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Creative Ways to use up the Zucchini!

by Sandi Duncan | Friday, July 25th, 2008 | From: Farmers' Almanac Blog

The zucchini is coming …every day …two and three at a time! And I only planted one plant!

Here are a few ways we’ve been creatively using up these profusely growing vegetables (wonder if I can make a bio fuel out of them!):

Zucchini Parmesan: Use your favorite eggplant Parmesan recipe but substitute zucchini for eggplant. We made it the other night and it was an instant favorite.

Freeze it: My mom grates her zucchini now, and then freezes two cups in a freezer bag for use later on. Most zucchini recipes call for 2 cups. Freeze it now and make some tasty bread later.

Sauté it with some onions and teriyaki sauce.

Make zucchini pancakes – use your favorite potato pancake recipe but substitute the z for the p!

Don’t feel like cooking? Make zucchini people out of it. Fun for the kids, allow them to decorate the zucchini with yarn for hair, other vegetables for eyes…use your imagination. Then grate it up for some zucchini bread.

What is your favorite way to use up this vegetable?? Anyone have any good ides for yellow squash? That’s next on my list of what “not” to plant next year!

Thanks! Happy gardening and cooking!

Technorati Tags:
zucchini, squash, summer garden, zucchini uses

1 comment

1 Judy Prouty { 08.05.08 at 6:55 pm }

Cut the Zucchini in half, take out seeds, and slice to look like apple slices for an apple pie. Cook the zucchini (enough to fill a pie tin) with 3/4 cup granulated sugar, 1 T. lemon juice, and cook for about 15 minutes. Add 1 tsp. cinnamon, thicken with 1/4 cup cornstarch mixed with 1/4 c. water. Put into pastry lined pie plate, dot w/butter or marg., put top crust on, slit top, and sprinkle w/sugar. Bake on baking sheet for 40-45 minutes at 400 degree. Tastes just like apple pie. Yum, yum……

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