Zucchini Four Ways

Are you finding yourself with tons of zucchini these days?

We are.

We are hanging out with some friends who have had a rather prolific garden zucchini season - so prolific, in fact, that they've shared multiple 12-pound zucchinis the size of baseball bats (I'm not kidding) that suddenly showed up in their garden.

Do you see the muscle strain?
This 'chini is no joke.

Just for some perspective.  That is not a mini bottle of wine.

So, what should we do with such garden abundance?  Why, serve it four different ways!

Zucchini Tarts

Zucchini Tart: we used this recipe for a Zucchini Quiche, but layered it in little tart pans instead.  A double recipe made 12 4-inch tarts.

Chocolate Zucchini Bread

Here is the recipe for Chocolate Zucchini Bread from the Rhymes With Smile archives.  We have been referring to it as Chocolate Vegetables around here, so that we can eat it whenever.

Grilled Zucchini

Easy grilled zucchini: sliced in 1/4-inch rounds, brushed with olive oil and sprinkled with sea salt and black pepper, then grilled over medium heat for 3-5 minutes on each side.

Cheesy Zucchini Rice

Cheesy Zucchini Rice: a recipe I found on Pinterest.  In a nutshell, cook some rice with a little more water or broth than usual.  Cook for 15 minutes.  Remove from heat and stir in 1 pound of shredded zucchini, 8 ounces shredded cheese, and salt and pepper to taste.  Cover with lid and let sit for 5-10 minutes or until all the water is absorbed.  This was really delicious!

So ... what do you do when faced with lots and lots of zucchini?