Happy Friday!!
Do you grow zucchini in your garden, too? Do you have too many like me? Some days I'm scared to go over to the planter where the yellow squash and zucchini grow because I know what I'm going to find. Funny how when I plant them the middle of May I can hardly wait for the first one to come so we can have fried squash! But then by this time in August I'm all but tired of them. You know what I mean?
Today I am going to share with you a few things I do with my zucchini when they begin to pile up on my counter.
1. Fry them!
I love to wash my zucchini, slice them up, and salt them good with Himalaya salt. The process growing up was always flour, egg, cracker crumb. However with our sons allergies we dip in arrowroot flour, coconut milk, then oat bread crumbs and they are FABULOUS! Once you have them all coated in goodness drop them in a skillet with hot oil and get them good and crispy on both sides. Scrumptious!
2. Saute them
We also love to eat vegetables for breakfast. Some days I make a hash that includes zucchini, potatoes (white or sweet), onions or whatever other veggies I have in the fridge. FYI...don't use broccoli. Even if I have it I don't use it. My husband informed me one day that broccoli is NOT a breakfast food. Haha....
Once I have my veggies all diced up I toss them in a skillet on medium-high heat and saute in some butter or bacon fat for a few minutes until they are soft, but not mushy. They are delicious served alongside some breakfast meat and eggs.
3. Make mini zucchini bread loaves
Every Christmas we LOVE to decorate cookies, bake breads, make fudge and decorate reindeer pretzel sticks. We gather all our goodies together and deliver them to our neighbors. What better time to get a jump start on baking the zucchini bread?!
I buy mini aluminum foil bread pans and make a big batch of zucchini bread and pour into the small loaf pans. Once they are done baking and have cooled to room temperature, wrap them tightly in plastic wrap then with foil. Stick them in the freezer until December comes and you already have yummy zucchini bread ready to pull out, slice up and decorate those trays with! (I will share my zucchini bread recipe next week!)
4. Make zucchini meatloaf!
Ingredients
Method
Preheat oven to 375 degrees.
Cut the large zucchini in half long ways and scoop out all the seeds and the middle. Make sure to leave the firm sides of the zucchini.
Set aside.
After the zucchini is prepped, make the meatloaf! I believe there is truly no wrong way to make meatloaf. We actually love all kinds of meatloaf! I make BBQ, Italian and regular meatloaf. Today I am making what I call "regular meatloaf" to stuff in the zucchini.
Add all of the remaining ingredients above (besides the tomato) in a large bowl. Mix together with your hands! Once you have the meatloaf mixed well, divide it in half and roll each half into a ball. Once you have the meatloaf sticking together nicely you can press one of the balls into one side of the zucchini. Once you have it squished in there do the same to the other ball of meatloaf and add it to the second side of the zucchini.
Bake at 375 degrees for about 45-55 minutes until the meatloaf is done. You can slice the fresh red tomato to lay on top or you can top with my yummy homemade chili sauce or plain ol' ketchup. Your choice!
I serve with a delicious green salad or roasted carrots!
Enjoy!
About Me!
My name is Tana and I am a Jesus loving, coffee drinking, twin boy wrangling woman with big dreams to help women just like you live this one life we get FULL!
Let’s be honest - life can be flat overwhelming at times, I’ve been there and lived that. But the life that Jesus died to give us is one that is so much more. It is my mission to help you learn to walk in the fullness of God and live your life well!
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Do you ever wonder where to start in teaching your children the truth from the Scriptures? How to give them a good biblical foundation? These cards will help get you started! They can be used as memory verses to teach your children or as prayer verses.