Yesterday we made the Turkey burgers from Ottolengi’s Jerusalem cookbook. I’m too lazy to look up the recipe, but basically a pound of ground turkey, a medium size zucchini, three scallions (I used onions), herbs (cilantro, parsely, dill), one egg, and I ended up adding some bread crumbs. Brown on the stove and then stick in a 400 degree oven for 5-10 minutes. I’ve used kohlrabi and carrots when that was what there was too much of.
I’m going to a party tomorrow, so today, I took most of the rest of the zucchini and stuck it on the grill coated with a bit of olive oil. While it’s cooking I zap some more olive oil with garlic (or garlic scapes if you’re stuck with too many of them!) and whatever herbs I have hanging around, and plenty of salt and pepper.
I also make various zucchini pancake recipes. Shred the zuchinni, squeeze the liquid out, add egg, cheese, some flour, herbs and cook on the stove. They reheat well.
Our go to Saturday lunch is stir fried cabbage with left over meat and whatever sauce is hanging around the fridge. (Teriyaki, Siracha, curry) it’s all good.
Zucchini–Chocolate Zucchini Bread!
I bake this & take it to parties. No one has ever guessed that there’s zucchini in it. It’s very moist.
My recipe is from King Arthur’s Flour
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1/3 cup cocoa (I especially like Hershey’s Dark Cocoa in this recipe)
1 2/3 cups all purpose flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup chocolate chips
Directions
- Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
- In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
- Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
- Stir in the zucchini and chocolate chips. 5) Pour the batter into the prepared pan.
- Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
- Cool completely before slicing; store well-wrapped, at room temperature.
Frozen shredded zucchini works great in any zucchini bread recipe.
I make zucchini pancakes as a side in the summer. Also the New Mexican dish–calabacitas has zucchini as primary component. (Corn, zucchini/yellow squash, onions and green chile sauteed together.) Calabacitas can be a side dish or can be used to fill vegetarian enchiladas, tacos or burritos.
Turnips–https://www.saveur.com/gallery/turnip-recipes#page-18
Turnips and/or rutabagas are an essential ingredient in my vegetable soup. I also like them roasted or microwaved until almost cooked and finished on the outdoor grill.
Both turnips and cabbage can be stored for quite a while, that’s why they are common in old winter dishes. They don’t spoil quickly. Turnips freeze well and are good in winter dishes like braises and stews.
Both zucchini and cabbage can be pickled.
Link in post #7 has lots of good ideas on how to preserve root veggies such as turnips. I was too lazy to type them! 
There’s a salad I make using Kohlrabi and Grannie Smith Green Apples .I 'm sure you could exchange the Kohlrabi for Turnips since they are related. I found the recipe on Epicurious.
As for my over abundance of produce, I either give it away at my gym and to friends or I make Christmas Gifts from it. This year’s new idea is I’m using my plums and berries to make " Shrubs".These “Shrubs” are a way to preserve Summer’s fruit flavors in winter. Super easy and very delicious ! Here’s the recipe:
Cold - Process Blackberry Shrub
5 cups blackberries,rinsed
4 cups granulated sugar
4 cups red wine vinegar
- Large mixing bowl, combine berries and sugar. Cover and place in refrigerator for 24 hours.
- After a day, the berries and sugar will have created a jammy looking slurry. Strain berries out of the syrup,gently pressing any excess liquid from them. Add the vinegar to the berry syrup and whisk until most of the sugar has dissolved. Pourinto a clean glass bottle and place into refrigerator for 4 weeks. After 4 weeks, the sharpness of the vinegar will have mellowed considerably and married with the flavor of the fresh fruit. Serve mixed with sparkling water for a very refreshing sipper- also pairs excellently with rum,vodka, Sherry or vermouth.
I read your thread title totally different. The recipes are great and appreciated but would you consider also donating a portion of your yield to a local food bank?
Our food banks/soup kitchens are beyond THRILLED for fresh produce to use in all kinds of ways to prepare healthy(ier) foods for the people they serve. When I pick from my garden, I try to make a habit of donating 25% of the produce to the local food bank.
Then take the other 75% and make all the good stuff above.
I like the idea of sharing with a food pantry.
I’m trying to keep ahead of all the basil. I make lots of pesto to eat/share/freeze. It also spurs me to make bread. There’s nothing like warm chunks of artisan bread slathered with fresh pesto. Yum! Excuse me, I think some plants need thinning…
Pesto:
2 cups basil leaves
4 garlic cloves
1 cup pine nuts (or walnuts)
1 cup shredded parmesan (or parm/romano mix)
Place all into the food processor and drizzle a good quality olive oil until all is blended to the consistency you like.