An abundance of fresh zucchini

If you grow zucchini, you probably have more than enough to share with friends.

One of the best ways to get rid of extra squash is to grate it in a food processor, in 1-cup or 2-cup portions, and freeze it. This winter when you're ready to make zucchini dishes, you’ll have the right amount. When ready to use, defrost and squeeze out excess moisture before using in a recipe.

Here are some recipes to use up the abundance of fresh zucchini.

Zucchini casserole
8 medium zucchini
3⁄4 cup Gruyere cheese
1⁄8 teaspoon paprika
1⁄4 cup chopped chives
1 stick butter
1 cup sour cream
1⁄2 teaspoon salt
Bread crumbs
Parmesan cheese
Wash zucchini. In a medium saucepan, boil zucchini whole in salted water 8 minutes only. Cut off ends, and cut in thin slices. Place in a casserole dish.
Melt butter, and add remaining ingredients except crumbs and Parmesan cheese. Pour over zucchini in buttered casserole. Top with crumbs and cheese. Bake at 350 degrees for 45 minutes. Makes 8 to 10 servings.

Zucchini bread
3 large eggs
1 1⁄2 cups honey
1 cup vegetable oil
1 tablespoon vanilla
2 cups whole wheat flour
1 tablespoon cinnamon
2 teaspoons soda
1 teaspoon baking powder
1 teaspoon salt
2 cups grated zucchini
1 cup chopped walnuts or pecans, optional
Preheat oven to 325 degrees. In a large mixing bowl, beat eggs until frothy. Add honey, oil, and vanilla and blend until thick and lemon colored. Sift dry ingredients and stir into egg mixture, alternating with zucchini. Fold in nuts, if desired. Divide mixture between two greased and floured loaf pans. Bake at 325 degrees for one hour. Cool inverted on cake rack.

Zucchini chocolate cake
4 ounces unsweetened chocolate
1⁄2 cup vegetable oil
1⁄2 cup butter, at room temperature
2 cups sugar
3 eggs, beaten
1 tablespoon vanilla extract
2 cups sifted all-purpose unbleached flour
1⁄3 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1⁄3 cup buttermilk or sour cream
3 cups coarsely grated zucchini
1⁄2 cup chopped nuts
Preheat oven to 350 degrees. Melt the chocolate and oil in a small saucepan over very low heat.
In a large mixing bowl, cream the butter until light; add the sugar, eggs and vanilla. Beat well. Add the melted chocolate and mix well. Sift together the dry ingredients and stir them into the batter with the buttermilk. Fold zucchini and nuts into the batter.
Grease and flour two 9-inch cake pans. Divide the batter between the pans. Bake on the middle shelf of the oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely before frosting with whipped cream or your favorite cream cheese frosting.

Zucchini sausage medley
1 pound package bulk sausage
2 (10 3⁄4 ounces) cans condensed cream of mushroom soup
1⁄4 cup chopped onion
3 cups zucchini cubes
Salt and pepper to taste
In skillet over medium heat, brown sausage and drain. Add soup, onion, zucchini, and salt and pepper. Cook and stir until zucchini is tender, about 15 minutes. Makes 4 to 6 servings.

Zucchini with macaroni
4 tablespoons oil
2 1⁄2 cups diced zucchini
1⁄2 cup chopped onion
2 cups (16 ounces) chopped tomatoes
Dash salt, pepper, oregano, parsley flakes
4 tablespoons plain yogurt
Cooked elbow macaroni
In a large skillet, heat oil and add zucchini, onion, tomatoes and seasonings. Simmer about 15 minutes. Remove from heat and stir in yogurt. Serve over elbow macaroni. Makes 4 to 6 servings.

Zesty zucchini squares
1 cup Bisquick mix
1⁄2 cup oil
3 cups shredded zucchini
1⁄2 cup finely chopped onion
5 teaspoons chopped parsley
3⁄4 teaspoon salt
1⁄2 teaspoon oregano
Dash of pepper
3 large eggs, beaten
1 garlic clove, minced
1⁄2 cup grated Parmesan cheese
Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients. Spoon into a greased 9-inch square baking dish. Bake for 25 minutes or until golden brown. Cut into small squares.

Stir-fry zucchini and peppers
2 tablespoons oil
1 small garlic clove, minced
1⁄4 cup green pepper, seeded and chopped
3⁄4 cup zucchini, cut in 1⁄2-inch strips
Salt and pepper to taste
In skillet, over medium heat, combine oil and garlic clove. Add green pepper, zucchini and salt and pepper. Stir-fry until zucchini is tender, about 5 minutes. Makes 4 servings.