Earlier this week, we did our monthly harvest of the off the chain lemon balm. We also found a giant patch of peppergrass, and have been collecting the seed pods and drying them, for an awesome seasoning. And best of all, we were gifted some giant zucchini (out of pity, since our plants only make flowers–the dog got to the zukes that didn’t rot in the big rain we had a couple weeks ago…if only I had known). We have enough zucchini now that it takes up an entire shelf in the fridge.
Of course…this presents a problem. What are we going do with all that zucchini?
So far we have shredded zucchini and put it in the freezer for later (except now we are out of freezer room), sliced and frozen zucchini, we have finely grated zucchini to make green (scrambled) eggs (and ham), we have made veggie patties, we have grilled them, casseroled and baked them, made stir fry with them, eaten them with ranch dressing and made my daddy’s personal stuffed and ‘cued zucchini recipe.
Dad’s Zukes (with some daughter modifications):
take a BIG GIANT ZUCCHINI sliced lengthwise and scoop out seeds…
…add rice (the instant kind) or you can use pre-cooked non-instant rice…
…slice some veggies—tomatoes and garlic and/or onion–and mix with rice…
…liberally sprinkle parmesan/asiago mix on top…I also add a little basil…
…wrap in foil and grill for about 30-45 mil, til zucchini is smushy…
…when done, let cool, defoil, scoop out of skin and ENJOY!!!
But, aside from a plan for zucchini bread/cake/muffins, trying out Sun-dried Zucchini, and wondering about the feasibility of zucchini chips…I’m on the search for fresh ideas.
So, here’s what I have so far…
Recipes That Look Good (but I haven’t tried yet):
Summer Squash Salad
Zucchini spirals with fresh vegetable sauce
Zucchini carrot muffins
Quinoa and Grilled Zucchini
Zucchini and Spinach Soup
Zucchini Oven Chips
Chocolate Zucchini Cake