{"id":483,"date":"2014-09-01T09:41:49","date_gmt":"2014-09-01T16:41:49","guid":{"rendered":"http:\/\/blogadmin.plantlust.com\/blog\/?p=483"},"modified":"2024-01-24T06:15:10","modified_gmt":"2024-01-24T14:15:10","slug":"no-such-thing-as-too-much-zucchini","status":"publish","type":"post","link":"https:\/\/plantlust.com\/blog\/edible-gardens\/no-such-thing-as-too-much-zucchini\/","title":{"rendered":"No Such Thing as Too Much Zucchini"},"content":{"rendered":"

I’m embarrassed. Back when I worked in an office, I used to hide in my cubicle while coworkers distributed their\u00a0excess\u00a0garden harvest. There always seemed to be zucchini, which topped\u00a0my list of duck-and-cover\u00a0foods. To be fair, I had only ever had zucchini as plain\u00a0sticks around the veggie party platter,\u00a0destined for some\u00a0plastic tub of\u00a0dip, or saut\u00e9ed, neither of which are my favorite presentation to this day.<\/p>\n

My opinion of zucchini changed on vacation\u00a0in\u00a0Italy a couple years ago, where zucchini made a regular appearance on menus,\u00a0served as\u00a0paper thin slices grilled with a touch of olive oil, salt and pepper. I initially tried it\u00a0to be polite, but it was truly delicious, and opened my eyes to new possibilities. You know how once you learn about something new, you see it everywhere?<\/p>\n

<\/p>\n

Now I feel silly for dodging the free extras, and I take them whenever I can get them. There are a million ways to use them.<\/p>\n

What I originally disliked about zucchini is now what I love about it. It doesn’t pack much\u00a0flavor on its own, which makes it\u00a0so very versatile. It’s good raw, cooked, dehydrated, frozen… so many possibilities. \u00a0These are a few of my favorites..<\/p>\n

Crunchy Baked Zucchini Steak\u00a0Fries:<\/strong><\/p>\n

\"zucchini<\/a><\/p>\n

These fries take a little more prep time than but they’re a super\u00a0healthy stand in for fried potatoes, and a good way to use a large\u00a0zucchini.<\/p>\n

 <\/p>\n

\"zucchini<\/a><\/p>\n

 <\/p>\n

\"zucchini<\/a><\/p>\n

You can play with spices in the\u00a0\u00a0breading. I like\u00a0\u00a0this\u00a0mix of\u00a0almond meal, cumin, nutritional yeast, chili flakes, salt, garlic, and a paprika spice mix.\u00a0<\/p>\n

\"zucchini<\/a><\/p>\n

Zucchini sticks, no longer plain, dipped or marinated in a mix of water, lemon juice, soy sauce or something similar depending on your diet or pantry – you could also use gluten free Tamari, coconut aminos, or Nama Shoyu. A couple tablespoons of ground\u00a0flax seeds help the mix stick, similar to an egg wash, in preparation for dipping. Baked at 375 until hot and\u00a0golden brown. Extra\u00a0delicious with fresh dill \/ cashew dipping sauce.<\/p>\n

Ruffled Zucchini\u00a0Barbeque Chips:<\/strong><\/p>\n

\"zucchini<\/a><\/p>\n

I used yellow squash for cosmetic reasons this time, green tastes just as good. I cut the chips on the most terrifying of my kitchen equipment, the mandoline, which does a beautiful job creating perfectly ruffled chips at the same thickness so they cook evenly. The chips seem to work best more than\u00a01\/8 and less than 1\/4 inches thick. Too thin and all the water evaporates and\u00a0the chip\u00a0vanishes by the time it emerges from the oven. too\u00a0thick, and they don’t have that crisply crunchy texture. Toss the chips on an oiled parchment paper, they can be sticky little buggers. I use coconut oil.<\/p>\n

\"zucchini<\/a><\/p>\n

 <\/p>\n

\"zucchini<\/a><\/p>\n

Brush or spritz\u00a0with oil and sprinkle with barbecue<\/span>\u00a0spices and salt. Cook around 225 for about an hour until crispy. Time can vary quite a bit based on chip thickness, so I check them often.<\/p>\n

Chocolate Zucchini Milkshake:<\/strong><\/p>\n

\"zucchini<\/a><\/p>\n

This is my\u00a0go-to zucchini quick fix.\u00a0Veggies that taste\u00a0like dessert. Seriously.<\/p>\n

Whenever I have raw fresh zucchini leftovers, I cut them up and toss them in a snack sized freezer bag and throw them in a freezer bin. When the milkshake mood strikes, I toss the frozen bits in the blender with about a half cup of\u00a0coconut milk, a tablespoon or so of cacao and a sprinkling of\u00a0sweetener. I like xylitol or stevia if I’m trying to keep it\u00a0sugar free, but it’s quite delicious with dates and frozen grapes as the sugar. A splash of vanilla extract is a nice touch, or vanilla powder if you want to avoid the alcohol in the extract. It’s quite forgiving with quantities, sometimes I go light on the milk\u00a0and\u00a0make ice cream instead. A little\u00a0peppermint extract and chocolate chips turns it into mint chocolate chip ice cream. It’s surprisingly filling for a light snack.<\/p>\n

 <\/p>\n

\"zucchini<\/a><\/p>\n

 <\/p>\n

Mini Zucchini\u00a0Pizza:<\/strong><\/p>\n

\"zucchini<\/a>Dehydrated or cooked zucchini chips make a great crust for different toppings. Here I had some almond ricotta and sun-dried tomatoes – simple little snack bites. \u00a0Pesto makes a nice addition. Layered, they make great little lasagnas.<\/p>\n

