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I've never been a big zucc eater, but this year i planted some in my garden. First one I cut up and cooked with tomatoes and Italian seasoning, a good side. The second one, I made zucc patties. Recipe follows: Makes 6 patties.

one 1/2 lb. zucc

1 tsp salt

2 Tbs grated onion

1/2 C gluten-free bicuit mix

1 egg

4 Tbs ranch dressing2 oz cheddar cheese, grated

1. Peel and grat zucc into a colander, add salt, mix, and let strain for 1 hour.

2. Lightly beat egg, add biscuit mix, ranch dressing, and cheddar. Mix till combined.

3. Grate onion on top of zucc and push out as must moisture as you can with the back of a spoon. Put in biscuit mix and stir to combine.

4. Put about 1/4 inch of oil of choice in a fry pan. Spoon patty sized shapes into med hot oil, and fry till gloden brown. Flip on other side and fry till firm to the toucn.

Mine were kind of bland - I was in the mood for bland, but you could add any spice you like. I used these as the starch course, with the advatage that they also had veges in themm.

Now please give me your recipes as I am soon to be drowning in the stuff (don't need zucc bread recipes )

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I am new to this gluten-free world so I am the process of collecting recipes myself. But here is one of my child hood favorites my mom used to make, maybe you could adapt it to be gluten free? It virtually is anyways, I think all you'd need to worry about is what's in the tomato sauce (unless you made your own.)

She used to make zuchinni boats, with the BIG zuchs at the end of summer. She would cut them in half length wise. Scopp out seeds and get rid of them, and then scoop out as much meat as she could. leaving enough on the skin so that you had a nice sturdy boat. The she would dice the zucchine, onion, green peppers. She would add that to browned hamburg in a big frypan (after the fat had been drained) and mix all that with tomato sauce and seasonings. When that was warmed thru nicely she put the mixture into the two boats (they should be slightly rounded) and bake. I don't remember how long, towards the end she would sprinkle with mozarella cheese and return to over til melted and slightly brown.

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I posted a recipe for Zucchini Pizza Pie on the SCD recipe thread if interested.

Here is my favorite:

Zucchini Brownies

http://www.celiac.com/gluten-free/index.php?showtopic=57635

I have been making a pan full everyday this week...there is always somebody to help eat them!

The last 2 batches I put part peanut butter chips in them...mmm!

Next time might be black raspberries or huckleberries ;)

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I went away for a week and half on vacation, had picked all the ripe zucc's in the garden. Upon returning home, I had 3 that were over 6#!!!!! I shredded it all and froze it for later use in muffins and breads, but those 3 yielded 32 CUPS of shredded zucchini!! I am up to 50 cups shredded plus 4 cups of puree and the plants are still going CRAZY!!!

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I had to hand polinate for a while but the bees have come around and are doing it for me now. Thankfully!

Pretty boring but I always used to slice it in rounds, bread per the usual method-flour, egg, breadcrumbs-with italian herbs and parmesan cheese added to the bread crumbs and fry in a skillet with a generous layer of olive oil, flipping like burgers when one side browns. Prepped them all but cooking and froze on a lined baking sheet, then popped them into containers or ziplocks.

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I like those giant ones as a pasta substitute. I use just the meaty part, not the seed cavity, and cut into strips. Saute these a bit of olive oil and some seasonings you like and top with sauce. It's sort of like spaghetti squash but has more bite to it. It looks like spaghetti as well. :P

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Here's one that I used to make and was well liked by family and I. Haven't tried it with the gluten-free pasta. Leftovers always tasted great!

ground beef-1 lb.

plain tomato sauce-2 8 oz. cans

oregano- 1/2 tsp.

zucchini- 3 c. sliced or diced

salt

wide egg noodles 8 oz.(maybe penne?) cooked

cottage cheese- 1 c.

cream cheese- 4 oz. softened

fresh ground black pepper- 1/8 tsp.

green onions- 4 c. finely chopped

yogurt or sour cream- 1/4 c.

Brown beef. Drain fat. Add oregano, sauce, and zucchini. Simmer 5 min., add salt to taste. In a bowl,mix 1 tsp. salt, cottage cheese, cream cheese, pepper, green onions and yogurt or sour cream. Put half of the noodles in a greased baking dish. Spread on cheese mixture. Put on remaining noodles. Pour meat sauce on top. Bake at 350 F for 30 min. Serves 6

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I like those giant ones as a pasta substitute. I use just the meaty part, not the seed cavity, and cut into strips. Saute these a bit of olive oil and some seasonings you like and top with sauce. It's sort of like spaghetti squash but has more bite to it. It looks like spaghetti as well. :P

I may have to play with that! Without the dairy and carbs so many things are out and I am getting tired of the usual sautee'd variety. I can deal with a little cheese in pesto and maybe a sauce with roasted red peppers instead of tomatoes! Maybe ham, parmesan, pine nuts.... not necessarily together...well now I have a few more ideas! Thanks.

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Great Ideas and thanks. Hauled out Italian sausage and provalone from the freezer - will figure out something from this for dinner. Sometimes I get in a cooking rut, and others ideas really help to get out of it. Will definetly try other recipes as my zucchini piles in on me. Good tip to grate it and freeze it.

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