After an intensive week of recipe developing and testing, Sunday rolled around with the refrigerator begging to be cleared of an overload of leftover ingredients and overlooked produce. As part of that, Sunday became Zucchini Day, thanks to four large-ish squash languishing in the crisper drawer begging to be turned into zucchini bread (natch) and a whole lot more.
It’s the same story in kitchens everywhere in late summer, when the zucchini are large and plentiful. As a public service, here’s how I made delicious use of mine:
- 1 batch of these savory Low-Carb Waffles with Zucchini and Cheese. Even if you’re not worried about low-carb anything (and I’m not), these babies are delicious. Plus I’d borrowed a friend’s waffle iron for recipe testing, so a batch of these was first up. I gobbled some for breakfast and froze the rest.
- 1 extra-large batch of “Melted” Summer Squash. This recipe is on repeat all summer long, since you can use any variety of summer squash — or combo. I had some on tortillas for lunch, some will go on pizza later for dinner later this week and if there’s still any left, I’ll have it on pasta.
- And there was still more zucchini to make this quick bread, which gets a Middle Eastern spin with tahini, cardamom and a sprinkling of almonds: