- Simply slice or dice, saute in a bit of butter, add desired seasonings and call it magic! This is probably my most frequent eating method. I like a little cumin, paprika, salt and pepper added. Sometimes I get crazy and sprinkle nutritional yeast on top for a cheesy nutty flavor. I eat this with my eggs almost everyday.
- Shred it, mix it with some more random spices, cheese, thickener of some kind like bread crumbs or cornmeal or specifically green pea flour and hemp seeds and make it a pancake. Once you have a thick mixture, slap it into a skillet and brown on both sides for a zucchini fritter type delicacy. Here's a picture of my creation last night!
- Pickle the suckers just like they were cucumbers! They certainly don't turn out as crunchy and crisp as pickling cucumbers would but they still are tasty pickled creations.
- Make a tasty fritatta like I did today for the kiddos at the Summer Feeding Program. I shredded the zucchini and potatoes and sauteed with onion. Then poured a bunch of farm fresh eggs on top, added some cheese and let cook into a delightful healthy veggie filled fritatta. The kids loved it too!
- Of course most people know that zucchini lends itself pretty excellently in a quick bread or cake. Tonight I made my first batch of zucchini muffins and I'm pretty proud because these do not involve a pound of sugar and they are quite tasty. Find the recipe here.
On another squash note, I have started harvesting my first acorn squash. I have honestly never grown a successful crop of winter squash variety because my plants always get devoured by squash bugs before they produce anything. Praise the Lord, these acorn squash grew out of my compost that I had buried in the garden and they were a complete surprise when I found the wonderful squash ready for picking!
Got any other brilliant ideas for using the abundance of summer squash? Please leave a comment and let me know how you prefer to eat these tasty treats!