Overwhelmed with zucchini? Try this quick, easy and delicious zucchini slaw recipe, a twist on coleslaw that will help you use those garden leftovers!
Zucchini Slaw Recipe
From: Norma
As I was shredding zucchini to put in the freezer, my 12 year old grandson asked, “I wonder what that would taste like made into slaw”. So he got a carrot and we made zucchini slaw. It was awesome!
So here is our easy Zucchini Slaw recipe:
I tried this zucchini slaw recipe and it was yummy! I also tried making it with our garlic salad sauce. Yum! This is a great way to use leftover garden zucchini!
-Tawra
[dining]
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I bought one of those nifty julienne peelers this year, and make myself zucchini noodles… the texture is very nice and noodle like if you just heat up the zucchini and not cook it (as it will get watery)… makes a quick lunch for me, I just julienne the zucchini and top it with some leftover pasta sauce and veggies… heat in the microwave at work for a couple of minutes, top with some shredded cheese, and voila! Lunch!
I make zucchini cobbler. My kids like it better than apple. It is sooooooooo easy.
Here is the recipe:
Zucchini Cobbler
8 c. peeled and chopped zucchini
2/3 cup lemon juice
1 c. sugar (I used Splenda)
1 tsp. cinnamon
½ tsp. nutmeg
In a large skillet over medium heat cook zucchini and lemon juice until tender, about 15 minutes. Add sugar, cinnamon, and nutmeg; simmer one minute. Remove from heat and add ½ cup of the crust mixture.
Crust:
4 c. all-purpose flour
2 c. sugar
1 ½ c. cold butter (NOT margarine)
Combine flour and sugar in a large mixing bowl. Cut in butter until crumbly. Set aside ½ cup for the filling. Take ½ of the remaining mixture and pat into a greased 9×13-inch baking dish. Spread zucchini mixture over crust. Crumble remaining crust over the filling. Sprinkle with cinnamon. Bake at 375• for 35-40 minutes or until golden and bubbly.
That Zucchini Slaw and the Zucchini Cobbler sound yummy.
Those sound like great ideas for zucchini! I have friends trying to dump their surplus my way, but if my family won’t cook it or eat it, that’s a waste!
I have one friend that shreds the zucchini into a chocolate cake and you really can’t tell at all. The cake is very moist.
I always make my cole slaw with Marzetti’s Slaw dressing and it’s awesome. I even use the Marzetti’s in my deviled eggs and there’s never any leftovers!
Thank you so much! My husband and I are new to rural life, so this summer we planted 10 zucchini plants (many of which ended up splitting at the base into two plants). They grew about 5 feet high, and have been consistently producing several dozen zucchini per week. Furthermore, we do not have any children, so we have been up to our ears in zucchini! I’ve frozen, souped, noodled (I am with you, Shelley, yum!), baked (into breads, brownies, cakes), stir-fried, made them as patties with melted cheese, and given them away all summer long.
Finally, a fresh take!
I will be trying the slaw and cobbler recipes this week.
My MIL gave me some zucchini plants from her garden so I thought I’d try the slaw recipe. My trusty old Salad Shooter broke down halfway through and started shooting sparks. (I’ve had that thing for years, I guess it’s time was up.)I was kind of in a bind. I have a really nice food processer, I’ve never put together and a Bullet blender….
Well, I didn’t feel up to digging out the manuel for the processer, so I choose the latter. What I ended up with was zucchini ‘mashed potatoes’. (With carrot and onion mixed in as well.) I wasn’t sure what to do next…I had planned to mix my own special slaw sauce with the veggies. (Peppercorn Ranch dressing) I went ahead and mixed some in and tasted it. Not the right texture at all! So I grabbed the container of mashed potatoes from the night before and added the zucchini mix to it. The zucchini has a lot of water, so I had to add in more potato flakes and a couple slices of cheese to get it to the right consistency. I served it under a bed of Beef Noodle Hamburger Helper. It wasn’t bad at all. It wasn’t great enough to make again on purpose, but the flavors all complimented the other. We enjoyed it anyway. LOL! In the past, I might have just fed my failed experiment to the garbage disposal. Now I try to repurpose the failures into something else. 🙂
Cat I about died laughing at your “dealings” with your zucchini. You have what I call real tenacity there. 🙂 🙂 I would have given up about the time the salad shooter started sparking. 🙂 Too funny. I have mentioned it before but this reminds of a poem we once posted and it starts out that the gal gets are really good recipe from her friend. She gets home and starts making it but she didn’t have this ingredient so substituted something else, didn’t have another ingredients and substituted again and so goes the whole poem in the end she said she couldn’t figure out why her dish didn’t taste at all like her friend’s when she made it. 🙂
My DIL is doing roasted potatoes and zucchini tonight with BBQ spare ribs from the grill.
I think it sounds awesome! She’ll cut the zucchini and the potatoes in small pieces, some olive oil and lots of Mrs. Dash seasoning. Yum! Hope there are leftovers for tomorrow’s lunch —
have been canning just about everything in the past few months and the other night we had breaded sole and some chicken strips for a finger food supper. I had a bit of green tomatoe and zuchini relish left in the jar, not enough for anything so opened a new jar of green tomatoe zuchinni and tomatoe relish.
I added a bit of mayonaise to the little bit of relish and a tablespoon of the new jar and had a really nice fresh tasting tartar sauce for the fish. Don also used it as a dipping sauce for the chicken strips.
We like tartar sauce with fish and I didn’t have any in the house so it made a nice treat and I may just continue to forget to buy the store bought tartar sauce
I think I’ve heard that poem before. LOL!
The rest of my zucchini got sliced, breaded, & fried the next night with no drama. 🙂
Though if I get anymore I might do the olive oil and Mrs. Dash mentioned in Donna B’s post. Yum!)
As for the tarter sauce, Grandma, that sounds soooo good.
My hubby and I loved store bought tarter sauce on our fish until I ran out about a year ago. I really didn’t want to go to the store, so I just mixed sweet pickle relish, dried onion, and Mrs. Dash to some mayonaise. We liked the homemade so much better that we stopped buying tarter sauce.
Consider what else you can shread into slaw, such as high vitamin broccoli, cauliflower, etc.
All sounds wonderful, if only my zucchini ever produce anything.
Gardening has not been a great success this year
I think I’m going to make this tonight.
That sounds absolutely delicious, and it could easily be made vegan by using vegan butter. Thank you, I had not thought of this at all.
Adding shredded zucchini to shredded potatoes for potato pancakes is very good! Adding shredded zucchini to cornbread makes a really moist cornbread and if it is the yellow squash, blends right in. Just cut back a little on the liquid, and add another egg. I’m going to try out the zucchini slaw. Sounds very delicious. I’m also thinking it would be good as a sweet and sour slaw without the mayonnaise too. Cobbler also sounds delicious.
I can’t wait to try this! Thanks for sharing!
You are welcome Diane. Hope you enjoy it.
Everyone has been leaving recipes of Zucchini*s so I thought I would leave one too! ZUCCHINI FRIES 1 lb./ 3 zucchini 1/4 cup grated Parmesan cheese -1 package shake and bake (could use your own spicy bread crumbs) Slice the zucchini down the middle then divide each half into 4 / which makes 8 pieces from 1 zucchini. Repeat with other two to make 24 french fry slices. (oops I forgot you*ll need one small egg for dipping the zucchini into) Mix shake and bake and Parmesan together in a plastic bag. Toss 1 zucchini in at a time Place on a cookie sheet that is sprayed. Preheat oven 450* and bake12-14 minutes. Turn tray after7 minutes for even baking