Wednesday, August 6, 2014

Too Much Zucchini

We walked out to the garden last night and picked five zucchini, with plenty more that will be ripe within the next few days. Seeing as how everyone is in the same predicament right now, I can't even pay people to take some off of our hands. In light of this slight problem, I've been searching the web for the past week to see what other people are doing with their abundance. Some of my favorite ideas are below.

[ The Live-In Kitchen ]

Absolutely trying this vegan zucchini brownie recipe. They look full of gooey, fudgy deliciousness.

Here are a couple ways to store your extras. How-to freeze zucchini in chunks and freezing shredded zucchini (useful for baked goods, soups and sauces).

[ The Nourishing Home ]

Zoodles! Add in some yellow summer squash for a little variety. Here is a helpful link on how to spiralize and she has a note at the bottom suggesting using a julienne peeler, which is what I use at home. One of my favorite ways to enjoy them is steamed, then tossed in avocado oil and parmesan with a little salt and pepper.

Honey just introduced me to fried zucchini for the first time. Yum, yum, yum is all I can say to that one. He prepares it by discarding both ends and cutting the remainder into nice, thin slices. Next, coat the slices in flour seasoned with pepper and garlic salt then drop them in hot oil to fry for a couple of minutes. Once they are golden brown, remove and drain on a cookie rack or tray lined with paper towel. Sprinkle with a little more salt & pepper for good measure, then enjoy!

[ The Pioneer Woman ]

Break out the grill for some lemony zucchini wedges.

[ Martha Stewart ]

Or you could get completely crazy and try some zucchini quesadillas. With avocado and smokey, mozzarella cheese...ummm, yes please.

What are you doing with all of your zucchini?

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