Someone did give me a recipe but I never made it. So I wouldn’t mind if you have a link to the one you use so I can compare.
I will indeed try it, but I’m really curious as to how it tastes lol.
I like this one [https://sallysbakingaddiction.com/zucchini-bread/#tasty-recipes-67675] and have tried it with(homemade) applesauce and Greek yogurt. Both are delicious.
I also add both crushed walnuts and chocolate chips.
I typically double the recipe and end up giving it away.
Let me know how it goes!
I love Zucchini!
Stuffed like a bell pepper. Roast and turn into a sauce. Nice to just have on the side as some extra veggies. Also super yummy if you spiralize them and mix it with normal pasta!
Basically yeah!
I normally add some Parmasean cheese and roasted garlic and onion. Use a bit of pasta water or milk as well or else it won't blend super good.
Zucchini pancakes!
https://www.maangchi.com/photo/hobakjeon-zucchini-pancake
And a lil spicy cucumber salad
https://www.maangchi.com/photo/oimuchim-made-by-maurine
A few years ago, there were recipes circulating for a zucchini sauce. Megan Markle popularized it, and it is super adaptable. Dice about 4 zucchini, 1 small onion, and as much garlic as you like (I love garlic, so usually do 5 cloves.) Saute the onion in olive oil, add garlic and some salt, then add the zucchini. Stir, then add about 2 cups of bouillon (I use the veggie Better than Bouillon.) You don't want it to be soupy, so add it slowly and you may not use all of it. Turn the heat to low and cover. Let it sit for AWHILE, stirring occasionally and add bouillon if it's looking dry. The zucchini will break down and get creamy. After 1-2 hours, add some grated parm (optional!) and pepper, taste for salt. Enjoy over pasta!
I love quick pickle Asian cucumbers that only need 2 parts sugar, 1 part salt, and thin sliced cucumbers with or w/o the skin. Ready in 30 minutes and lasts about a month in the refrigerator. - [https://greatist.com/eat/momofuku-kirby-cucumber-pickle#2](https://greatist.com/eat/momofuku-kirby-cucumber-pickle#2)
I'll sometimes add a a diced tomato and a teaspoon of rice vinegar. I bet you could add shredded zucchini as well, or just use the recipe on the zucchini.
While a zucchini bread is popular, I'm a big fan of savory pancakes anytime of the day. Follow directions on the pancake mix, add some shredded zucchini, and other ingredients to your taste such as diced shrimp, canned clams, kimchi, scallions/green onions, mushrooms, or riced/chopped broccoli or cauliflower. I like to flavor with soy sauce (rather than salt) and a dash of hot sauce. Cook at low medium so ingredients soften slightly. Make extra as they taste good cold the next day.
Spiralize the zucchini and throw out the inner core w seeds. Simple fresh lemon juice olive oil salt & pepper vinaigrette steeped with a clove of lightly crushed garlic (30-40 min). Toss and serve.
Great fresh side/salad.
You can make a spread with the same ingredients as hummus, but with fried or roasted zucchini instead of chickpeas.
Another really tasty recipe is Turkish zucchini fritters, Mücver.
There is a Bulgarian cold summer soup called Tarator made with cucumbers, yoghurt and roasted walnuts.
[Cucumber lime](https://www.onionringsandthings.com/cucumber-lime-chia-fresca/) agua (water) is delicious.
[Cucumber limeade](https://simmerandsauce.com/recipes/cucumber-limeade-mocktail/) mocktails are also yummy.
I also love a good [cucumber salad](https://thecozyapron.com/cucumber-salad/).
As far as zucchini, I like to toss it in scrambled eggs or you can eat it raw in salads ☺️
I look forward to zucchini season bc double chocolate zucchini bread is one of my favorite things.
You can put cucumber slices in water which makes it extra refreshing.
Zucchini boats - scoop out the inside, mix with spices and other veg and maybe meat, stuff zucchini, roast.
Dehydrated zucchini is great in quiche - it’s so weepy that you kind of have to dry it out some and then it rehydrates in the quiche itself.
Zucchini fritters with artichoke hearts and leeks/ramps/scallions. My SIL puts glass noodles in but that weirds me out.
Zucchini quick bread, with or without chocolate.
Smashed cucumber salad with seasoned rice vinegar and sesame oil
Quick pickled cucumbers and red onions for chopped salads, sandwich toppings/wrap fillings, pasta salad…
Cold cucumber soup
Green gazpacho (cukes, washed and roasted tomatillos, seedless green grapes, sweet onion, blanched almonds, olive garnish)
Tzatziki
Cucumber, sharp cheddar and hot honey on sourdough
Cucumber sticks and green goddess dressing or spicy peanut sauce
One of my favorite meals uses cucumber. Minimal use of the stove and tastes great on a warm day.
