And I’ve been making these recipes for years.
While we are both too busy to realize those dreams right now, we do have a huge garden.
We grow everything from flowers and berries to salad greens and potatoes.
Photo: Chocolate Zucchini Bread: PHOTOGRPAHER: MORGAN HUNT GLAZE, PROP STYLIST: SHELL ROYSTER, FOOD STYLIST: CHELSEA ZIMMER. Remaining Images: EatingWell.
And currently, we’re swimming in zucchini.
And last weekend, I literally harvested 20 pounds of zucchini.
And I’m doing my best to get through it.
Photogrpaher: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Chelsea Zimmer
Here’s what cooking in my kitchen.
Mary’s Zucchini with Parmesanis an oldie but a goodieliterally, it appeared in a 2005 issue ofEatingWellmagazine.
One ofEatingWell’s Test Kitchen Managers, Stacy Fraser, based it on a recipe her mom always made.
It was love at first bite, and I’ve been making it ever since.
Another oldie but goodie isChocolate Zucchini Bread.
Cocoa powder and chocolate chips make it extra rich and flavorful.
Pro tip: I like to add a teaspoon of cinnamon to the batter.
But perhaps my favorite zucchini recipe of all time isZucchini Patties with Herbs & Feta (Kolokythokeftedes).
Not only does it use a ton of zucchini (2 pounds!
), these patties are flecked with my family’s favorite cheesefetaand dill.
Not a fan of dill?
Neither is my husband.
And if you’re wondering ifzucchini is good for you, it sure is!
It’s rich in vitamin C and potassium, and even has some magnesium and folate too.
If you’re looking for zucchini inspo, I hope you give one of these yummy recipes a try!
If none of them pique your interest, perhaps you’ll find something else in thiscollection of zucchini recipes.
