The garden may be small, but it's packed and overflowing with yummy veggies...and it's only the first official day of Summer!
Today's harvest...1 green pepper, 8 zucchini, 2 bunches broccoli.
We've already eaten 3 heads of cabbage and the remaining 3 are just about ready to be picked.
What to do with all this freshness? Well, I sliced up 5 zucchini and froze them in two bags to be used later for zucchini lasagna...just replace the noodles with the zucchini slices. Once frozen they are soft. You can use fresh sliced zucchini, but you have to bake it longer. Can you say YUMMY and HEALTHY?It's been an excellent year for broccoli. What I can't eat right away gets blanched and frozen.
Last year I had so many zucchini I had to get creative finding different ways to eat it. I have made an "apple" pie...with no apples, only zucchini. You can't tell the difference.
One of my favorite recipes is for Oatmeal Chocolate Chip Zucchini Cookies. Peeled and shredded zucchini makes these cookies super moist.Oatmeal Chocolate Chip Zucchini Cookies
1/2 cup butter
3/4 cup sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. baking soda
1 1/2 cups peeled, shredded zucchini
1 1/2 cups flour
2 cups oatmeal
2 cups chocolate chips
Cream butter and sugar. Add vanilla, egg, baking soda, zucchini and mix well. Mix in flour. Stir in (by hand) oatmeal and chocolate chips. Bake at 350 for 10-12 minutes.
Another favorite is "crab" cakes....without the crab. Mix together 2 cups peeled shredded zucchini, 1 cup Italian bread crumbs, 1 tablespoon Old Bay Seasoning, 1 tablespoon mayonnaise and 2 eggs. Shape into patties and fry until golden brown on each side. Makes 6-8 "crab" cakes. I like to sprinkle a little extra Old Bay Seasoning on while they're cooking.It looks like I'm going to have a bumper crop of zucchini this year. If YOU have any favorite zucchini recipes, please pass them along! I'm always looking for new ways to disguise one of my favorite vegetables so my kids will eat it!
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