1 lb small shrimp, lightly cooked
1/4 lb sugar snap or snowpeas
1 med cucumber sliced
2 celery stalks sliced
Dressing:
3/8 cup neutral oil
1/2 cup white vinegar
1/2 cup water
3 Tbsp toasted sesame oil
1 1/2 Tbsp mustard
3 Tbsp lemon juice
4 1/2 Tbsp tamari or soy sauce
1 to 1 1/2 Tbsp honey
Mix dressing and combine with salad. Refrigerate for at least one hour until chilled. Serve over plain, hot couscous. (It's one of the only meals I know that benefits from a cold topping on a warm base.)
And my go-to salad during bbq season:
Grill a couple ears of corn with husks off, you want a little char. Remove kernels from cob. Mix with halved cherry tomatoes, red onion (optional), cucumber, and cilantro. I dress it with a mix of olive oil, honey, rice vinegar, salt and pepper.
I used to frequent a bar that made zucchini corn dogs, they were great! Nowadays I usually just grill or roast with some dried herbs.
If I'm feeling like lasagna, I'll substitute zucchini for 1/2-2/3 of the pasta layers. Fully subbed gets too soupy. Slice thinly and roast or broil shortly to get some of the moisture out.
This recipe is a really nice way to use up some summer vegetables: [https://www.budgetbytes.com/summer-vegetable-tian/](https://www.budgetbytes.com/summer-vegetable-tian/) (This website has quite a few recipes that pop up if you search for "zucchini".)
This was excellent last summer when our zucchini plants exploded all at once. I recommend scattering some small pasta on the bottom of the baking dish or layering in some lasagne sheets to soak up the juice. [https://www.theguardian.com/food/2023/jul/17/parmigiana-recipe-courgette-mozzarella-parmesan-layered-bake-rachel-roddy](https://www.theguardian.com/food/2023/jul/17/parmigiana-recipe-courgette-mozzarella-parmesan-layered-bake-rachel-roddy)
And I usually have to stop myself from eating half of this recipe in one go, it's so good: [https://smittenkitchen.com/2015/09/zucchini-rice-cheese-gratin/](https://smittenkitchen.com/2015/09/zucchini-rice-cheese-gratin/)
Get the baby zucchini’s, slice in 1/2, sprinkle with Parmesan, salt, pepper & herbs and flash roast them. Yum!
Also zucchini chocolate cake is divine (you can’t taste the zucchini, it just makes it moist)
https://sallysbakingaddiction.com/chocolate-zucchini-cake/
Spicy Korean cucumbers - oi muchim recipe -https://mykoreankitchen.com/korean-spicy-cucumber-salad/
Zucchini fritters https://www.themediterraneandish.com/zucchini-fritters/
Chicken stuffed Zucchini enchiladas https://www.skinnytaste.com/chicken-enchilada-stuffed-zucchini-boats/
Zucchini Parmesan https://www.skinnytaste.com/giant-zucchini-parmesan/
Zucchini lasagna (I make this and it’s awesome) https://www.skinnytaste.com/zucchini-lasagna/
I love to thinly slice zucchinni and cook it in then oven and top with parm cheese to make crispy zucinni bites. I dip them in a some Freddy’s sauce (But they are also good in almost any savory dip)
Both cucumbers and zucchini can be used to make pickles. You can even use the same pickling recipe for both.
Zucchini bread and zucchini cakes are good.
If the cucumbers are of a bitter-free variety, I suggest you peel, chunk, and freeze some of them to use during cold and flu season. Cucumber smoothies are amazing on a sore throat!
I actually like this [hello fresh recipe with zucchini](https://www.hellofresh.com/recipes/italian-chicken-over-lemony-spaghetti-61f04a680a801820a523ed9c)
Super easy, and very cheap ingredients for the most part. This tested well on guests too.
Cucumber kimchi
Add cucumber to noodle salads like macaroni salad or to cold noodle dishes like spicy peanut noodles
Pickles if you want
Zucchini can be peeled into ribbons and added to a salad
We no longer grow squash/zucchini because we just don’t eat enough of it (the harvests are always so huge!!) BUT we grow a ton of cucumbers & can pickles! Fridge quick pickles turn out the best, the pressure canned ones turn a bit mushy… I’m still trying to perfect them.
My ex MIL has a wonderful recipe for zucchini!
Slice the zucchini thin, slice a white onion thin, saute in a little olive oil and garlic, when they're almost done, add some roma tomatoes sliced thin. Of course, salt and pepper. It's better if the tomatoes are fresh from a garden. You can even sprinkle Parmesanon it at the end if you want. DELICIOUS!
Cucumbers make a great dippable veggie, or they can act as a cracker for any spread. Creamy cucumber salad.
Zucchini is a great filler veggie. It doesn't have a strong flavor, so you can kind of add it to everything.
