If you’ve been using H-G Plant Food in your vegetable garden, chances are you have zucchini coming out of your ears right about now.
Wondering how on earth you’re going to use up all that zucchini? The good news is that zucchini happens to be one of the absolute most versatile vegetables around. From eggs to breakfast casseroles, sandwiches, salads, sides, pasta, baked goods, and so much more, zucchini has a spot of the table for every meal of the day.
To help you use up your haul, take some inspiration from these five zucchini recipes that aren’t bread:
Cool, crisp, briny zucchini pickles straight from the fridge are one of the simplest pleasures of summer. Best of all, this recipe calls upon the quick pickle method, which doesn’t require any special canning equipment or an entire afternoon standing over a pot of boiling water.
Carpaccio often refers to raw beef, but in this case, it’s all about zucchini. Simply shave your zucchini into delicate ribbons (time to dust off the mandoline) and bathe them in a lemony marinade for a truly impressive and irresistible dish.
The homemade cilantro and serrano chili sauce brings everything to life in these creamy, savory white bean enchiladas packed with fresh summer produce, like corn, cherry tomatoes, and, of course, plenty of zucchini.
As Jane Austen famously said, it is a truth universally acknowledged that a food not waffled is a less tasty food. So, if the answer to Can you waffle it? is yes, then the answer to Should you waffle it? is also yes. Case in point: these waffled zucchini fritters.
This cake is a great example of how to get creative with the summer garden’s bounty. The zucchini creates an extremely moist cake with a subtle vegetal flavor, only made better with a dollop of crème fraîche and some fresh blackberries.
How have you been using your zucchini haul this year? Head to our Facebook page and let us know—we’d love to hear from you!