Zucchini - Zucchini - Zucchini

[barbidoll8]

We are picking approximately 30 zucchini a day. I need recipes and more recipes. Anyone have any hints or ways to preserve zucchini. We have been giving zucchini to everyone we know and still can't get rid of it. I admit we planted too many plants - won't do that again. Thanks for any help.

[kdjsc]

I wouldn't recommend grating it and freezing it as my sister had that bright idea one year thinking she could go back and use it at a later date.

I however make tons of bread and freeze that. It holds up well but I wouldn't let it sit in the freezer longer then 6 months myself. If it's getting close to that time frame then I give it away so nothing is wasted.


You certainly have enough. LOL

[festivedaisy]

Here's one of our favorites. It does freeze well.

Cheese Enchiladas Verde

1 1/2 cups shredded Mexican 4-cheese blend
1 small zucchini, shredded (3/4 cup)
1/4 cup chopped cilantro
8 tortillas (5-6 inches in diameter)
1/3 cup soft cream cheese with garlic
1 jar (16 oz.) salsa verde
1 medium avocado, sliced
4 medium green onions, sliced

1. Heat oven to 350 degrees. Spray 11 x 7 x 1 1/2 inch baking dish with cooking spray. Mix shredded cheese, zucchini and cilantro.
2. Spread each tortilla with ~2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.
3. Cover and bake about 25 minutes or until hot. Top with avocado and onions.
4. Serve with Spanish rice and refried beans.