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1
You can make up as many zucchini as you want. May also use yellow squash or a mix of both. It helps to pat the shredded squash with paper towels to soak up excess water.
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2
We usually shred 6-12 small squash and/or zucchini, 2-3 onions, unlimited jalapenos or habaneros (depending on how many are on plants), then keep all in separate containers in fridge until time to cook.
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3
The combinations you make are only limited by your imagination!
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4
Shred the unpeeled zucchini in the food processor, or by hand. Finely chop the onion and peppers. Store in fridge or use right away.
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5
Cook by adding a dollop of butter to your frying pan.
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6
Toss in any combination of onion, garlic, hot and sweet peppers to taste. Amounts will vary depending on how much zucchini you want to cook. Some might like more garlic, some less green pepper.
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Saute for a few seconds, then add the amount of zucchini you desire.
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Fry for a few minutes, stirring often, until zucchini is softened. Eat right away or store in fridge for later.
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9
This creates a base for side dishes or breakfast.
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10
Adding shredded cheese on top after placing cooked zucchini in a dish just adds to the flavor.
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11
I have added an egg in with 1 cup zucchini, along with garlic and onion, to make a mini breakfast casserole.
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12
Also can add in some diced cooked andouille sausage along with shredded cheddar cheese.
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13
The picture shows two cups zucchini & squash, 1/2 cup chopped onion, 1/4 cup habanero, 1/4 cup jalapeno, 2 tsp minced garlic.
