If I turn my back, they seem to “gogo gadget” two-foot-long zucchini like it’s a cake walk. They snuck up on me during VBS week after I neglected them for three days. My instinct told me that I needed to go check on them mid-week… so out with a flashlight I went, late into the night, very exhausted. To my surprise, there were five massive zucchini, ranging from 18-22″ in length. Whoops. I gave the biggest one to a co-worker of Glenn’s, which apparently everyone thought was hilarious and amazing because it was that big. It’s not pictured above, but if you go to my Instagram, you’ll see it… it’s the almost the entire length of my stovetop. I decided that I needed to think fast for the others, because I wanted to maximize use of our harvest and not waste it. We went on a zucchini mission and made zucchini bread to eat (and some to freeze), chopped a bunch to freeze for later using in soups when it gets chilly again, grilled zucchini “steaks”, and took some camping for campfire zucchini pizzas. Whew! In an effort to not get sick of all of this zucchini, I’ve been looking for a few new recipes to enjoy and I wanted to share them with you all in a little zucchini recipe roundup! In previous years, I always just sauteed or roasted it with a little olive oil and served with sea salt and cracked pepper for dinner. I would also just slice it raw and dip into hummus for a lunchtime snack, or make zucchini bread (of course). There is also a soup that is one of my favorites. This is why we chose zucchini over regular yellow squash ~ more options to choose from, both savory and sweet. All that to say, we needed to mix things up a bit this year.
Here are some zucchini recipes that I’ve come across on the web. Some we have tried – others we still need to but they look ah-mazing. Links to the images are below.
What are your favorite zucchini recipes?