What to Do With Your End of Summer Zucchini
Even saying the word "zucchini" to a gardener about this time of year may just get you a flying green squash to the head in response. Zucchini are prolific growers, known to reach incredible sizes quickly and effortlessly, but also known to randomly be thrown onto neighbors doorsteps in an effort to get rid of a bumper crop.
Fear not, even though it is nearing the end of the zucchini season for some, there are still plenty of unique recipes to be found to use up that crop.
Fried zucchini cakes are a tasty, unique way to use up shredded zucchini and can even be a main course if wanted.
My Cranberry Coconut Zucchini Loaf is a tried and true favorite, combining tang with sweet and hiding that green vegetable quite efficiently. Kids can't even tell it's in there. Using applesauce to replace half the oil makes this loaf a healthier choice and almost guilt free.
You can also try some zucchini pasta, perfect for those who are cutting carbs — do these people still exist? — and those who like a light, healthier meal. It's simple, fast, tasty and incredibly healthy for you.
You can also give it to neighbors; call and ask your local soup kitchens if they would like some fresh produce or even the food bank. There are also online instructions on how to blanch and freeze it, so in the middle of winter when you actually want some zucchini bread, you have it ready to pull out of your freezer.
As with anything that comes from your own garden, remember to enjoy it, savor it and embrace it. The summer growing season only lasts so long.