Zucchini, zucchini, zucchini

Okay folks, this is getting serious.  I am pleased that the plants are still producing more zucchini and yellow summer squash, but we haven’t even eaten a fraction of the zucchini we have harvested already this year.   😉

too much zucchini

The zucchini is literally spilling of our fridge! 🙂

The vegetable crisper is full of zucchini and yellow summer squash, and so is the meat drawer!  Then I have a few more in a basket on the bottom shelf!

Don’t get me wrong – I LOVE zucchini and yellow squash!  It’s just that I wish I could get a few each week – not every day!

So far I have made zucchini muffins (see recipe here), zucchini boats (zucchini hollowed out with pizza sauce, ground hamburger then cheese, then bake at 350 degrees until cheese is bubbly), zucchini bread, zucchini lasagna (substitute 1/4 inch slices for some of the lasagna noodles, alternating noodles and zucchini) and this new yummy recipe, Sautéed Garlic and Parmesan Squash.  It has become a family favorite!  I adapted this recipe from several others that I have seen online here and there.  Here is my version:

Garlic and Parmesan Squash

Julienne two medium-sized squash. You can use either zucchini or yellow summer squash, or both!  Whatever makes you grin!  🙂

julienned squash

Melt in a saucepan about 2 tablespoons of butter and about 1 teaspoon of garlic powder or granulated garlic. About 1/2 teaspoon of fresh ground pepper once the butter and garlic are melted together.  One of the original recipes called for olive oil instead of butter.  I have tried both and I like it either way, but my son was over tonight and he likes the butter version.  Also, almost all of the original recipes called for adding salt.  I don’t.  There is enough salt in the Parmesan/Romano/Asiago cheese already, and sometimes also in the butter.  Prevent high blood pressure and skip the salt in this one.

cooking zucchini and yellow squash with garlic

Then just saute the julienned zucchini strips on medium heat until desired doneness.  I like mine to be a little al dente, if you can say that for squash.  Then take the pan off the heat and sprinkle some (however much floats your boat – I use about 1/4 cup) Parmesan, Romano or Asiago cheese on top (or live it up and use all three together!), place a lid on top for a minute or two to let the cheese melt, and there you have it!  Done!  Yummmmm………

I wanted to show a picture of what it looked like after it was all cooked, but I didn’t get it in time………..

Oops - not fast enough to get a picture!

Oops – not fast enough to get a picture!

The other thing I have been doing  with the excess zucchini is to shred and then freeze one or two cups at a time in my sucky machine (aka Food Saver)

Food Saver Frozen Zucchini

Here is two cups of shredded, frozen zucchini in the vacuum sealed freezer bag.

I decided to freeze the shredded squash in one or two cup amounts because that is perfect for making either zucchini bread or zucchini muffins!  Now I can have the goodness of summer in the winter!

Next I want to try making dehydrated zucchini chips!  I hear they are wonderful – but that’s another post to come!

If you have any more recipes using summer squash, please let me know!  While my poor plants are dying from the squash mosaic virus, they are nonetheless pumping out more and more squash!

 

Shared at:  The Homeacre Hop; Home and Garden Thursday; Natural Living Link-up; Creative Timeout Party; Fabulously Frugal Thursday; Share Your Cup Thursday; Transformation Thursday; Simple Lives Thursday; Frugal Days Sustainable Ways; Harvest of Friends Weekend Blog Hop; Friendship Friday; TGIF Link Party; Freedom Friday; Small Footprint Friday; A Peek Into My Paradise TGIF; From The Farm Blog Hop; Friday Free For All; Little House Friday DIY Linky; Pinworthy Projects Party

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31 thoughts on “Zucchini, zucchini, zucchini

  1. I love Zucchini! Would love to have had a nice garden this yr, but not possible in the park, I do have a Cherry Tomato plant in a container that is doing pretty good. I’ll get my first tomatoes tomorrow or the next day and by the end of next week I’ll have a good crop to share with my Grandson Jack.

  2. Exactly how many zucchini plants do you have? I have planted 4 and I hope I don’t get that many! My neighbors are all watching my garden closely though…ready to take any excess veggies off my hands if need be.

