Considering the *super tiny* plot I have I am being overrun w/squash and tomatoes.  I'm looking for some great recipes to use them up.  Most of the tomato recipes I have read [& that's been a ton:( ] call for cherry or grape tomatoes - mine are full size/big guys; some golf balls.  I'm already tired of zucchini bread (made w/yellow straight neck).  My fzr is already stuffed so can't do fzr jam or even just fzing it for later. 

What else can you suggest please? :)

ACan 'em and you can use them throughout the year.

A'Hidden zucchini cake' from, I believe, cooks.com. It's chocolate, goes together fast, and you can't even really tell it has the vegetable in it. I make a ton of marinara sauce, weigh it into bags and freeze for quick dinners later. I don't can. It's something I should learn to do since my mom does it, but I haven't got the space for it.

ASorry, didn't realize you said you don't have freezer space. Bummer.

I wish I could find my recipe for zucchini casserole (it has sour cream in it -- delicious).

Let us know if you find a good one you like... there's an Italian Zucchini Casserole recipe online that includes diced tomatoes and dry instant stuffing mix (that would help use up some of what you've got).  Good luck!
 

AMmm squash casserole.

Ok, this is a real easy but not precise recipe.

Cut up enough squash (I like to put 2/3 squash 1/3 zucchini) Cut about 1/3 as much onion Cover with water, add salt, cook on stovetop medium until tender but not too tender

In another bowl, add sour cream, shredded cheddar cheese, eggs, cubed water chestnuts, salt & pepper

Spray casserole dish with Pam.

Drain squash, zucchini, & onions. Use potato masher to Squish up a bit (not too much leave some chunks). Sprinkle too with more cheese and crushed ritz crackers.

Bake 350 until done

Now originally, this recipe stated "however many eggs you have in the fridge." I tried to explain to my mother that I had 3 dozen! She said "don't use that many." The most I could narrow her to was "enough."

After years of making it, I know what enough is & how it should taste. Play with it.

Ahttp://www.marthastewart.com/333240/zucchini-tomato-frittata - breakfast

http://www.latartinegourmande.com/2012/07/11/tomato-tarte-tatin-recipe/ - dinner

http://www.dishinaboutnutrition.com/tag/unique-caprese-salad/ - grilled caprese sandwich. Yum yum for lunch http://www.health.com/health/m/recipe/0,,10000001831902,00.html - for brunch with tzaki sauce

Sorry if you already have any of these. Good luck

AI make this when I have Roma tomatoes around, but any tomato will work. Diced tomato, seeded. Fresh basil. Minced garlic. Pinch of salt. Drizzle of good olive oil. Let it hang out for a bit to marry flavors. Slice or cut up some fresh mozzarella and toast slices of baguette. Pile them all together for a super easy appetizer. Or dinner. It's not original, or fancy, or super special, but it's delicious. My mouth is watering now just thinking about the first time I ever ate it.

ASounds delicious. I wish I had too many tomatoes.

I like to layer my tomatoes and squash with mozzarella cheese and bake it at 350 til it heats through.  It's delish!

I love Stuffed Tomatoes. You can use leftovers from the fridge.  I like mushrooms and spinach but I bet you could use some of your squash as well.  Make a mixture of sauteed onions, garlic and what you have on hand.  Season  - S & P and a pinch of cayenne and/or Italian spices.  Core your tomatoes (not too thin - I use a melon scoop) and dice up any "meat" and add to your mixture.

Mix together in a bowl and add a little grated parm. You need a binder.  Mozzarella cheese, rice or breadcrumbs.  Stuff tomatoes, top with parm cheese and bake at 350 for 20-30 minutes until hot.  I like these cause just about anything works. 

Shredded zucchini = crust for pizza.  Lots of recipes online for low carb zucchini pizzas.

ADehydrate them into zucchini chips and you can keep them for a long time at room temp. http://gnowfglins.com/2012/08/31/how-to-dehydrate-zucchini-and-summer-squash-chips-and-shredded/

We have the same problem (more with zucchini than tomatoes), we've been adding shredded zucchini to ground turkey to make turkey burgers, making white pizza with zucchini (the blossoms can be used too), and making bread of course.

