This is the time of year where people start finding baskets and bags full of zucchini mysteriously showing up at their front doors because their desperate green thumbed neighbor can’t keep up with all of those summer squash that are pouring in off the vines. If you are like me, over the years you have accumulated a pile of zucchini recipes to help you put up a good fight when it comes to reaping this harvest. We have already had some great recipes shared this year from our members and welcome you to post your ideas on our Facebook Page or email them to [email protected]
The first thing that I do with early zucchini and other summer squash like zepher, patty pan, and eight ball, is drizzle them with oil and my favorite poultry spice and grill them. Their light sweet flavor goes so well will the mouth watering smokiness added when cooking them over a fire; just don’t over cook them or you get mush. If you slice them the long way, they are less apt to fall through the grill grate. Here is a simple recipe to get you started.
Around this time of the year, the employee lunch table at LotFotL is frequently centered with some version of zucchini bread, muffins, or dessert crisp; and why not, this stuff makes a great dessert. The folks at Desserted Planet have some really fun ideas such as, Chocolate Zucchini Cake, Zucchini Cookie Sandwiches, or Zucchini Pineapple Cupcakes with Orange Sour Cream Frosting. Check it out. Ohh and by the way, these recipes can be made with any of the summer squash you are seeing in your shares, it doesn’t have to be the classic long green Zucchini.
Over the years, I have run into numerous summer squash salsa recipes that have been a really fun way to use this summertime staple. Now that tomatoes are starting to ripen here is a fun one that uses both, and you can “can” it. If you haven’t scarfed down the sweet corn with butter and salt, this is a fun, tasty, fresh corn zucchini salsa that is bursting with flavor. Or, if you like Salsa Verde, fill yours with some of your zuc bounty. Ahh, the ideas are endless!
Then you move into the world of Italian prepared Zucchini! Zucchini lasagna, zucchini pizza, zucchini pizza crust (not kidding…I have made one), and zucchini pasta (both in pasta and as pasta). Italian food could take over my life! The flavors, colors, and smells are heavenly. The space for creative freedom is beyond belief and I almost always get good results, because if you put enough cheese on it, anything is good.
Then we can get into salads, smoothies, juices, pancakes, and fitters. I almost forgot about stuffing them. Oh yeah, and we can’t leave out zucchini chips. With a big enough freezer we could eat this stuff all winter long and never have the same meal twice.