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Too Much Zucchini?

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About this time of year, I start to get a bit overwhelmed by the amount of summer squash and zucchinis in my garden … as well as at the farmers markets around town.

So if you too are looking for some creative ways to put your zucchini harvest to good use this summer, consider five of my favorite ways to use up this summer bounty.

Make Zucchini Bread

Shredded zucchini makes a quick-loaf bread moist and flavorful, and surprisingly doesn’t leave any taste of being made with a vegetable. A classic Zucchini Bread is always delish, but I like to add chocolate chips to the batter.

Make Zoodles

Invest in a spiral slicer – you can spend less than $10 on a hand-held model, or closer to $40 on a Kitchen Aid attachment. Homemade zucchini noodles hold up better to sauces than ones found pre-cut in the grocery store.

And remember - even if you don’t have a spiralizer, you can use a normal vegetable peeler to create long “pasta-like” strips of zucchini.

Make Lasagna

Thinly slice zucchinis lengthwise - by hand or with a mandoline slicer - to create tasty and nutritious gluten-free lasagna noodles. Just substitute them for the pasta in your favorite lasagna recipes.

Make Zucchini Boats

Stuffed zucchini boats are a tasty and family-friendly way to make zucchini a main course. Simply slice the zucchinis lengthwise and hollow them out. Stuff with everything from your favorite pizza toppings to your go-to taco meats and cheeses.

Make Zucchini Fritters

Pan-fried zucchini fritters are a cinch to make. These crispy veggie pancakes are delish with a creamy dipping sauce or simply a dollop of sour cream.

This is Jennifer Chandler with The Weekly Dish. Bon Appetit!

Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.