It is that time of year – the time we all look forward to – harvesting our garden. But sometimes, we just have so much produce we don’t know what to do with it all.
One of the most prolific plants is zucchini. That little, or big, squash plant can really crank it out. So what can you do with all of it?
Here are a few ideas:
- Thinly slice and use in soups or stir-fry it alone or with other vegetables. We like to sauté ours in coconut oil with a simple herbal seasoning and salt.
- Make Zoodles and use in place of pasta. Zoodles are easy to make – just use a potato peeler to slice thin strips of the zucchini with the skin on. Steam for a couple minutes, drain well, and serve with your favorite topping.
- Make baked zucchini parmesan slices. Slice the zucchini about ¼ inch thick and place flat on parchment paper. Sprinkle with pepper, garlic salt, thyme, oregano and parmesan cheese. Bake for 15 minutes at 350° and enjoy.
- Use it as a layer in lasagna.
- Make zucchini bread or muffins. For a healthier version, check out: Cookie and Kate. It substitutes honey for the sugar and coconut or olive oil for the butter.
- Shred zucchini into 1.5 – 2 cup portions and freeze for future baking.
- And if all else fails, leave on your neighbor’s doorstep, in your friend’s car or on a co-workers desk!
