About an hour ago, I found these two hiding out in the squash plants in the back yard. Whoops.
I check the garden relatively often – I guess zucchini squash grow a little more quickly than I realized. Either that, or they’re really good at camouflaging themselves under the gigantic leaves of their plants.
So now I’m looking around the interwebs for what the heck to do with overgrown organic zucchini… I can’t bear the thought of composting the beautiful behemoths. Is it possible to make bread out of ones so large?
Since I’m still not certain how this will turn out, here’s an easy appetizer recipe that the husband started doing last summer:
Ingrediets:
- 1 (normally sized) zucchini squash
- 2-3 Roma tomatoes
- Box of your favorite savory crackers – Meijer has some great natural pita crackers
- Olive oil
- Salt
- Pepper
- Other preferred seasoning – basil, oregano and Italian blend are good ones
Directions:
- Preheat your oven to 300 degrees
- Slice the zucchini and Roma tomatoes to about 1/4 inch thickness
- Place the slices on a large baking sheet, and drizzle lightly with olive oil
- Flip the zucchini and tomato slices and drizzle undersides lightly with olive oil
- Sprinkle salt, pepper and any other seasoning you’d like on the oiled veggies
- Bake for about 7-10 minutes, until just a little tender
- Stack zucchini and tomato with crackers for yum yum time!
I love zucchini so much:)
UPDATE 8.16.11
The zucchini did not go to waste! They taste alright, and I’ve used part of the first one to try my hand at zucchini bread. Turned out great! Here’s the recipe I used:
Super Duper Easy Peasy Zucchini Bread
Just add butter and enjoy!
