Zucchini Overload

Who would think 1/2 bushel of zucchini would be so much zucchini?  I shredded about half of it to put in the spaghetti sauce I canned.  I made a batch of zucchini bread and then shredded enough to put 12 or 13 packages, with 2 cups each, in the freezer for making more zucchini bread.


The two loaves on the left are regular whole wheat bread.  They don’t have zucchini in them! 🙂


The zucchini bread is really good.  Maybe I should shred more so I have have more bread during the year when zucchini prices are outrageous in the grocery store. There was still a lot of it left!


Over the weekend we grilled steaks and I peeled and sliced some of the zucchini, marinated it in Italian salad dressing and grilled it.  I forgot to take a picture of the whole plate . . this was the leftovers.  It will be so good on a sandwich.


And what do you think this might be?


Here you go . . look a little more closely . . it’s a zucchini pie!  Tastes almost exactly like an apple pie.  I’m not sure I could tell the difference between this and an apple pie.  Here’s the recipe I used.

Zucchini Pie

4 – 5 cups zucchini – use smaller squash and you don’t have to mess with removing the seeds.  Peel and slice the zucchini
1-1/4 c. sugar
2 T. all purpose flour
1-1/2 tsp. cinnamon
1-1/2 tsp. cream of tartar
1 T. lemon juice
dash of salt
dash of nutmeg
1 T. butter, cut into smaller pieces
1 – 9″ pie shell, unbaked
1/4 c. minute tapioca

Boil zucchini til almost tender.  Drain.  Rinse with cold water.  Drain very well using paper towels.

Mix flour, sugar, cinnamon, cream of tartar, lemon juice, salt and nutmeg with zucchini.

Sprinkle tapioca into the bottom of the pie shell.

Pour in zucchini mixture.  Place butter pieces around top of pie.  Top with crumb topping.

Crumb Topping:

1 stick butter
1 c. flour
1/2 c. sugar

Crumble butter, flour and sugar til chunks are about the size of a pea.  Sprinkle on top of the zucchini pie filling.

Bake at 375 for 45 – 50 minutes.



  1. 1

    Toni says

    Zucchini pie. That’s a new one for me. It would sure help use up an abundance of squash. I’ve always been amazed at how much squash you can get from just one zucchini plant.

  2. 2


    Well, if I ever end up with tons of zucchini I know what I am going to be making!! I love loaves and muffins, but pie would be fun!!
    When I have tried to grow this plant, I get…… well, last time nothing!!! I tried to grow it in a pot and I don’t think it liked it there. Next year, i am going to garden again and I am growing some!! I love zucchini!!

  3. 3


    Well, I’ll be! I’ve never heard of zuch pie and I will be trying this one. I have a few zuchs on the vine. I love having shredded in the freezer to make bread all winter long. Try adding some blueberries to your bread. It’s excellent.

    My friend says “Zucchini, the plant that keeps giving and giving and giving and giving until your friends run when they see you coming!”

  4. 4

    Lynne in Hawaii says

    Grillin’ zucchini along with yellow sqash and peppers that have been marinated in something we just found….you’ll love it…”Mango, Ginger, Habanero sauce” by Fischer & Wieser. A little sweet with a hint of zing! Our niece found it first in Maryland-once. My sweetie found it at Amazon and ordered a 6 pack. No other way for us to get it here. But it sure is good.
    I don’t have the receipe but I have tasted zucchini brownies.

  5. 5

    Sandra (Sandy Gail) says

    Please share your secret for staying normal weight while cooking all that delicious food. I can tell by your photos that you are a small person. (Sure most of us are larger than when we were 30, but it’s obvious that you are still of normal weight.) I would be even larger than I am now if I made bread and lots of pies. I suppose the fact that you work so hard all day must have something to do with being able to have bread and pie and still be of a decent weight.

  6. 7

    Kathy C says

    Try this for an exotic taste
    Curried Zucchini Soup
    2 tablespoons extra virgin olive oil
    1 large onion, halved and thinly sliced
    2 cloves minced garlic
    1 tablespoon curry powder
    salt to taste
    2 lbs zucchini, halved lengthwise and cut into thin slices or shredded for a smoother soup
    1 quart chicken stock
    1/2 cup heavy cream
    fresh cilantro to garnish
    Heat the oil in a large pot. Over medium heat, stir in the onion and garlic, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
    Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth. Swirl in heavy cream. Garnish with cilantro
    Serve either hot or cold

  7. 9


    Anna at Quiltingmom emailed me with your zuc. apple pie recipe. I have read it over and it looks very good. In the next couple of days I know I will be trying it out. I love having zuchinni around and how it tastes so good in bread and relish.

    Thank you for posting the recipe.

  8. 10

    Nutz4Redwork says

    Did not know that I could freeze zucchini. What a lifesaver. We canned our 3rd batch of Grandmas Tasty Zucchini Relish today and still have lots of zucchini. As much as I love the relish on our hot dogs etc, I’m sure we have enough for the year. Think I’ll shred the balance and freeze individual batches measured for future zucchini bread in the winter months. Wonder how much zucchini you can add to the spaghetti sauce?

  9. 11


    Judy, Last year I had tons of the stuff so I did all the freezing and baking and it still kept coming. I made a huge batch of Rataoulle (sp) and canned it. It makes great quick meals. I ccok some Italian sausage, open a jar and heat and throw a loaf of the great “Five Minute Bread” in the oven.
    Canning brings another thought…. things just pop in and out of this head of mine… Can you believe the rediculous price on canning lids!

  10. 12


    I am with Brenda. I can grow tomatoes, but anything else I get very sparse yield. My zucchinni plant–I got 2. And was thankful! LOL Same with pepper plants–just 2 or 3 per plant.