This year I decided to start my zucchini plants from seed, and they did so well that every single seed sprouted. Turns out my next-door neighbor had not yet purchased hers for the year, so I shared my seedlings with her. WOW are they going crazy! We often get 2-4 fruit per plant per week, and multiply that by the 8 plants between us and there's more zucchini than we know what to do with some days. A big thank you to anyone who helps us out by accepting our gifts of squash this time of year at a pool party, camping trip, or when one of us takes a haul to work!! The next-door neighbor and I have tried numerous ways to preserve them for use down the line, and ultimately found that shredding them, then freezing in air-tight bags, is the best way. So, between breads and scrambles and additions to spaghetti sauce later in the year, we can use these lovelies all year round. But, even when they are fresh, I find myself making this recipe. Ingredients
Directions
We have tried these with the addition of feta and a balsamic drizzle, with a cheese sauce on top, and even just plain. The ways to dress them up are endless. My kiddos can be pretty picky, but don't seem to complain about these much - even the one who claims to hate all things zucchini. Guess I'll have to try them out on my dad next. Cuz if he likes them, I definitely have a winner on my hands! Xoxo, Michelle
1 Comment
|
AuthorI'm Michelle, and I've got a full plate! As a full-time dietetics student, step-mom, wife, study coach, and tutor in my late 30's, some days I'm barely scraping by. But, no matter what is on my plate, it's always gluten free! Categories
All
Archives
August 2020
|