Zucchini is one of the most popular vegetables grown in home gardens today. There are many reasons why the zucchini is so popular – it is fairly easy to grow, it is very delicious, and it is extremely prolific. In fact, zucchini usually grows by the minute it seems, so you will probably end up with more than you know what to do with.
That is the one downfall of growing zucchini – it produces those green beauties faster than you can cook them or give them away! Granted, that is a good problem to have, but it can become an issue when you are left with zucchini coming out your ears.
Usually by mid-summer my freezer is already stuffed with freshly picked zucchini, and that’s after having fried, baked, or sauteed zucchini almost every night for dinner. It is difficult to come up with new ideas on how to prepare all those zucchini. You know it’s getting bad when neighbors and friends hide when they see you coming because they know you will be trying to give them more zucchini.
In Comes The Zucchini Houdini
Luckily, a couple months ago an author named Brenda Stanley contacted me about a cookbook she had written called The Zucchini Houdini. It is filled with recipes just on how to prepare zucchini. She offered to send me a copy for review, and since I was up to my neck in zucchini I graciously accepted.
I am very glad I did!
As soon as I received The Zucchini Houdini I noticed the nicely styled cover featuring images of some fantastic looking zucchini dishes at the top with images of some zucchini at the bottom and a statement of “over 100 Delicious Recipes”.
Wow! I didn’t even know you could create over 100 recipes using zucchini, so I immediately delved head-first into the book.
About The Zucchini Houdini
I first checked out the table of contents to see what types of recipes were contained in the book.
- Introduction – The Introduction is a cute story by the author where she tells how she came with the idea behind the book. Like many of us, she had more zucchini than she knew what to do with, and decided to collect her best zucchini recipes.
- History – This chapters gives a bit of a history of the zucchini and best practices for growing your own zucchini.
Helpful Hints – Helpful Hints explains the best ways to freeze, store and cook your zucchini along with some great advice on using the blossoms for cooking.
- Getting Fresh – Gives recipes that use raw, fresh zucchini in slaws and salads.
- Getting In Hot Water – Gives recipes for using zucchini in soups, stews and chili.
- All Fired Up – Is all about sauteed, simmered, or fried zucchini.
- Oven Lovin’ – contains recipes for preparing zucchini in casseroles, quiches, and bakes all in the oven.
- Get A Rise – this chapters shows how to use zucchini for making bread, muffins, and even pancakes.
- How Sweet It Is – is for those with the sweet tooth. Find recipes for using zucchini in a myriad of deserts.
- In A Pickle – if you love making pickles then you will love this collection of making pickles, salsa, relish, and many other items using zucchini.
- A Blossoming Sign of Spring – describes various recipes for preparing zucchini blooms.
- About The Author – a short bio on the author.
If you love zucchini and have a mess of them after the growing season, then The Zucchini Houdini is the must-have cookbook to have in your kitchen. With such recipes as Zucchini Sausage Stew, Zucchini Crab Cakes, Zucchini Enchiladas, Sweet Zucchini Corn Bread, Zucchini Spice Cake, and Zucchini Relish, how can you go wrong?
My Favorite Recipe from The Zucchini Houdini
With all the scrumptious zucchini recipes given in The Zucchini Houdini it is almost impossible to pick just one favorite. There is one in particular that I have cooked time and time again that is a family favorite. It is so loved by my family that it was extensively requested as a menu item for our family Thanksgiving meal. Here’s a sneak peak at the recipe:
Zucchini Garden Casserole
3 zucchini, quartered and sliced
3 yellow squash, quartered and sliced
1 large onion, chopped
1 green pepper, seeded and chopped
1 cup sliced mushrooms
3 Tbsp. butter or stick margarine
2 large tomatoes, chopped
3 Tbsp. flour
3 Tbsp. sugar
2 cups shredded cheddar cheese
1 cup seasoned bread crumbs
1/4 cup butter or stick margarine
Saute zucchini, yellow squash, onion, pepper, and mushrooms in butter until tender. Add tomatoes, flour, and sugar. Cook and stir about 3 minutes until it starts to thicken. Pour into greased 9×13 baking dish. Spread cheese evenly over the top. Sprinkle with bread crumbs and dot with butter. Bake at 350 degrees for 20 minutes until bubbly and cheese has melted.
This is just one of the over 100 delicious recipes found in The Zucchini Houdini. I know that if you make this cookbook a part of your recipe library you will be as pleased with it as I have been!
What Others Are Saying About The Zucchini Houdini
You don’t have to take my word on how good a cookbook this is, here are what some others on Amazon.com have said:
Delia Knight says:
As a zucchini lover, this cookbook is a grand addition to my cupboard. My sisters and dad love it, too. The only thing I would have liked to see in it is some color photos of the recipes. The writing is nice,though, and the anecdotes are delightful. The front of the book gives some good advice for storing the green stuff and there’s nutritional info,too. I like the suggestions for low-fat substitutions for the cheezier and buttery-er ingredients.
Ann S. writes:
Since zucchini is the only thing I can get to grow, I thought this book would be helpful. It doesn’t disappoint. Now I’m not sure if I have enough zucchini for all the recipes I want to try. Lots of diverse recipes for every taste and healthy substitutions too.
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