photo by sbocaj

Your garden can go from zero to a ton of zucchini all at once. You can sneak only so many onto your neighbor’s doorstep and into unlocked cars. You can donate some to your local food pantry or freeze it to use later. Zucchini is wonderful grated and added to sandwiches or tossed into spaghetti sauce, omelets or baked goods. Tell me how you use up your abundance of zucchini.
Here are four tasty ways to prepare it.

Zucchini Casserole

2 zucchini, cut into round discs, unpeeled
1 onion, chopped
3/4 cup grated sharp cheddar cheese
2 tablespoons soy sauce
salt and pepper, to taste
butter

Preheat oven to 350 F. Put a layer of zucchini in a baking dish. Dab with butter, and sprinkle with salt and pepper and some of the chopped onions. Repeat layers until zucchini and onion are used up. Sprinkle cheese on top, and spoon soy sauce over all. Bake for 40 to 45 minutes.

Teriyaki Zucchini

2 medium zucchini, cut into strips
1 small onion, sliced and separated into rings
2 tablespoons butter
1/4 cup Teriyaki sauce
1/8 teaspoon pepper
1 teaspoon sesame seeds, toasted

In a large skillet, saute zucchini and onion in butter for 7 to 10 minutes or until crisp/tender. Drain liquids from pan. Stir in the Teriyaki sauce and pepper, and sprinkle with sesame seeds. — Nancy, Virginia

Stuffed Zucchini

2 medium zucchini
1/2 pound ground beef or bulk Italian sausage
1/4 cup chopped onion
1 garlic clove, minced
2/3 cup Italian breadcrumbs
1/3 cup milk
1/8 teaspoon dill weed
1 cup spaghetti sauce
1/2 cup shredded cheddar cheese

Cut zucchini in half, lengthwise. Scoop out pulp, leaving 1/4-inch shell. Chop pulp; set pulp and shells aside. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add pulp, breadcrumbs, milk and dill. Spoon into zucchini shells. Place in greased 2-quart baking dish. Top with spaghetti sauce and cheese. Cover and bake at 325 F for 30 minutes or until zucchini is tender. — Leah, Washington

Zucchini Bake

10 medium yellow Butterstick zucchini squash, trimmed and chunked
1/2 medium yellow/white onion, finely chopped
4 tablespoons butter
6 green onions, minced in food processor
4 ounces cooked sausage or bacon, minced
3 to 4 ounces cream cheese
1/2 cup sour cream
1 to 1-1/2 cup shredded cheddar Jack cheese, divided
1/3 cup mayonnaise
salt and pepper, to taste
1 cup wheat crackers, crumbled and divided
1 teaspoon dried thyme (or 2 teaspoons fresh)

Steam the squash until soft and set aside. Saute the onions in the butter until soft, add sausage, and saute another 2 minutes. Add squash. Cover and cook the squash and onion mixture over medium heat until the squash is heated through, stirring occasionally. Reduce heat to low; add cream cheese, sour cream, 1 cup of the cheddar Jack, mayonnaise and spices, and mix until a creamy sauce forms. Add 1/2 cup of cracker crumbs. Taste and adjust seasonings, adding more salt and pepper to your taste. Butter a 1-1/2-quart baking dish. Pour the squash mixture into the casserole and sprinkle with the remaining cheese and cracker crumbs. Bake at 350 F, uncovered, for 20 minutes, until the cheese is melted and the squash casserole is bubbly. Serve hot. — Clair, Wyoming

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