If you’ve ever had a vegetable garden, particularly one that included a zucchini plant, you know how easy it is to get bogged down with a lot of zucchini — like pounds and pounds of zucchini — and how fast it can happen.

And if you are not familiar with this situation firsthand, just imagine a plant spitting out a constant stream of zucchini all summer long.

Even if you’ve planted zucchini in the garden before, it can still be downright mind-blowing how much this plant produces. Turn your back for five minutes and next thing you know you’ve got eight pounds of zucchini on your hands.

Zucchini Coleslaw

Makes: 6 servings

This colorful dish is a delicious alternative to the sweet coleslaw and a great way to eat your veggies.


2 cups zucchini (coarsely shredded)

2 cups cabbage (shredded)

1 carrot (medium, shredded)

2 green onion (sliced)

1/2 cup radishes (thinly sliced)

1/3 cup mayonnaise, low-fat

1/3 cup mild salsa


1. Drain zucchini by pressing between layers of paper towels.

2. Put zucchini in large bowl; add cabbage, carrot, onions and radishes.

3. In a small bowl, combine remaining ingredients.

4. Pour over vegetables and toss well.

5. Cover and chill at least one hour.

Zucchini Au Gratin

Cook time: 20 minutes

A fast and delicious way to prepare the zucchini or yellow squash flooding your garden or market this summer.


4 cups zucchini (thinly sliced)

1/2 cup onion (sliced)

2 tablespoons water

1 tablespoon margarine

pepper (to taste)

3 tablespoons Parmesan cheese (grated)


1. Wash and slice vegetables. Place zucchini, onion, water, margarine, and pepper in a frying pan. Cover and cook over medium heat for one minute.

2. Remove cover and cook until crisp-tender, about 10 minutes.

3. Turn with large spoon to cook evenly.

4. Sprinkle with cheese; toss lightly.

5. Serve at once.

Can be served over rice or noodles. Green pepper can be used instead of onion. Summer squash can be used instead of zucchini.

Zucchini Bread

Makes: 16 servings

This tasty, zucchini bread can be eaten as a dessert or snack. Serve warm or cooled.


3 egg

1 cup sugar

1/4 cup vegetable oil

2 cups zucchini (grated)

1 teaspoon vanilla

1 1/2 cups flour (all purpose)

1 1/2 cups whole wheat flour

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon baking powder

1/2 cup raisins


1. Preheat oven to 325 degrees and lightly grease and flour a 9 x 5 loaf pan.

2. In a large mixing bowl, beat eggs lightly. Add sugar, oil, zucchini, and vanilla and beat.

3. In a separate bowl, measure dry ingredients and stir to combine. Add raisins.

4. Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.

5. Spoon into loaf pan.

6. Bake at 325 degrees for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry.

7. Allow loaf to cool 5 to 10 minutes before turning out onto a cooling rack.

8. Serve warm or allow to cool before slicing.

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