Last week, our fabulous CSA share from Sunrise Farms included an 8 pound zucchini. 8 POUNDS!
I was in disbelief as I saw it laying on the table there ready to be chosen for a bag. And, the other zucchinis on the table weren’t lagging behind in weight. I chatted with Rako about it and Sunrise does absolutely nothing to promote the growth of their vegetables (except for some good old TLC), so he was attributing it to the ridiculous amounts of rain we have been having on the East Coast. Of course we jinxed ourselves because since we had that conversation it has been a massive heat wave and we haven’t seen a droplet.
I came home and put the gigantic thing on my counter, pondering what to do with all 8 pounds of it. It took me all week, but I finally used it all and here is what I did with it along with some other ideas I had for it. I am keeping these in my back pocket since I imagine our zucchini days are far from over this summer:)
What to do with 8+ pounds of zucchini…
Zucchini Bread and Muffins- Yep, I made 2 large batches of zucchini bread that we have been enjoying all week long! Here is the recipe I use. It is super basic and some alterations that I make are that I substitute applesauce for the oil, don’t put walnuts in it, and use a little extra shredded zucchini (for good measure:).
Shredded Zucchini – I decided that I would use this monster of a zucchini to get started on preservation for this winter’s zucchini bread. I shredded a large amount and put them in 2 cup portions in a freezer bag (2 cups is the amount my Zucchini Bread recipe calls for). I let all of the air out and away they went (until I see them this winter). Here is a good reference for Storing Summer Produce for Winter
Pasta Sauce/Topping – Pasta with summer vegetable toppings is my favorite go to meal. I cut the zucchini in large cubes and sauteed it along with some garlic, onion, green pepper, and mixed cherry tomatoes (all from our CSA shares). Then I tossed this mixture with some fresh Basil Pesto Pasta from Papperdelle’s Pasta. A perfect breakfast, lunch, or dinner!
Chocolate Zucchini Bread – Words can’t even describe to you how I feel about this bread. I took this to a friend’s house for dessert and of course her first question to me is “What did you do to it?”. She knows me too well:) Skepticism came over her face as she took the first bite but then…she caved. It was awesome! Seriously better than chocolate cake on its own. The only change I made was adding a thin chocolate glaze to it.
So that was it, the story of 8 pounds of zucchini. But like I said before, there will be more zucchini to come this summer and I am fully prepared with an entire virtual recipe box full of recipes to make!
Here are some of my favorites that I can’t wait to try:
Stuffed Zucchini – I can’t wait to try this for one of our meatless meals during the week!
Baked Zucchini Chips – These look great for snacking!
Egg and Veggie Zucchini Boats – A light meal, perfect for summer breakfasts, lunches, or dinners!
Kale and Zucchini Lasagna – Okay, we have tried this one already, but it is a great dinner and a great way to use up that zucchini!
Make sure to check out my other spring/summer veggie round-up like 9 Bangin’ Beet Recipes!