Throw extra zucchini into all of your meals

Miraculously, if your backyard garden hasn’t rotted, molded or just floated away, you may find yourself with a surplus of veggies. I recently became the recipient of a pile of zucchini. I really hate to waste food, and produce seems to spoil so much faster, so I tried to incorporate the zucchini in as many meals as I could before it went to waste.

For breakfast, an Italian-inspired omelet with tomatoes, garlic, Parmesan cheese and, of course, thinly sliced zucchini hits the spot. You can add as much or as little as you’d like. If you’re watching your cholesterol, use less egg and add more zucchini.

For lunch, I baked a zucchini pie ahead of time. It reheats really well and can be used as a side with a protein or can be eaten on its own - a la quiche.

ZUCCHINI PIE

1 (8-ounce) tube crescent rolls

3 medium zucchini, thinly sliced

1 garlic clove, minced

2 tablespoons butter or margarine

2 teaspoons minced fresh parsley

1 teaspoon fresh dill (snipped)

¼ teaspoon salt

¼ teaspoon pepper

1 cup shredded Monterey Jack cheese, divided

2 eggs, lightly beaten

Separate crescent dough into 8 triangles. Place triangles in a greased 9-inch pie plate with points toward center. Press onto bottom and up sides of plate to form a crust. Seal perforations.

In a skillet, saute zucchini and garlic in butter. Add parsley, dill, salt, pepper and ½ cup cheese. Spoon into the crust. Pour eggs over top and sprinkle with remaining cheese. Cover edges loosely with foil.

Bake at 375 degrees for 25-30 minutes or until knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Serves 10.

If the weather actually cooperates, a grilled kebab is quick, easy and the quintessential summer dinner. Chicken, beef, shrimp, swordfish or even just veggies - zucchini goes great with all of them. Or, for pasta night, add diced zucchini to jarred spaghetti sauce to make it a thicker, heartier garden-style sauce.

For dessert (or breakfast the next day), zucchini bread is a great way to use a vegetable without actually tasting it.

ZUCCHINI BREAD

3 eggs

1 cup vegetable oil

2 cups sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

½ cup chopped walnuts (optional)

Preheat oven to 325 degrees.

Grease and flour two 8- by 4-inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.

Serves 24.

I also found this great recipe at www.rachaelraymag.com for cupcakes:

ZUCCHINI PISTACHIO CUPCAKES

1 (18.25-ounce) box Duncan Hines Moist Deluxe Classic Yellow Cake mix

1 tablespoon cinnamon

½ teaspoon ground cardamom

½ teaspoon pepper

¼ teaspoon ground cloves

4 large eggs

½ cup vegetable oil

½ cup milk

1 large zucchini, shredded

1½ cups confectioners sugar

Grated peel and juice of ½ lime

½ cup roasted, salted pistachio nuts, chopped

Preheat the oven to 350 degrees.

Line two 12-cup muffin pans with baking liners. In a large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves. In a medium bowl, whisk together the eggs, oil and milk. Whisk the wet ingredients into the dry ingredients until smooth; stir in the zucchini.

Spoon the batter into the prepared muffin pans, filling each cup two-thirds full. Bake until a toothpick inserted comes out clean, about 20 minutes. Let cool.

Sift the confectioners’ sugar into a medium bowl. Whisk in the lime peel, lime juice and 1 tablespoon plus 1 teaspoon water until smooth. Cover each cupcake with the glaze and sprinkle with the pistachios.

Makes 24.

Well, after pies, cupcakes, breads and sauces, I’m finally out of zucchini. It’s great working with such a versatile vegetable, but I’ll be glad not to see one for a little bit.

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