What to do with all that zucchini…

Spaghetti zucchini bake
 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. 🙂

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  1. These look yummy! I’ll have to try some. Personally I can never have too many zucchini – if I can’t eat them all, I get out my food processor, chop them up and freeze them in one cup portions. Perfect for making zucchini – cranberry muffins at Christmas!

  2. I made that quinoa and grilled zucchini recipe from 101cookbooks several months ago. The dressing is SO good. With a few alterations (more cilantro, lime, and garlic; kefir instead of yogurt), it tastes wonderful over taco salads. Oddly enough, we didn’t like Heidi’s overall recipe. The flavors of the dish didn’t meld well in our minds. If you make it, I’ll be interested to hear what you think.

    Also, I wrote a similar post a while back on a bunch of ways to use up summer squash, both yellow and zucchini varieties: http://pennythoughts.wordpress.com/2008/06/13/what-to-do-with-summer-squash/

  3. We’ve eaten LOTS of zucchini this summer. I have ONE big one left… I might have to try the spaghetti zucchini bake; it looks really good. But then I wouldn’t have any left for zucchini pineapple bread… oh, the choices! Thanks for sharing!

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