I'm about to be overrun by zucchini...

[Patrick_Taylor]

I’ve obviously had it wrong. All these things sound delish!

LOL! One of these days we gotta meet up in real life.

[Vince_T]

I don’t need a zucchini dish, I’m happy eating them all summer long simply sauteed in garlic infused olive oil, or with a little curry powder, or sprinkled with feta, mint and a little goat cheese. Then I have the leftovers for breakfast topped with eggs and smoked salmon.

This. Tossed with olive oil and liberal garlic granules, let them sizzle for 5-7 mins each side in a cast iron pan, until they get all melty and caramelized. Top with whatever cheese and herbs float your boat or just devour plain. Smoked salmon/eggs sounds amazing too.

[Arv_R]

A lot of these suggestions sound like the squash end up being watery/soggy.

[Paul_Flynn]

Zucchini Bread and Ratatouille.

[Linda_Baehr]

A few ago I had SO MANY plants.

I would take the ones that were hidden and got as big as your arm, and cut them in half lengthwise. I would scoop out the seeds and fill them with some kind of meat and cheese (usually just ground beef), then I would grill the entire thing. Really yummy.

[Milton_Hudson]

I make Ina’s goat cheese zucchini tart often. About the easiest dish possible and pretty variable. I take a page from either milk street or cooks and microwave the zucchini to partially dehydrate them so they don’t throw off so much moisture on the tart. I also use the regular old premade pastry to cut down on the advance prep time.

That’s interesting I had not thought of that. It doesn’t make them mushy?

I normally just grate, salt, and then leave in a colander for a while, pressing every now and then, to reduce water.

No it didn’t. I did it on a paper towel. I read it in a very recent issue of the magazine, so the science should be in there. I’ll try to remember which one. Since a lot of the moisture is driven off, they tend to roast more than steam when the tart hits the oven. They used the technique in a pasta dish if I recall.
Over in the what did you cook thread I made a yellow squash soup with crabmeat garnish, it was also good with crispy prosciutto. It used up a lot of squash and was good hot or lukewarm. I used a little crème fraiche to zip it up a little.
Edited to add it is the current issue of Cook’s illustrated in the recipe for ultra creamy zucchini pasta.

[Alex_N]

I’d second zucchini bread. Plus you can freeze it which is nice.
After following a few “Spaghetti alla Nerano” recipes after that episode on Searching for Italy came out, I put that that as one of my top 5 pasta dishes ever. As easy as some of the “Food Wishes” recipes are on YouTube, that one turned out amazing.

[Philip_Laub]

One of my faves…

cut zucchini into 3/4" rounds, sauté briefly in olive oil, add lots of sliced/chopped garlic, red chili flakes to your taste and a good amount of fresh chopped oregano, salt and pepper. Find the ripest, sweetest tomatoes you can (cherry tomatoes work well), food process them into a liquid, add to the zucchini mix, cover, and cook over medium heat until the zucchini is done to your liking. Serve hot with some grated reggiano parm on top. I usually make a big batch and freeze individual servings-it freezes really well.

[Arv_R]

I make Ina’s goat cheese zucchini tart often. About the easiest dish possible and pretty variable. I take a page from either milk street or cooks and microwave the zucchini to partially dehydrate them so they don’t throw off so much moisture on the tart. I also use the regular old premade pastry to cut down on the advance prep time.

That’s interesting I had not thought of that. It doesn’t make them mushy?

I normally just grate, salt, and then leave in a colander for a while, pressing every now and then, to reduce water.

No it didn’t. I did it on a paper towel. I read it in a very recent issue of the magazine, so the science should be in there. I’ll try to remember which one. Since a lot of the moisture is driven off, they tend to roast more than steam when the tart hits the oven. They used the technique in a pasta dish if I recall.
Over in the what did you cook thread I made a yellow squash soup with crabmeat garnish, it was also good with crispy prosciutto. It used up a lot of squash and was good hot or lukewarm. I used a little crème fraiche to zip it up a little.
Edited to add it is the current issue of Cook’s illustrated in the recipe for ultra creamy zucchini pasta.

Thanks for that explanation. Yesterday I actually packed up approx 10-20 years of old Cooks Illustrated, Cooks Country, Milk Street etc. and will drop them off at Goodwill. I find it hard to find ideas years later when they are in that (magazine) format. Christopher Kimball has a sweet gig in recycling all the same ideas through his various media properties, over and over!

