HELP! Zucchini coming out of my ears!!

We have often made the mock pineapple when overrun with zucchini.  Tastes great, IMHO.  Here's the recipe we've always used and one that's prevalent on the internet.  I copied this one for you instead of typing it up. LOL

how many plants do you have..i'm beginning to pick mine..so far i have 3 on my plant..will be making zucchini soup..i'm actually hoping for zucchini's coming out my ear's..i'll be visiting my dad and he can know longer garden..so i want to give him some fresh picked zukes..

Italian Zucchini Boats

Cooking for 2

“You’ll enjoy these simple stuffed zucchinis with any meal,” assures Agnes Golian of Garfield Heights, Ohio.

Ingredients:

• 2 small zucchini
• 1 Italian sausage link (4 ounces), casing removed
• 1 tablespoon chopped onion
• 1 tablespoon chopped celery
• 1/4 cup salad croutons
• 1/4 cup shredded part-skim mozzarella or Monterey Jack cheese, divided

Directions:

Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside. Chop zucchini pulp; set aside.
    Crumble sausage into a small skillet; add onion and celery. Cook over medium heat until sausage is no longer pink; drain. Stir in the croutons, 2 tablespoons cheese and zucchini pulp. Spoon into zucchini shells.
    Place in an ungreased baking dish; add 1/4 in. of water. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until zucchini is tender. 

 2 servings.

I have been the victim of others overabundant peoduction but not to waste a dang i would shred them on the grater, (especially the overgorwn ones), and freeze them in 2 cups or whatever size and then in the winter i would make my zucchini bread for gifts. i learned accidentally not to drain the juice off the frozen  zucs as i had measured the exact amount when i froze them. everyone always wants to know why my zuc bread is so moist, well that's my secret!

I can make a meal of this alone...I use seasoned Italian bread crumbs....

Posted by: M_Wolverine 

Baked Zucchini

INGREDIENTS:
2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites

DIRECTIONS:
Preheat the oven to 475 degrees F.
In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy

~I had small zucchini maybe an inch thick so I cut them in half then quartered the halves (so I got 8 "fingers" per zucchini

My best friend slices a whole zucchini lengthwise in half..

Lay each half on a cookie or baking sheet....

Spread spaghetti sauce ontop of the halves...Top with  some seasoned bread crumbs and shredded mozzarella cheese..

Bake until done...

FETA STUFFED ZUCCHINI

2 zucchini, about 7 inches long, halved lengthwise, stem end left intact
1 tablespoon butter
1 large shallot, minced
2 cloves garlic, minced
1 egg
1 1/2 tablespoon flour
2 ounces feta, crumbled
Pimenton (Spanish paprika)

Preheat oven to 350. Lightly grease an ovenproof dish.

With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife or spoon.

In a small skillet, melt the butter until shimmery. Add the zucchini scoopings, shallot and garlic and saute until soft.

In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the zucchini boats. Sprinkle with paprika.

Bake for 25  to 40 minutes, depending on how soft you want the zucchini, then brown slightly under the broiler.

Well send some my way as we love it and can't get enough of it, LOL so since that isn't possible I will share a recipe with you. We love to grill it all summer long with every meal.

This is what it should look like or something similar.

Our zucchini has not done well the past couple of years, can't figure out why...

Lucky you!!  We did not have a garden this year and even when we did the deer (or something else) killed the zucchini before I ever got any.  Here is one recipe I got in an email that I am saving for zucchini from my Mom.  I am really hoping she has an over abundance!!

Sue

Chocolate Chocolate Zuchinni Bread

2 Cups Grated Zuchinni

1-1/2 Cups Oil

3 eggs

1-1/2 cups milk

2 tsp vanilla extract 

4 Cups flour

1/2 Cup baking cocoa

1-1/2 cups sugar

1/2 tsp baking poweder

3/4 tsp salt

1/2 tsp nutmeg

1 cup semi-sweet chocolate chips

1 cup chopped nuts (optional) 

Grease & Flour two 8" loaf pans.  Grate zucchini and combine with all liquid ingrediants.   In a different bowl combined all dry ingrediants (except chips & nuts).  Stir dry ingrediants into the liquid ingrediants just till blended.  Stir in chips & nuts.  Bake 350 degrees about and hour & 15 minutes or until toothpick comes out of center clean.  Cool and enjoy!