Do you have zucchini coming out your ears? You’ve probably made all of the zucchini breads and muffins your family can stand. So what else do you do with all of that squash?
Let’s get right down to it. First of all, a zucchini that’s heavy for its size is the one you want and bigger is not always better. A smaller zucchini is generally sweeter-tasting and crisper than those big ones. Pick the ones without bruises, cracks or soft spots. Zucchini doesn’t generally need to be peeled; just give it a good scrub and trim off the ends before slicing or grating.
Now that you’ve got a few perfect specimens, try grilling zucchini, using it on pizza or stirring it into a casserole. Zucchini also makes a great addition to lasagna. We’ve even figured out a way to lighten up a family-favorite meal.
But we just can’t get enough zucchini bread. Thankfully it freezes well, so wrap one (or both) of these loaves well and devour it on one of those bone-chilling-cold January days when you’re sure summer will never arrive.
Is your garden bursting? Check out our Pinterest boards for more inspiration.