Need some Easy, Tasty Zucchini Recipes for your Zucchini Overload?
The zucchini harvest is in its earliest stage when the family is not ready to turn zucchini green at the sight of the world’s most prolific squash. So it’s time to dust off the zucchini recipes and get ready for the green squash glut that is to come. Today I am revisiting some of my previous zucchini posts and adding a new recipe to the group.
Slow Cooker Zucchini Italiano Casserole Recipe
This zucchini recipe is a family favorite – Slow Cooker Zucchini Italiano Casserole. It is cheesy and tasty and when I serve this I never have leftovers! That’s a pretty good outcome when you’re talking Zucchini.
Zucchini Relish Recipe
I love the idea of preserving my garden harvest. It takes off the pressure of using up all the zucchini during the growing season. After all, just how much zucchini can you serve up in a 2-3 month period without the family threatening mutiny/ “Sister Jo’s Zucchini Relish” is absolutely yummy and a great way to use up all those baseball bat sized zucchini that you have on hand in September.
Bread & Butter Zucchini Pickles Recipe
While we are talking canning and preserving zucchini, let me tell you they make great pickles. This recipe for Bread & Butter Zucchini Pickles is one of Bill’s favorites. Pickling uses the hot water bath canning method, which is the easiest way to can. Just follow directions and it is pretty much foolproof – Bread & Butter Zucchini Pickles Recipe If you have never canned before, here is a tutorial for water bath canning dilly beans that will show you STEP BY STEP the procedure for canning any pickled product – Dilly Bean Recipe
And now for a new zucchini recipe! Zucchini and Tomatoes Au Gratin
Here’s another of my zucchini recipes for you. It’s the time of the year when everyone wants zucchini recipes so I’ll be adding some more in the next two weeks. The family loves this one. That being said, you can get the Thompson clan to eat anything if you put tomato and lots of cheese on it.
Zucchini & Tomatoes Au Gratin
Another great way to use up the abundant supply of zucchini from your garden!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Casserole
- Cuisine: American
Ingredients
- 2 lb. zucchini, sliced in 1/4 inch thick slices
- 3 tbs. chopped onion
- 2 tbs. olive oil
- 1tbs. butter
- 2 c.stewed tomatoes, drained
- 1/2 tsp.salt
- 1/8 tsp. ground pepper
- 1/8 tsp. garlic powder
- 3/4 c. grated mozzarella cheese
- 1/4 c. grated Parmesan cheese
Instructions
- Preheat oven to 375 F.
- Wash zucchini and slice into 1/4 inch thick pieces.
- Melt butter in olive oil in a saute pan.
- Add onion and zucchini, and cook slowly for 5 minutes.
- Add tomatoes, salt, pepper, and garlic powder and cook for 5 minutes longer.
- Pour into a greased casserole dish.
- Sprinkle the two cheeses over the top.
- Bake for 20 minutes till cheese is melted, bubbly and golden brown.
Great ideas
Try this recipe for a spiral ham – Slow Cooker Bourbon Glaze Spiral Ham
Would it be OK to use fresh tomatoes in this recipe? I have an abundance of zucchini out of the garden and some fresh tomatoes that I bought at the farmer’s market.
If you use fresh tomatoes, I would cook the mixture a little longer after adding the raw tomatoes, maybe 10 minutes instead of the 5 minutes. Second adjustment I would make is to drain of some of the excess liquid off before putting it in the casserole so it won’t be too “soupy”. The fresh tomatoes will have a lot of excess liquid in them that will be released when they are cooked. This is what I would do if I were making the change but I am speculating about the outcome. The difference between stewed and fresh tomatoes is that the fresh are raw and the stewed are cooked and can be drained before adding to the other ingredients. Longer cooking time and draining excess liquid would be what I would try.
Love zucchini! Your au gratin looks so tasty and has ingredients that we all love to eat. Thanks for sharing on Merry Monday.
Your zucchini recipes look AMAZING!!! I think even my little ones who don’t think they like zucchini would eat these meals! Thanks so much for sharing with us at Share The Wealth Sunday!
xoxo
Lisa
I always need more zucchini recipes this time of year and these look wonderful!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
I just can’t get enough of zucchini recipes. These look so fantastic. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Yum. The Au Gratin sounds wonderful. I’ve never heard of zucchini relish and that sounds interesting. Thanks for sharing on Merry Monday. Pinned.
These all sound delicious!
Thanks for joining the Link Up this week!
Yum!! Can’t wait to try a new recipe to use up all the Zucchini in my garden!! Thanks for Sharing at Plucky’s Second Thought link party!!
Thank you so much for sharing with Adorned From Above’s Link Party
Debi @ Adorned From Above
I’ll def be trying these because I am a huge zucchini fan! Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.
Least favorite veggie, BUT, you might it look so good! Perhaps I will try it.
Actually they are a very bland vegetable, sort of a chameleon, in that they take on the flavors of the things that are added to them. Eggplant is similar and any recipe that works for eggplant will work for zucchini. They don’t have a distinctive flavor like brussel sprouts, cabbage, or broccoli. I think people get sick of them because they are very prolific and when they ripen, everybody has lots of them. They don’t freeze all that well, in my opinion, but I use them for pickles, and relish, and they are great. It uses up the harvest without wasting them!
I am going to give that a try for sure. Looks yummy, I love zucchini and cheese.
Janice
Personally, I can eat anything if you throw cheese on it. Cheese is my big weakness!
All of these recipes look amazing! I’m going to try the au gratin and the casserole!
★★★★★
They are great recipes and if your gardening neighbors and friends are leaving anonymous bags of zucchini on your doorstep in the middle of the night like mine are, these are a great way to use up zucchini. Zucchini are the most prolific veggies in our garden and there are always a few that manage to hide under the leaves until they’re the size of a Louisville Slugger. The pickle and relish recipes are great for using up those monsters!