Today, because it's July 26, and because zucchini is currently filling counter tops, fireplace mantels, and bedside tables throughout the nation, I wanted to share some of my favorite zucchini recipes! All are guaranteed to please:
How I Freeze Zucchini. Wanna enjoy the taste of summer squash all winter long? Then do what I do, and shred, salt, squeeze, and bag your zukes. This method works well for yellow squash, too. Here's the step-by-step:
Angelic Zucchini Fritters. These fritters are so delicious I could marry them. They are crunchy on the outside, and soft and voluptuous within. Here's the recipe:
Veggie Tian. This is the famous "tian" of vegetables, where zucchini, yellow squash, and red potatoes are thinly sliced and arranged in a swirling pattern. For a chic and delicious side dish or vegetarian main course, I like to bake the veggies above a bed of caramelized onions and garlic, and below a blanket of Gruyere cheese. It's an easy dish to make! Here's the step-by-step:
Zoodles and Yoodles with Garlic. Pasta without carbs? You bet! Use a julienne peeler to make thin strips of zucchini ('zoodles") and yellow squash ("yoodles"), and saute them with garlic for just 60 seconds. Fast, easy, and super-duper delicious. My step-by-step recipe:
And speaking of fast...have you tried my Summer Squash Pizza? You can make and bake this colorful meal in just 15 minutes. Here's the step-by-step:
I'll stop there, before you beat me with an overgrown zucchini. Just let me know if any of these recipes "speak" to you!
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