Zucchini Noodles:<\/strong><\/p>\n

\"zucchini<\/a><\/p>\n

I got a vegetable spiralizer for Christmas last year, and it is the greatest. Zucchini noodles are my favorite base for spaghetti sauce or a very cheese-like roasted butternut alfredo sauce<\/a>.<\/p>\n

 <\/p>\n

\"shoestring<\/a><\/p>\n

Spiced and roasted, zucchini noodles make great shoestring fries. I tossed these with coconut oil and a healthy\u00a0homemade dorito spice mix<\/a>. So addictive.<\/p>\n

Zucchini Birds Nests:<\/strong><\/p>\n

\"zucchini<\/a><\/p>\n

 <\/p>\n

I used to love crackers in soup. So much I probably ate more crackers than actual soup. But now I just make\u00a0zucchini birds nests and eat as many as I want. I use a julienne peeler to quickly slice up some zucchini shreds, make little piles,\u00a0sprinkle with some salt and\u00a0spices, and pop in the oven on parchment paper to crisp them up. So easy. So good.<\/p>\n

Zucchini Jerky:<\/strong>
\n\"zucchini<\/a><\/p>\n

These travel well, and are good for something to chew on. The scary mandoline was in effect again here, zucchini sliced the long way. Slices coated in a little olive oil, tossed with red chili flakes, salt, nutritional yeast, and whatever else sounds good.\u00a0These can go in a dehydrator until dried out, or in the oven on the lowest temperature. The carrot dogs next to them… we’ll save those for another day.<\/p>\n

Zucchini Dog Treats:<\/strong><\/p>\n

\"zucchini<\/a><\/p>\n

Speaking of dogs, Pokey insists I don’t forget to mention that zucchini is a delicious dog treat.\u00a0I cannot get the cutting board out without that\u00a0pup\u00a0sitting at attention\u00a0waiting for scraps.<\/p>\n

I could go on and on. Never again will I turn down\u00a0extras from friends’ gardens. I haven’t grown it – yet. Why are there so many leftovers? Do people run out of ideas, or is it so prolific you must share with others? Not that I’m complaining.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m embarrassed. Back when I worked in an office, I used to hide in my cubicle while coworkers distributed their\u00a0excess\u00a0garden harvest. There always seemed to be zucchini, which topped\u00a0my list of duck-and-cover\u00a0foods. To be fair, I had only ever had zucchini as plain\u00a0sticks around the veggie party platter,\u00a0destined for some\u00a0plastic tub of\u00a0dip, or saut\u00e9ed, neither […]<\/p>\n","protected":false},"author":2,"featured_media":491,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[50],"yoast_head":"\nNo Such Thing as Too Much Zucchini - Plant Lust<\/title>\n<meta name=\"description\" content=\"I'm embarrassed. Back when I worked in an office, I used to hide in my cubicle while coworkers distributed their\u00a0excess\u00a0garden harvest. There always\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/plantlust.com\/blog\/edible-gardens\/no-such-thing-as-too-much-zucchini\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"No Such Thing as Too Much Zucchini - Plant Lust\" \/>\n<meta property=\"og:description\" content=\"I'm embarrassed. Back when I worked in an office, I used to hide in my cubicle while coworkers distributed their\u00a0excess\u00a0garden harvest. There always\" \/>\n<meta property=\"og:url\" content=\"https:\/\/plantlust.com\/blog\/edible-gardens\/no-such-thing-as-too-much-zucchini\/\" \/>\n<meta property=\"og:site_name\" content=\"Plant Lust\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/plantlust\/\" \/>\n<meta property=\"article:published_time\" content=\"2014-09-01T16:41:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-24T14:15:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/d17vsf20mehj1i.cloudfront.net\/blog\/wp-content\/uploads\/2014\/08\/01160820\/zucchini-prep.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Megan Hansen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Megan Hansen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/plantlust.com\/blog\/edible-gardens\/no-such-thing-as-too-much-zucchini\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/plantlust.com\/blog\/edible-gardens\/no-such-thing-as-too-much-zucchini\/\"},\"author\":{\"name\":\"Megan Hansen\",\"@id\":\"https:\/\/plantlust.com\/blog\/#\/schema\/person\/a27cb889c00930ca0aaba46af1422c7a\"},\"headline\":\"No Such Thing as Too Much Zucchini\",\"datePublished\":\"2014-09-01T16:41:49+00:00\",\"dateModified\":\"2024-01-24T14:15:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/plantlust.com\/blog\/edible-gardens\/no-such-thing-as-too-much-zucchini\/\"},\"wordCount\":1004,\"commentCount\":10,\"publisher\":{\"@id\":\"https:\/\/plantlust.com\/blog\/#organization\"},\"keywords\":[\"zucchini\"],\"articleSection\":[\"Edibles\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/plantlust.com\/blog\/edible-gardens\/no-such-thing-as-too-much-zucchini\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/plantlust.com\/blog\/edible-gardens\/no-such-thing-as-too-much-zucchini\/\",\"url\":\"https:\/\/plantlust.com\/blog\/edible-gardens\/no-such-thing-as-too-much-zucchini\/\",\"name\":\"No Such Thing as Too Much Zucchini - Plant Lust\",\"isPartOf\":{\"@id\":\"https:\/\/plantlust.com\/blog\/#website\"},\"datePublished\":\"2014-09-01T16:41:49+00:00\",\"dateModified\":\"2024-01-24T14:15:10+00:00\",\"description\":\"I'm embarrassed. 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