30 Comments
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Patricia Jaeger's avatar

"Even a small cornichon-sized zucchini emerged, looked around and decided to donate his body to the squirrels." I love a well-written, descriptive sentence. I'm also old enough to know all about Jimmy Hoffa. And, I love zucchini. I'm retired and I live in an apartment but when I lived in single-family homes (6 of them across the eastern and southern states) I always grew zucchini and loved making zucchini bread. I'm not particularly creative when I'm baking (more so when I'm cooking), so I never thought of adding cheese. I can't wait to make this recipe.

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Marissa Rothkopf's avatar

You're sweet. I hope you make it and enjoy it and the squirrels don't get any.

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Neil Shooter's avatar

If we plant zucchini it goes crazy and we DROWN in zucchini. So we don't plant the next year, but still get a fair crop because of random and spurious growth from seeds removed by squirrels or chipmunks. These surprises are always in the worse possible places, like between the garlic, or in the berry patch, but it makes life more interesting!

And then the next year, when we bank on the idea of random arrivals, and don't get any, we wonder if next year we should plant some. But we still have so much in the freezer from that year of plenty! :)

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Marissa Rothkopf's avatar

Ha! I totally get this. That's what happened to me and pumpkins this year.

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Neil Shooter's avatar

Haha, nice! And I keep finding tomato plants this year too :P

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Patt's avatar

About that eggplant parmesan...

This sounds good! I'll give it a try. I make a zucchini parmesan, of course I'm the only one in the family who loves it!

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Marissa Rothkopf's avatar

I love zucchini parmesan!

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Patt's avatar

My husband continually wants me to grate the zucchini for parmesan. So wrong!

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Marisa Weiss's avatar

Looks so delicious!! Can't wait to try this recipe, thank you for sharing it with us. I have a 2 lb. baby loaf of Tillamook sharp white cheddar I think I will shred and use for the cheddar!

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Marissa Rothkopf's avatar

Yes. The Tillamook will be perfect.

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Jill Weaver's avatar

Loaf pan size? 8” or 9”? Thank you!

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Marissa Rothkopf's avatar

Sorry! 8" or 9" will both work. Just adjust cooking times accordingly and start checking after 50 minutes!

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Georgina's avatar

A 2lb loaf tin I’m assuming? I’m an English woman in Australia, failed with zucchini in the UK. Now I just need one seed, one plant, for myself, the office and the freezer. Will add this to my ever growing collection of what to do with zucchini once I’m bored of eating them fresh!

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Marissa Rothkopf's avatar

Yes, that will be perfect. I've also been enjoying just slicing them, tossing them with a little olive oil, laying them out on a sheet pan and sprinkle too much parmesan cheese on top, then roasting for until golden and bubbly at 400 degrees.

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Jay Templin's avatar

I would love to try this, but sadly, you’re not the only woman I know who can’t grow zucchini. 😒

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Marissa Rothkopf's avatar

I feel much less alone.

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Suzanne's avatar

I thought Jimmy was in Michigan?

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Marissa Rothkopf's avatar

In Jersey we always say he's tucked under the end zone at Giants Stadium.

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Christina Johnson's avatar

I nearly asked if you lived in Giants Stadium, or Meadowlands as they are now wont to call it since the Jets moved in!

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Allison Marsh's avatar

This looks fabulous Marissa!

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Grdnlvr's avatar

Ok yum!! This goes on the schedule this week!! And many gardeners have failed at zucchini - flowers need to be pollinated. There are bugs. But glad this year went well for you!

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Barby Cohen's avatar

I made mine this morning into muffins because I wanted to eat them sooner than a loaf would take to bake. And I used Whitney cheese from Jasper Hill instead of cheddar. Left out the Parmesan and just shredded some on top. I had meant to cover tops with a zucchini flower that I had just bought at the farmers market but forgot. Next time. The muffins were delicious and I plan to take the rest of them friends later. Thx for the recipe! And yay for using whole wheat flour!

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Jan's avatar
Aug 3Edited

Are the grams for whole wheat flour off? Both are 120 gm?

I just made your blueberry scones and the grams for whole wheat was 170 in that recipe.

Just looked up standard grams and it’s 120/cup all purpose and 135 / cup whole wheat— so both recipes are “off”

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Misa Ito's avatar

This is the first year after at least 4 tries that I have had more than one zucchini from my garden. So frustrating after hearing about people that have to leave them on neighbors’ doorsteps! I’m not a big fan of sweet zucchini bread so I leapt at the chance of a savory one - so delicious! Thank you!

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Daria Diaz's avatar

Thank you! This sounds delicious! I'm looking forward to trying this.

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Jack Hughes's avatar

Fabulous 😍

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Dana OHara Smith's avatar

Can you use almond flour instead? Wondering.

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