Zucchini is mixed with a carrot cake mix to make these tasty little dessert bars. Simple and so good!
One year, my daughter plopped two seeds into our garden and out came zucchini the size of hot-air balloons. We couldn't keep up with it. As soon as we'd pluck one zucchini from the plot, another three would grow well over a foot long. We'd be scrambling to bake zucchini into everything from spaghetti to salads.
If your own garden is being overrun by the green stuff or if you just like zucchini (and even if you don't!), here are a few ideas for adding it to your daily menu. Zucchini is a great source of Vitamin A. Plus, its hearty, filling texture is a great way to eat well without adding a lot of calories to your plate.
- Cheese, Please! Slice zucchini into thick slices and toss into a shallow baking dish. Drizzle with olive oil and shredded Monterey Jack cheese and then salt and pepper to taste. Bake in an oven preheated to 350 degrees until the cheese is melted and bubbly.
- Dip It! Slice zucchini into long thin matchsticks. Serve in shot glasses with a bit of ranch dressing or hummus for dipping.
- Stuff It! Slice zucchini in half lengthwise. Use a spoon to scoop out the seeded portion in the center. Combine cooked and crumbled Italian sausage, a handful of bread crumbs, diced tomatoes and one egg. Spoon into the center of the squash. Bake in an oven preheated to 400 degrees until golden brown.
- Bake It! Add shredded zucchini to your favorite quiche recipe.
- Wake Up! Saute finely diced zucchini and ham. Add a few well-beaten eggs and a sprinkling of Parmesan cheese for a quick breakfast scramble.
- Butter It Up! Make a simple succotash by sauteing diced zucchini, freshly cut corn on the cob and a chopped onion in a half-stick of butter.
- Eat Dessert! Try our super-easy, super-delicious recipe for Zucchini-Carrot Bars with Cream Cheese Frosting. Yum!