This year, based on my experience, I planted one zucchini plant, (also, one yellow squash and one eggplant). As predicted, I have more than enough for my needs (and part of Sacramento). They are prolific and make excellent additions to your meals. Nutritious values include being a supplier of vitamin C, Iron, Vitamin B-6, and calcium.

My zucchinis have been sautéed, roasted, stewed, baked, and eaten raw.  Were you aware that you could slice them thin and put them on sandwiches or rolled in breadcrumbs, salt, and pepper, add Baker’s yeast roasted on a baking sheet for 25 minutes at 400 degrees? That is one of my favorite ways to use them. Zucchinis.  I have shared several of my favorite recipes so you can use them up and not waste them.

Zucchini Stir Fry (Serves 4)

3 small zucchinis sliced into thin strips (Julienned)

1 ½ cups diced mushrooms

¼ cup sliced onions

2 tablespoons chopped basil

Sea salt and pepper to taste

2 tablespoon Olive Oil

Heat oil in a pan (I use a cast-iron skillet), then add zucchini, stirring for two minutes to keep from burning, add mushrooms, basil, stirring for two more minutes, season with salt and pepper.  (I always add a little baker’s yeast to give the parmesan cheese taste at the end before serving). Serve warm.

Roasted Lime-Chili Oven Chips

Preheat oven to 300 degrees, line two baking sheets with parchment paper, spray with oil spray to keep the zucchinis from sticking.

3 medium zucchinis sliced thin,

1 Tablespoon lime juice mixed with ¼ tsp chili powder (may use up to ½ tsp if you are really into the chili powder) and ½ tsp salt, in a small dish

Mix these ingredients in a large bowl until zucchinis are well covered.

Lay the zucchini’s flat on the baking sheets. It’s okay if they touch. Bake for one hour, flip over and continue baking (approximately 30-45 more minutes) until they are crispy.  Keep an eye on them the last 30 minutes and remove the ones that are crispy as you see them.  Put them on a wire rack to cool.  I like to eat them as they are or use a vegan salad dressing drip.  When they are cool, store them in an airtight container. If they become soft, stick them back under the broiler to crisp them back up.

Zucchini – Tomato – Eggplant Oven Dish

This is one of my favorite recipes from my grandmother’s recipe box. This recipe uses vegetables straight from the garden (or store if not in season) She used to cook it in a cast-iron skillet on top of the coal-burning stove for several hours.  Fortunately, we don’t have to go to the shed for coal (unless you are on a narrowboat or homesteading) and deal with the problems of waiting for the coal heat to die down to get the temperature just right to make this dish.

Heat oven to 325 – Use one tsp. Olive oil, spread over the bottom of the cast iron skillet to oil the pan.

All the vegetables should be thinly sliced

2 small zucchini’s

2 small summer squash

2 small thin eggplants

3 medium tomatoes

1 small bell pepper

1 medium onion

2 cloves of garlic (smashed)

Sauce:

1 tablespoon of olive oil

1 tablespoon red wine vinegar

1 tsp lemon pepper

1 tablespoon chopped basil, thyme, marjoram (During the winter, sometimes I use the Italian Seasoning)

In a circle around the bottom of the pan. Layer the vegetables around and around until the bottom of the pan is covered.  If you have any leftovers, save them for a stir fry the next day.  Brush on the sauce to the vegetables are covered. Place in oven. Cook until vegetables are soft, the pan will brown them (do not let them burn) takes approximately 45 minutes, start checking after 30 minutes every five minutes until done.   If there is anything left, portion into your stir-fry or Buddha bowls for lunch the next day.