A couple of weeks ago a dragon boat teammate of mine, who grows and sells his own produce to fundraise for his many causes, sold me a massive and beautiful 15-inch zucchini! Yes, 15-inches ladies, I measured it.
It lasted me the two weeks and it tasted amazing in every meal. Here are a few things I made ...
Zucchini Slaw
Original recipe from Taste of Home
2 medium zucchini, coarsely shredded and squeezed dry (in my case I cut about a 1/4 off the massive zucchini I had)
1/4 cup finely chopped red onion
1 cup coarsely shredded carrots
3 Tbsp reduced-fat or vegan mayonnaise
1 Tbsp cider vinegar
1/4 tsp salt
Dash cayenne pepper (to add some spicy)
In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving.
Yield: 4 servings.
Chocolate Zucchini Banana loaf
Original recipe from Taste of Home
2 eggs
1 cup light brown sugar, packed
1/2 cup canola oil
1 medium ripe banana, mashed (about 1/2 cup)
1 cup gluten-free flour mix
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3/4- 1/2 cup shredded unpeeled zucchini
In a bowl, beat eggs. Blend in sugar and oil. Add banana and mix well. Combine the flour, cocoa powder, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini just until combined.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pan to wire rack to cool completely.
Yield: 1 loaf
Other meals I managed to squeeze out of the 15-inch zucchini ...
