What to do with eight ball zucchini?

The squashes are doing great this year, and we have had fun growing some unusual varieties: zephyr (a type of yellow squash that is bi-color: yellow body, green end(s)), lemon (a fun lemon colored and shaped yellow squash), raven zucchini (dark green and delicious) and eight ball zucchini (a small, round zucchini with great flavor).



Why grow the same thing as everyone else, is what I think…but new or unusual can raise some important questions like: what do I do with it? How do I eat it? A little help please?

So, from a PTHF friend and fellow Marketplace Vendor comes a recipe suggestion for the cute and delicious eight ball zucchini. Here it goes:

URL to article: http://blog.fatfreevegan.com/2007/06/eight-ball-zucchini-stuffed-with-rice.html



– Added about 1/3 c. finely diced onion, sauteeing it first in a little olive oil.  When they were a bit soft I added the garlic.
– Used oil-packed sundried tomatoes because that’s what I had.  I skipped the “soak in hot water” step and added them when I added the garlic to the onions.  I didn’t need any extra liquid, but if I had I probably would have drizzled in some wine.
– Used jasmine rice because that’s what I had already cooked in the fridge.
– Also added about 1/4 c. finely shaved parmesan after I took it off the heat.  Could have even used a bit more.



  1. The stuffed 8ball zucchini sounds good. I promised Brad I would keep trying it since squash is so good for you.I love the varieties you’re bringing and the recipes.

  2. When I walk away with a stash of yellow squash, I’ll share my version of Joyce’s family recipe for squash casserole. DELISH.

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