My cousin Jeremy grew up in a small town in Vermont. It was a friendly sort of place, where people looked out for each other and kids could leave their bikes on the front porch without any fear of them disappearing. In fact, the only time people locked their car doors was during the height of the summer growing season. If you left a door unlocked, you’d return to a front seat overflowing with zucchini.
We’re heading into the season of summer squash. While we might wilt in this heat, squash plants love it and seem to double in size overnight. As you struggle figure out how to deal with this dubious bounty, we have a few suggestions that will keep you ahead of the squash curve.
You could try our Zucchini Spread. It takes three pounds of chopped zucchini and cooks it down to just two cups. From there, you spread it on toast, stir it into pasta or dollop it on green salads. It’s the vegetable spread that can do no wrong.
If you’re looking for something more sweet than savory, try this Whole Wheat Zucchini Bread. It bakes up tender and makes for great toast.
For those of you who prefer your zucchini fried, check out this recipe for Zucchini Fritters. Mmm.
However you cook up your summer squash, head to the kitchen and get cooking!
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