Knowing how prolific summer squash can be once it gets growing I tried to play it smart this year and planted just one zucchini and one straight neck, only to find the supply was still outweighing the demand. Through July and August I was cooking with this vegetable every other night which took some creativity to keep from getting bored. Here are some of my favorites:
Zucchini bread. I so wished I had written down the recipe for this bread. I found a recipe online and substituted the eggs with powdered egg replacer and applesauce and used half the amount of sugar (sugar in the raw) and some squeezes of Agave. It turned out to be the best zucchini bread I have ever had.
Straight neck on pizza. I went through a phase where I was obsessed with making homemade pizza dough. I found a basic whole wheat dough recipe and each time I made it I would add a little something to spice it up, such as flax seeds or chopped herbs from my garden.
Breaded and Baked Zucchini. Sliced zucchini was give a dip in a bowl of olive oil, a dip in a bowl of Italian style breadcrumbs, and then baked until they started to brown.
Stuffed zucchini. Really easy to make -brown rice (cooked), soy meat crumbles, onions (sauteed), bell peppers(sauteed), chopped basil, chopped parsley, seasoning, and tomato sauce mixed together and then spooned into hollowed out zucchini and baked until tender.
Another favorite of mine was marinating sliced squash in garlicky herb marinade (Vegan Planet) and then sauteing or grilling them on the BBQ. The only squash I was able to get B to eat was in the zucchini bread. He much preferred stealing the large zucchinis off the counter and using them as baseball bats.
