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It is zucchini time folks!!
Have you noticed that the farmers market stands are overflowing with zucchini and yellow squash? Maybe even your beautiful garden at home is abundantly producing these green and yellow jewels. Are you getting tired of cooking them the same old way? Here are my top FIVE wonderful, creative ways to use up those beautiful zucchinis that you and your family will LOVE!
- Stuffed: If you happen to have some abnormally large zucchini/squash you can cut them in half and then hallow them out with a spoon. I will save the yellow ‘meat’ of the zucchini and put it in the stuffing so I am not throwing anything away. You can use a rice and bean mixture with tomatoes, mushrooms onion and garlic or you can use a taco, chili or spaghetti sauce mixture to fill the zucchini skins. Your options are almost unlimited! I love to cover it with cheese and bread crumbs and bake an extra fifteen minutes.
- Pizza: I slice my zucchini thin, with a mandolin and put it right on our pizza, its covered with pepperoni and cheese and other yummy veggies so the kids don’t even notice. Plus it adds some color.
- Pasta: I like making hot and cold pasta and cooked zucchini goes well in both. Try an Alfredo pasta with some zucchini and squash tossed in or a cold Italian pasta salad with olives tomatoes and zucchini sliced up and thrown in before putting it in the fridge; GREAT recipe idea for the summer!
- Baked Delight: the amazing thing about zucchini is that you can shred it up (or dice it) and put it in almost anything you bake! I have put it in banana bread, carrot cake, brownies (especially good with black bean brownies!). I have put it into a sweet coffee cake with a brown sugar crumble on top and the kids LOVED IT! The key to baking with it is to shred or dice as small as possible so (like with carrots) it doesn’t all sink to the bottom of the cake, bread or muffin. Anything chocolate or spiced can hide the zucchini really well also.
- Au-gratin: I LOVE potatoes Au-gratin! Whether you make yours from scratch or use the quick boxed kind you can ALWAYS toss some thinly sliced zucchini rounds into the casserole dish and bake them up with the potatoes. They add some wonderful color (and flavor) to an already cheese dish of goodness