I’ve been getting creative with zucchini and summer squash this week. Partially because there are so many great recipes out there — but mostly because we’ve been picking about 3 squash per plant {per day}!!! I’ve got a lot of squash on my hands {and on my counters, in my fridge, in the freezer, in the garden, and even out in the garage!}
Often, when I get too overloaded with zucchini and sumer squash, I use a food processor to shred and slice several cups of produce for the freezer. I freeze it in 2-cup servings, which is what many recipes call for. I also try to make several batches of different zucchini breads and then freeze them {which allows us to have homemade bread all year long}.
Earlier this week, I posted my recipe for Double Chocolate Zucchini Brownies. They were delicious. I made a double batch on Monday and they are already gone {there are only 2 of us!}
All week long, I searched through the thousands of recipes on the internet, looking for creative ways to use up all my zucchini and squash. Here are a few recipes I stumbled upon; I’ve already tried most of them!
- Tex-Mex Summer Squash — Eating Well
- Zucchini Garden Chowder — The Local Cook (Deliciousness!)
- Summer Squash Pizza Crust — AllRecipes.com (this tasted great — I’ll post about it soon!)
- Zucchini Whoopie Pies — Not Without Salt
- Mango Chicken Vegetable Bake — Once A Month Mom
- Sausage Zucchini Bake — Kitchen Stewardship
What are your favorite ways to use zucchini and summer squash??
Visit my virtual recipe box for more simple, delicious, family friendly, recipes!
Jennifer says
Gonna try those brownies! We usually make Zuchini bread-basically it’s like carrot cake with Zuchini in it. I usually shred my zuchini and freeze it and use it in bread and I will break some off and throw it in my spaghetti sauce…it’s stringy looking but everyone thinks it’s cheese!
Andrea says
Jennifer, I almost ALWAYS shred a huge amount of zucchini at one time and then freeze it in 2 cup ziplock bags. I often find the recipes call for 2 or 4 cups of shredded zucchini, so then I just take out one bag to defrost. Plus the bags lay flat in the freezer so I save a ton of space.
I’ve put zucchini in lots of recipes before, but I’ve never tried spaghetti sauce! I just might have to do that this summer 🙂
Tricia (Once A Month Mom) says
Thanks for including my recipe in your roundup. And reminding me it needs to be on my dinner rotation soon as well!
Melissa says
I’m right there with you. My husband is picking several zukes and squash each day from our big garden. We had a great recipe we did last summer from Williams-Sonoma for Baked Penne with Corn, Zucchini & Basil. It was AWESOME and froze very well.
Here’s the link: http://www.williams-sonoma.com/recipe/baked-penne-with-corn-zucchini-and-basil.html
They don’t call specifically for squash, but we added it in with the Z and it was great! Enjoy! I’m going to check out your recipes too.
Andrea says
Melissa, thanks so much for the recipe link. It looks delicious…I may have to work it into our menu this week! {Oh, and I freely mix zucchini and squash and I’ve never had a problem yet}
mandi@itscome2this says
I love, love, love Zucchini & Squash – love!! I definitely need to try your brownies – I’m sure my kids will eat their veggies that way! But Zucchini Whoopie Pies?? That just sounds too crazy! Off to check it out!
Thanks for linking up:)