Ay-Ziggy-Zoomba.com

Our neighbor gave us an enormour zucchini the other day. We were in a hurry for dinner, firing up quick boneless pork chops on the grill. I sliced a few rounds of the zucchini off, slathered them in olive oil, doused 'em with garlic powder, then topped 'em with some roasted garlic before tossing them on the grill, too. Awesome!

Chops weren't bad, either!

Zucchini is awesome. We "inherited" a giant zucchini plant with our new house, and I can't wait for them to ripen.

My favorite zucchini recipe:

Preheat oven to 400ish, grease cookie sheet. Slice it normally, not too thick, not too thin. Baste slices with olive oil, dip in Italian Breadcrumbs mixed with parmesan cheese. Top each slice with a thin slice of tomato, and a thin piece of mozzarella. Bake for 10-15 minutes or until they brown.

Delicious, and a perfect side for a summer feast. Grill some chicken in your favorite flavor and some corn on the cob, and you have the perfect summer meal.

They're also excellent grilled, awesome fried in some butter and salt on the stove top, or deep fried.

Jacobs4Heisman wrote:They're also excellent...deep fried.

Can you name me a single foodstuff that isn't?

jacojdm wrote:

Jacobs4Heisman wrote:They're also excellent...deep fried.

Can you name me a single foodstuff that isn't?

Mayonnaise?

j4h:

love the idea. Still plenty left and I know they only last about three days once they've been "opened" so I may give that a whirl. Love the tomato/mozz addition.

My favorite thing to do with Zucchini is make a cake out of it. Here's the recipee if you're interested:

Double-Chocolate Zucchini Cake

Ingredients:

3 med. (1#) zucchini
3 c. unsifted flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 1/4 tsp. salt
1 tsp. baking soda
1/8 tsp. cloves
1 1/2 c. salad oil
2 1/3 c. firmly packed light brown sugar
4 eggs
2 squares unsweetened baking chocolate-melted
1 c. semi-sweet chocolate chips
1 c. chopped pecans (optional)

Directions:

Grate zucchini to equal 3 cups. Preheat oven to 350* F. Grease and flour 10-in. tube or bundt pan.

In large bowl, combine flour, baking powder, cinnamon, salt, baking soda, cloves; set aside. In large bowl, beat at medium speed oil, brown sugar, eggs, and melted chocolate. Add the bowl of dry ingredients and grated zucchini; mix well. Add semi-sweet chocolate pieces and chopped nuts; mix well. Pour into prepared pan. Bake 1 hour or until done. Cool 15-20 min., then invert on dish. Drizzle a light glaze over the top (also optional).

For the glaze, I just do the standard thing of mixing powdered sugar and milk, but my allergist who gave me this recipe said she uses the frosting packets from toaster struddles. I tried that and it worked really well, but I don't buy those stupid things so I just make my own.

Zucchini bread!! I think it's better than banana nut bread any day!

Jacobs4Heisman wrote:Zucchini is awesome. We "inherited" a giant zucchini plant with our new house, and I can't wait for them to ripen.

My favorite zucchini recipe:

Preheat oven to 400ish, grease cookie sheet. Slice it normally, not too thick, not too thin. Baste slices with olive oil, dip in Italian Breadcrumbs mixed with parmesan cheese. Top each slice with a thin slice of tomato, and a thin piece of mozzarella. Bake for 10-15 minutes or until they brown.

Gave this a whirl last night. Awesome! Thanks for the tip.

1987alum wrote:

Jacobs4Heisman wrote:Zucchini is awesome. We "inherited" a giant zucchini plant with our new house, and I can't wait for them to ripen.

My favorite zucchini recipe:

Preheat oven to 400ish, grease cookie sheet. Slice it normally, not too thick, not too thin. Baste slices with olive oil, dip in Italian Breadcrumbs mixed with parmesan cheese. Top each slice with a thin slice of tomato, and a thin piece of mozzarella. Bake for 10-15 minutes or until they brown.

Gave this a whirl last night. Awesome! Thanks for the tip.

Glad you enjoyed it. Zucchini rules.

Jacobs4Heisman wrote:Zucchini is awesome. We "inherited" a giant zucchini plant with our new house, and I can't wait for them to ripen.

My favorite zucchini recipe:

Preheat oven to 400ish, grease cookie sheet. Slice it normally, not too thick, not too thin. Baste slices with olive oil, dip in Italian Breadcrumbs mixed with parmesan cheese. Top each slice with a thin slice of tomato, and a thin piece of mozzarella. Bake for 10-15 minutes or until they brown.

Delicious, and a perfect side for a summer feast. Grill some chicken in your favorite flavor and some corn on the cob, and you have the perfect summer meal.

They're also excellent grilled, awesome fried in some butter and salt on the stove top, or deep fried.

Wife made this tonight and I will say that's it's very, very good. Thank J4H.

Gramma just brought 2 loaves (not sure how to spell plural of loaf) of Zucchini bread last weekend when she came to see my apartment. Much to my dismay they are now gone. I wish I had the self discipline to savor them a little more. Go Zucchini bread.

I grilled up some zucchini tonight and it turned out awesome.

Just cut it in slices and drizzled with olive oil, seasoned salt, & pepper. I grilled them direct over the coals with some mesquite chunks. After turning I put some shredded mozzarella cheese on it...they were great.

I have a couple more zucchinis in the fridge, I may try to make some zucchini bread sometime this week with it.

We just grill it straight... nothing else on it. I slice it long ways, grill it until there's grill marks, turn it, watch till it's tender all the way through and then serve it.

We usually just eat it as a finger-food side to burgers/steaks/chicken or whatever else is on the grill.

Wife likes yellow summer squash done the same way, but I prefer the zucch.

Here's a simple dish for zucchini.

put it in a big skillet with onion, sausage and tomato sauce. Season it how ever you like, top it with cheese. Yumm-o!

(sorry about the yumm-o)