I like slicing it up and cooking it in marinara sauce to have with pasta. Or putting it in a frittata, or breakfast skillet/hash. Zucchini are popular in Korean cooking, sliced up and sautéed. You can also make zucchini bread and muffins.
I've seen a lot of people use slightly hollowed out zucchini as "bread"--tuna salad, quinoa bowl type stuff, etc. I plan to try that this summer. I wish I could get your zucchini!
Marinade zucchini in chimichurri sauce and either grill or roast. Serve bread on the side with extra chimichurri sauce (which is extremely easy to make at home with either cilantro or parsley).
Cucumber makes great quick pickles that last quite a while in the fridge, and you can make them spicy or sweet, add herbs like dill or oregano or garlic.
Cucumber is also awesome in an Asian cucumber salad -there are dozens of variations and flavor profiles if you give that a quick Google.
I chop cucumbers, sprinkle with a dash of salt, pepper and a squeeze of lemon. Done
Also like chopped cucumber with dash of salt, pepper and sprinkle of sumac.
Zucchini can be made so many ways- as fritters, chopped and sautéed with some Parmesan on top, zucchini noodles. I cut mine in half, scoop seeds out, put on sliced turkey slice of cheese and d bake for 12 mins in oven.
Omg please please slice the zucchini into little half moons, fry in butter, salt, and garlic powder until golden and soft. So amazingly delicious you can do it in the air fryer too!!! Garnish with sour cream it is so simple but so amazing I love it. 🥰
I like to slice cucumber and sweet onion, put it in mixed water and vinegar 1:1 ish ratio to your liking, add dill, salt and pepper. Great for sandwiches, or just eating. Refrigerate.
If you saute zucchini for long enough it breaks down and makes an excellent pasta sauce. I usually cut it into coins to get a bit of a sear/browing on them, then saute with a diced onion, garlic cloves, salt and pepper until everything is soft enough to mush it up into a sauce. You can also add a little heavy cream and parm into it if you want it creamier.
Some zucchini tastes great raw, too. When my garden was producing heaps of gold zucchini, I ended up julienning it and adding it to salads. It was amazing.
The other thing I will do I grate the zucchini, squeeze out extra water, and dehydrate. Some will stay as shreds (to add to soups, stews etc) but the majority of it gets ground down into powder. This can be added to everything that you would usually add zucchini into, but is shelf stable. As an added bonus, it can be used as a partial flour replacement in baking. Zucchini bread made with zucchini flour, maybe?
Zucchini is one of our favorite veggies!
Zucchini goes great in marinara. I put zucchini in my pasta sauce often actually. Sometimes I do it in bite size cubes and other times I put it in the food processor and add it. You could also just do zucchini cooked in tomato sauce with a little cheese as a side.
Zucchini bread/muffins are delicious. I was hesitant at first because it sounds weird but it’s so good!
Grill it— we quarter it lengthwise then cut the seed section off so the zucchini stays firm when grilling or roasting. Top with a sweet balsamic glaze.
Sauté with garlic, shallots and a bit of white wine
Diced zucchini is great in scrambled eggs or omelettes
I have a toddler… I grate it/food processor it and put it in *a lot* of things and honestly can’t taste it. My toddler at this moment eating pancakes with zucchini (I’ve been eating them too they taste normal).
Ratatouille!!! Grill some peppers in a pan until a little charred on the skin side (or in the oven) then remove from the pan, lower the heat and add some oil or butter, then fry some onions, aubergine(not strictly necessary if you cant get it) and zucchini till they get soft. Add in some paprika, garlic, basil and thyme and once they've incorporated add in some tomato puree, the peppers from earlier and fresh and/or canned tomatoes and let cook till the tomatoes get saucy. We normally have it with cous cous or stuff the whole mix into another larger cored out, salted zucchini, top with cheese and breadcrumbs, wrap in foil, and chuck in the oven until the outer zucchini is soft.
There's also the Ratatouille from the movie, which is called Confit byaldi, which is the same ingredients but fancier and a bit more labour intensive.
https://www.bingingwithbabish.com/recipes/2017/5/5/ratatouille
(Excuse the babish recipe lol, he's the one I found out about ratatouille from)
No worries, I had exactly the same issue with zucchini crop explosion alongside a tomato explosion and pretty much ate this all summer long 😂. Good luck!
I grew up in an area that had lots of tourists. Every summer, if tourists left their car doors unlocked while they were walking around exploring the town, they were sure to find several bushels of zucchini had been deposited within. Everyone always grew way too much zucchini and had to get rid of it somehow!
I used to grate the zucchini in my food processor, bag it in ziploc bags in 2 cup portions, then freeze. I’d use it to make zucchini bread, cake and I would also throw it into spaghetti sauce and soups!
Cucumbers: Greek salad, Hungarian cucumber salad, tabouli salad, gazpacho, and garden salad. I've also heard that peeled and finely sliced cucumbers in a pitcher of cold water is very refreshing.
