventually cut and paste the list)

48. Use instead of broccoli in Green Rice.

49. Grate them, steam them, and sprinkle with a little bit of sugar, cinnamon and a dash of lemon juice (opt.). Eat it like apple sauce.

GRATIN OF ZUCCHINI AND TOMATOES
3 cloves garlic, crushed
⅔ cup fresh basil leaves
1 teaspoon fresh thyme leaves
2 cups fresh whole-wheat breadcrumbs (see Tip), divided
½ cup finely chopped sweet onion, such as Vidalia
3 large ripe tomatoes, diced
1 tablespoon red-wine vinegar
¼ teaspoon salt, divided
3 tablespoons extra-virgin olive oil, divided
3 medium zucchini (about 1 ¾ pounds total), sliced on the bias about ¼ inch thick
Freshly ground pepper to taste
¾ cup freshly grated Parmesan cheese

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray.
2. Place garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to sauté, not stew, so don't crowd it. Sauté, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew the remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin.
4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan.

Tip: To make fresh breadcrumbs:
Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

SOL’S ZUCCHINI PANCAKES
2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
3/4 cup AP flour
1 1/2 tablespoons water
1/3 cup grated parmesan cheese
Black Pepper and Salt to taste *
1/2 teaspoon grated nutmeg
Serve with:
6 1/2 ounces double cream brie
roasted tomatoes
2 tablespoons chopped chives
Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water.
Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1½ tablespoons). Mix until just combined. For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.
Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives.
*Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty.

Annie

No, not FLA, close though. I'm in GA. We're dying of the heat and humidity and my garden has all but stopped producing in protest. I've had a great harvest for the last three days, but I'm afraid it's coming to an end soon. Vines are looking very, very sad.

The kids like their zucchini apple sauce type thingie (I've got to come up with a better name) with a slice of banana bread with cream cheese on top.

I've got to try the zucchini pancakes.

50. GRATIN OF ZUCCHINI AND TOMATOES (Annie's)

51. SOL’S ZUCCHINI PANCAKES (Savory, like potato pancakes)

I can't believe we have over 50.

do a three stage breading, 1st a flour dip, then an egg dip, then bread in the bread crumb mixture,
place on a baking sheet and bake for 20 minutes at 350 degrees

I raise extra zucchini, and let some of it deliberately grow big, because I make my dogs' food. I use summer squash, winter squash, and pumpkins for the vegetable component in some of the batches of dog food.

The dogs like some veggies and dislike others. Squash is on the "like" list and pumpkin is on the adored list. (They refuse to eat green peas, but enjoy Mexican dog food made with chili peppers.)

For the people, my grandmother's recipe:

Yellow Squash Casserole

Simmer sliced yellow crooknecks and diced onion until barely tender.

Drain and place in a baking dish.

Blend eggs and milk add black pepper and salt to taste.

Pour the milk mixture over the veggies and bake until the custard is set.

I seem to remember that Grandma topped the casserole with buttered bread crumbs before she placed it in the oven. I bake it without, but pass the Parmesan when it is served.

Zucchini Latkes - shredded zucchini mixed with beaten egg, s&p. Fry in skillet. (We serve them on rolls with ketchup.)

Zucchini Noodles - shred zucchini, saute in olive oil and garlic, add s&p. Boil spaghetti noodles, reserve some liquid, add noodles to zucchini, add liquid as needed. Serve with shaky cheese.

Zucchini Bake - large chunks of zucchini, an onion - then maybe some other over abundant veggies in the garden or some previously sauteed ground beef - put all in a casserole dish, dump a jar of spaghetti sauce over it. Bake at 350 for about 45 minutes. Serve over pasta or rice.

I make a yummy savory zucchini bread - it's a quick bread but with olive oil, salt and pepper, parm cheese.

Last year I tried to dehydrate - sliced zucchini sprinkled with salt - to make a mock potato chip. We weren't thrilled with the results, but others were.

I am so looking forward to an over-abundance of zucchini after reading this list. I might have to rescue the rest of my untransplanted seedlings!

I dried some summer squash with the intent of rehydrating them later, but found that when sliced thin and dried, they turned into delicious crispy chips (not leathery like some dried fruits/veg get). I ended up eating them all just like that. Probably MUCH healthier than fried potato chips.

