I gave some to my mother-in-law and my sister-in-law and Kyle even took some to work. I made chocolate zucchini bread (I'm looking for a better recipe before I share). It's almost getting out of control.
I want to use it all (since it's free) and I love this recipe from Everyday Foods: Zucchini Pasta with Ricotta. It's so easy and delicious. I thinly sliced one zucchini and put on a foil covered baking sheet like this:
I baked it for 20 minutes on 450. I just tossed with olive oil, linguine, lemon zest, salt, and pepper and topped with ricotta. Kyle isn't a big fan of ricotta, so he put parmesan on his. Here's what dinner looked like:
Look for more zucchini ideas in the coming days!
We were late planting our garden this year...but it's looking like I'm going to be in the same boat regarding zucchini and squash this year. The amount of blooms/babies we have is UNREAL. With an abundance of zucchini-- I grate it, quickly dunk it in lightly salted boiling water, cool it down quickly, drain it & then freeze it by the pint for using in breads & zucchini pancakes during the winter.
ReplyDeleteI'll have to try the pasta recipe! It looks great!
Oops! I hadn't read this before I posted the next post. I hope my method works out, too. Yours sounds a little more thought out. I'll have to try this next time.
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