You’ve made all the zucchini bread and muffins your stomach can handle and your zucchini plant continues to grow fruits the size of your leg overnight. Beside ding-dong-ditching the abundance on your neighbors’ front porches, what else is there to do with the plethora of squash? Fortunately, a lot! Save your relationship with your neighbors, and try one of these tips or recipes instead:
• Add a Zuke Boost: Add more veggies into your meals (without noticing!) with shredded zucchini. It is an easy add to spaghetti sauce, chili, soup, meatloaf or meatballs (salt and drain before adding!), scrambled eggs, taco meat, as a pizza topping, and more!
• Preserve It: Shred and freeze in quart freezer bags for a “zuke boost” in the off-season. You might not think so now, but you’ll be so happy to see those bags in January!
•Cook (and eat! 😉 ) It:
• Zucchini Garlic Soup Tip: swap the butter for olive oil or avocado oil to make this fully dairy free.
• Zucchini Boats Tip: add crumbled beef, turkey, tempeh, or white beans to make this a complete meal
• Zucchini Spread Tip: awesome as a sandwich spread or dip
2 # zucchini, shredded
1/4 c flour (I used cassava)
1/4 c parm (I used nutritional yeast)
2 eggs, beaten
Salt and pepper
Salt the shredded zucchini and drain in colander for 10 min.
Combine remaining ingredients except avocado oil. Mix with drained zucchini. Add avocado oil to warm skillet.
Drop fritter batter into hot pan by the spoonful. Cook on each side 2 min (until brown).
Kelly Wilson, RDN is a Taste the Local Difference’s SE MI Local Food Coordinator. She is also a Registered Dietitian Nutritionist and operates Taste of Health Nutrition. Her garden is currently producing monstrous zucchini (anyone need any?! 😉 ) which she is shredding, sauteing, pickling and, occasionally, feeding to her pigs. Contact her at email@example.com