Zucchini seems to be the unwanted visitor of the home gardener. It always strikes me as funny when people make jokes about having too much of it, or leaving extra bags of zucchini on the neighbor's front porch. In my opinion, zucchini is a must have vegetable in the garden, and one can never have too much. From the blossoms to every vegetable that I can coax out of the plants, this is one plant that has to be grown on our farm.
Did you know that zucchini takes on any of the flavors you cook it with? That's why it makes great noodles, and why you can use it shredded in any recipe, where it adds nutrition without changing the overall flavor profile of the dish. Added to baked goods, shredded zucchini keeps the item moist and flavorful. It's a must have for any cookie or brownie I make.
Finally, shredded zucchini that is canned with pineapple juice, takes on the flavor of pineapple, and can be used as an alternative to real pineapple all winter long.
If you feel overwhelmed with zucchini, or have been the unknowing recipient of your neighbor's green thumb, there are plenty of reasons that you can never have too much zucchini and here are a few of my favorites.
Zucchini on the grill is a summertime staple on the farm. Fill your hollowed out boats with any mixture that you like, and grill until completely heated through. I like a little char on mine too, and serve them hot!
When I was a teenager, I made a lasagna with zucchini slices instead of noodles, so this idea isn't new. But now we have a new tool that makes spirals of thin zucchini strands and it's awesome! As I said, your zucchini just absorbs the flavor of whatever you put on it, making it the perfect foil for this fresh dish.
Breakfast cookies are a marriage that answers every child's craving for sweets to start the day. Moist delicious cookies are packed with so much good stuff that they are not only delectable, they are downright healthy eating! Plus there is chocolate. You have to love that.