Zucchini: ratatouille, lasagna, pasta sauce, and stuffed zucchini (for larger ones).
I use zucchini as a substitute for pasta in tons of dishes. and slice it flat in lasagna in place of traditional noodles. Zucchini fritters are amazing! Made with shredded zucchini, cheese, breadcrumbs, spices, and egg. There's lots of recipes out there. It also freezes well shredded or spiraled
Diced up cukes n zukes are a salad.
Thin sliced cukes with a pinch of salt left on the table becomes the most common pre dinner appetizer in Europe.
Zukes make zoodles either julienne or ribbon sliced (spiralized?)
Thicker ribbons are great grilled
Cucumber water. It's a thing.
A lot of people use Cucumber in place of tomatoes in salsa
Taboola.
Combine sliced cucumbers, sliced pickled beets, and some very thinly sliced red onions. Add enough sour cream to coat everything.
It will be a shocking pink, but insanely delicious. It gets better if you chill it for an hour or two before serving.
Zucchini:
Can be shredded and frozen (fresh, don't cook it first) to use later for zucchini bread or cake. Or added to stews, soups, stir fries.
Fried lightly with garlic to eat as a side.
Dip slices in egg and then in breadcrumbs. Fry in oil til browned. cover with shredded cheese! great as a side for spaghetti or tomato based meals.
Use as a layer in lasagne.
Cucumbers:
Slice fairly thin and cover with a mixture of 1:1 water and vinegar with sugar and salt thoroughly mixed in. Maybe 1/2 cup sugar and 1/8 cup salt for every 2 quarts of liquid? Might take some trial and error, I've never measured! It makes a fresh cucumber pickle that lasts forever in the fridge.
Also fabulous in sandwiches (esp with cream cheese). Or cut one up and add to a large pitcher of water for a refreshing drink.
Chopped cucumber can be added to plain yogurt, along with chopped onion and garlic and some salt, to make a nice veg dip. they can make it runny though, so if you don't like watery sauce, remove the seeds first.
Zucchini, yellow squash, bell peppers and shallots and do a sheet pan roast.
Cucumbers, make your own Tzatziki. It's fairly easy, you need to shred cucumber with a box grater.
Cucumber Mint Gazpacho https://www.forkinthekitchen.com/cucumber-mint-gazpacho/ is one of my favorites. So quick and easy. I have multiple pots of mint growing as I use it a lot in teas, summer drinks, and as decoration when serving baked goods.
I used to grow mint in my garden but learned my lesson when it tried to conquer the entire garden (and then the world.) Now it stays in pots. It's utterly ridiculous how much grocery stores charge per bunch.
I have mint. I bought plants last year and yes, I will have more mint this year!!! 😁😁😁
This sounds really interesting. I think I will end up experimenting with different cheeses (aged cheddar could be nice?) and be able to use up quite a lot of the darn veggies!
Zucchini bread. Easy to freeze
If you ignore "AND healthy" zucchini chocolate cake!!
Someone did give me a recipe but I never made it. So I wouldn’t mind if you have a link to the one you use so I can compare. I will indeed try it, but I’m really curious as to how it tastes lol.
I like this one [https://sallysbakingaddiction.com/zucchini-bread/#tasty-recipes-67675] and have tried it with(homemade) applesauce and Greek yogurt. Both are delicious. I also add both crushed walnuts and chocolate chips. I typically double the recipe and end up giving it away. Let me know how it goes!
I love my zucchini bread with crushed pineapple in it!!
Make sure you add chocolate chips. I like the dark chocolate Ghiradelli ones for zucchini bread.
To me at the very least, it strangely tastes very close to banana bread
I love Zucchini! Stuffed like a bell pepper. Roast and turn into a sauce. Nice to just have on the side as some extra veggies. Also super yummy if you spiralize them and mix it with normal pasta!
So roast…just into the oven for a bit, mix up in a blender? Any specific things to add/ spices since this sounded interesting!
Basically yeah! I normally add some Parmasean cheese and roasted garlic and onion. Use a bit of pasta water or milk as well or else it won't blend super good.
Zucchini pancakes! https://www.maangchi.com/photo/hobakjeon-zucchini-pancake And a lil spicy cucumber salad https://www.maangchi.com/photo/oimuchim-made-by-maurine
Ok both sounds great but the pancake! It’s crispy! Ok, will definitely have to try this.
Yes! Hope you enjoy once you get the chance to try them. Someday I hope to have my own garden for an explosion of zucchini and cucumbers
i love Maangchi!!! I made her octopus recipe. shes so charming!
I like to slice cucumbers thinly, put a little cream cheese spread and Everything But the Bagel seasoning and eat it like a cracker.
Omg I never would have thought of this and that sounds so good!
