+1 for zucchini fritters and zucchini pancakes.
If you do carrots and zucchini in the pancakes, they get all pretty and multicolor.

Anonymous wrote:

Anonymous wrote:Why does the kid who doesn't like zucchini required to eat it? It's not as if it has unusual nutrients that aren't obtainable in other foods.

Because otherwise they're going to grow up into someone like this person http://www.dcurbanmom.com/jforum/posts/list/397957.page

Picky eaters aren't born that way - they're catered to. You gotta nip it in the bud early, and introduce "disliked" foods early, even in sneaky ways. That way people learn that they don't actually dislike something - just maybe need to rethink how to cook it. It keeps your palate more prone to being open.

OMG,

Depending on the day, it's genetics or horrible parenting

Bad Genes
http://www.nytimes.com/2007/10/10/dining/10pick.html?pagewanted=all&_r=0

http://www.huffingtonpost.com/2013/03/22/picky-eating-genetic-heredity-children-food_n_2926924.html

Bad Parents
http://parenting.blogs.nytimes.com/2014/02/19/this-kind-of-picky-eater-is-made-not-born/

http://www.huffingtonpost.com/karl-wilder/picky-eaters-are-made-not_b_5272896.html

The OP you're quoting obviously has a lot of food hang ups.

I loved zucchini pancakes when I was a kid.

Anonymous wrote:
One of my favorite recipes:

http://allrecipes.com/recipe/blueberry-zucchini-bread/


The reviews recommend some good adjustments -- I usually cut the sugar down a bit and substitute apple sauce for half of the oil in the recipe.

That is our favorite too!!! I make it all of the time and my non-veggie eating daughter loves it because it is sweet. Although I would rather she actually just eat zucchini or any vegetable, she won't and this way she gets a little bit of veggies in her diet. It freezes well, so I always stick one in the freezer for later or I do mini-muffins for snacks.

Zucchini Fries and I agree for the zucchini fritter - yum yum!

I also make a veggie sautee for over pasta. Chop up zucchini, tomato, and onion. That alone or with italian seasoning. Cook with some olive oil in a pan on med or med/low until it softens - takes like 10-15 min. Put that over pasta with cooked chicken, sausage, or shrimp if you'd like some protein.

Do they like lasagna? Mix ricotta cheese, an egg, some mozzarella, garlic/oregano/salt to taste, ground meat if you wish and shredded (like with a cheese grater) zucchini, then layer with dry lasagna noodles and marinara and bake at 375 for 1 hr, 15 min, covered tightly with foil or a lid.

Add it to carrot cakes. You will not notice the difference.

Anonymous wrote:Why does the kid who doesn't like zucchini required to eat it? It's not as if it has unusual nutrients that aren't obtainable in other foods.

I think in this case, the OP is trying to use up a bunch of zucchini and would like some recipes that would appeal to all her kids. I do think its good to try foods a variety of ways, and apparently zucchini is fairly versatile. Makes me realize its been awhile since we made zucchini bread.

We use a tool (the Vegetti) to make zucchini noodles. 2-year-old LOVES them.

On Pinterest look up Zucchini Cheesy rice and Zucchini Fritters with chili lime mayo both are hits at my house.

One of my favorite recipes:

http://allrecipes.com/recipe/blueberry-zucchini-bread/


The reviews recommend some good adjustments -- I usually cut the sugar down a bit and substitute apple sauce for half of the oil in the recipe.

I love this recipe for sweet potato zuchinni bread - and so do my kids:
http://www.epicurious.com/recipes/food/views/Sweet-Potato-and-Zucchini-Bread-2674

I cut the sugar in half and substitute half the flour with whole wheat, plus sometimes add flax seeds and raisins.

I've also made excellent zuchinni-feta pancakes before, though don't have the recipe and depending on your kids, it might not go over as well as the bread.

Anonymous wrote:Why does the kid who doesn't like zucchini required to eat it? It's not as if it has unusual nutrients that aren't obtainable in other foods.

Because otherwise they're going to grow up into someone like this person http://www.dcurbanmom.com/jforum/posts/list/397957.page

Picky eaters aren't born that way - they're catered to. You gotta nip it in the bud early, and introduce "disliked" foods early, even in sneaky ways. That way people learn that they don't actually dislike something - just maybe need to rethink how to cook it. It keeps your palate more prone to being open.

Another for zucchini tots. Skinnytaste.com has a good recipe.

My DH despised zucchini his whole life, until I made the grilled vegetables from the Gourmet Cookbook. I think it called "grilled summer vegetables with pesto." You slice them lengthwise, marinate in olive oil, balsamic, and some minced garlic and thyme for at least 20 minutes, then grill. I skip the pesto. I can never ever make enough. Leftovers are great over green salad, or in a quinoa salad.

Even simpler: Treat them like steaks. I cut in half lengthwise and sprinkle with salt and pepper. I heat olive oil in cast iron skillet until hot. When oil is hot, place zucchini (cut side down) into skillet until browned. I don't cook the other side. So easy - worth a try.

I think the trick with zucchini is leave it in big pieces and not overcook it.