    • Yes, we have some friendly neighbors! I have 3 zucchini and 3 yellow squash! I had no idea they produced so many! I love your website – can’t wait until I get to count chicken eggs! Vickie

  3. Yum! I love zucchini and squash. I’m jealous…ours are not doing well this year at all! Our cherry tomatoes, on the other hand, have completely taken over the garden! Too bad we don’t live close enough to do a trade…I’d gladly share some of my tomatoes for some zucchini and squash! 🙂

    • Haha, that’s true! If we lived close enough we could trade – or at least get together for a great salad! Alas, my zucchini are on their last leg due to the squash mosaic virus 🙁 Thanks for stopping by and your kind comments. Vickie

      • Yep. I put a whole zucchini and several big handfuls of baby spinach (or baby kale if I can get it. Not the grown up kale – it’s too bitter). The a banana or cashews for creaminess and whatever frozen fruit I want. ( And a liquid base – i usually use almond milk). You taste the fruit not the veggies (although it might turn an odd color). And I’ve started my day with a salad! (I made one yesterday that was to die for. Used frozen cherries and some cocoa power. Yum yum). And you can freeze them. I put the zucchinis and spinach I’m going to use for smoothies right in the freezer. (Cut up zucchini first if you don’t have a super blender) and then use them frozen.

        • I had never thought of using them in a smoothie, but now you’re the second person suggesting it! Cherries and cocoa powder with almond milk sounds like a winner! Thanks for the suggestion and for stopping by! Vickie

  4. Funny picture! LOL!

    I would also make zucchini boats, blanche, but fill with feta cheese and olive oil, under broiler for a few, and voila!

    Add it grated to mashed potato for zucchini fritters? I don’t have a recipe, but I’ve seen them on pinterest.

    I love it grated and fried in butter with fresh garlic til the water evaporates…

    Okay, I have to go BUY some now! I don’t have a garden, yet. Have a great day! Julia

    • Can you believe how many we have had so far!!! And I didn’t think 3 zucchini and 3 yellow summer squash were going to be enough! But, now I know better. Just watch, next year I won’t plant as many squash and then we won’t get hardly any! Oh well, such is nature! Thanks for stopping by and your comment! Vickie

    • I love visiting other blogs and yours was no exception! Yes, the fridge does look like some sort of sci-fi thriller, hahaha – good one! Thanks for visiting back! Vickie

  5. I am sending the link to your picture of the killer zukes to my family members….that is adorable, and I am inspired to go make a fake movie poster now… zucchini is such the perfect veggie and for the first year in many, we live in a place where I can grow some….happy zucchini eating everyone!!!!

    • Thanks for the invite Lori. Even though it’s late, I just finished joining in on your party! I Love that the order is random! Out here on the West Coast, if we don’t get up at 4 AM we are always down on the list 🙁 , so your random ordering is a boost for me! Thanks Vickie

    • Thank you so much for these recipes! I went over to your website – speaking from one earthling to another – I love it! Please note that I did not call it a blog! Hahaha! I am bookmarking your site so I can come back to it later when I have time to read a lot of it more in depth. I can see that you have a ton of information and advise, and have been at this for quite some time! Thanks again for the recipes and thans for stopping in to visit my site (ahem blog)! – Vickie

  6. This sounds like us last year! We still have some of it in the freezer! However, this year we planted less and this year’s crop has not done well. So, too much may actually be a good thing! I learned about dehydrated zucchini chips after I had froze the last of ours. I do hope to try it. Thanks for sharing!

    Please join us again Thursday at:
    The HomeAcre Hop

    ~Ann

    • Yes, that’s what I’m afraid of. Do I use up some valuable garden space to plant too many squash, just in case some don’t do well – or do I plant what I think we need and suffer the consequences if we don’t get a good crop? Oh, the drama of it all! Thanks for stopping by and your comment! See you again on Thursday

  7. Can’t wait till I have this problem. lol! I have just tiny babies setting on both my yellow and zucchini. I was going to mention how I shred and freeze and then I read that’s what you did. Your recipe sounds yummy. I am pinning it to give it a try. The empty pan made me smile. Thanks for sharing with SYC.
    hugs,
    Jann

    • Thanks, Jann. I just recently found your hop and I must say it is awesome – so I am most happy to share! I have been finding so many new recipes for zucchini, and so many people are sending me theirs, I feel like I could make a huge recipe book! I could call it “Try my Zucchini – please!” Haha Thanks again! – Vickie

  8. Pingback: fabulously frugal thursday: zucchini (wonder boy of the garden!) - A Life in Balance — A Life in Balance

    • Thanks Rebecca, I will join up again tonight! BTW, we have had lots of zucchini bread, muffins, sauteed…. Kind of like in Forrest Gump when they have fried shrimp, boiled shrimp, butter and garlic shrimp….. Hahaha! See you soon!

  9. No recipe to share, just ideas. I have pickled zukes; they can be good in frittatas and/or quiches, diced into salads, layered in lasagna, even sweetened and flavored for dessert concoctions.

    • zucchini in a dessert? Now that sounds interesting! I have had zucchini relish before but never Zucchini pickles – I may have to try those! Thanks for the ideas. Vickie

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