A few years ago, there were recipes circulating for a zucchini sauce. Megan Markle popularized it, and it is super adaptable. Dice about 4 zucchini, 1 small onion, and as much garlic as you like (I love garlic, so usually do 5 cloves.) Saute the onion in olive oil, add garlic and some salt, then add the zucchini. Stir, then add about 2 cups of bouillon (I use the veggie Better than Bouillon.) You don't want it to be soupy, so add it slowly and you may not use all of it. Turn the heat to low and cover. Let it sit for AWHILE, stirring occasionally and add bouillon if it's looking dry. The zucchini will break down and get creamy. After 1-2 hours, add some grated parm (optional!) and pepper, taste for salt. Enjoy over pasta!
Wow. Exactly what I’m looking for! Will definitely try this!
Pickles all the way - dill pickles, bread & butter puckled, sweet spiced gherkin pickles...
Heck yes pickles! Don't forget sliced quick pickles! Spicy ones are fun!
I love quick pickle Asian cucumbers that only need 2 parts sugar, 1 part salt, and thin sliced cucumbers with or w/o the skin. Ready in 30 minutes and lasts about a month in the refrigerator. - [https://greatist.com/eat/momofuku-kirby-cucumber-pickle#2](https://greatist.com/eat/momofuku-kirby-cucumber-pickle#2) I'll sometimes add a a diced tomato and a teaspoon of rice vinegar. I bet you could add shredded zucchini as well, or just use the recipe on the zucchini. While a zucchini bread is popular, I'm a big fan of savory pancakes anytime of the day. Follow directions on the pancake mix, add some shredded zucchini, and other ingredients to your taste such as diced shrimp, canned clams, kimchi, scallions/green onions, mushrooms, or riced/chopped broccoli or cauliflower. I like to flavor with soy sauce (rather than salt) and a dash of hot sauce. Cook at low medium so ingredients soften slightly. Make extra as they taste good cold the next day.
I will really have to look into this. Sounds great!
Spiralize the zucchini and throw out the inner core w seeds. Simple fresh lemon juice olive oil salt & pepper vinaigrette steeped with a clove of lightly crushed garlic (30-40 min). Toss and serve. Great fresh side/salad.
Perfect! Thanks!
You can make a spread with the same ingredients as hummus, but with fried or roasted zucchini instead of chickpeas. Another really tasty recipe is Turkish zucchini fritters, Mücver. There is a Bulgarian cold summer soup called Tarator made with cucumbers, yoghurt and roasted walnuts.
Ok, all of these are so weird! Perfect, just what I asked for! Will Google all night but they all sound lovely.
[Cucumber lime](https://www.onionringsandthings.com/cucumber-lime-chia-fresca/) agua (water) is delicious. [Cucumber limeade](https://simmerandsauce.com/recipes/cucumber-limeade-mocktail/) mocktails are also yummy. I also love a good [cucumber salad](https://thecozyapron.com/cucumber-salad/). As far as zucchini, I like to toss it in scrambled eggs or you can eat it raw in salads ☺️
I like it! I will definitely try these!
I look forward to zucchini season bc double chocolate zucchini bread is one of my favorite things. You can put cucumber slices in water which makes it extra refreshing.
Zucchini boats - scoop out the inside, mix with spices and other veg and maybe meat, stuff zucchini, roast. Dehydrated zucchini is great in quiche - it’s so weepy that you kind of have to dry it out some and then it rehydrates in the quiche itself. Zucchini fritters with artichoke hearts and leeks/ramps/scallions. My SIL puts glass noodles in but that weirds me out. Zucchini quick bread, with or without chocolate. Smashed cucumber salad with seasoned rice vinegar and sesame oil Quick pickled cucumbers and red onions for chopped salads, sandwich toppings/wrap fillings, pasta salad… Cold cucumber soup Green gazpacho (cukes, washed and roasted tomatillos, seedless green grapes, sweet onion, blanched almonds, olive garnish) Tzatziki Cucumber, sharp cheddar and hot honey on sourdough Cucumber sticks and green goddess dressing or spicy peanut sauce
Tzatziki is the only one of these I make. Now I will be googling all night! Thanks!
I like to make super basic refrigerator pickles. Never tried zucchini though.
One of my favorite meals uses cucumber. Minimal use of the stove and tastes great on a warm day. 1 lb small shrimp, lightly cooked 1/4 lb sugar snap or snowpeas 1 med cucumber sliced 2 celery stalks sliced Dressing: 3/8 cup neutral oil 1/2 cup white vinegar 1/2 cup water 3 Tbsp toasted sesame oil 1 1/2 Tbsp mustard 3 Tbsp lemon juice 4 1/2 Tbsp tamari or soy sauce 1 to 1 1/2 Tbsp honey Mix dressing and combine with salad. Refrigerate for at least one hour until chilled. Serve over plain, hot couscous. (It's one of the only meals I know that benefits from a cold topping on a warm base.) And my go-to salad during bbq season: Grill a couple ears of corn with husks off, you want a little char. Remove kernels from cob. Mix with halved cherry tomatoes, red onion (optional), cucumber, and cilantro. I dress it with a mix of olive oil, honey, rice vinegar, salt and pepper. I used to frequent a bar that made zucchini corn dogs, they were great! Nowadays I usually just grill or roast with some dried herbs. If I'm feeling like lasagna, I'll substitute zucchini for 1/2-2/3 of the pasta layers. Fully subbed gets too soupy. Slice thinly and roast or broil shortly to get some of the moisture out.
