My personal challenges are sometimes daunting (today is moving day for my mommy!), but a really fun challenge I face every summer is figuring out what to do with all the zucchini in my garden.

Every spring I resolve (at Peter’s urging) to plant just one zucchini plant and one summer squash plant, and every year, that firm resolution turns to mush as gardening fever hits and I become just a tad overzealous. If one plant is good, then two or three is absolutely a whole lot better – right, my darling hub?

Mom always told me to be prepared (good girl scouts that we are) and whatever would I do if some critter decided to dine al fresco on my squash?

Just to be on the safe side, I plant maybe an extra plant or two or seven. My neighbors are once again so lucky – I am making the rounds with a basket of zukes in hand dropping them hither and yon. Fair warning!

Ready or not, here I come with this year’s installment of what to do with all the zucchini in your garden.

Ratatouille Tartlets

The phyllo shells are readily available in the frozen food section of larger supermarkets.

2 Tbsp. extra-virgin olive oil

1/2 red onion, peeled and diced

1 yellow bell pepper, seeded and diced

1 orange bell pepper, seeded and diced

2 tsp. salt, divided use

1 tsp. freshly ground black pepper, divided use

1 medium zucchini, diced

1 medium yellow squash, diced

1/2 eggplant, peeled, seeded and diced

3 cloves garlic, peeled and minced

1 ripe tomato, seeded and diced

45 frozen, precooked mini phyllo shells (3 boxes of 15)

5 to 6 oz. herbed cream cheese (like Boursin™)

Shredded fresh basil leaves for garnish

Heat olive oil in a large skillet over medium-high heat. Add onion; cook 2 minutes. Add yellow and orange bell peppers, 1 tsp. salt and 1/2 tsp. pepper; cook 2 minutes. Add zucchini, yellow squash, eggplant, 1 tsp. salt and ½ tsp. pepper; cook 2 minutes. Add garlic, tomato and cook 1 minute. Transfer to a plate cool.

Arrange phyllo shells on baking sheets lined with parchment paper. Divide herbed cream cheese evenly among shells, about 1/2 tsp. in each. Top each with about 1 tsp. of prepared ratatouille, or enough to fill.

Bake in a preheated 400°F oven for 8 minutes. Remove from oven and let cool 2 minutes before serving topped with fresh basil. Yield: 45 tartlets.

Mediterranean Salsa

I like to serve this on top of toasted baguette slices as an appetizer. After toasting the bread, rub the surface with the cut side of a clove of garlic.

1-1/2 cups chopped seeded tomato

1 cup finely chopped zucchini

1/2 cup finely chopped roasted red peppers

2 Tbsp. finely chopped red onion

1 Tbsp finely chopped fresh basil

1 Tbsp finely chopped fresh parsley

2 tsp. fresh lemon juice

2 tsp. extra-virgin olive oil

1-1/2 tsp. capers, drained and rinsed

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

1 clove garlic, peeled and minced

Combine all ingredients in a large bowl. Taste and re-season with additional salt and pepper if desired. Let stand 30 minutes before serving. Yield: 6 servings (serving size:

1/2 cup). (Maybe be stored in a covered container in the ‘fridge up to 2 days.)

Zucchini Cheese Custard

This is Nirvana for cheese lovers and goes well with grilled or barbecued chicken, beef, or pork.

1 Tbsp. butter

4 large eggs

2 cups shredded Monterey Jack cheese with Jalapeño peppers

2 cups shredded cheddar cheese

1/2 cup seasoned dry bread crumbs 

2 cloves garlic, peeled and minced

3 Tbsp. finely minced onion

4 cups (about 4 medium) coarsely shredded zucchini, drained well

1/4 cup freshly grated Parmesan cheese 

Generously coat the bottom and sides of a shallow 2-quart baking dish with the butter; set aside. In a large mixing bowl, beat eggs until lemon colored. Stir in Monterey Jack cheese, cheddar cheese, bread crumbs, garlic, and onion. Fold in zucchini and pour mixture into prepared baking dish, smoothing the top with the back of a spoon. Sprinkle top with Parmesan cheese. Bake in a preheated 350°F for 40-45 minutes or until top is golden brown and center is firm when lightly touched. Let stand 10 minutes before serving. Yield: 8-10 servings.

Zucchini Pickles

Quick and easy and so delicious!

4 cups thinly sliced zucchini rounds (use smaller sized zukes)

1 large white onion, peeled and thinly sliced

3 cloves garlic, peeled and thinly sliced

1 cup white vinegar

1/2 cup sugar

1 tsp. crushed red pepper flakes

1-1/2 tsp. mustard seeds

3/4 tsp. kosher salt

Place zucchini slices, onion and garlic in a large bowl. Set aside. In a medium saucepan, combine vinegar with sugar, red pepper flakes, mustard seeds and salt. Bring to a boil and cook for 2-3 minutes or until sugar is dissolved. Pour over zucchini mixture. Cover and chill for at least 24 hours before serving. Yield: about 4-1/2 cups. (Will keep in ‘fridge for up to a week.)

Zucchini Coconut Muffins

When you have an abundance of zucchini, whip up a couple batches of these delicious muffins and tuck some in the freezer.

For the muffins:

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/3 cup light brown sugar

1/4 tsp. coconut flavoring

1/2 tsp. ground ginger

1 cup white whole wheat flour

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. baking soda

1/2 tsp. baking powder

2 cups grated unpeeled zucchini (about 2 medium)

1/2 cup unsweetened shredded coconut

For the glaze:

1 cup powdered sugar

2 Tbsp. milk

1/4 cup toasted coconut

To prepare the muffins: Combine eggs, honey, oil, sugar, and coconut flavoring, mixing until smooth. Set aside. In another bowl, combine ginger, both flours, salt, baking soda and baking powder and mix well. Add the dry ingredients to the egg mixture and mix until well combined. Stir in the zucchini and coconut.
Scoop the batter (about 1/4 cup) into a greased 12-cup muffin pan and bake in a preheated 350°F oven for 22-26 minute or until tester inserted in center of muffin comes out clean. Remove muffins from oven and let cool, in the pan for 10 minutes before turning out onto a wire rack to cool.

To prepare the glaze: Sift powdered sugar into a small bowl; add milk and stir until smooth. Dip top of each muffin into glaze and sprinkle with toasted coconut. Yield: 12 muffins.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter and their kitty Mina. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.