Zucchini Paloozi! 10 Ways to Celebrate one of Summer’s Most Abundant and Versatile Vegetables!   

Saturday, September 12, 2026  12:00-3:00 PM

Hands-On Cooking Class

Whether they came from your generous neighbor, the charming farmer at the market or your colleague at work, you just found yourself with an armload of zucchini.  This class will provide you with recipes and loads of fun while preparing fabulous savory and sweet dishes with this ubiquitous garden vegetable.  

Sicilian Caponata with Whipped Ricotta and Toasted Pita Chips, A delicious hors d’oeuvres for sharing with friends.

Quick & Tangy Refrigerator Pickled Zucchini, Flavorful, easy and quick to pull together, this summer condiment might become your new favorite.  After two days of bathing in brine, it’s ready to be enjoyed alongside burgers, sandwiches, fried chicken or in a pretty bowl set on your charcuterie platter.  Then again, you can just eat it as a snack right out of the jar. 

Salad of Shaved Zucchini with Miso Vinaigrette,  A beautiful dish that marries crisp
zucchini ribbons with tangy Asian flavors.  Lovely on a buffet and served alongside grilled salmon, shrimp or flank steak.  

Stuffed Zucchini with Marinara, A delicious first course, luncheon or light main that makes great use of those XL zucchinis so common in late summer. 

Luscious Creamy Zucchini Lasagna,  Tender, roasted slices of zucchini, seasoned with oregano are layered with silky caramelized onions, mozzarella, light fresh pasta sheets and a parmesan kissed bechamel sauce for an elegant main course.

Zucchini & Heirloom Tomato Tart in Crisp Potato Crust, We’ll pre-bake a shredded potatoe pancake crust and fill it with layers of VT cheddar cheese and sliced zucchini alternating with peak of the season tomatoes.  We’ll add a bit of onions and fresh herbs, then bake it again for a light supper, luncheon or side.  

Light & Lemony Zucchini Coffeecake,  A delicious way to start your day.  This easy cake is topped with a sweet and buttery crumble and prepared a day ahead to develop the flavors (and make the morning easier).  

Light and Tender Zucchini Layer Cake with Cream Cheese Frosting,  Move over carrot
cake!  This warmly spiced confection is naturally moist and layered with a “not too sweet”
cream cheese frosting then dusted with additional chopped toasted pecans or toasted coconut flakes (you decide).   

Rich & Fudgy (Zucchini) Brownies, With an out of this world chocolatey flavor, toasted walnuts and topped with a creamy chocolate frosting.   Are you really going to tell the kids what’s in there?   

Warmly Spiced Zucchini Bread, The class cannot go on without this simple and very customizable recipe, a popular late summer tradition.  Yielding two loaves, there is one for you and of course, the other to gift to your generous gardener friend.

Instructor: Barbara Morse

Fee: $ 90.00