Thursday, July 9, 2009

Stuffed Zucchini

My zucchini plants are fulfilling their stereotypical role, and producing like crazy. I'm not complaining. After a couple of years of almost no harvest, thanks to garden pests, I am saying "Bring it on." The plants seem to be up for the challenge.

Eventually I will freeze some, but for now we are enjoying the fresh veggies in a variety of ways. My favorite way to eat zucchini (or other summer squash) is to slice it in thick strips lengthwise, marinate in Italian dressing and then cook on the grill. Of course, zucchini is also great deep fried. And there is always zucchini bread. This week we tried something new, stuffed zucchini.

Stuffed Zucchini

A delicious use for your garden bounty.

See Stuffed Zucchini on Key Ingredient.

It turned out wonderfully! I found the best way to scrape out the zucchini was with a melon baller. Worked like a charm.

If you would happen to have a few zucchini that hide from you until they are enormous, like the one pictured below, the absolute best way to use them is to make Zucchini Strudel. I will be making some very soon.

We will be enjoying the zucchini harvest while we can. Any other suggestions for new ways to fix this prolific vegetable?


  1. man - I had a long comment of suggestions and it disappeared! *meh* Google:
    stuffed zuchini flowers
    zuchini chocolate cake
    also, my blog has a recipe for a mixed grilled vege salad but you could most likely invent your own ;)

  2. Thanks for the link here. I do need some new ways of cooking zucchini because we are getting a lot of it out of the garden this year. These recipes look delicious! I love your recipe "box" on this blog. How cool is that!

  3. Yum! I have a MASSIVE zucchini in my crisper right now...checking out your strudel recipe!!!

  4. I just wanted to let you know the current edition of the Homesteading Carnival is now posted . Thanks for participating.

  5. Cut small zuchinis into rounds fry in a pan with olive oil chopped dry chilly and garlic. Cook till the zuchini is well cooked and brown. Server on Pasta (Fresh made pasta is the best) Garnish with pepper and salt. This is a family favourite of ours.

  6. Just wanted to let you know that I have listed this post on the best of the week 'Buddy's Extra'. I hope it brings you lots of new friends to your wonderful blog.


  7. I like to make spaghetti using LOTS of zuchini and cutting the pasta in half. Just make a regular meat spaghetti sauce. Cut the zuchinie lengthwise and then slices. Marinate a few minuets in olive oil, balsamic vinegar salt and pepper. Stir fry in pan then add meat sauce and cooked penne pasta. It has lots of flavor and helps you cut down on the carbs too.


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