Most people think of a quick bread or breaded and fried when they think of zucchini.
But there is so much more to make with it.
Anyone that has ever tried growing zucchni knows how proliffic just one plant can be. You pick one or two one day and the next day you will have another one or two. Before you know it, you will be up to your ears in zucchini.
Once you start getting plenty, now is the time to think ahead to fall and winter. So you can bake and cook with your zucchini long after the growing season is over, freeze it.
All you do is shred the zucchini and bag it. Stick it in the freezer. To make things simpler, measure it into the amounts you know you will be using. I like freezing them in on cup amounts and that way I can take out the number of bags I need. To use: just take out the amount you need and let thaw. Add to your recipe.
But, when using it fresh the sky’s the limit on what you can do with it. You can put it in casseroles, saute it, use it in stirfry, and don’t forget the baking. I have even put slices on sandwiches for added nutrition.
You can make quick breads, cookies, cupcakes, and cakes. The zucchini adds moistness as well as nutrients.
Just do a search on zucchini recipes on google or on recipe sites such as allrecipes.com or recipezaar.com.
The zucchini does’t have a lot of flavor on it’s own so tends to take on the flavor of whatever spices or flavorings you add to the dish.
Don’t be afraid to experiment when adding zucchini to a dish. You may be pleasantly surprised at how good it is.