You can run from zucchini, but you just can't hide! I've had some generous

How about throwing it away. LOL People always give me vegetables and it is normally something that I don't like. Which is zucchini and squash. I turn it into a paste and use it in what ever I cook. You don't want to over due it with certain things like meatloaf. Yes I would put it into meat loaf. I tried a pineapple zucchini bread last week and it was excellent. It had pecans in it. There are recipes for zucchini lasagna. I think you use the zucchini in place of the pasta. Do a search for it if interested.

zucchini bread can be frozen for the holidays! or chop it up and add it to a salad, slice it and freeze it to add to soups, use it in stir fry, Im guessing your fried was with batter? if not roll in flour and fry. If so slice it like making fried potatoes and fry in butter and put a can of mushroom in it and some garlic powder. now that is tasty. It great like that served with some jasmin rice or other white rice. old timers take canned stewed tomatoes and chop it up in it and cook til done, you can even by it like that already in a can. but not my first choice to do with it.

Chocolate Zucchini Cake 1/2 c. margarine 1/2 c. oil 1 3/4 c. sugar Cream together, then add: 1tsp. vanilla 1/2 c. sour milk 4tbsp. cocoa 3 eggs Beat well, then add dry ingredients: 2 1/2c. flour 1/2tsp. baking powder 1tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. cloves Stir in: 2c. grated zucchini Put in greased and floured 9x12 pan. Sprinkle 1/2c. chocolate chips on top. Bake 325 for 40-45 min. This is a really good and moist cake. You'd never know you were eating vegetables.

Try using your zucchini in this stewed squash recipe: Saute 1 slice of bacon (cut in strips)in a medium skillet; when it is half done, add chopped onions and saute until lightly caramelized and bacon is done. Add 2 yellow squash (in chunks) and 1 large zucchini (in chunks) and brown lightly on both sides. Season with salt and pepper to taste and pour in 2 cups water. Reduce heat to low, cover pan and simmer for about 15 to 20 minutes, or until tender.

You just reminded me of the old joke... "I never lock my car doors, unless it's zucchini season. My neighbors stuff my seats so full, I can't drive home!" How about just shredding the zucchini, and freezing it that way (in quart size ziploc freezer bags.) Just pull it out and drain it when we want to make a bread, meatloaf, pasta sauce, whatever! That way you don't have think of everything right now! LOL! If you like to can, here's a site for a zucchihi salsa recipe. I haven't tried it, but I think I will. My family loves salsa! and if I forget to lock my doors... well, I'll get it used up. :) http://www.thatsmyhome.com/general/zucchini-salsa.htm

Zucchini and Shells SUBMITTED BY: FABA1228 PHOTO BY: Adrienne "Family favorite to use that beautiful summer zucchini! Very simple recipe that tastes great accompanied by garlic bread! Very good for vegetarians, too." INGREDIENTS * 1/4 cup olive oil * 1/2 medium onion, finely chopped * 3 cloves garlic, minced * 1 large zucchini, peeled and cubed * 1 (15 ounce) can tomato sauce * 2 cups water * 1 teaspoon dried oregano * 1 teaspoon dried basil * 1/8 teaspoon crushed red pepper flakes * 1/2 cup white sugar * 1 (8 ounce) package uncooked pasta shells * 1/4 cup grated Romano cheese DIRECTIONS 1. Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. In a large bowl, mix sauce and cooked past shells. Top with cheese to serve. ----------------------------------------- Zucchini for Lunch SUBMITTED BY: Scott Hall "This is one of my favorite dishes to make whenever I have some zucchini on hand. Some people tell me that it doesn't look so good, but once you try it, I think you'll like it. The mixture of vegetables, eggs, peppers and tomato sauce gives it color, besides some protein. You might like the taste better than the looks of it. Give it a shot, it won't k8ll you INGREDIENTS * 1 tablespoon vegetable oil * 1 large zucchini, cubed * 1 medium onion, chopped * 1 red bell pepper, seeded and chopped * 2 eggs, beaten * 1/2 cup canned tomato sauce DIRECTIONS 1. Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm. ------------------------------------------- Italian Zucchini Saute SUBMITTED BY: COLEE576 PHOTO BY: SunFlower "This is just like Nonni used to make! Fresh zucchini, onions, and tomatoes sauteed with Italian seasonings make a perfect complement to any meal. Serve alone or over rice." INGREDIENTS * 1/2 cup olive oil * 1 small white onion, sliced into thin wedges * 1 (14.5 ounce) can diced tomatoes with juice * 2 zucchinis, sliced * 1/2 tablespoon Italian seasoning * 1 tablespoon salt * 1 teaspoon sugar DIRECTIONS 1. Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

If you ever have too much and you're fearing it will go bad- offer it on freecycle. People are very appreciative! other ideas- give it to a local food bank/women's shelter. If you want to cook with it- zucchini fritters/fried zucchini is delicious! Other ideas- slice it or shred it to put in casseroles, pasta dishes, rissotto, stirfries. I've also made a delicious marinated zucchini salad: take 2 zucchinis and using a vegetable peeler, peel them into long thin strips. Marinate in olive oil, lemon juice, garlic, parsley, black pepper and salt. Its great with some feta or bleu cheese sprinkled on it!