ML

you can prepare large zucchini the same way as big yellow pumpkins

- get rid of the soft seed stuff
- chop the firm rind into chunks (1/2 inch ^3 approx)
- prepare brine:
water, vinegar, sugar, cinnamon and some cloves, maybe some lemon peel, ginger etc
- boil the stuff
- throw chunks in
- boil a very few minutes, you want it "al dente"
- let cool and then into the fridge
- next day it's perfect
- or can the stuff

http://www.marions-kochbuch.de/rezept/3301.htm or
http://www.genial-lecker.de/archiv/2006/10/rezept-kuerbis-suess-sauer.html
too bad it's only in german

1 recipe gives the following measures:

4 pounds zucchini/pumpkin junks
2 pounds sugar
1 pint 10% vinegar
1 pint water

Stir fry and top with sweet chili sauce

Zucchini Bake (great appetizer or breakfast bake)

3 c. zucchini (sliced thin, or grated)
1 c. Bisquick mix
1/2 c. chopped onion
1/2 c. Parmesan cheese
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 c. oil
4 eggs, beaten
Dash of garlic

Mix all ingredients together in large bowl. Pour into large pie dish, or casserole, or oblong glass baking dish. Bake at 350 degrees for 40 minutes or until firm (butter baking dish).

Enjoy,
Karen

BEER BATTER ZUCCHINI FRITTERS

Mix equal parts of good quality beer, flat and at room temp, and flour. And micro grated ginger and finely minced garlic to taste. Add salt and pepper to taste. Use to batter slices of zucchini, then fry. If I have time I sweat the zucchini with salt, then drain, before I batter it.

The next day I mix leftover batter, refrigerated but brought back to room temp, with grated zucchini. Drop by spoonfuls into hot grease. Turn once.
Seedmama

2 cups coarsely shredded Zucchini
1 small Onion finely chopped or grated
1 cup Italian Bread crumbs
1 tablespoon Mayonnaise
2-3 teaspoons Old Bay Seasoning
1 large beaten egg
pepper to taste

Place Zucchini and onions in colander and lightly squeeze to drain some of the liquid
Combine with remaining ingredients
Form 4 large or 6 small patties
Fry in hot oil over medium heat until browned on both sides

Take the large size squash and zukes (you know the ones that hide for three days under the leaves before you find them). Slice them 1/8 inch thick, blanch them for 30 seconds, dry them and sprinkle salt (I use Kosher) and onion powder on them. Dry them in the dehydrator until crispy like potato chips. Yum!

Nancy

Annie

Nancy,
Have you tried different seasonings on your chips?

I will try to recompile the list. There are some new great ideas since #51. I think the candy one was posted here but it went away. There is also another thread just on zucchini candy. Will bump in a minute.

We have lots of winter squash planted, but the zucchini/summer squash has been mercifully subdued in our garden. We planted 3 black beauties, of which we got only one medium size fruit (but more coming). The other two summer squash are compost pile volunteers, most likely hybrids. Very vigorous, one of them looks like patty pan, saucer like, star symmetry. Very light green color that rippens to almost white, by which time it gets seedy and the skin has to be peeled. The 3 large ones of these made it into candy, Mint and cinnamon-hot pepper. The small, still green starburst were cut in circles, marinated in herbs and olive oil and grilled. Delicious. I am contemplating making Annie's gratin since we have heaps of tomatoes - black, carbon, black brandywine and cherokee purple. Last year it was very good, we both loved it. I would use the hybrid semi yellow straight neck squash for that, also very tasty. Can't complain about the compost pile volunteer mongrels. In any case, with just 3 productive summer squash plants, we do not have an excess. I love it that it is 3 different types too. Just compost pile luck.

I started the thread last year when i was drowning in summer squash of different types.

1. Zucchini bread

2. Cream of zucchini soup (can be served cold or hot)

3. Chow chow relish

4. Zucchini cheese pie in a potato crust

5. Add some to minestrone soup

6. As an ingredient in ratatouille

7. Summer squash hummus (yellow summer squash works well)

8. Pick them as babies and slice them thin, use raw in salads

9. Beer batter fry them

10. Tempura them

11. Pick the flowers, use them in squash flower quesadillas

12. Grate them with carrots and add to my beloved chihuahuas food (yes, my dogs love carrots and zucchinis and yes I cook for them - they say garden carrots are much better than commercial carrots....)

