We have so much zucchini from our share it's bordering on overwhelming and squash season has just begun. So of course what to make with all this stuff is always the big question, especially if you're like me and not a huge zucchini/summer squash fan. Yeah, I said it. I'm not crazy about zucchini. It's the one thing I see growing in almost everyone's backyard garden that I have never bothered to grow because I could totally live without it and be okay with that.
But regardless, the fact of the matter is that I have five gigantic zucchini and summer squash chilling in the fridge and they're not going to cook themselves.
Of course the first thing I make is zucchini bread. This not only burns through one large summer squash but the recipe also makes two loaves, one for now, one for the now nearly overflowing freezer. I have been using a recipe from <gulp> PAULA DEEN for a couple of years now (insert racial commentary here) with a few edits. You can find the recipe at Food Network of course but a couple of things: reduce the sugar. Her recipe calls for something like 3+ cups of sugar which is insane. Two cups is plenty. I always increase the amount of zucchini namely because I have so much but also because two cups just isn't really enough in my book. Finally, add a pinch of allspice, it adds a nice depth of flavor.
The kids adored the bread and I must admit, this batch came out nicely, it's good stuff.
Since I was already on a roll with zucchini I decided to make it for dinner, too. My cousin mentioned that she had made zucchini spaghetti by using a vegetable peeler and making strips of squash, then serving it with Alfredo sauce. I thought this was a brilliant idea, which, coming from her is not surprising. Mother of five, great cook, beautiful and intelligent, I don't know how she does it so don't ask, because if I knew the secret I'd be bottling that sh*t and making a mint, or at the very least having three more kids.
Anyhow, I did a quick google of zucchini spaghetti and found this site describing how to make the "noodles" using a vegetable grater laying on its side:
So I gave the grater thing a whirl and it
worked and didn't work all at the same time.
Nice, right? Unfortunately I had rather large
hunks of zucchini left and quite a mess:
I harvested the remaining arugula from my
garden along with some basil and whipped
up a pesto to mix in with my Alfredo sauce.
In some olive oil I sautéed half a thinly sliced
onion until translucent. Add a clove
Of minced garlic and your squash and sauté
until tender and heated through.
Season with salt and pepper.
Despite the mess, dinner was delicious. Jon
and I loved it but the kids wouldn't touch it
despite my making up silly names about
green spaghetti and such.
We used up all the zucchini noodles but had
lots of extra Alfredo sauce which I stashed
in, surprise surprise, the freezer, for a
cold day in February.