
This is the first year that I have planted a garden. Well, a real garden, that was not in pots that sat on my deck. Being first time gardeners we have learned that you do not need many zucchini plants to turn a large harvest! We have zucchini, zucchini and more zucchini!
Here are a couple of recipes that we have tried, and a few we are going to try. All three recipes were found on AllRecipes.com. I love that site. I ususally only try ones that have had lots of people rate them, and so far my family has loved the ones we have tried.
Grilled Zucchini
Prep Time: 5 Minutes
Cook Time: 4 Minutes
Ready In: 10 Minutes
Servings: 3
Ingredients:
1 large zucchini
1/4 cup Italian-style salad dressing
Directions:
1.Slice zucchini in to 1/4 inch slices. Toss is a bowl with Italian dressing.
2.Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.
*** we have used this one but sliced the zucchini lengthwise so the it was easier to keep from falling through the grill. We have also made it with out the dressing and sprinkled cheese on top when almost done. Both are good.
Zucchini Pineapple BreadPrep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 24
"Luscious pineapple is strewn throughout these ambrosial zucchini loaves, perfectly spiced with nutmeg and cinnamon."
Ingredients:
4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Directions:
1.Combine flour, baking powder, baking soda, and salt.
2.In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3.Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
* havent tried this one yet but it sounds like a fun variation or traditional zuc bread
Cheesy Sausage Zucchini Casserole

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 8
Ingredients:
1/2 cup uncooked white rice
1 cup water
1 pound pork sausage
1/4 cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food
, cubed
1 pinch dried oregano
salt and pepper to taste
Directions:
1.Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
2.Preheat the oven to 325 degrees F (165 degrees C).
3.Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
4.Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
** going to try this for dinner one night here soon.
If anyone else has any recipes for zucchini or squash that you love let me know!