As zealous gardeners, we sometimes get carried away with how many zucchini plants we grow. We take a certain pride in being able to grow and harvest successfully. But sometimes, a plethora of squash can be daunting. Here are a few fresh recipe ideas that can make anyone wish they had an abundance of zucchini.

Zucchini “Apple” Crisp has a wonderful story behind it. I had made it for years, and no one was the wiser that no apples were actually in the recipe. I often would trick my dad (who would never eat veggies), by making him a pan to take home. His eyes would light up, since it was his favorite. After about 4 or 5 years of doing so, I had to confess. He couldn’t believe it, but still welcomed each pan I made.

Once you make this recipe with zucchini instead of apples, you’ll realize how much easier it is to make it from zucchini, rather than peeling and coring a bunch of apples. 

The Zucchini “Apple” Crisp Recipe

• A large Zucchini or several small ones (enough to have 8 cups of peeled slices)
• 2/3 cup Concentrated Lemon Juice
• 1 cup Granulated Sugar
• 1 tsp. of both Nutmeg and Cinnamon (plus another tsp. for crumble crust)
• 1 – 2 Tbsp. of Cornstarch
• Baking Spray or margarine for greasing the 9 x 11 pan
• Crust Ingredients with Two Variations (See below)

Prep Directions: If using a large zucchini:  you must remove most, if not all the seeds. This can be done after slicing, or coring before slicing. Doing so after making the slices, is easier than coring something 14″ of more. Peel the skin off and cut the zucchini into about 1/4 to 1/2 inch circular slices, and push the seeds out of center. Cut circular pieces into apple-like slices. If you are using smaller zucchinis: there is no need to remove the seeds. Peel and slice into pieces to resemble apple slices. Grease the bottom and sides of a 9 x 11 pan, and set aside. Plan to use both your stovetop, and oven to make this recipe. Preheat your oven to 350 degrees. 

Cooking Directions:   

1. In a large frying pan, add the zucchini slices and lemon juice. Let them simmer for about 5 minutes. 
2. Add 1 cup of sugar, 1-2 Tbsps. of cornstarch, and spices to the slices, and mix really well, ensuring no lumps are present from the cornstarch. Simmer for about 8-10 more minutes. 
3. If you’re going for a pie crust bottom, make it (directions below) while your zucchini slices are simmering. If not, skip to step 4. 
4. Pour your cooked zucchini slices into the greased pan, (or on top of the baked crust you’ve made). 
5. Follow instructions below for making the crumble topping, and sprinkle it over the top of the cooked slices of zucchini. 
6. Bake for 40 minutes in the oven, where the topping should be slightly crispy brown. If not, bake a few minutes longer.  

The Crust

You can make the crisp more pie-like, with a crust on the bottom and a crumble on the top, or just with a crumble topping. Either way, it tastes great. Below are the ingredients needed to make a more pie-like crisp (Variation 1). It will have different directions, than the crumble topping only version (Variation 2) below.  

Total Ingredient Amounts Needed for a Pie-Like Crisp and Directions (Variation 1)

• 4 cups Flour
• 1 cup Sugar
• 1/2 cup Brown Sugar
• 2 Sticks of Butter (one room temp. and the other needs to be cold for crumble top)
• 1 tsp. Cinnamon (for topping crumble)

In a bowl, mix HALF of the ingredients (minus the cinnamon) from Variation 1, with the room temp. butter stick, blending it well into the flour/sugars. Press the mix into the bottom (not the sides) of a greased 9 x 11 baking pan. Bake the crust for 8 minutes or until slightly browned. Set aside, until your zucchini has finished simmering on the stove. For the last step in the recipe (the crumble topping), follow the directions below, with the other half of ingredients from Variation 1 recipe, but you’ll be using the cold stick of butter, and adding the cinnamon. 

Total Ingredient Amounts if Only Making a Crumble Topping (Variation 2)

• 2 cups Flour
• 1 cup Sugar
• 1/4 cup Brown Sugar
• 1 stick of Cold butter
• 1 tsp. of Cinnamon

After you’ve simmered the zucchini and added it to the pan (with or without crust bottom), mix the flour, sugars, and cinnamon into a bowl. With the COLD butter stick, cut the butter into the dry ingredients. Sprinkle the crumbly mix over the top of the zucchini slices, and bake for 40 minutes. 

Other Ideas for Using a lot of Zucchini:

Zucchini works really well in most chili recipes. It takes on a chili’s spicy flavors, rather than drawing attention to itself as zucchini. It can add texture, and make your recipe go even farther in servings. If you don’t have a good chili recipe, here are a few favorites:

Versatile Easy Chili

• 3 cans of Kidney Beans
• 1 can of Black Beans
• *an optional can of White and/or Pinto Beans
• Approx. a half a jar of Salsa OR a can of Tomato Paste
• 2 – 3 cups of Water
• A Tbsp. of Sugar OR a handful of Baby Carrots (to cut acidity level)
• Ground OR Shredded Meat of Your Choice, OR None at all
• Minced Garlic/Onion 
• An entire Chili packet OR Chili Powder (2-3 Tbsp.)
• 1 tsp. Oregano
• 1 medium sized Zucchini
• Spritz of Olive oil
• For meatless chili, add peppers, mushrooms, corn, etc. 

Directions: After washing the zucchini, slice into chunks or smaller pieces. Mince the onion and garlic, if using fresh. In a large pot, spritz some olive oil into the bottom, and add the minced onion. Sauté the onion until almost translucent, and then add the minced garlic. Sauté a minute or two more. Add the zucchini, water, beans, spices and/or packet, and mix well. Once the pot starts simmering, add either the salsa or tomato paste. If using paste, make sure it is mixed well into the chili, before adding any meat. Add the sugar or 4 or 5 baby carrots to help cut the acidity from the tomatoes. If you’re not adding meat, don’t forget to add the extra veggies, mentioned above. Simmer for approx. 45 min. to an hour. 

Sides that go well with chili: Tortilla chips, crusty bread, garlic bread, or even cooked pasta (put the chili over it).

Jamaican Chili Recipe is another flavorful chili. Don’t forget to add zucchini chunks to the original recipe.  

Grilling Zucchini

Zucchini does well in Kabobs with other mixed veggies, such as peppers, onions, and cherry tomatoes. The key to the flavor while grilling, is making a great marinade. This same veggie marinade can also be used for marinating chicken or pork medallions, adding protein to your Kabobs. Once you’ve marinaded your veggies/meat, skewer them, and toss the used marinade away.

You can also choose to grill marinated zucchini spears alone, or make veggie foil packets instead. Packets will take a little longer to cook, and will be less crispy. But their flavor will still shine through, without the efforts of Kabob making.   

The Best Veggie Marinade 

• 1/2 cup Olive Oil (but Canola or Vegetable can work in a pinch)
• 1/2 cup Soy Sauce
• 1/2 cup Lemon Juice
• 2 Tbsp of Minced Garlic

Marinade slices or longer spears of zucchini with or without other veggies, for at least an hour. Grill Kabobs for approx. 8 minutes, and foil packets a few minutes longer. 

Other Zucchini Recipes Worth Mentioning:

• Zucchini Lasagna (just use zucchini slices to replace pasta in your favorite recipe)
• Chocolate Zucchini Cake
• Zucchini Relish
• Zucchini Brownies

If you’re still overwhelmed with a multitude of zucchini, you may think about slicing and freezing it. Canning it is possible, but I don’t know too many people with that kind of time on their hands. Also, don’t forget to gift your friends/neighbors, or even your local mission. They will be pleased by your generosity, too!