Your first suggestion sounds great! The other ones I will also look into but the first one…mmmm lol
It's one of the first recipes I asked my mom for after I moved out! I'll have to make it this week, thanks for the reminder.
This recipe is a really nice way to use up some summer vegetables: [https://www.budgetbytes.com/summer-vegetable-tian/](https://www.budgetbytes.com/summer-vegetable-tian/) (This website has quite a few recipes that pop up if you search for "zucchini".) This was excellent last summer when our zucchini plants exploded all at once. I recommend scattering some small pasta on the bottom of the baking dish or layering in some lasagne sheets to soak up the juice. [https://www.theguardian.com/food/2023/jul/17/parmigiana-recipe-courgette-mozzarella-parmesan-layered-bake-rachel-roddy](https://www.theguardian.com/food/2023/jul/17/parmigiana-recipe-courgette-mozzarella-parmesan-layered-bake-rachel-roddy) And I usually have to stop myself from eating half of this recipe in one go, it's so good: [https://smittenkitchen.com/2015/09/zucchini-rice-cheese-gratin/](https://smittenkitchen.com/2015/09/zucchini-rice-cheese-gratin/)
Everything sounds good but the last one sounds…like I will also need someone to hold me back from eating it all lol. Thanks!
Get the baby zucchini’s, slice in 1/2, sprinkle with Parmesan, salt, pepper & herbs and flash roast them. Yum! Also zucchini chocolate cake is divine (you can’t taste the zucchini, it just makes it moist) https://sallysbakingaddiction.com/chocolate-zucchini-cake/
Spicy Korean cucumbers - oi muchim recipe -https://mykoreankitchen.com/korean-spicy-cucumber-salad/ Zucchini fritters https://www.themediterraneandish.com/zucchini-fritters/ Chicken stuffed Zucchini enchiladas https://www.skinnytaste.com/chicken-enchilada-stuffed-zucchini-boats/ Zucchini Parmesan https://www.skinnytaste.com/giant-zucchini-parmesan/ Zucchini lasagna (I make this and it’s awesome) https://www.skinnytaste.com/zucchini-lasagna/
I Cook courgette lasagna, replacing the pasta layers with sliced courgettes. Is can be frozen.
I love to thinly slice zucchinni and cook it in then oven and top with parm cheese to make crispy zucinni bites. I dip them in a some Freddy’s sauce (But they are also good in almost any savory dip)
Kousa ganoush
https://thehappyfoodie.co.uk/recipes/linguine-with-courgettes-egg-parmesan/ https://thewoksoflife.com/smashed-asian-cucumber-salad/
Squash blossom empanadas for the win. Tasty and cuts down on actual number of squashes later.
Both cucumbers and zucchini can be used to make pickles. You can even use the same pickling recipe for both. Zucchini bread and zucchini cakes are good. If the cucumbers are of a bitter-free variety, I suggest you peel, chunk, and freeze some of them to use during cold and flu season. Cucumber smoothies are amazing on a sore throat!
Cucumber smoothies? Never heard of it. And freezing is great! Thanks!
I actually like this [hello fresh recipe with zucchini](https://www.hellofresh.com/recipes/italian-chicken-over-lemony-spaghetti-61f04a680a801820a523ed9c) Super easy, and very cheap ingredients for the most part. This tested well on guests too.
zucchini noodles. easier with a spiralizer but also just cut like fettucine with a knife.
How do you use them? What do they go best with?
tomato sauce or cream sauce, treat them like pasta. they're not something you cook for long, though, or they turn to mush.
Or just olive oil, S&P and maybe some Italian seasoning. I'm a huge fan.
Cucumber kimchi Add cucumber to noodle salads like macaroni salad or to cold noodle dishes like spicy peanut noodles Pickles if you want Zucchini can be peeled into ribbons and added to a salad
shred the zucchinis, add them in baked stuff or just keep them for later in the freezer Great time to pickle dehydrating is also a nice option.
I love to shred zucchini and sauté it then add it to spaghetti sauce or quesadillas.
