Need to use up a lot of yellow squash and zucchini

ljmthompson · June 2012

Please share recipes!!! I have already made bread and casserole so any other ideas would be great. Thanks!

rakle99 · June 2012

I love grilling it and making a pizza with pesto instead of sauce and mozzarella cheese. It's always a big hit! If you don't have a grill you can also sautee it.

I've made veggie wraps with them as well. They are better grilled that way as well.

You can always cut them up and freeze them, my parents always had an abundance of squash and zucchini from their garden and that's what they did.

You could put cut up pieces in a jar of spaghetti sauce and have an extra serving of veggies. You could also put them in soups and stews such as gumbo and chili.

I have put leftovers in hash browns and scramble the entire thing with eggs and cheese, to make a quick brunch.

I also love zucchini in red curry. You can get red curry sauce in any grocery store (my fav is Trader Joe's). Sautee chicken, zucchini, and bamboo shoots, then add the sauce and simmer, when heated through serve over rice.

spongebobsquarepanties · June 2012

For the zucchini:

Ricotta stuffed zucchini rolls (without the pinenuts) - I LOVE these!

http://www.applepiepatispate.com/appetizer/ricotta-stuffed-zucchini-rolls/

I also make lasagna out of zucchini. I replace the noodles with strips of zucchini (overlap so it doesn't fall apart). I use the same ricotta mix in the recipe above in my lasagna.

ArcadianDreams · June 2012

I love zucchini pie. (that's the basic recipe) Except when I make I leave the onions sliced into rings instead of dicing them.

bensbaby116 · June 2012

I'm definitely coming back to this thread when I start getting zucchini and squash in my CSA later this summer. Lots of great ideas!! So...for those of you who have frozen squash in the past, do you just freeze it raw and then cook it from frozen when you need it? Does the texture stay ok?

Magdala9 · June 2012

Here's a few good ones for zucchini

http://www.tasteofhome.com/Recipes/Zucchini-Cupcakes

http://www.recipe4living.com/recipes/zucchini_hash_browns.htm

I am not a fan of black olives, so I generally will omit them.

Spring Fever · June 2012

One of my favorites is Boureki.

Slice some zucchini and potatoes the same size circles. Grate a tomato or two in a bowl. Add lots of olive oil, chopped fresh mint, crumbled goat and/or feta and lots of salt and pepper.

Add the tomato mixture to the veggies and put it all in a pan, bake for about an hour or unil done and crispy on top. Good hot or at room tempurature.

This is my favorite dish I learned in Greece.