My friend Brandy said that what she does is she grates two cup portions of Zucchini and puts them in ziplock freezer bags and freezes them. Today I did that and also shredded yellow squash. Then that way I can use them for zucchini bread or whatever dish I want to slip them in for my kids throughout the year. Thanks for the tip Brandy!
Here are a few recipes I made today:
Zucchini bread
1 C. sugar
1/2 C. butter
2 eggs
2 C. flour
1 tsp. baking powder
1 tsp. salt
2 C. shredded Zucchini or yellow squash
1/2 C. milk
(can add nutmeg, ginger and cinnamon)
Combine all ingredients and put in 1 large greased loaf pan or two medium size greased pans.
Place in 350 degree oven for 50-60 minutes, or until knife comes out clean.
Freezable! Mine always gets eaten before I can freeze it.
If you don't like Zucchini you can replace it with mashed bananas.
Zucchini Fettuccine
Becky Jones
1 Tbsp oil
1 Tbsp butter
1 clove of garlic, grated
1-2 C. shredded Zucchini
1/2 C. shredded Carrots
Fettuccine noodles
Salt & Pepper
Italian seasoning
Grated cheese
Parmesan cheese
1/4 C. milk
On medium heat in a pan add oil and butter (The reason why you should add oil to the butter is so the butter won't burn). In the mean time be boiling your water for the noodles. Melt butter in oil and add garlic. Cook for a minute or so and then add zucchini and carrots. Put milk, salt and pepper, Italian seasoning, and Parmesan cheese in with the zucchini and carrots. Place fettuccine noodles in pot and cook about 11 minutes. Drain water and place noodles in the pan with everything else. Add grated cheese. When cheese is melted it's ready to serve. It was yummy!
Enjoy.
