My husband is an avid gardener - and this year he might have gone a little overboard. He is enjoying his endless summer, but wow!! I knew Zucchini grew a lot.... but a lot of zucchini plants - is overload haha!
We are eating some kind of zucchini every day - we made fries , we made these strips , i have made lasagnas
I have made salsa ( 3 batches) and relish( 2 batches)
And apple pie filling ( with Zucchinis!!)
And today I am starting Mock Apple Butter.... I have only given away like 10 so far, and am keeping up with what he brings in... but I am not sure how much longer I can keep up.
He also has cucumbers ( so two batches of pickles so far) Tomatoes, jalapenos, broccoli - he is crazy ha!!
(ps - a commission is earned on purchases from amazon thru my link)
I have a couple I picked out from the grocery store, I'm going to try your cheese coated version! I could eat a loaf of zucchini bread every day - it's my favorite - but I don't dare make it because I'll eat the whole thing myself.
ReplyDeleteZucchini are so healthy, and sometimes the overload from the garden can be overwhelming. Muffins and bread with the zucchini is another option.
ReplyDeleteYou made be tried now of all the wonderful produce; however, you will have lots that you preserve for winter. My garden has been a disappointment with high dry heat and insects.
ReplyDeleteToo funny, ok maybe not really but that is a lot of zucchini! Last night I tried air frying them. I would love to know how you did those in the first two photos.
ReplyDeleteWhat a bumper crop of zucchini! I would shred some and freeze it in two cup packages. I'd use it for zucchini bread/cake/soup in the winter. We always laughed that we would always be "in" zucchini!
ReplyDeleteYou have been creative with the zucchini. It all sounds delish!
ReplyDeleteWoo Hoo on the zucchini! You are making good use of them. I have made zucchini apple pie filling but not mock apple butter. Mmmm sounds wonderful. I hope you will let us know how it turns out. I pulled out the old canner yesterday- pickled okra! Happy canning.
ReplyDeleteI like Pico de gallo made with zucchini--tomatoes, peppers, onions, squeeze of lime juice, fresh herbs, cilantro if you have it and like it--let it sit 4-24 hours and eat fresh. So far I have one zucchini from 3 plants so overload has not been a problem.
ReplyDeleteAwesome garden bounty. I gave up gardening as my husband won't eat most of the good stuff anyway. LOL Just bought some nice tomatoes at a farm stand this afternoon.
ReplyDeleteI read about this technique a few years ago. Peel and grate the zucchini and let it sit in a colander. Press down intermittently until as much water as possible has drained out. Freeze it in small, measured batches for bread, muffins, soup, etc. Have fun!
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