Now that the garden season is almost over, it's time to share some of my favorite dishes I made with all the bountiful harvest. All that is left in my garden is a few green tomatoes still waiting to ripen ( I'm not sure they'll make it before frost), and A LOT of squash. I could pick the squash today, but then I'd have to store it longer. So I'm gonna just leave it on the vine till the first frost, because I still have squash in the freezer from last year I need to eat up. Hubby and I plan to dig up the last of the potatoes today.
2023 was the year of abundant zucchini for me. I planted four zucchini plants: 2 regular zucchini and 2 summer squash. I normally only plant one of each, but last year I had a couple die, so this year I doubled it, and guess what? All the plants lived and produced like crazy! I was making every dish that had zucchini in it that I could find and I froze a ton of zucchini too!
So other than the usual zucchini recipes, like zucchini bread, here are some news ones I tried. Hands down my families favorite zucchini recipe was this one:
Zucchini Pizza Casserole
Oh my gosh, this recipe is so good! It really taste like pizza and your loved ones will have no idea they are even eating zucchini even though it contains four full cups of the stuff! It is gluten free for people that love pizza but can't handle the crust.
Now, I must admit, I did change the recipe. It's suppose to be a "healthy" recipe made with ground turkey, but to make it really taste like pizza I used Italian Sausage and pepperoni. I know, I'm so naughty.
You can find the recipe HERE. I don't put the recipes I tried on my own posts, because they are not my recipes. So I will only provide the links.
Yellow Squash Tots
Did you know you can make tater tots without taters? These are ABSOLUTELY AMAZING and a great way to get veggies into your children. They seriously taste so good. I made a bunch to eat right away and I froze some to eat later. I made one mistake in that I was in too much of a hurry to dice the onions small enough. They were hard to shape because the onion pieces were too big. Next time I make them I will use a food processor.
Chicken Zucchini Bake
This high protein low carb meal was good, but a little tasteless. You would think it would have been loaded with flavor with all the cheeses and sour cream, but it was a bit bland for us. If I were to make it again, I'd probably try to jazz it up a bit somehow.
Ok, I know everyone makes fritters with their zucchini, but I've never had much luck with them. They always ended up burnt before they cooked through. But then I tried this recipe and they turned out great!
Zucchini with Feta, Egg, and Tomatoes
Say goodbye to Avocado Toast and hello to Zucchini Feta & Eggs! This is my new favorite breakfast that I ate almost everyday this summer. It's a Weight Watchers recipe so I can't link it unless you have an account, but it's so easy to make you really don't need the recipe. Just spiral a zucchini and slice cherry tomatoes and sauté in olive oil with some onion and garlic. Next, make a well, drop an egg with some feta chunks and your favorite seasonings like Italian Seasoning, cover and cook until the egg is done to your liking. YUM!
I also loved doing the Feta Zucchini Eggs that's raging all over the Internet right now. It's another simple recipe where you just shred 1/2 cup of zucchini, add some diced onion, and sauté it a bit in a pan with some olive oil. Pop on some feta and an egg and cook till the egg is done.
Zucchini Frittata Recipe with Ricotta
Another great way to use up zucchini is in baked egg dishes like frittatas! This one used 3/4 pound of zucchini!
Find the recipe HERE!
I made a couple of different zucchini soups that we really enjoyed but I didn't take photos.
We loved both of the soup recipes, but I must admit, I added Italian Sausage to the Zucchini Soup recipe. It was so much better with some meat in it!
Well I think that does it for NEW recipes with zucchini in it. I made a lot more zucchini recipes but I've shared those with you in previous posts HERE and HERE
But I didn't particularly care for this cookie recipe. It tasted more like a bar or cake than a cookie, but I could have done something wrong. It says in the instructions to add the zucchini just until combined and not to over stir, but it's impossible not to! I couldn't get the zucchini to mix with the batter uniformly if I didn't over stir it.
I tried a couple of other new things in my kitchen this year, like scones! Would you believe I never made scones before? I absolutely love scones, but I always considered them a special treat I'd have out on a girl's date, and not something I would want having something around the house to tempt me, that's why I never made them. But we went blueberry picking this year as always, and before freezing all my blueberries like I usually do, I decided to make a couple of treats for myself first...like blueberry waffles and scones. So here is my first scone attempt!
Master Scones Recipe (Any Flavor!)
They turned out yummy and were a lot easier to make than I thought they would be. I ate one, and froze the rest, so they wouldn't be a temptation to me lying around on the countertop.
And lastly, I found a great way to preserve cherry tomatoes other than to freeze them. I had so many cherry tomatoes this year I couldn't eat them fast enough. I don't like to freeze them. I tried that last year and didn't like them. I didn't know what to do with all my excess cherry tomatoes until I saw this recipe:
Cherry Tomatoes Roasted in Oil and Herbs
According to the creator of this recipe, these tomatoes should keep in your refrigerator up to six months. I will believe it when I see it, but since my cherry tomato plants are just about done now, I will probably start using these roasted ones soon.
Well, that's all the new garden harvest recipes I can think of. I'm sure I'll have more, once I harvest my squash, so I may be back with more.
Have A Great Day! Amy
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