What To Do With All That Zucchini
You’ve had a fair share of zoodles this summer, donated zucchini or three to your neighbors, but this vibrant vegetable keeps producing. Here are five go-to recipes to put the endless amount of zucchini to use.
ZUCCHINI DIP
Skip the baba ganoush this year and make Zucchanoush. This dip was shared at a recent family dinner and can be used as a dip for fresh a vegetable platter or spread it on your next sandwich for a delicious topping.
Zucchini Fries
How many times have you made zucchini fries, and they just don’t come out crunch enough? This recipe makes the zucchini so soft it resembles the texture of potatoes and is the closest thing to having real french fries.
Note have made this with real parmesan cheese and vegan parmesan, and they both are delicious options.
Zucchini Bread
Zucchini bread can be made in all varieties with chocolate chips, with bananas, with cocoa powder. How come most of the time you are using more sugar than zucchini? This recipe calls for extra zucchini (not drained), less sugar, and flavor.
Note we replaced the brown sugar for coconut sugar
Zucchini Sauce
Paired with our favorite pasta (we recommend Banza chickpea pasta is a high protein, lower carb, gluten-free alternative to traditional pasta), this is a quick & easy dinner option.
Gluten Free Zucchini Cake
Skip the store-bought cake for your next family member’s birthday party. This cake checks all the boxes, sweet, hearty, and moist.