If any of you are like me, and planted one too many zucchini plants, you probably have zucchinis for days. When it rains it pours and these plants just don’t stop. So now what? It is time to start cooking and you still might need to give a few away to friends, family, or anyone that will take one.
The good news, there are so many yummy recipes that include zucchini. You can do everything from making noodles “zoodles” to cookies. Below are a few of the recipes that I tried with my recent harvest.
What is better than a yummy, soft cookie filled with chocolate chips? I found this recipe on Pinterest. It was super easy, delicious, and when refrigerated the cookies last several weeks.
Plus, while you are going through the effort of shredding zucchini, shred as much as you can and then freeze the extra so that it is all ready to go the next time you want to make zucchini cookies, bread, or muffins.
Zucchini is perfect in chili or soups. I was inspired by the Poblano Quinoa Chicken Chili recipe in the Simply Real Health cookbook. The requirement of 2 zucchinis caught my eye. Plus, I was able to use carrots, onions, and peppers from the garden. Yummy!
I love a slice of zucchini bread in the morning, for a mid-day snack, or even after dinner. My Dad shared a great recipe with me that includes whole wheat flour and coconut oil for a slightly more healthy version. While you are at it, double the recipe and make to loaves, one to eat now and one to freeze for next week.
What are you making with your zucchinis? Please share with a comment on this post!