What to do with all that zucchini…

 Wondering what to do with the gigantic zucchini that are taking over your backyard? Or perhaps you have friends who garden and keep trying to slip a zucchini into your purse each time you visit?

For your sake and mine, here is some inspiration for using a plentiful zucchini harvest, as my Kitchen Tip for the day:

Zucchini Bread (this great recipe originally comes from Sue Gregg’s Whole Grain Baking, one of my favorite cookbooks that uses the soaking/sprouted techniques!)

Farfalle (pasta) with Zucchini (a friend just sent me this link today- looks sooo good!)

Spaghetti Zucchini Bake (truly good- we’ve had this twice, and loved it both times! I used ground beef once, and diced chicken another time, and always use fresh onions. It’s the casserole in the photo above.)

Roasted Zucchini with Garlic (haven’t tried this yet, but it looks yummy)

Grilled Vegetable Salad (on my meal plan for this week)

Quinoa and Grilled Zucchini Recipe (I discovered this as I was looking around today- so interesting! As soon as we are eating grains again, I think I’ll give it a go)

Janet’s Tomato Sauce (my MIL’s recipe, that I add shredded zucchini to)

Crispy Potato Pancakes (I altered this recipe, much to the delight of my Korean students, who said it tasted like home. I tripled the recipe and added a few cupfuls of shredded zucchini and carrots, and used less oil in my frying. Very tasty!)

And I had to add in one that really isn’t all that healthy, but it looks so scrumptious…

Chocolate Zucchini Cupcakes

(and, if you substituted honey, or even Rapdura or another brand of raw, unrefined sugar, and used the coconut oil or real butter, and sprouted grain flour, you could make the recipe pretty healthy. If you don’t, and you just indulge in it as is, I won’t judge you. 🙂