Awash in zucchini? Try 10 fun ways to use it up

Zucchini bread is fine and all, but when you’re staring down a mountain of summer abundance, how much of it can you really eat?

Convinced we could find more – and more creative – ways to use up a bounty of zucchini, we decided to explore out-of-the-box ideas for summer’s most notorious love-hate vegetable. The result? Some delicious ideas that will have you if not embracing then at least better tolerating your zucchini. Plus: one recipe for your sweet tooth!

All things zucchini

RECIPE

Zucchini cobbler

Prep time: 25 minutes

Cook time: 1 hour

Serves 12 to 15

If you don’t tell folks this contains zucchini, they might not even guess.

INGREDIENTS

Filling:

8 cups peeled, seeded and chopped zucchini (about 3 pounds)

2/3 cup lemon juice

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Crust:

4 cups all-purpose flour

2 cups sugar

1 1/2 cups cold butter

1 teaspoon ground cinnamon

INSTRUCTIONS

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat and set aside. Preheat oven to 375 degrees.

For crust, combine the flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of the crust mixture into a greased 15-by-10-by-1-inch baking pan. Spread zucchini over the top; crumble remaining crust mixture over it. Sprinkle with cinnamon. Bake 35 to 40 minutes until golden brown and bubbly.

This story was originally published July 29, 2014 at 8:05 PM.