The Classic Zucchini Cookbook – Review and Giveaway

The Classic Zucchini Cookbook, by Nancy Ralston, Marynor Jordan and Andrea Chesman, published by Storey.  Boasts having over 225 recipes for all kinds of squash.  I can give you over 225 reasons why you want to win this book.

About the Book

“I’ve heard it said that a true test of friendship is a willingness to accept extra zucchini in September”

The authors of this book have revised and added to the original Zucchini Cookbook since it was written over 25 years ago.  The new recipes are a joy to discover and test out in your own kitchen.

“With vegetables at their peak throughout the summer, it’s natural to eat all-vegetable dinners, and even meat-eaters enjoy more vegetarian meals.  Pasta and pizza with vegetables are particular favorites.  For the most part, these dishes can be made quickly and won’t keep you away from the beautiful weather outdoors.  When winter whets the appetite for warming foods, the winter squash recipes fit the bill and satisfy vegetarians and meat-eaters alike”

My Thoughts

Zucchini, what can you make with zucchini? Cake of course, anything else? That has been in my thoughts for years.  Now in discovering this clever cookbook, I have so many more uses for zucchini, I can’t wait to be inundated with a surplus this year.  You will be amazed at the versatility of zucchini.  Thai-Style Coconut Curry with Chicken and Zucchini is amazing.  There’s everything in here from Cream Cheese Stuffed Zucchini Blossoms, which is always a puzzle when those come in our CSA boxes, Zingerbread, a variation on the old-fashioned Gingerbread, even Butternut Apple Crisp which I am anxious to try in the fall.

Book Highlight

I am so excited to make and use this recipe that I will be presenting it over and over again! What a great idea, Zucchini Bingo.  This recipe deserves the “gold award of excellence”.


To some people, cooking is child’s play.  For those who like to play in the kitchen, here is a new form of bingo.  The resulting jackpot is a casserole, just like Mom used to make.  

To start, melt 2 Tablespoons butter in a large skillet over medium-high heat.  Add 1 cup sliced zucchini and 1 sliced onion.  Saute until just barely tender, about 3 minutes.  Next make a selection from each category to make a prizewinning dish.  For example B-3, I-9, N-4, G-7, O-8 creates an Italian-style casserole with spinach noodles, veal, cheese and tomatoes.  Recipes for some of the sauces in column N are in the cook book.  Combine all in a casserole dish and bake at 350 degrees for 30 minutes.

Vegetables 1 cup, chopped Meat,     1/2 pound, cooked Sauces,             1 cup Base,             1 cup, cooked Top,      1/2 cup
1.  Peas,            celery 1.Chicken,    chopped 1. Bechamel 1.Spaghetti squash 1. Bread         crumbs
2.Tomatoes, mushrooms 2. Ground      Lamb 2. Mornay 2. Rice 2. Bread crumbs, cheese
3.Tomatoes & eggplant 3. Turkey, chopped 3. Fresh Tomato 3. Barley 3. Crushed potato chips
4. Summer squash, celery 4. Ground pork 4. Sour cream 4. Noodles 4. Cracker crumbs
5. Tomatoes      & corn 5. Tuna 5. Sour cream & tomato 5.Macaroni 5. Grated       Swiss
6.Tomatoes & green peppers 6. Ham, chopped 6. Chicken Veloute 6.Spaghetti 6. Grated Parmesan
7. Green peppers, carrots, celery 7. Bacon, crumbled 7.Mayonnaise 7. Spinach noodles 7. Grated Romano
8. Peas, mushrooms 8.Ground Beef 8. Cheese 8. Acorn squash shells 8. Grated Mozzarella
9. Green peppers, celery 9. Ground Veal 9. Custard 9.Scooped-out Zucchini shells 9. Grated Cheddar
10. Green peppers, mushrooms 10.Ground pork sausage or Italian sausage 10. Tomato & Cheese 10. Bulgur 10. Grated Gruyère

Contest Rules

The Classic Zucchini Cookbook, by Nancy Ralston, Marynor Jordan and Andrea Chesman, published by Storey can be yours by you leaving a comment and as well a brief description of which veggies in your CSA box are creating clever dishes in your house?

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5 Responses to The Classic Zucchini Cookbook – Review and Giveaway

  1. This sound like an awesome cookbook. Zucchini is a staple vegetable in our fridge and I find it amazing that wonderful desert-like recipes can be made from zucchini, which comes in handy when zucchini is in abundance during the late summer months!

    Cinthia MacLean


  2. Catia says:

    We love zucchini in our household!!!! My children always ask for zucchini bread whenever they see this wonderful veggie in the fridge 🙂
    We use zucchini for stews, casseroles and even soups. When cooked longer, it melts away and makes sauces and soups become creamier. Also, if you happen to have picky-eaters amongst your children, it’s a good way of getting them to eat vegetables without them knowing 😉

    I can’t say there’s any one vegetable that really stands out for us. We enjoy going through the box every week and together as a family plan the possible ways we’ll use all the veggies we got…
    However, I can say that since we have joined CSA our eyes opened to a lot of new (to us) vegetables that we have never dreamed of using before. Good examples of this are swiss chard (which we planted in our garden this year to make sure we have plenty of it) and kohlrabi.

    It’s also fun to try and discover the Portuguese nomenclature to some of these veggies so I can share my new knowledge with my mother who lives in Portugal !


  3. Joanne Wallgren says:

    Sounds like you are doing great things a la the maximized living program! I will try it for the flat beans I got in my box today. did not quite know how to approach them. Thanks. Joanne W.


  4. Jo-Anne says:

    We were talking tonight about the cauliflower. it used to be when I cooked a whole head, there would for sure be leftovers. Now I steam all of the cauliflower florets with 2 cloves of garlic, and puree in my food processor when tender along with salt pepper and a generous amount of butter….the kids fight over it. It has to be the food processor, rather than manually with a potato masher – the texture is totally different.

    My kids also love a quick broccoli salad made with broccoli florets, red onion slices, and almond slivers or sunflower seeds. For dressing, I mix about 1/4 mayo with 1 tablespoon of vinegar and a shake of dry mustard. Sometimes I will put in a tin of drained mandarin oranges, raisins, or crumbled bacon.

    We’ve used our beans this way recently and found it to be an interesting switch:

    Coconut Crunch Beans
    1 tbsp (15 mL) sesame seeds
    4 tsp (18 mL) butter
    1/2 cup (125 mL) unsweetened flaked coconut
    1/4 tsp (1 mL) each chili powder, turmeric and salt
    1 lb (454 g) green beans, trimmed

    In nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden. Stir in half of the butter until melted. Stir in coconut, chili powder, turmeric and sa< cook, stirring, for 1 minute or until coconut turns deep golden. (Coconut mixture can be stored in airtight container at room temperature for up to 24 hours.)
    In large pot of boiling salted water, cook beans for 3 minutes; drain well. (Beans can be prepared to this point, chilled under cold water, drained and refrigerated in towel-lined airtight container for up to 24 hours.)
    In nonstick skillet, melt remaining butter over medium heat; cook beans for about 3 minutes or until tender-crisp. Toss with coconut topping.


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