My garden is overflowing with zucchini right now. Yours is too or if not your local farmer's markets is and the grocery store has piles of them local, fresh and cheap!
So far this week I have made zucchini boats stuffed with chicken sausage, tomato sauce and cheese which Amy's husband ate and enjoyed. My mom then made them the following night for my dad as the main dish and they were a hit!
Then I made whole wheat calzones stuffed with shredded zucchini and spinach (squeeze well!!), chicken sausage, olives, sauce and cheese. I could eat that twice a week no problem.
I have also shedded and frozen some and chopped, steamed and frozen some zucchini for breads and soups this winter.
Thursday, July 21, 2011
Friday, July 1, 2011
After a long absence, I'm happy to report that I'm back on the east coast, back with my family, and back in the kitchen! Although, today's recipe comes from the Montana kitchen, not this one. This was a recipe I'd been meaning to make for weeks before I actually did, but it ended up being a perfect road trip snack! It was also super easy to make, even in the craziness of our last-minute packing the day before we left.