Gad-zukes!

Backyard Harvest

What to do with an overabundant zucchini crop? Local gardeners share their tasty ideas.

Online

Find recipes for Zucchini Fritters and Zucchini Relish at baltimoresun.com/backyardharvest

Gagutz

Serves 8 to 10

1 or 2 large zucchini (15 inches or bigger)

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 large onion, coarsely chopped

1 large green pepper, coarsely chopped

2 large, very ripe tomatoes, peeled and coarsely chopped

1 tablespoon mixed Italian spices

salt and pepper to taste

pinch of crushed red pepper (optional)

grated parmesan cheese

Peel zucchini and quarter lengthwise. Remove seeds and pith. Cut zucchini walls into 1/2 -inch slices. Put olive oil in pot. On high heat, saute garlic, onion and green pepper for 5 minutes. Add zucchini and continue to saute for 5 more minutes.

Add tomatoes, spices, salt and pepper and simmer on medium-low heat for 30 minutes. Add red pepper, if using, and let sit 15 minutes to absorb the heat. Serve in bowls and sprinkle with parmesan cheese.

Courtesy of Catonsville gardener Charlie Gailunas

Per serving (based on 10 servings): 42 calories, 1 gram protein, 3 grams fat, trace saturated fat, 4 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 3 milligrams sodium

Zucchini Ribbon Salad

Serves 4

4 zucchini, washed and ends trimmed

1 red bell pepper, cleaned and sliced thin

1/2 cup good-quality extra-virgin olive oil (divided use)

sea salt and freshly ground black pepper to taste

1 to 2 lemons juiced (about 1/4 cup lemon juice)

1/4 cup fresh basil, chopped

1/4 cup fresh mint, chopped

3 cloves garlic, minced

1/2 teaspoon red-chile flakes

2 tablespoons freshly grated parmesan

Using a mandoline or a vegetable peeler, thinly slice the zucchini lengthwise. Toss the zucchini and bell pepper with 1/4 cup of the olive oil and salt and pepper to taste. Quickly grill the zucchini ribbons and bell pepper on 1 side, until lightly marked and wilted, about 1 minute. Flip zucchini ribbons and pepper slices over and grill another minute. Move vegetables to a plate and let cool slightly.

In another bowl, whisk the remaining 1/4 cup olive oil, lemon juice, basil, mint, garlic, chile flakes and parmesan together. Add cooled vegetables to mixture, toss to coat and serve.

Courtesy of Parkville gardener and food blogger Meghan Murphy

Per serving: 271 calories, 2 grams protein, 28 grams fat, 4 grams saturated fat, 5 grams carbohydrate, 1 gram fiber, 2 milligrams cholesterol, 41 milligrams sodium

Zucchini Bake

Serves 8

1/2 cup chopped onion

3 cups zucchini, peeled and shredded

1/3 cup canola oil

1 cup "Jiffy" Mix or Bisquick

1/2 cup grated cheese

4 beaten eggs

1/2 teaspoon Italian seasoning

Preheat the oven to 350 degrees. Soften onion and zucchini in a bit of water, drain and saute 10 minutes.

Mix them with all the other ingredients and put into buttered casserole dish. Bake at 350 degrees about 25 minutes, to a golden color. This is almost like a quiche.

Courtesy of Havre de Grace gardeners Hildie Joy Mathis and Hilda S. Mathis

Per serving: 200 calories, 8 grams protein, 14 grams fat, 2 grams saturated fat, 13 grams carbohydrate, 1 gram fiber, 111 milligrams cholesterol, 264 milligrams sodium