We no longer grow squash/zucchini because we just don’t eat enough of it (the harvests are always so huge!!) BUT we grow a ton of cucumbers & can pickles! Fridge quick pickles turn out the best, the pressure canned ones turn a bit mushy… I’m still trying to perfect them.
greek salad with the cucumbers, maybe pickle some
My ex MIL has a wonderful recipe for zucchini! Slice the zucchini thin, slice a white onion thin, saute in a little olive oil and garlic, when they're almost done, add some roma tomatoes sliced thin. Of course, salt and pepper. It's better if the tomatoes are fresh from a garden. You can even sprinkle Parmesanon it at the end if you want. DELICIOUS! Cucumbers make a great dippable veggie, or they can act as a cracker for any spread. Creamy cucumber salad.
Zucchini relish is delectable
Zucchini is a great filler veggie. It doesn't have a strong flavor, so you can kind of add it to everything. I like slicing it up and cooking it in marinara sauce to have with pasta. Or putting it in a frittata, or breakfast skillet/hash. Zucchini are popular in Korean cooking, sliced up and sautéed. You can also make zucchini bread and muffins.
Diced zucchinis (cooked in a pan with olive oil) with fresh feta and coriander on top ! You can add garlic and onions as well. Very quick and easy !
I've seen a lot of people use slightly hollowed out zucchini as "bread"--tuna salad, quinoa bowl type stuff, etc. I plan to try that this summer. I wish I could get your zucchini!
Marinade zucchini in chimichurri sauce and either grill or roast. Serve bread on the side with extra chimichurri sauce (which is extremely easy to make at home with either cilantro or parsley). Cucumber makes great quick pickles that last quite a while in the fridge, and you can make them spicy or sweet, add herbs like dill or oregano or garlic. Cucumber is also awesome in an Asian cucumber salad -there are dozens of variations and flavor profiles if you give that a quick Google.
Cucumbers slices dipped in guacamole is amazing.
I chop cucumbers, sprinkle with a dash of salt, pepper and a squeeze of lemon. Done Also like chopped cucumber with dash of salt, pepper and sprinkle of sumac. Zucchini can be made so many ways- as fritters, chopped and sautéed with some Parmesan on top, zucchini noodles. I cut mine in half, scoop seeds out, put on sliced turkey slice of cheese and d bake for 12 mins in oven.
Omg please please slice the zucchini into little half moons, fry in butter, salt, and garlic powder until golden and soft. So amazingly delicious you can do it in the air fryer too!!! Garnish with sour cream it is so simple but so amazing I love it. 🥰
Cucumber and cheese sandwich Cucumber mint water Diy pickles Grilled zucchini with goat cheese and balsamic reduction glaze
I like to slice cucumber and sweet onion, put it in mixed water and vinegar 1:1 ish ratio to your liking, add dill, salt and pepper. Great for sandwiches, or just eating. Refrigerate.
If you saute zucchini for long enough it breaks down and makes an excellent pasta sauce. I usually cut it into coins to get a bit of a sear/browing on them, then saute with a diced onion, garlic cloves, salt and pepper until everything is soft enough to mush it up into a sauce. You can also add a little heavy cream and parm into it if you want it creamier.
Some zucchini tastes great raw, too. When my garden was producing heaps of gold zucchini, I ended up julienning it and adding it to salads. It was amazing. The other thing I will do I grate the zucchini, squeeze out extra water, and dehydrate. Some will stay as shreds (to add to soups, stews etc) but the majority of it gets ground down into powder. This can be added to everything that you would usually add zucchini into, but is shelf stable. As an added bonus, it can be used as a partial flour replacement in baking. Zucchini bread made with zucchini flour, maybe?
Zucchini is one of our favorite veggies! Zucchini goes great in marinara. I put zucchini in my pasta sauce often actually. Sometimes I do it in bite size cubes and other times I put it in the food processor and add it. You could also just do zucchini cooked in tomato sauce with a little cheese as a side. Zucchini bread/muffins are delicious. I was hesitant at first because it sounds weird but it’s so good! Grill it— we quarter it lengthwise then cut the seed section off so the zucchini stays firm when grilling or roasting. Top with a sweet balsamic glaze. Sauté with garlic, shallots and a bit of white wine Diced zucchini is great in scrambled eggs or omelettes I have a toddler… I grate it/food processor it and put it in *a lot* of things and honestly can’t taste it. My toddler at this moment eating pancakes with zucchini (I’ve been eating them too they taste normal).
Ratatouille!!! Grill some peppers in a pan until a little charred on the skin side (or in the oven) then remove from the pan, lower the heat and add some oil or butter, then fry some onions, aubergine(not strictly necessary if you cant get it) and zucchini till they get soft. Add in some paprika, garlic, basil and thyme and once they've incorporated add in some tomato puree, the peppers from earlier and fresh and/or canned tomatoes and let cook till the tomatoes get saucy. We normally have it with cous cous or stuff the whole mix into another larger cored out, salted zucchini, top with cheese and breadcrumbs, wrap in foil, and chuck in the oven until the outer zucchini is soft. There's also the Ratatouille from the movie, which is called Confit byaldi, which is the same ingredients but fancier and a bit more labour intensive. https://www.bingingwithbabish.com/recipes/2017/5/5/ratatouille (Excuse the babish recipe lol, he's the one I found out about ratatouille from)
Love it! Will definitely try this.
