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A Zillion Zucchini?
How to Use Summer's Bounty
By Tawra Kellam
So you have few zucchini left, huh? You've given bushel baskets full to all your friends and family, you've set buckets on the corner with a free sign and they still aren't gone. Now what do you do? Here are a few recipes and tips from NotJustBeans.com to give you help in using them all:
- Zucchini can easily be frozen for the winter. Simply shred and bag into 1- to 2-cup servings.
- Use in breads, cakes or meat loaves.
- Substitute shredded zucchini for half of the ground beef in Mexican recipes, spaghetti sauces, meat loaves or meatballs.
Try these delicious zucchini recipes!
1 pound small zucchini
1 tablespoon olive oil
1 onion, cut thin
1 clove garlic, chopped
1/4 teaspoon thyme
Salt and pepper to taste
Saute zucchini in olive oil for three minutes. Remove from heat and add onion and garlic. Saute two minutes. Add zucchini to skillet and season with salt, pepper and thyme. Serve warm.
2 to 3 pounds chicken pieces
2 tablespoons olive oil
2 cans (14 ounces each) stewed tomatoes
2 cups mushrooms, sliced
1 cup zucchini, sliced
1 teaspoon fresh basil, crushed or 1/4 teaspoon dried
Salt and pepper, to taste
4 cups pasta, cooked
Brown chicken in oil, 10 minutes, turning occasionally; drain. Add the rest of the ingredients except pasta. Cover and simmer 25 minutes. Serve over pasta.