Move over, asparagus, there’s a new garden boss!
So this is complicated. We have a quarter of an acre garden, and grow every kind of summer and winter squash known to the Midwest. Nobody likes them but me. ‘What are we thinking planting all those vegetables??‘ I know. I wonder too, but it certainly has pushed me to get creative and find the most flavorful uses for my family to eat the least favorite (also the most prolific) of our garden produce.
I almost can’t believe I just admitted to their very well-hidden food aversion : )
Here they are! All the recipes that we have made, and our family ate and finished their plate. You can switch yellow squash for the zucchini in all these recipes.
Curry (with petite diced zucchini instead of eggplant)
Zucchini Lasagna (we use jarred marinara and skip the mushrooms)
Several other ways in which I have successfully incorporated zucchini and squash are:
Adding cooked zucchini to meatloaf (when making the raw meat mixture)
Adding cooked shredded zucchini to marinara sauce (for spaghetti, or lasagna, or stuffed shells, etc.)
Cooking shredded zucchini with the taco meat for Mexican dishes
Maybe your garden isn’t pressuring you to eat it as fast as mine is, but I thought it would be good to share the different ways my family enjoys eating zucchini and squash considering we have children’s taste buds at our table.
Do share your tips and tricks for using up zucchini! I’m all ears.
with love. Damaris