In a moment of enthusiasm or weakness, I accepted hand-me-down enormo-zucchinis from a neighbor’s friend’s garden. Thankfully, it coincided with a zucchini-free week in the CSA and I was able to make it all go away with a little bit of concerted effort. First, I made stuffed zucchini from one of the squashes, using ground pork and ratatouille from the freezer, plus some rice. The result was edible but suffered typical mistakes: didn’t precook the rice and left the walls of the zucchini boat too thick so it was all a bit undercooked. But we still ate it for two days.
Another batch of zucchini muffins.
Next up: some of our favorite Moosewood muffins. With the ability to stock them in the freezer I can make as many batches as I like without feeling compelled to just eat them all at once. Each batch takes two cups of shredded zucchini, so I just shredded the entire second squash and dove in. Three dozen muffins later, I’d passed them along to friends, had a freezer full, and had used half the squash. It was a start.
A few years ago I tried to make zucchini brownies from the recipe in Simply In Season and failed miserably. Failed to actually follow the recipe, that is, which resulted in a hot mess. This time around I used properly shredded zucchini and yogurt, which turns out to be key to making the brownies rise rather than remaining a dish of flat goopy gunk. The chocolate chips on top made the whole thing much more brownie-like; without them the dish is more like chocolate zucchini cake (still good). Out of deference to the sprout’s ongoing dairy intolerance, I did use sheep milk’s yogurt and figure this will be a good way to test the assertion that it’s easier to digest.
Gluten-free zucchini fritters.
Finally, I used the last four cups (!) of shredded zucchini to make fritters, which are tasty but soft and not really ery fritter-ish at all. Zucchini and minced garlic or onion, 1/3 cup of flour (or gluten-free pancake mix as the case might be), and two eggs makes it a super easy addition to dinner. Which I’m sure we’ll revisit the next time we have cups and cups of zucchini to eat.