So, I am not a gardener… In fact, you really don’t want to see my pathetic little plants this year! We are getting a few potatoes and I found a tiny broccoli head starting to appear the other day! I’m ok with not having my own garden, but I do love fresh vegetables! Soo much!! I’ve been craving fresh potatoes, beans, snap peas, and even zucchini! I didn’t grow any this year, as I only have 2 raised beds and didn’t have room. (And I probably would kill it… I’m good at that sort of thing.)
I’m grateful for a dear mother-in-love that provides much of the fresh veggies we’ve been eating this summer! And girlfriends that give me zucchini! 🙂 Here’s four of my favorite ways to use it!
Oh yum! I got this idea from my sister in law and it was an amazing one! So simple… Cut boneless skinless chicken thighs into small chunks, salt and pepper them, and stir fry in butter and olive oil until fully cooked. Add garlic and onion and fry it until translucent. Add shredded zucchini and let it cook until tender and most of the liquid has evaporated.
To make quesadillas, put a tortilla (we used a corn/wheat blend) in sizzling butter, sprinkle on some cheese, spoon on some of the zucchini chicken mixture, top with more cheese and a tortilla. Fry on both sides until golden and cheese has melted. So delicious dipped in ranch dressing but I’m sure salsa would be good too! And eat them with fresh snap peas! 😉
I forgot to take a picture of this deliciousness… but I’ll try to paint a mental picture for you. Preheat your oven to 425 degrees. Envision slicing your zucchini into 3″ or 4″ triangular sticks. Lay them evenly in a large sheet pan. Drizzle olive oil over all the zucchini sticks. Generously sprinkle with salt and pepper. Then cover them with lots of parmesan cheese. Roast them for about 20 to 30 minutes, until they’re tender and the parmesan has turned golden. These would be delicious dipped in ranch too! Zucchini fries for the win!!
Oh, I love me some zucchini egg casserole! I made this the other week for a quick supper before heading off to Vacation Bible School. It was super simple and took about 10 minutes to throw together, then it baked for an hour or so.
Just shred a bunch of zucchini. In a medium sized bowl, crack some eggs. Whisk in milk, flour, parmesan cheese, salt and pepper. Then mix it all together. Spray a 8×11 pan with cooking spray, and pour in your mixture. Bake it and serve steaming hot!
Chocolate cake or muffins
Y’all can’t go all summer without making some zucchini chocolate muffins!!! So moist and fluffy, with chocolate chips melting into nothingness in your mouth! Yum!
My sweet niece made them for me multiple times last summer when I had a brand new baby. They were awesome!! And yes, I know that all that chocolate probably made baby dear extra fussy, but really – it was worth every bite! 🙂
I’m gonna be really honest here and confess that I’ve tried to make them twice this summer, and both times they didn’t turn out like I was hoping! They kinda fell flat… So, I think I probably should try a different recipe! If anyone has an amazing zucchini chocolate recipe, I’d love to have it!!
Here’s the recipe for the zucchini casserole!
4 cups shredded zucchini
1 cup milk
1/2 cup flour
1 cup shredded parmesan cheese
salt and pepper to taste
Preheat your oven to 350 degrees.
Whisk eggs until well beaten. Add milk, flour, salt and pepper. Whisk until there’s no flour lumps. Stir in the parmesan. Then add zucchini. Stir to make sure everything is combined. Pour into a greased 8×11 pan. Bake until golden brown and no longer jiggly, about 1 hour. Cut into squares. Garnish with parsley if desired.