One summer when we lived in Italy we planted too many zucchini plants in our vegetable patch and as a result we had loads of zucchini that have grown, some of which turned into marrows!
One of the most successful recipes that I have done is taken directly from one of my Australian Women’s Weekly cookbooks, and is a true favourite of mine – zucchini and orange cake. This has been one way to get my kids to ingest zucchini.
I did trying stuffing them with bolognese sauce (baking them in the oven for about 30 minutes), however the kids only ate the meat mixture and not the zucchini.
Bring on another dish, zucchini that have been cooked in a frypan along with some onions and some bottled tomato. Add some chilli and it is especially good. This dish was eaten by one child, and not by the other. Naturally their parents finished off the leftovers.
I then tried another two new recipes with zucchini in them. The first one came from the Australian Women’s Weekly online recipe library and they are called Surprise Zucchini Cheese muffins. I had some much treasured cheddar that friends had brought from England, that was used in this recipe.
Yvette from Twisted Vines suggested a recipe of her mothers that I made, and it was good. I highly recommend trying it out. Another zucchini cake that uses loads of sugar and three eggs, as well as other ingredients.