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The Great Zucchini Blunder

This spring I went to the nursery like I always do to pick out my veggie plants. I got peppers and tomatoes. Gotta have my salsa ingredients. I also bought broccoli, zucchini and cucumbers. Or so I thought. Turns out that the nursery mislabeled a batch of cucumber seedlings because I picked out one zucchini plant and two cucumber plants but growing in my garden are three zucchini plants. Now one zucchini plant is enough to make any gardener feel successful. But three is a bit much. Needless to say my family is eating a lot of zucchini. Just when I feel I’m on top of all the zucchini being produced I find more out there. AAAAAAA! I’ve made zucchini bread

I’ve grilled it and broiled it.Zucchini brownies are in the oven as we speak.

Anyone have any good zucchini recipes? Or better yet does anyone want a few zucchini?


  • Donna says:

    i slice zucchini and use it in lasagne, or layered with salsa and hamburger mixed with taco spices and flat bread… They can be used in place of eggplants often, so something like eggplant parmesian can be made with zucchuni… hope that gives you some ideas!

  • cockermom says:

    I had that problem once and discovered that you can make your salsa and chop them up tiny and add to your recipe. Makes the salsa nice and thick! It takes on the flavor of your other salsa ingredients…best batch of salsa I ever made!

  • Needled Mom says:

    I'd be glad to help you out if we lived next door. I have a problem growing them as the tortoises beat us to them — in the flower stage no less. 🙁

    What a shame the cucs were mislabed. One hates to waste food like that, but one plant is more than enough.

  • Unknown says:

    I have a great zucchini casserole recipe you make with bisquick, eggs, cheese. Although, I haven't made it in years, my kids won't eat it. If you are interested, I can locate it and e-mail it to you. Just let me know, it is yummy!

  • Tina says:

    I love zucchini, wish I lived closer, I'd take some off your hands!

  • Quilter Going Bananas says:

    If you want you could throw some my way up here in Canada, LOL If I find a good recipe I'll pass it along

  • Jeanette says:

    Send them my way, none of my zuchinni survived (dang birds).

    I love to slice them in about 1/2 inch slices, then quarter the slice, then steam til it's almost mush and eat it with salt and pepper.

    I plant about six plants every year then eat as much as I want, then slice, quarter, and freeze the rest.

    You could also grate it and freeze it for zuchinni bread all winter long, or even better, give zuchinni bread as your neighbor gifts at Christmas time.

    I could seriously live off Zuchinni and corn on the cob.

  • Wanda says:

    I love zuchinni bread! Your ideas for this mishap are fantastic!

  • Anonymous says:

    What about making mousaka with it instead of aubergine? It works just as well.

    I think necessity sometimes drives invention.

  • *karendianne. says:

    I love zucchini but goodness sakes, I agree, that's a bit much. I eat mine steamed with meaty spaghetti sauce so that's not very exciting. Sorry I've nothing to contribute except to say this. "What a fun family memory!" I can hear it repeated over the years.

    So cute!

  • hetty says:

    I also have had more zucchini thanI knew what to do with. I have interchanged it in any recipe that calls for grated carrots. I have also made zucchini pancakes – sort of like latkas. If I can get to the zucchini before it looks like a huge baseball bat or club, (like the small ones you buy at the store) I serve them raw, just like cucumbers. They are great cut into long strips and served with a yogurt dip.

  • Terri says:

    You can freeze it and use it all winter. I'd freeze it in cup or two-cup sized batches and pull it out when you're feeling veggie-deprived in January or so!

  • Trisha says:

    How funny (and a little frustrating) to have something growing in your garden that you thought would be something else. I wish I could help you with some grand zucchini recipe, but I am not a big fan of the veggie.

  • Granny Lyn says:

    I have always frozen my "extras" in different ways, shred it for some recipes and chunk it for others, it does get limp, but it does when it's cooked anyway.

    Hope you have a lot of nice neighbors!! tee hee

  • Peg - Happy In Quilting says:

    Zucchini….great veg….we eat lots of these,….great recipe is tomato onion and zuchinni ..in a frypan with a little oil…cook up you zuchinni, remove do the same for the tomotoes and then the onions…then return them all to the frypan…season….add a tablespoon of honey and heat thru….great on sausages, rissoles, fanastic on toast…

  • Chris Daly says:

    Jude at Cariad in Crete just posted a recipe I have not seen before (nor have I seen brownies. how are those?) It looks delicious and it freezes. cariadincrete.blogspot.com/2009/07/its-that-time-of-year-again.html

  • Vivian says:

    Hi, I'm just catching up on some blog reading and saw your post. The farmers market just opened in our area recently and I was trawling the web for recipes and found this site that had some good zuchini recipes:


    If you scroll down the left hand side you'll find the link to click all the zuchini recipes — I plan to try some myself since I usually only do zuchini bread.

  • Rita E in AZ says:

    We use zucchini in place of apples for apple crisp. Here's a recipe that started us out – we use a little less sugar. It's very good served hot with ice cream:


    Rita E in AZ
    requilt (at) yahoo (dot) com

  • Margaret says:

    Zucchini Slice is used as a b.b.q. side dish in Australia, I trawled through and thought I would leave the recipe.

    Ingredients (serves 15)
    5 eggs
    150g (1 cup) self-raising flour, sifted
    375g zucchini, grated
    1 large onion, finely chopped
    200g rindless bacon, chopped
    1 cup grated cheddar cheese
    60ml (1/4 cup) vegetable oil
    Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
    Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.cut into slices.
    eat cold or warm.

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