I am delighted to report that we have so many zucchini that we are eating them at every meal and so are Molly and Sheila and Poppy and even Manu. Though John: not so much – he is already ‘over’ them. Even the dogs have grated zucchini ( and egg) mixed into their raw meat feeds.
The one trade off with eating from your own garden is that you eat a lot of what is growing well. So, what is your favorite recipe for zucchini or courgette as we call them at home in New Zealand?
The cows are all locked into smaller pastures so the big pastures can grow for a few weeks now that it has started to rain again. Otherwise they nibble those new shoots straight off before they get any traction.
So, go ahead. the abridged version of your favourite recipes for zuc’s!
If it is a long recipe maybe you can post it on your own site and link it back to me!
Come on. I am all ears.
My favourite is to grate the zuchinni into a tea towel lined colander, salt slightly and leave to drain then wring out the last of the moisture. Add 2 eggs, 1 tablespoon of flour, finely chopped onion, some feta cheese, a little hot pepper and fresh herbs. Pepper and salt. I cook these as patties in hot butter and live off them all day. They are just as good cold as they are hot!
I hope you are well and having a great day.
Love celi
WEATHER: Definitely cooler.
Thursday 08/30 0% / 0 in
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Thursday Night 08/30 10% / 0 in
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The Kitchen's Garden 
54 responses to “YOUR FAV ZUC RECIPE?”
I have so many recipes as we too have endless courgettes. Some are on my blog but most not unfortunately. They do make a delicious cake, similar to carrot cake.
I must do that – I keep forgetting to add to cakes! Thank you Nadia
Zucchini sweet bread is my favorite (with cinnamon, nutmeg, and toasted pecans). I think I mentioned this in the comments of another post, but take your extra, grate it, and freeze it in one cup portions. Then all you need do is pull a bag or two out of the freezer anytime you want to and don’t have fresh stuff any more and you can add it to soups, sauces, eggs, zucchini bread, etc just like it was fresh.
What a great idea. Thank you.
Yes – there are not many successful ways to preserve zucchini. Shall do!
I chop up a couple of pieces of bacon into small pieces. Saute them until mostly done. Then add sliced zucchini and sliced onion. Saute it all until they are tender and browning. We do yellow squash this way too.
about the only other way I use them is in stir fry where I use meat, zuchinni, celery, onion, chinese straw mushrooms, bamboo shoots and water chestnuts into the wok with a sauce. most time just use light soy sauce, garlic and ginger. there are plenty of easy stir fry sauce recipes on the net.
Your stir fry sounds delicious!
In my first garden I grew zucchini. I had a bumper crop. I used it for zucchini and pineapple jam and ground it up in everything. So much so that my two sons were suspicious of every delicious offering placed before them. Poke it with their fork and ask “Is there zucchini in this?”
I like your fritter recipe. I like it raw in spears, as an ingredient in a stir fry and stewed with onions and tomatoes. It’s all great. But like John, you get over it after awhile. Enjoy.
Zucchini and pineapple jam!!! Sounds delicious
Who doesn’t need at least one good recipe for zucchini chocolate cake?
I certainly need one!!
I’m a fan of zucchini quiche. Seasoned with oregano, onion, parrm and garlic. I let it marinate in the seasonings for 4 hours or so.
The marinating is a good idea …
I miss having all the zukes I had last year 😦 But zucchini bread is my first go to besides making zucchini pickles.
Zucchini bread is very American – at least I had never heard of it ‘til I came here – thank you miss T
Really? Did not know that but the pickles are great. The few that I got this year went right into the pickling jars. Morning miss C
Lime Zucchini Sponge
Cake: 250g grated zucchini (top, tail & weigh before grating, drain in colander), 2 large eggs, beaten, ½ cup sunflower oil, 150g or ¾ cup caster (superfine) sugar, 1½ cups self-raising flour, ½ tsp each of baking powder, bicarb soda and vanilla essence, grated zest of 3 large or 4 small limes
Frosting: 1 cup pure icing (powdered) sugar, juice of 1 lime (you need about 3 tblsp), ¼ cup moist coconut flakes (not desiccated coconut, it’s too dry)
Preheat oven to 170°C/350°C. Thoroughly oil a bundt or tube tin. Beat eggs, oil and sugar till slightly frothy.. Fold in flour, baking powder, bicarb, vanilla and lime zest*, mixing just enough to ensure there are no dry patches. Fold in the grated drained zucchini. Pour batter into bundt tin, tap tin on bench to level mix. Bake for 30 mins, or till lightly browned and a skewer comes out clean. Cool on a rack for 10 minutes, then turn out onto a sheet of baking paper, and return to wire rack till cool. Mix sifted icing (powdered) sugar and coconut flakes. Add lime juice a tablespoonful at a time; start with 2 and add more a little at a time after that. You want a blobby paste that dribbles slowly off the spoon. Spread over top of ring. Keep the cake in an airtight container. Do not refrigerate or the frosting will disappear into the cake and the cake will become dry. *I grate the zest into a bowl, and then put the flour in on top of it. The flour soaks up any oil from the zest which would otherwise be lost in the bowl. It helps to keep the flavour really intense.
Sorry, my measurements are all Australian metric cup sizes and weights. Our cups are a little larger than US cups and 250g = just over 8 ounces, if that helps. If you don’t have self-raising flour, use all purpose with an extra teaspoon of baking powder.
This sounds divine! Thank you Kate
It’s a family favourite. Also good with lemon, but lime is the one I like best.
Zucchini curry soup. I’m with John though, zucchini are triphids set on taking over the world.
But he loves a good curry! So I bet this will be a winner
Love, love, love zucchini and use it with wild abandon.
Zuchini, string beans, potatoes, onions, garlic in a large pan. Tomato sauce or canned, peeled tomatoes, oregano, salt and pepper and roast. A loaf of bread and that’s it.
I use it sliced atop a frittata.
Wow . Perfect peasant food. This is great! Thank you!
Gosh, it seems that some garden years are either boom or bust!!! Sadly this year has been a bust year with zucchini! But, we do have it growing now for a fall crop, so hopefully it will come on strong! My favorite is the fritters you mentioned, and zucchini bread. But I add to the bread and it becomes
Zucchini Banana Carrot Nut Bread. Really good!!! 🙂
I make a wonderful summer squash blended cold soup with chicken stock, milk, green onions, dill & tarragon, & sour cream, sprinkled with chives. It might work with zucchini, chicken stock, green onions, basil & thyme, cherry tomatoes & white wine? My favorite is ratatouille, but you’ve already made that. I’m going to make your patties right away!
That sounds like a really refreshing soup.
My DILs all spiral cut them and use the result like pasta.
Zoodles!
Loving it as a pasta substitute – nuke till al dente, add sauce & enjoy. Also cut into shorter ‘noodle’ pieces and cover in pickle juice – pickled beet juice, too. Nice little salad topping and pretty pink color if beet juice used. Wai doesn’t like zucchini??
Grilled and topped with lemon butter
Like sauteed cucumber – peel, cut in 1/2 ,de-seed, slice in 1/4 inch slices – salt, pepper, butter, fresh dill (this maybe my favorite way to have them)
In BREAD! 🙂
I love the Curried Zucchini Soup. I always make a batch whenever I have extra. https://morrisbrookfarm.wordpress.com/2012/09/22/got-zucchini/