So far my little garden has given me 36 zucchinis and counting! How do I know? Well, once I realized how flooded I was becoming with zucchini I started numbering them. That way I know which ones to use first. And boy have I been using them!
7 Ways I’ve Used my 36 Zucchini:
1) Give them AWAY! – This is number one because without doing this, I would have lost my mind.
2) Saute them in olive oil & added some spices – Nothing too exciting, but easy and yummy.
3) Beef Vegetable Soup – I made up this recipe. I don’t do things like that, so this was a pretty big deal in my house. Nate even said that it was the best beef vegetable soup he’s ever had! Go me! See below for recipe.
4) Oven Baked Zucchini Fries – These weren’t bad, but they weren’t really good enough to share the recipe. Honestly I’m pretty sure I was just thinking about french fries too much while I was making them. Honey, these are not an adequate substitute for french fries.
6) Chocolate Whole Wheat Zucchini Muffins – Um… these are amazing. I got this recipe from Lynn’s Kitchen Adventures. I’ve made these twice and I can’t seem to get them to rise very much, but I’ve decided that I don’t care. They taste too good to care about how pathetic they look. The last time I made them I used coconut oil instead of vegetable oil. Yum-yum-YUM!
7) Zucchini Herb Casserole – Folks, I have saved the best for last and that is pretty impressive since it doesn’t have chocolate in it! I got this recipe from Hey Donna. This dish makes a fantastic vegetarian meal or you can pair it with something like grilled chicken. I’m seriously in love with this dish. One tip for you: be sure you use sharp cheddar cheese or even extra sharp. We accidentally used mild once and it just wasn’t the same.
Beef Vegetable Soup
- beef broth
- potatoes, peeled & diced
- zucchini, diced
- 1-2 bay leaves
- salt, to taste
- 1-2 bags of frozen mixed vegetables
- 4-8 oz tomato sauce, tomato paste, or pizza sauce
- roast beef, cooked & cut up into small pieces
Simmer the potatoes and zucchini in your beef broth until they are almost tender. Then add remaining ingredients and continue simmering until all veggies are tender.
The ingredient list is vague because the dish is very flexible depending on how many servings you want to make and what you have on hand.
- Save this recipe to make when you already have leftover roast beef on hand. That makes the meal super easy to pull together.
- Use kitchen sheers to cut up your roast beef. Easy-peasy, folks!
- Look for a bag of frozen veggies with a lot of variety. I buy one that has green beans, corn, lima beans, carrots, and peas.
- Need some more flavor? Add some Italian seasoning.
Any suggestions for my next 36 zucchini? Feel free to include recipe links!
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This post is linked up on Sunday Night Soups with Red and Honey.