13. Cut them in 1/4 inch slices and dehydrate them or sun dry them. Use them in backpacking food recipes.

14. As an ingredient in vegetarian paella.

15. As an ingredient in gumbo.

16. Grate and freeze enough for one zucchini bread recipe in ziplock bags

17. Substitute for eggplant and make zucchini parmesan.

18. Grill them.

19. Juice them and use the juice in soups (freeze the juice?)

20. Grate them and add them to cole slaw, or make cole slaw – come up with recipe

21. Cook (one can sautee in olive oil or butter and onions), puree, and freeze. Use later for soups

22. Partial dehydration and freezing (would take care of the mushiness upon thawing problem?)

23. Substitute for eggplant in Moussaka

24. zuch or yellow squash casserole

25. Obviously you can give it away, or try to give it away, to whoever might want some….friends that do not garden, coworkers, neighbors, food kitchens, on and on...

26. Squash pie (sweet, as in a desert pie)

27. Zucchini brownies

28. Zucchini chocolate cake

29. Sauteed with garlic, onion and butter.
30. Make zucchini chutney.

31. Baked zucchini – breaded (in slices?)

32. Marinate raw for a salad or as part of a salad (use young tender ones)

33. Sauteed zucchini and corn with oven roasted tomatoes

34. Cut thinly lengthwise and substitute for lasagna noodle.

35. Zucchini boats or stuffed zucchini (recipe sounds yummy...)

36. Zucchini oatmeal muffins (adding oatmeal sounds good!)

37. Use as a pizza topping. Either slice very thinly and use raw, or pre-sautée with olive oil, a little salt and optional herbs/garlic.

38. Zucchini frittata.

39.zucchini fritters

40.zucchini slaw

41.savory french toast with zucchini baked in

42.zucchini hash with meat of your choice cooked in

43. I freeze shredded zukes and mid-winter toss them into tomato sauce and on top of pasta.

44. Last summer I posted a recipe for mock apple pie & crisp...that really does taste like apple.

45. Pickle them like you would cucumbers. Especially Bread & Butter pickles – yum

46. Grate zucchini or summer squash, sautee in olive oil adding some onions and garlic, add a little salt and add an equal volume of grated cheese. Use to make a lighter and better textured filling for cheese enchiladas. Fill tortillas, roll and cover with enchilada sauce of choice (green and red both work). Bake at 350F for 20 minutes.

47. Dice them up small (1/4 inch) and toss them into Spanish rice just as it's done cooking. Let it sit for 5 minutes-- the ambient heat cooks them perfectly crisp-tender.

48. Use instead of broccoli in Green Rice.

49. Grate them, steam them, and sprinkle with a little bit of sugar, cinnamon and a dash of lemon juice (opt.). Eat it like apple sauce.

50. GRATIN OF ZUCCHINI AND TOMATOES (Annie's)

51. SOL’S ZUCCHINI PANCAKES (Savory, like potato pancakes)

Coarsely grate or thinly slice. Cover with pineapple juice. Freeze or can and use for "zucchini" upside down cake.

Annie

Went by the community garden this afternoon and found three more ripe squashes, two Black Beauty and one Cocozelle.

Hmmm ... what to try next. I'm thinking the Bread & Butter Pickles sound good, and I need to look up that Zucchini Candy recipe, since I forgot to print it last year.

Thank you so much for all of the great ideas!

Bonnie

Zucchni-Parmesan Bread

Makes 1 loaf. Recipe can be doubled. (It freezes well)

Whisk together:
1/3 c. olive oil
1/3 c. milk
2 eggs

Sift together:
2c. flour
2 tsp baking powder
1-1/2 tsp salt
1/4 tsp pepper

Stir into the dry ingredients:
1 c. grated parmesan cheese
1 med zucchini - grated

Then stir wet ingredients into dry ingredients
Pour into a greased and floured loaf pan

Bake at 375 for 60-70 minutes

Note on cheese - use fresh parmesan - not the stuff in a can. I use the pre-shredded stuff in a bag I tried grating my own fresh parmesan, but didn't find much improvement in taste to justify the additional expense.

