Have you reached a point where you have so many zucchinis, you don't know what to do?
Crafty Cakewagon to the rescue!!
First off, let me congratulate you on being able to grow so many squash successfully. At our house, we managed I think 4 this year; and 2 of them were thick-skinned and less than delicious. (insert sad trombone here) However, here in the PNW, we have had an AMAZING summer, so I'm sure that many many people have more zucchini than they know what to do with. Here are some ideas:
|Image source and delicious recipe!|
No, not just a movie with a rat who cooks, this is actually a pretty delicious and versatile dish. I like to make it into an entire meal by adding chickpeas and some dried pasta to the mix, but you can really make it your own pretty easily. Zucchini+eggplant+tomatoes+basil and whateverelseyouwant. (Try some ricotta or fresh mozzerella in there! Mmmm....) Basically, slice, drizzle with olive oil, and bake for a long time at 350*- try an hour or so, if you're like me and cut thick pieces. I really like eggplant when it's super done and squishy, so that requires a long baking time. You can also serve it with some crusty French bread if you don't add pasta/the piles of extras I throw in there.
|Image Source and Recipe|
This recipe is from I Quit Sugar, and with a few tweaks, I think you'll like it! I made this a few months ago, and it was just a little bit too salty and lemony for my taste; I would reduce the salt by half and same with the lemon zest. If the idea of a savory cheesecake weirds you out, then just tell yourself it's a quiche. :)
Are you pretending that you want to eat less carbs? Or you just want to trick your kids into eating a huge pile of zucchini? Try making noodles out of them! You can make them into wide ribbon "noodles", or you can buy a fancy gadget that will make spaghetti-looking strips. Either way, they cook up really fast, and then just disguise them with some sauce and you are golden.
Some people prefer to do sweet things with zucchini; maybe originally out of desperation to use up the vegetable, but then out of deliciousness (my grandpa made zucchini cookies, I remember them being really good!). If this is you, I have to introduce you to a few bloggers. Have you ever read Smitten Kitchen? If not, you are in for a treat! She has a whole section devoted to zucchini, and I remember that her zucchini bread is especially awesome. And if for some reason that doesn't float your dessert-laden boat, try Happy Herbivore's Chocolate Zucchini Muffins- super good!! (I think I threw in a few chocolate chips for good measure.)
If after all of this you are completely sick of zucchini, you can freeze some for winter. Just blanch it a bit first in some boiling water, then freeze in small-ish quantities (amounts that you will actually use in one sitting). Then you can enjoy your summer bounty for months to come!