Another zucchini recipe from my archives… Simple, yet effective. And really, I love any vegetable that’s roasted with Parmesan! 2 medium zucchini (about 1 pound total) 1 tbsp olive oil ¼ cup freshly grated Parmesan ¼ cup plain dry bread crumbs Salt and pepper Slice the zucchini into ¼-inch thick rounds. Sprinkle with salt and [...]

It’s almost Labor Day, and we’re getting down to the wire now with these zucchini recipes… Only a couple more in my pocket now! Here’s a recipe I came up with a couple years ago for a zucchini/herb bread. Zucchini bread can be savory too, ya know! I made this in my bread maker some [...]

Chocolate? Zucchini? For serious? I came across this recipe in my zucchini travels, and I was very, very curious to try it out. Turns out, zucchini can do wonders for the texture of chocolate cake. Weird, right? I actually made the “cake” in two bread pans and passed it off as chocolate zucchini “bread.” Amazing [...]

As the end of August draws near, I find myself shocked that zucchini season is almost over! (At least, that’s what the garden seems to be telling me. Our poor zucchini plants seem to be getting less and less abundant as the summer comes to a close.) But I’m not done yet! I give you [...]

Zucchini cookies… Who’da thunk? These cookies are really cakey, kinda spongy. Really different, and quite tasty! ½ cup butter, softened 1 cup sugar 1 egg 1 ½ cups shredded zucchini 2 cups all purpose flour 1 tsp baking soda ½ tsp salt 1 tsp cinnamon ¼ tsp nutmeg ¼ tsp allspice ½ cup golden raisins [...]

Or in this case, zucchini muffins. Imagine these suckers toasted with a little butter spread on them… Ohhhh yeah… I’m telling you, these are some seriously good muffins. Or bread. Either way, it’s the same recipe, just different baking pans! Here’s the recipe: 2/3 cup melted unsalted butter, plus more for the pans 1 1/3 [...]

Like I’ve said, it’s best to pick zucchini while they’re small. But zucchini are a sneaky creature, and sometimes a 3-pounder will make its way through if you’re not careful. So, what to do with those big mothers? Stuff ‘em! Mammoth zucchini make for a great vessel for a variety of stuffings. I like to [...]

Zucchini can easily be substituted for eggplant in any Eggplant Parmigiana recipe. I like to use Fine Cooking’s recipe for Classic Eggplant Parmigiana. I followed this recipe exactly, the only change being the zucchini substitution. Oh and also, I didn’t see the need for peeling the zucchini, so I left the skins on. I would [...]