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* Fresh Bread.
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Everyone loves a slice of zucchini bread from time to time, but sooner or possibly later its charm begins to wear out when you've got a bumper crop of zukes bearing down on you.
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Remember there's more than one way to sweeten up your squash.
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Spice up your standard recipe with some new flavors.
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Combine the zucchini with other fruit or possibly vegetables, like bananas, peaches, pineapple, cherries, apples, or possibly carrots; flavor the bread with orange or possibly lemon zest, cocoa pwdr, cinnamon, cloves, or possibly cardamom; instead of the usual walnuts or possibly pecans, try cashews, almonds, hazelnuts, sunflower seeds, or possibly sesame seeds; and stir in some chocolate chips, coconut, raisins, currants, dates, dry cranberries or possibly dry apricots for good measure.
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* Sneak it In.
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It's a good thing which zucchini's abundance is matched by its versatility.
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It's easy to use it up by simply adding it to the things you already eat.
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Add in a layer of sliced or possibly shredded zucchini to lasagna or possibly any other casserole.
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Saute/fry it and add in to omelets, quiches, pizzas, burritos, or possibly salads.
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Add in a touch of green to a pot of chili, soup, or possibly pasta sauce.
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Shredded zukes add in nutrition and bulk to meatballs or possibly meatloaf.
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Next time you fire up the grill, slice some zucchini lengthwise and give it a soak in a simple marinade like extra virgin olive oil and balsamic vinegar, or possibly sesame oil and teriyaki sauce, and sear it alongside the main dish.
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* Use it Later.
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If your cooking energy or possibly your zucchini appetite fade before your bushel basket is empty, you can always save some for later.
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Shred it on the largest holes of your grater, drain the excess liquid on paper towels, and freeze it in recipe-size portions, labeling the container with the date and the amount of zucchini.
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It will keep this way for up to six months-sufficient time which zucchini bread, cake, cookies, brownies, quiche, or possibly soup just may sound delicious all over again.