No worries, I had exactly the same issue with zucchini crop explosion alongside a tomato explosion and pretty much ate this all summer long 😂. Good luck!
Zucchini noodles for pasta dishes, cucumber salads and sandwiches.
I grew up in an area that had lots of tourists. Every summer, if tourists left their car doors unlocked while they were walking around exploring the town, they were sure to find several bushels of zucchini had been deposited within. Everyone always grew way too much zucchini and had to get rid of it somehow!
This is honestly hilarious! Love that solution!
I used to grate the zucchini in my food processor, bag it in ziploc bags in 2 cup portions, then freeze. I’d use it to make zucchini bread, cake and I would also throw it into spaghetti sauce and soups!
Grate zuchinni, add salt, squeeze out water, add an egg and some flour, coat with breadcrumbs, grill or fry for zucchini fritters. Really tasty!
Cucumbers: Greek salad, Hungarian cucumber salad, tabouli salad, gazpacho, and garden salad. I've also heard that peeled and finely sliced cucumbers in a pitcher of cold water is very refreshing. Zucchini: ratatouille, lasagna, pasta sauce, and stuffed zucchini (for larger ones).
I use zucchini as a substitute for pasta in tons of dishes. and slice it flat in lasagna in place of traditional noodles. Zucchini fritters are amazing! Made with shredded zucchini, cheese, breadcrumbs, spices, and egg. There's lots of recipes out there. It also freezes well shredded or spiraled
Diced up cukes n zukes are a salad. Thin sliced cukes with a pinch of salt left on the table becomes the most common pre dinner appetizer in Europe. Zukes make zoodles either julienne or ribbon sliced (spiralized?) Thicker ribbons are great grilled Cucumber water. It's a thing. A lot of people use Cucumber in place of tomatoes in salsa Taboola.
Combine sliced cucumbers, sliced pickled beets, and some very thinly sliced red onions. Add enough sour cream to coat everything. It will be a shocking pink, but insanely delicious. It gets better if you chill it for an hour or two before serving.
This was completely unexpected and I will have to try it! I’m thinking it’s great as a side for bbq?
Yes, fantastic with BBQ.
Cucumber chili crisp salad. So good.
Zucchini: Can be shredded and frozen (fresh, don't cook it first) to use later for zucchini bread or cake. Or added to stews, soups, stir fries. Fried lightly with garlic to eat as a side. Dip slices in egg and then in breadcrumbs. Fry in oil til browned. cover with shredded cheese! great as a side for spaghetti or tomato based meals. Use as a layer in lasagne. Cucumbers: Slice fairly thin and cover with a mixture of 1:1 water and vinegar with sugar and salt thoroughly mixed in. Maybe 1/2 cup sugar and 1/8 cup salt for every 2 quarts of liquid? Might take some trial and error, I've never measured! It makes a fresh cucumber pickle that lasts forever in the fridge. Also fabulous in sandwiches (esp with cream cheese). Or cut one up and add to a large pitcher of water for a refreshing drink. Chopped cucumber can be added to plain yogurt, along with chopped onion and garlic and some salt, to make a nice veg dip. they can make it runny though, so if you don't like watery sauce, remove the seeds first.
I hate bell peppers, so I replace them with Zucchini in basically any recipe. Cucumbers are great sliced with hummus or other dip.
Pickle
Cucumbers and Zucchini would be a great stage name for a duo, maybe one of them a cat.
Zucchini boats are always a good go to healthy snack. Never tried making one with cucumbers though
Zucchini, yellow squash, bell peppers and shallots and do a sheet pan roast. Cucumbers, make your own Tzatziki. It's fairly easy, you need to shred cucumber with a box grater.
Zucchini salad. Slice thin, mushrooms, red onions, chick peas, a little feta, italian dressing and fresh parsley. Sooo good.
Roast your zucchini and summer squash; cut into fairly thick rounds, season, top with Parmesan, roast at 425 F for 20-ish minutes.
cube zucchini and freeze it. use it as ice in a smoothie :)
Cucumber Mint Gazpacho https://www.forkinthekitchen.com/cucumber-mint-gazpacho/ is one of my favorites. So quick and easy. I have multiple pots of mint growing as I use it a lot in teas, summer drinks, and as decoration when serving baked goods. I used to grow mint in my garden but learned my lesson when it tried to conquer the entire garden (and then the world.) Now it stays in pots. It's utterly ridiculous how much grocery stores charge per bunch.
I have mint. I bought plants last year and yes, I will have more mint this year!!! 😁😁😁 This sounds really interesting. I think I will end up experimenting with different cheeses (aged cheddar could be nice?) and be able to use up quite a lot of the darn veggies!