[Jason_H]

Love grating them, as well as any other squash you may have on a cheese grater. Salt and leave in a colander to weep out some of the moisture. Sautee with salt, pepper and garlic oil. Right at the end mix in either creme fraiche or even mascarpone and it makes for a delicious side that uses up a lot of zucchini.

[Brandon_R]

Stanley Tucci has an idea for you: https://www.newyorker.com/culture/kitchen-notes/the-secrets-of-stanley-tuccis-zucchini-spaghetti

[Al_Osterheld]

I’d like to go to the Amalfi coast to try that dish.

I warmed to zucchini slowly. It was one of the few abundant producers in our garden in Montana growing up and my parents planted a number of them. The garden was used to lower the cost of feeding six people when only Dad was working, so the more the merrier, and the larger, the better. Also, as customary at the time, they were prepared by boiling the daylights out of them. Not good. My older brother left home and told me that he was buying much smaller zucchini and that they were pretty good (he was partial to frying them). I told him it was probably just early in the season and didn’t fully believe him until I left home and discovered the supermarkets realize nobody will buy a crappy oversized zucchini when paying by the pound.

-Al

[Christine_Huang]

Hear me out. I made Zucchini Ginger Marmalade with the overgrown ones from my garden last year. It’s actually a lighter, more refreshing preserve as it tastes of lemon and Ginger with the zucchini giving it body. We love it on toast, but it goes so well with cheese too and I’ve stirred it into glazes for chicken and pork.

I’ve made it with cubed zucchini and shredded. I actually prefer the chunkier cubes, but the boys like the shredded as it’s easier to spread.

I first heard about it from a Brit who lamented longingly about the courgette jam her gran used to make back in England and I was intrigued. There are several recipes online.

[Milton_Hudson]

Hear me out. I made Zucchini Ginger Marmalade with the overgrown ones from my garden last year. It’s actually a lighter, more refreshing preserve as it tastes of lemon and Ginger with the zucchini giving it body. We love it on toast, but it goes so well with cheese too and I’ve stirred it into glazes for chicken and pork.

I’ve made it with cubed zucchini and shredded. I actually prefer the chunkier cubes, but the boys like the shredded as it’s easier to spread.

I first heard about it from a Brit who lamented longingly about the courgette jam her gran used to make back in England and I was intrigued. There are several recipes online.

I’ll admit it sounds weird, I may just have to pick up some of the jumbos at the farmer’s market to try. Particularly the over cheese part. Us Southerners are suckers for anything spread on a block of cream cheese.

[B_Davies]

Zucchini fritters for sure… you end up using a ton of zuccs.

[Abbie_S]

Make the Most of Too Much Summer Squash With the Zucchini Slice
Popular in Australia and New Zealand, this cross between a frittata and savory quick bread is perhaps even better than either on its own.

Make the Most of Too Much Summer Squash With the Zucchini Slice

(I can email recipe if you can’t open link)

[T_Williams]

Last night we made a zucchini and ricotta pasta with lemon zest and basil. Took down 2 whole zucchini, now we have just 9,998 left.

[DLown]

Recipe from my mom that I always will love and can’t recommend more. Very unusual but let zucchini get really big. Slice into big hockey pucks (thick). Dip into egg batter and then into bread crumbs and touch of salt. Fry in pan with oil and get both sides really brown and crusty. Top with grated Parmesan and eat hot. If you allow for really big zucchini the middle gets really tender/soupy in the middle and it’s really amazing.

[Patrick_Taylor]

Recipe from my mom that I always will love and can’t recommend more. Very unusual but let zucchini get really big. Slice into big hockey pucks (thick). Dip into egg batter and then into bread crumbs and touch of salt. Fry in pan with oil and get both sides really brown and crusty. Top with grated Parmesan and eat hot. If you allow for really big zucchini the middle gets really tender/soupy in the middle and it’s really amazing.

That sounds like the perfect recipe for the hidden zucchini that seem to pop up out of nowhere.

[Brian_Tuite]

Last night we made a zucchini and ricotta pasta with lemon zest and basil. Took down 2 whole zucchini, now we have just 9,998 left.

I made zucchini noodles the other day and loved them. What a great idea.