A Story of Squash (Zucchini, that is)
As most of you know who follow my blog, I have only a tiny backyard garden. But sometimes I grow things in my parent’s garden. They are farmers.
It seems the spaghetti squash seeds I planted out there were both spaghetti squash and zucchini! So I am the proud owner of a very prolific zucchini plant. And since I only get out to the farm once a week, I always find some too large zucchinis. If you are also the proud owner of a zucchini plant, you know the drill.
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Here are some of my favorite ways to eat zucchini:
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Marinated Veggie Sandwich : This sandwich is unbelievably good! It was a little complicated this time because I made the sun-dried tomato pesto and the ciabatta bread (ciabatta bread is very time-consuming to make and I didn’t know that going in!)
For the record, I didn’t have goat cheese or arugula, but it’s A SANDWICH, so improvise! I’m not the best at grilling, but YUM! Even the leftover zucchini that I’d grilled was great a few days later in something else I made.
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Zoodles! There are many great zoodle recipes out there. Here is one I have saved on Pinterest, but I improvised, using fried tofu, for a meatless dinner. I recommend setting the cut zoodles between paper towels before cooking and then don’t overcook! You can use a lot of zucchini this way.
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I also really love just sauting sliced zucchini with garlic and seasonings as a nice side, but this won’t use up as much squash and is best with the smaller sizes.
If I can’t use the zucchini fresh (i.e. there is just too much!), I usually shred it and freeze it and later on I make zucchini bread or zucchini brownies. Make sure you have a brownie recipe with enough chocolate! Not all zucchini brownie recipes are created equal. 