(I know that I have made this in mini-loaf pans. But I don't have a note as to how many mini loaves it made or how long I baked it.)

ZUCCHINI CHOCOLATE CHIP COOKIES
(Makes about two dozen)

1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl.

1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture.

1 cup finely shredded zucchini
12 oz chocolate chips

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

Raw Zucchini Hummus (yields over 3 cups; you can easily cut this recipe in half)

2 zucchini, chopped
½ cup lemon juice
1 tsp salt
1 ½ tsp cumin
1 cup raw tahini (the Artisana brand is nice; substitute regular tahini if you need to)
4 tbsp olive oil
½ cup raw sesame seeds

Vitamix instructions:

Put all ingredients in your Vitamix and blend to a rich perfection!

Food processor instructions:

Same as above. You may have a hard time blending the sesame seeds, so I recommend soaking them for a few hours first, halving the recipe, and stopping frequently to scape the bowl. You can also omit the seeds entirely, but in that case I also recommend omitting the olive oil to keep a thick consistency.

This is a common thing to do with summer squash here. You can play with the quantities according to taste; some people make them with a lot higher batter-to-squash ratio but I like more squash.

4 or so medium-sized zucchini
1 lg onion
2 eggs
flour

Grate the squash and add around a tablespoon or so of salt and let stand for 45 minutes, then squeeze all the extra water out. Place in a bowl.

Finely chop the onion and saute it in olive oil, add to the squash. Add the eggs, mix well, then add flour until you have a medium thick batter. It should be a little thicker than typical pancake batter. Add some pepper. The squash will probably still exude a bit more liquid.

Drop by spoonfuls into a skillet with heated olive oil and fry like pancakes. Serve with yogurt.

You probably won't need to add any salt but taste the first one just to make sure.

If you like you can also add a bit of crumbled feta cheese to the mix. Chopped peppers are another option; if you use them, fry them with the onions.

BTW the ü is pronounced like the German ü or the French eu; the "c" is pronounced like "j." Mewjver.

My husband loves it slowly sauteed on low heat until tender with just salt and pepper, also can add those to some bechamel with a little parmesean and bake for a few minutes. YUM. I also saute with any other veg on hand, peppers, tomatoes, onions.

Husband also likes that style of zucchini layeered in bottom of pan with ground beef/onions/salt/pepper a little nutmeg and covered with bechamel. He's egyptian, he likes the white sauce:) that is actually a classic egyptian meal and it is pretty yummy.

Anyway, harvest when the zucchini is young and tender and you won't need to dump the end of season harvest on your neighbors doorstep when they aren't looking to be rid of the excess.

Zucchini Supreme

4-5 small zucchinis (or 1 large zucchini)
1 medium onion, chopped
1 sm. can sliced mushrooms
(or 1/2 lb. fresh sliced mushrooms)
1 can cream of mushroom soup
1 cup of sour cream
1 stick of butter
1 pack herbed stuffing mix (reserve 1/2 cup)
1/2 cup grated swiss cheese

Slice zucchini and boil until tender. In frying pan, melt butter and saute onion and mushrooms, then mix in all EXCEPT the 1/2 cup reserve of the stuffing. In large bowl, mix sour cream, soup and cheese. Add the squash and the stuffing mix and gently stir all together.
Spoon into greased casserole dish and bake at 325 for 25 to 30 minutes. Add 1/2 cup of reserved stuffing mix on top for the last 10 minutes of the baking time.
This is like a stuffing dish and I've only used as a side dish - I've never stuffed a turkey with it. If you try it I hope you enjoy. Colleen

Can you make 100 variations with one cookie recipe?

I wrote an e-book of this title on how to bake with zucchini. The biggest problem is in controlling the amount of water you wring from your zucchini in mixing the batter so that you have uniform batter each time. If you mix too much, you have too much water, your batter is too wet, and the cookies spread too much and your quick breads are soggy.

Anyway, this is the title recipe.

You really can make a hundred variations with exchanges of nuts, flavors, dried fruits, coconut, pineapple, baking chips, and more. If you use crushed pineapple or grated apples, you�ll have to add a couple tablespoons of water to absorb the extra moisture.

