Zucchini Recipes

    Zucchini plants are one of the most prolific of the squash variety and come in many sizes, shapes and colors. Using the Jack Pot (green), Gold Rush (yellow) and 8-Ball zucchini varieties you can serve up a healthy, nutritious meal and your family won't even realize they are eating  zucchini because the recipes turn out so delicious.

    The Jack Pot zucchini is just one type of your standard long, narrow zucchini and can be used in many different ways. It is the most common variety sold in grocery stores. You have probably already used it in stir-fry and zucchini bread recipes, so try this recipe to put a twist on your taste buds.

• Using an average-sized zucchini, slice 1/2" wide slices. Leave skin on, just be sure to wash zucchini first.
• In a zip lock gallon-sized bag, pour in about 8 oz. of Good Seasons Italian Salad Dressing. You can purchase these in ready to mix, dry powder pouches from most grocery stores.
• Add your zucchini slices to the bag and marinade for 2 hours.
• Place the slices on a BBQ grill over medium heat and cook for about 2-3 minutes on each side.
• For best flavor, serve hot.

    The Gold Rush zucchini is similar in taste to the Jack Pot, however its beautiful bright yellow color adds a unique, fresh look to just about any dish. You can prepare it using the Italian marinade above or cut into chunks and add to a tossed green salad. It sure looks awesome in stir-fry and showy on kabobs with pepper and chicken. The point of using the Gold Rush variety, along with the green variety, is primarily for its color.

    If you are having trouble keeping up with all the zucchini in your patch, then you are most likely pulling huge lunkers off the vine.  Great, because those are the perfect size for stuffing and baking in the oven. You can use either the green or yellow varieties, slice them in half lengthways and stuff them with the next recipe. Italian women really know how to take advantage of the giant zucchinis they find at Farmers Markets and local, roadside vegetable stands--they flock to them.  Most grocery stores do not carry zucchinis in this size, so if you grow a lunker, try this shared Italian favorite for Stuffed Italian Zucchini.

• Ground Beef Cooked and Drained (About 2 lbs.)
• One Medium Red Onion, chopped
• 10-12 Roma Tomatoes, diced
• 1 Fresh, Garlic Clove, minced
• 1 tbsp. Basil (fresh, minced if possible)
• 1 1/2 tsps. Oregano
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1/4 cup Green Pepper
• 1 cup Chantrelle Mushrooms (fresh, chopped into bite-sized pieces)
• 1 quart Stewed Italian Tomatoes

1. Cook beef and drain first. Then add all ingredients listed above in a skillet and simmer for about 30-40 minutes.
2. Slice your zucchini lengthwise so you have two halves. Use a spoon to scoop out the seedy middles and discard. Place the halves on a foil covered baking sheet with the skins down.
3. Fill your zucchini halves with the Italian mixture you prepared in the skillet, evenly between two halves.
4. Bake at 350 degrees for about 30-60 minutes, or until done. The baking time varies depending on the size of your lunker zucchini. Test with a knife or fork by poking the inside of the zucchini. It should feel like a potato does when it is cooked properly. Remove from oven and layer the two cheese ingredients listed below over the top of the Italian mixture. Bake again until they are melted (about 10 mins.) and supper is ready to be served.

• 1/2 cup Parmesan Cheese
• 1 cup Shredded Mozzarella Cheese

    The third and final type of zucchini covered in this article is the 8-Ball Zucchini, named so because it somewhat resembles an 8-Ball--except it is green in color. Most people think they are little, unripe pumpkins. Not many grocery stores sell this type of zucchini, but if you decide to grow them, be sure you don't plant too many. This variety is also very prolific.  You can pick them in the small stage or let them grow to a larger bowling bowl size and place it on the center of the table--it is baked and served in its own bowl.

    This variety is great if you are looking to serve mini, individual stuffed zucchinis that will generate some interesting conversation at the table. Such a simple, yet elegant, look to them and still a healthy, tasty choice. Use the Italian recipe above for stuffing 8-Ball zucchinis. 

    To prepare the zucchini, whether using the mini or larger size, you simply cut the top open like you do when carving a pumpkin, scoop out the seeds with a spoon and stuff it. Place the lid (leaving the stem on for a handle) back in place and bake it in the oven. Your guests will think you are a gourmet cook, especially if you serve it on a side plate with garnishments of fresh parsley and zucchini blossoms.

Ah, the zucchini blossoms--a little secret to reducing the number of zucchinis on the vine and making your mouth water with anticipation.  For each blossom you eat, you will have one less zucchini to pick.  This is quick and easy to prepare.

• Harvest fresh zucchini blossoms. Those bright yellowy-orange flowers are edible. It is best to pick them around noon when they are fully open. Look for blossoms with no critters or other defects and pick them by gently plucking them off at the base of the blossom. If you grow organically there's no need to wash them. If you must wash them, handle them carefully to avoid tearing them.
• Heat up a saute pan with a little olive oil, butter and garlic. Use amounts to your own desired flavor. A low-medium heat is about right.
• Saute for just a minute or two, gently turning blossoms while cooking.
• Serve hot out of the pan and enjoy.

    If all else fails, share these zucchini recipes with your family and friends and perhaps they will be sneaking into your patch to steal your zucchinis at night.  Too many zucchinis?  Problem deliciously solved.

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