I love zucchini and make a dish that my family loves, even those who hate zucchini...In a skillet on the stove top. Cut up zucchini, garlic, mushrooms and add a can of whole tomates and some crushed tomates. Cook until all is as tender as you like it. Add grated sharp Cheddar cheese and let melt and stir into the mix...More cheese on top and serve...With a good bread or rolls its yummy.. Oh spices, Italian sprices and garlic salt...OR use Mexican spices, also excellent and add hot peppers....Again, YUMMY

I do that alot. Just last night it was yellow squash, okra, onions, peppers, cauliflower, cherry tomatoes, basil and garlic. And a little olive oil. Eggplant is good like that as well.

YUM! Sounds so good- thanks! Sounds like lunch to me
Leah

I made this recipe the other night! Oh, it was so DELICIOUS! My daughter had to be coaxed into trying it and she liked it too!

HAMBURGER-ZUCCHINI PIE

Pastry for a double-crust pie (9 inches)
4 medium zucchini, cut into 1/4-inch slices (about 4-1/2 cups)
1/2 pound ground beef
1/2 cup finely chopped green pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 teaspoon each salt, dried oregano and dried parsley flakes
1/2 teaspoon garlic salt
2 medium tomatoes, peeled and sliced
Directions:
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange half of the zucchini in pastry shell; set aside.
In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in the bread crumbs, Parmesan cheese, onion, salt, oregano, parsley and garlic salt. Spoon half over the zucchini; repeat layers. Arrange tomatoes over top.
Roll out remaining pastry to fit top of pie; place over filling. Cut slits in top of pastry. Trim, flute and seal edges. Bake at 350° for 60-65 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.


This recipe was even good as "leftovers". I just reheated it in the oven since it had a crust and I was afraid the microwave wouldn't do it justice.

Jeanna

That sounds goooood....I guess we are all a bunch of zucchini heads.

Hello, all~ I am new to this forum, but not to gardening. My hubby and I have several small gardens that we tend; one is at a living history farm where we only do 18th C. plants.
Like most veggie gardeners at this time of the summer, I'm looking for interesting ways to serve zucchini, so I'll try that Hamburger-Z Pie. The skillet zucchini sounds a lot like my ratatouille, which I usually make with both Z and yellow squash, sometimes eggplant, but always lots of fresh herbs, usually 2 kinds of basil plus rosemary and often dill or a little fennel and soon ripe plum tomatoes. I'm sending a recipe for one of my favorite ways to do Z, if I'm taking it to a picnic or potluck supper. I hope that you'll enjoy it...

MAGGIE’S ZUCCHINI POTLUCK SALAD

8 cups small, young unpeeled zucchini, washed and sliced
1 large salad onion, cut in half then sliced crossways
2-3 Tbs. finely snipped fresh basil
1 sprig rosemary, stripped from stem and minced
1-2 Tbs. snipped fresh dill
1 cup granulated sugar, or adjust to taste [I usually use about 1 ½ cups]
1 cup wine vinegar
1 Tbs. pickling or Kosher salt
1 tsp. celery seed
1 teaspoon dill seed
1 tsp. whole mustard seed

Soak zucchini slices in cold water for 2 hours to crisp them; drain well in a colander. Put cucumbers, onion, and dill in a non-metallic bowl; set aside. Combine sugar and vinegar in a stainless steel pan and bring to a boil, stirring until sugar dissolves, about 2-3 minutes. Stir in salt; remove from heat and stir in seeds. Cool to lukewarm; pour vinegar mixture over cucumbers. Mix well; let cool.
Cover the bowl with a ceramic plate or plastic wrap and marinate the salad for several hours before serving at room temperature.
~ ~ Makes about 16 servings

Notes:
~ This is also good made with young [small] fresh [unwaxed] cucumbers.
~ I adapted this recipe to our tastes from a refrigerator pickle recipe in an old Durkee [French’s] Company’s paperback cookbook, ca. 1980. I have been making it as a cucumber pickles for years, but only started serving it as a zucchini salad about 4 years ago. At almost every potluck, someone requests the recipe- - my test for a good recipe.
~ If there is any leftover zucchini or cucumbers salad, it can be put in a jar and stored in the refrigerator for about 2 weeks to be served later on as pickles.



MJK:7/08

Stuffed Zucchini


Ingredients:

Long grain and wild rice
Diced tomatoes
Onions
Peppers
Garlic
Ground beef and/or sausage
A big Zucchini or yellow squash
Sharp cheddar cheese – shredded
Any herb or spice that you like

Prepare the rice to the box instructions, and brown the meat…add chopped onions and peppers to the meat while it browns. Add a couple cloves of garlic if you desire.

Cut the Zucchini in half lengthwise, and scoop out the seeds. Then scoop some of the flesh out and put in a bowl. Salt and Pepper the 2 Zucchini halves and let sit until ready.

In the bowl with the squash flesh, add the browned meat/onion pepper mixture and the diced tomatoes(either canned or fresh), and also the rice. You can put some of the cheese in this bowl as well if you like.

Scoop the mixture into the Squash halves and top with cheese.

Bake in a 350 degree oven until the Squash is somewhat soft and the cheese is brown, or in a covered grill to the same effect, its up to you.

Tell me how it comes out.