By Emma Grace:
By the end of the summer, our gardens are still going strong in some regards — especially when it comes to big zucchini! It seems as if we find another few of these bright summer squashes every week. More often than not, hiding underneath the big broad leaves are arm-sized behemoths that leave us all stumped about how we could possibly eat such a gigantic fruit. I have found myself desperate for new ways to eat and process these woody garden gifts, and now have ideas to share. Any of these recipes could be used with the overgrown as well as regular sized squash. When processing the very big ones, it is often wise to cut them in half lengthways and scoop out the large seeds.
This is a great way to incorporate more wild fermented probiotics into your diet — with only two ingredients, shredded zucchini and salt!
These versatile patties can be made with lentils, white beans, garbanzo beans, or any other legume you have handy. I have been making them with green lentils with great success. They can be just as tasty with a variety of pantry and fridge items, depending on what is on hand. Pan-frying is the technique I use, but they could be baked as well! I love a recipe like this because of the many substitutions you can make: use a gluten free flour instead of all-purpose; try different spices; or pan-fry these until crispy to avoid deep-frying.
Slightly sweet, buttery and indulgent, these eggy muffins are great for taking on the go or reheating in a pan, then topping with a bit of nut butter or ghee. The eggs make them rich in protein, and one and a half cups of shredded zucchini means we easily can make our way through an overgrown squash with a few batches.
This grain-free dish uses long, thin slices of summer squash as a noodle replacement. The recipe here is vegetarian and uses a made-from-scratch tomato sauce, which is even better if you’re also trying to use up a bumper crop of tomatoes!
This sweet and spicy relish is a fun and different way to dress up the humble zucchini. Because it isn’t canned, making it doesn’t need to take an entire afternoon and it will still last in the refrigerator for a few weeks. Try swapping out the white sugar for a smaller amount of coconut sugar (or even try honey). I think a relish like this is super tasty on a sandwich, a salad, or as a condiment to a rice bowl.
Those oversized squash hiding in the garden will love to be repurposed into a cheesy, crispy homage to a fry. Once the seeds are scooped out, you will be left with a canoe of summer squash that can be cut easily into thick slices, then baked with an herb parmesan topping.
How do you use up the bumper crops in your garden? Let us know in the comments and enjoy the rest of the summer garden bounty!