If you are growing zucchini this year, or subscribing to a CSA, chances are you’ve got a bowl full of zucchini staring you down right about now – begging and pleading to be put to good use. And, if you’ve already loaded your freezer with zucchini bread and served sautéed zucchini every-which-way for dinner, you may be wondering, what next?
Here are three zucchini recipes we’d like to share…
And a few more from our favorite blogs…
If you try all of these recipes and you’ve still got zucchini leftover, you might want to take a lesson from my mom…
My mom is what I would call an ambitious gardener. She plants rows and rows of vegetables with gusto and her gardening eyes are so much bigger than her stomach (or her full-sized freezer in the garage). She and my dad just can’t help themselves… every year they expand their garden, growing way more food than they can possibly consume.
Fortunately, there is a local food bank in their area which gladly takes all of the fresh produce my folks can’t eat.
But that wasn’t always the case.
Back when I was in 7th grade, we lived in a rural area where my parents maintained a HUGE vegetable garden. It was a bumper crop year for everything and my mom canned like crazy… I remember her proudly showing off the 120 quarts of green beans she canned that summer (which, of course, we were forced to eat over the course of a single year).
The zucchini crop was phenomenal, too. She baked dozens of loaves of zucchini bread for the freezer and fed us sautéed zucchini for dinner. Over and over and over. “Please, Mom, no more zucchini!”
At a certain point that summer, my mom lost her enthusiasm for zucchini. Since she is very frugal and absolutely cannot throw away perfectly good food, she needed a more creative solution. Why not share the love? Mom loaded up her car with dozens of giant zucchini and then drove all around our rural community, leaving a gift from her garden in every mailbox. Zucchini problem solved!
What is your favorite zucchini recipe?