Other than zucchini bread, what are your favorite recipes using zucchinis?

Here is one for you. CHINESE STYLE STIR-FRIED ZUCCHINI WITH MEAT Although this dish calls for flank steak, you can also use hamburger meat, shrimp, calamari, ground chicken or turkey, pork cut into thin strips or if your are vegetarian, hard tofu or prepackaged deep fried tofu. You can also mix tofu half and half with meat to cut down on calories and cholesterol.

Many of the ingredients in this dish are not absolutely necessary. The basic dish contains zucchini, your choice of meat, oil, which does not have to be sesame oil, garlic, and salt (soysauce, oyster sauce etc). 1/4 cup soy sauce 2 tablespoons mirin 1 tablespoon toasted sesame oil 2 tablespoons rice vinegar 1 1/2 tablespoons light brown sugar 1 teaspoon five-spice powder 1 3/4 to 2-pound flank steak 2 pounds zucchini, trimmed Salt 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 tablespoon slivered ginger 4 scallions, chopped Leaves from 20 stems cilantro.1.

Mix soy sauce, mirin, sesame oil, vinegar, sugar and five-spice powder in a bowl. Place meat in a shallow dish, cover with mixture, turn, cover and marinate 3 to 5 hours in refrigerator.(This is a very delicious marinade but you can just use soy sauce mixed with ground ginger and garlic, or even just oyster sauce (Lee Kum Kee brand) alone. ) 2.

Meanwhile, julienne zucchini lengthwise, preferably using a mandoline for longer strips than in a food processor. Separate into strings, place in a bowl, toss with 1 1/2 teaspoons salt and set aside for one hour. Rinse and squeeze dry on paper towels.(The zucchini can be cut up any way you desire.

I usually just cut up into irregular pieces, chopping off the end and doing a quarter roll before cutting another piece off. And no need to salt ahead of time).3. Heat grill.

Drain marinade from meat into a saucepan. Grill steak 3 to 4 minutes on each side for medium rare. Set aside on a cutting board.(You can also cut up the meat and stir fry separately in two tablespoons of oil.(See my answer at: http://www.mahalo.com/answers/what-is-your-personal-best-flank-steak-recipe ) 4.

Heat oil in a skillet. Add garlic and ginger, sauté a couple of minutes, add zucchini and stir-fry until wilted. Stir in scallions and cilantro.

Season with salt. Spread on a platter.5. Bring marinade to a simmer.

Slice meat thin on the bias and arrange on zucchini. Pour hot marinade over meat and serve. Yield: 4 servings.

I could not find a suitable photo for the above dish. However, if you use shrimp, you can actually just stir fry all the ingredients together in one step and you will get what you see below. Many different variations are possible.Duenhsiyen.

Breaded Zucchini coins, baked stuffed Zucchini, and Zucchini cakes are all recipes my mother made when I was a kid. You leave the skin on when using them for the most part. For cakes (similar to hashbrown cakes), my mother used a grater.

I linked a website that has tons of recipes below. I usually can them rather than freeze since they are a veggie and don't really freeze well unless you flash freeze them first.

I love Italian cuisine, so one of the best ways I have had zucchini is an eggplant zucchini casserole. I found the recipe online a few months ago when I was looking for a new eggplant dish. This one happened to contain zucchini as well so I decided to try it.It's not all that difficult to prepare and is very tasty.

The recipe is as follows: 2 zucchini 1 large eggplant 1/2 cup of chopped celery 1/2 cup of chopped green pepper 1 cup of spaghetti, broken in pieces (cooked) 2 cans of tomato sauce 2 teaspoons of Worcestershire sauce 2 cloves garlic, minced 6 ounces of sliced mozzarella cheese 1/4 cup of water 1 teaspoon of salt 1/2 teaspoon of oregano Peel and slice the eggplant and slice the zucchini. Put half of the eggplant on the bottom of the casserole dish and put half of the eggplant on top with half of the green pepper, celery and spaghetti. Mix the water, tomato sauce, Worcestershire sauce, salt, garlic and oregeno.

Add half of that along with half of the cheese. Add a second layer of everything and then bake at 350 degrees for one hour. When I made the recipe, I eliminated the celery since I am not big fan of the strong flavor of celery.

Hope you get to try this. Enjoy!

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You don't need to eat all of that zucchini now - this is a veggie that freezes beautifully. Slice it into the size slice or shape you normally use and spread them across a baking sheet in one layer where the disks are at the most only touching lightly and put it in the freezer. If you come back a couple of hours later with a quart freezer bag you can slide the frozen chips into the bag and later take out as much or little as you need.

Freezing separate pieces is the trick to making this work. My favorite recipe is to use some olive oil to saute the bite-sized pieces (I cut them on an angle because they're easier to turn in the pan) and add some garlic when it's soft (you don't want to singe your garlic or it gets a bitter flavor). I pour an 8 oz jar of my homemade eggplant and tomato sauce (Lidia's of Italy has the recipe - it's her Slow-Cooked Summer Tomato and Eggplant sauce lidiasitaly.com/first-courses/slow-cooke...).

I'm organic gardener and grow my own tomatoes, eggplant, onions, garlic, and basil so this sauce is perfect for me to make and can. If you don't have something so rich, then use bottled spaghetti sauce. This isn't my dish exactly, but has the general look I have in mind:

I've never measured the sauce, I pour it in until it looks like enough to get the amount of sauce to the slices with a stew-like consistency.

I sprinkle in a little Parmesan cheese and let the sauce heat up. I pour the squash and sauce into a glass bowl and have some shredded mozzarella ready to sprinkle over the top. After a couple of minutes the cheese melts and when you spoon some of this over whatever pasta you have (I like penne or even something cute like bowtie or big elbow macaroni) you'll find it tastes like a nice veggie lasagna without all of the fuss.

The eggplant and tomato sauce is a very rich tasting sauce. Eggplant kind of boosts other flavors, so you'll find this is a super-tomato tasting sauce. Obviously if you have to make this sauce first, your dish would take a lot longer, so only use it if you have it handy.

I can it in 8 oz jars.

I devoted a blog for my favourite vegi..... check it : allzucchinirecipes.wordpress.com enjoy :).

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