The first is easy, and delicious. I cut it long-ways with a mandolin slicer, and use it to replace the noodles in lasagna. Just cook it like you would a lasagna with noodles. You can make it ultra-vegetarian (and super healthy, both low-cal and low-carb) but using marinara with no meat, and adding sliced mushrooms.

The second, also really easy, I use when I have some squash that get too big. I cut them in half, scoop out the seeds, and bake them until the inside is soft. Scoop out the insides, mix it with rice, spicy italian sausage, a little tomato paste, and plenty of cheddar cheese. We like to stuff it back into the “shells” and put it into the oven for a few minutes to melt the cheese. Makes a great main dish, and saves you from wasting your GIANT squashes! (Also converted some non-squash-eaters!)

When one of those suckers just seems to hide and get as big as a submarine….have the boys slice it in half…scoop out the innards, put a wooden skewers on em’ with a piece of paper thru it for a sail and….take to the river and…..float your boats….

PS….you can scallop it around the edge with a knife, slice a piece off the bottom, so it will sit flat without rolling…and put in your dip, or salsa making a nifty serving bowl..I am saving a big green speckled one for a birthday picnic this weekend…or do whatever floats your boat…..!

We can and do disguise zucchini to fool ourselves so we can finish off the stuff after the initial craze for it is long gone….we have mind you…changed the shape to:
Zucchini sliced sticks, sliced coins, Japanese sliced, grated, long wise (lasagna shape) slices, sliced in halves and stuffed and cubed skin off and skin on…you can fix it any way and I have made:
Sauteed zucchini and shrimp, Okra zucchini gumbo, grilled zucchini, zucchini stuffed boats, zucchini pickles and relish, Japanese stir-fry, layered zucchini, onion & tomato casserole that’s quick easy and good, granny fritters, zucchini lasagna, zucchini bread with black walnuts, zucchini cake chocolate and light, zucchini pancakes and omelets, zucchini hoe cakes, zucchini spaghetti sauce (one of my boys favorites) and then just fried, just broiled with garlic and butter…or baked with garlic and fresh grated parmesan cheese…I am sure I left one out…!
PS…Oh yeah, right now on the stove is a large pot of soup base, cooking for the freezer, with garden onions, okra, potatoes, tomatoes, and the ever present zucchini…

Was he hiding in a hole like Saddam was?

margiesbooboo

Chocolate Zucchini Cake

Ingredients

1 cup brown sugar
½ cup sugar
½ cup margarine
½ cup oil
3 eggs
1 tsp. vanilla
½ cup buttermilk
2 ½ cups flour
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
4 tbsp. cocoa
2 cups grated zucchini
1 cup chocolate chips

Directions

Preheat oven to 375
Mix all ingredients except chocolate chips in a bowl. Pour into a greased 9×13 pan, top with chocolate chips. Bake 45 minutes or until cake tester inserted in center comes out clean. Cool.
Can frost with chocolate frosting or (as I do) sprinkle with powdered sugar.
Note: instead of a cake, we make cupcakes. This will make approx 24 cupcakes. Bake for approx 25-30 minutes, until cake tester comes out clean.