Oh, and add the zucchini right at the end mixing as little as possible.

The Last Chocolate Chip Zucchini Cookie Recipe
Basic cookie recipe:

1/2 cup butter
2/3 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon brown sugar flavor or Madagascar vanilla
2 large eggs
1/2 teaspoon baking soda
2 1/2 cups all purpose flour

Inclusions:
1 cup dark chocolate chips
1 cup golden raisins
1 cup chopped walnuts

Zucchini:
1 cup grated zucchini

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease very well.
1. For the basic cookie: Cream together the butter, sugars, and salt. Add the vanilla and eggs and beat again.
2. Add the flour and baking soda to the creamed ingredients and beat until well dispersed, scraping the sides of the mixing bowl once. The dough will be thick like clay.
3. For the inclusions: Add the chocolate chips, raisins, and walnuts and beat until just mixed.
4. For the zucchini: Add the zucchini until just combined. The water in the zucchini will transform the dough to a medium batter. Stop once it is combined or you will continue to force water from the zucchini and your batter will be too runny.
5. To Bake: Using a large ice cream scoop, scoop mounds of dough onto the prepared sheet. Bake for 10 to 12 minutes or until done. The tops of the cookies should look wet and the edges should be starting to brown. Immediately remove the cookies from the sheet to racks to cool. Repeat with the rest of the batter.

Baker�s notes:
These are large cookies--which is some of their appeal. If you make smaller cookies, reduce baking times.

Dave

My sister is the pie baker in the family, mine don't tend to turn out that nice - the 2-crust pies that is. I make a mean pumpkin pie!

ML

Zucchini Bread

1 c zucchini
3/4 c nuts (optional)
1 c any dried fruit (optional)
1 1/4 c flour
3/4 c sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 c melted butter
1/2 c vanilla yogurt
1 tsp vanilla
1 tsp citrus zest

Pre heat oven to 350•.

Grate zucchini, dry and set aside in small bowl.

Combine flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in large bowl and set aside.

In medium bowl whisk eggs, melted butter, yogurt, vanilla and zest. Fold into bowl of dry ingredients. Mix well. Add zucchini, nuts and dried fruit. Place in prepared 9X5 pan.

This recipe can be easily double. Enjoy!

~Tina~

NUTTY CHEESY ZUCCHINI PATTIES
2 c grated zucchini
1/2 c grated sharp cheddar cheese
2/3 c chopped nuts (your choice, I like walnuts)
1 c Bisquick
1 egg
Veg. oil for frying

Thoroughly mix all ingredients. Form patties and fry in an oiled pan until lightly browned. Serve with a dallop of sour cream.

My kids liked to put ketchup on theirs. I have also only used half of the recipe, and put the rest in the fridge to make the following day.

Easy to do, cut the larger ones in half and let the chickens go for them (they may have problems with squashes that have a more formed skin on them, that's why I cut them).

My hens love squash, and it allows you to convert some of those big squash to eggs instead of just feeding the compost pile.

I can rehydrate it for a lot of dishes like soups stews, casseroles, cold or hot pasta salads, tomato sauce... or grind it up into powder to add to dips, dressings, seasoning mixes, to sprinkle onto baked potatoes.. Sprinkle some dry and not ground up onto a pizza or stirred into mac and cheese for a little extra veggie kick.

I didn't think of my uncle's and cousin's chickens...

I do have 4 smaller ones - maybe 3-4 pounders (each) I'm going to try, I've never eaten golden zukes before.

"The first time I saw a zucchini, I tried to kill it with a hoe."

I only put 1/4cup sugar, because I like it just slightly sweet.

It was amazing! One of my best ever cooking experiments :).

I like zukes in the begnning of the season then I get tired of them.
Zukes are mostly water and have very lttle texture.
I like the three ways"

1- cut into quarted chunks , saute' with qarlic, mix with other greens.

2- cut into rings, marinate in oil, grill. Brush with oil while doing it, You can pan fry them too.

3- Take slim ones. Cut rings the size of white mushroom, batter, deep fry,

I never like them in soups or any recipe' that neekds to be cooked a while, because they get mushy.