DeliciousDesserts said: ..............originally, this recipe stated "however many eggs you have in the fridge." I tried to explain to my mother that I had 3 dozen! She said "don't use that many." The most I could narrow her to was "enough."...........

I love it:)

Thanks everyone.  I'v e already tried most of you suggestions one way or another.  Will go look for that Italian Zucchini casserole recipe.  Hope it's different.

*PLEASE keep your ideas coming.*   I have yellow tomatoes and a different squash - never saw anything like it before - it's suppose to be a pattypan but it looks like a gourd and has a somewhat hard skin - more like butternut but not as hard.  So far I've grated it following zucchini recipes.  I've given away more than I keep but everyone is now having the same problem and they don't want anymore;)

I've done some surfing of recipes but only get 70 minutes a day, 5 days a week on the computer:(

I'll try drying some tonight in the oven - don't have a dehydrator.
 

AZucchini pizza boats Zucchini corn salsa with tomatoes and lime juice and jalapeños Add to stir fry--goes great with curry or thai peanut sauce Add to fajitas

Ahttp://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/breakfast-brunch-recipes/zucchini-and-ricotta-tart

Rachel rays zucchini ricotta tart--yummy and uses up 2lb of zukes!

AAww man. I thought I found some unique ones. Back to the tomato and zucchini drawing board.

Something I've always wanted to try is caprese benedict. If you've had it let me know what you think

I just rec'd this recipe from Epicurious. Zucchini Fritters:

http://www.epicurious.com/recipes/food/views/Zucchini-Fritters-51175210?mbid=rotdNL&spMailingID=5565670&spUserID=MjYwNDYyNDk5MDQS1&spJobID=324892174&spReportId=MzI0ODkyMTc0S0

We like to make a dish called calabacitas (cal-ah-bah-see-tas).  It's a mixture of chopped zucchini, summer squash, fresh or frozen corn kernels, chopped onion, chopped chile (whether it's Anaheim or jalapeno), garlic, salt and pepper all cooked in a bit of butter.

I also like to use zucchini as the noodles in lasagna.  Slice the zucchini in thin long strips and layer them in your dish rather than using lasagna noodles.  So good!

We'll also slice them in half, scoop out the seeds, then fill them with a variety of fillings, using a bit of egg and bread crumbs to keep it together, then put it on the grill to cook.

Well today I cooked down some tomatoes, blended it into tomato sauce - used up about 1/2 dozen.  It's cooked on low for about 24 hours and is just now starting to thicken just a bit :)

Also made another batch of 'zucchini' bread - now to figure out what to do w/all that! :)  In order to give each of my neighbors some I have to make 2 more batches.

.........a dish called calabacitas (cal-ah-bah-see-tas).  ......

Sounds like some of the 'made-up' dishes I have been making - except I add cheese.

A

Agreed!! I LOVE caprese salad. I mix the mozzarella and tomatoes with balsamic dressing.

As for the zucchini, I can't find my recipe but zucchini brownies are amazing. So moist and healthy since they use no oil. All the moisture comes from the zucchini.

Calabacitas is actually a Spanish word (or at least that's what my in-laws have told me) for squash.  There is another type of squash that is round and green that they actually call calabacitas, but when we mix up the combination I mentioned earlier, they also call that calabacitas.  Regardless of what it's called, it's yummy.

Here is one recipe that's similar to mine, but I don't use cheese.  http://www.adobenido.com/blog/2010/new-mexico/new-mexico-style-calabacita-recipe-muy-bueno/  Although if I'm fixing something for dinner with shredded cheese, my hubby will put some on his calabacitas.

........be happy to send you my address.........

If I thought they would reach you in good condidtion I'd send some to you ! LOL

AI bet zucchini bread would ship well.

I'm willing to take the chance - just saying.....

ABtw kakeladi. I have been reading your name in this exotic way like kackle latte. Now I feel silly for just realizing its cake lady.

AHahaha Kayla. :-D