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The time is drawing nigh for a lot of people who will mysteriously find baskets of zucchini on the steps or porch. I started growing them in the early 70's when Burpee introduced a bush variety. While we ate a lot of them battered and deep fried I knew there was another way to enjoy them.
1st after a thorough washing to remove any sand or dirt slice them on a mandolin or electric slicer for a uniform thickness. I can't do it with a knife.
In an iron skillet (my preference for flavor) cook 2-3 strips of bacon crispy done. Remove the bacon and crumble and reserve.
Save 2-3 TBS of the bacon drippings to stir fry the zucchini in along with a medium size pungent cooking type of onion. Sweet onions are to watery for my tastes and have no real flavor cooked. Once the zucchini is tender add to a glass baking dish of appropriate size for the amount of zucchini that you prepared.
Add one or two 4 OZ cans of slice mushrooms to suit (or fresh is you would prefer), the crumbled bacon, cover with a thick layer of shredded mozzarella cheese. For an options and decor you can dot it with button mushrooms on top of the cheese. Bake until the cheese melts like it was on a pizza at 300°.
I've made variations of this even using a little shredded cabbage along with the zucchini & onions. Also for the brave at heart I used whole fresh cayenne peppers during the stir frying stage but removed them before baking. A tad of cayenne would add a little kick if you like hot and spicy.
This is very flexible and can be altered to suit your own tastes. Now I season with lower sodium MSG an use ground white pepper. Garlic powder is also an option. Hope you can enjoy zucchini this summer. I need to make a run to the field and see if I can still get a 5 gallon bucket for $5.
Sounds good! Any other ideas for zucchini? We are not huge zucchini lovers, but my neighbor gave me a huge one. I can't stand to see it go to waste. Any recipe ideas appreciated!
Large zucchini can be dipped in pancake type batter and fried like an eggplant. The above post is very accurate with them grilled. Grated and mixed with the online recipes for zucchini bread also. No zucchini flavor as it really just adds moisture by my thoughts.
I am accustomed to Yellow "crook neck" squash - love it raw with dip, fried, casserole etc.... we just never use the zucchini. It is really a big one - makes me think it will be mushy inside if i try to slice it cross wise? Whatcha think? ALSO - would it be good if i treated like I do my crook neck squash - slice it cross wise, dust with corn meal and fry?
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I started growing them in the early 70's when Burpee introduced a bush variety. While we ate a lot of them battered and deep fried I knew there was another way to enjoy them. 
