We Interrupt Our Regularly Scheduled Programming —

— To cook up all this zucchini. This is one week’s worth.


You’ve seen Monster Trucks. How about Monster Zucchinis?


Actually, it’s just one of my seed zucchinis from which I’ll save seeds for next year’s crop.

I’ve shared two of my favorite zucchini recipes here.

This is another family favorite.


3 c. coarsely grated zucchini
2 eggs, beaten
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
2 tsp. flour
1 tbs minced garlic
Salt and black pepper, freshly ground
Olive oil for pan frying
Grate the squash and squeeze out excess water. Mix dry ingredients and toss with zucchini. Whisk eggs and incorporate into mixture. Add salt and pepper to taste. Batter should be moist but not runny.
Pan fry in small fritters in a bit of olive oil. Cook just until golden brown. These can be kept warm in the oven for a bit before dinner. Be sure to cover. Serves 6.

9 thoughts on “We Interrupt Our Regularly Scheduled Programming —”

  1. You can also make “apple pie” with zucchini to use it up. peel the green skin off, slice it up thin and use it like apple slices in a pie crust. add some sugar, lots of cinnamon and a few dashes of apple juice. you seriously cannot tell the difference.

  2. Caffienated Cowgirl

    I love zucchini. Your fritter recipe looks great…my little one would love it. Always looking for new ways to prepare it :)

  3. Fuzzy Logic, I love those too. For anyone who hasn’t tried them, they’re not only good, but healthy too.
    Here’s the recipe.

    From: Healthy Appetite with Ellie Krieger

    Zucchini Parmesan Crisps
    Cooking spray
    2 medium zucchini (about 1 pound total)
    1 tablespoon olive oil
    1/4 cup freshly grated Parmesan (3/4-ounce)
    1/4 cup plain dry bread crumbs
    1/8 teaspoon salt
    Freshly ground black pepper

    Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

    Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

    Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

  4. I have been overdosing on zucchini as well (from other peoples gardens) while I wait for my tomatoes to ripen. Yum!

  5. mmmm.. that looks GOOD! We tried Ellie Kreiger’s Zucchini crisps and they were actually pretty darn good! (you can find it on the food network website). We have SO many zucchini from our Farm share.. we don’t know what to do with them all!

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