Still got zucchini? Here are a few more ways to use it up. Also, try freezing by grating it and letting the liquid drain. Use it later in soups, breads, muffins, fillings or when it’s expensive to buy at the market.

Zucchini Cornbread
6 cups grated zucchini
2 t. salt, divided
2 cups cornmeal
1 cup flour

1 T. baking powder
3 eggs, beaten
2 T. honey
1 1/2 cups buttermilk
2 T. fresh oregano, minced

Preheat the oven to 350 degrees. Toss the zucchini with one teaspoon of salt in a colander and allow it to drain for a half-hour to draw out some of the liquid. Sift together the cornmeal, flour, baking powder and one teaspoon of salt. In another bowl, combine the eggs, honey, buttermilk and oregano. Add this to the dry ingredients. Rinse the salt off the zucchini, squeeze it dry and then stir it into the batter. Pour the mixture into two small, greased loaf pans and bake them for 40 minutes. Cool the loaves in the pans for 10 minutes.

Zucchini Gratin
2 zucchinis, sliced
1/4 cup olive oil
1/2 cup grated parmesan cheese, divided
1/4 cup ricotta cheese
1 egg
1/4 cup 1/2-&-1/2
1 cup marinara sauce

Slice the zucchini and heat the oil in a skillet. Brown the slices quickly and then remove them to paper towels to drain. Combine the ricotta cheese, a quarter-cup of the Parmesan cheese, the egg, half-&-half, a dash of salt and the pepper in a bowl. Place half of the zucchini slices in the bottom of a baking dish and sprinkle them with a little Parmesan cheese. Pour the marinara sauce on next. Add the rest of the zucchini slices, the white sauce and the rest of the Parmesan cheese on top. Bake for 25 to 30 minutes at 400 degrees or until it is golden and bubbly.

Orzo Salad
2 cups orzo, cooked & drained
4 carrots, sliced

2 zucchini, chopped (1 if large)
2-3 tomatoes, chopped (or use cherry tomatoes)
1 onion, chopped
1 can chickpeas, rinsed & drained
1/2 cup raisins
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 t. salt
1/4 t. pepper
1/4 t. ginger
1/4 t. cinnamon
1/4 t. turmeric
1/4 cup feta cheese, crumbled
Toasted almonds or cashews, for garnish

Combine all of the vegetables with the cooked orzo. Beat the oil, lemon juice and seasonings together, and then toss with the veggies. Sprinkle with the feta cheese and the nuts. Serves six.

Chocolate Zucchini
Cake
2 cups flour
1 t. salt
2 t. baking soda
1/4 t. baking powder
2 eggs
1 cup vegetable oil
1 1/2 cups sugar
2 cups grated zucchini
2 t. vanilla
1/2 cup powdered baking chocolate

Preheat your oven to 350 degrees. Sift together the flour, salt, baking soda and baking powder. In another bowl, combine the eggs, oil, sugar, zucchini and vanilla —mix well before adding the dry ingredients and the chocolate. Bake in a lightly greased 9” by 13” pan for 45 minutes. Frost when cooled or sprinkle the top with confectioner’s sugar.