Zucchini is in season right now and will be for the rest of summer! That is why I am trying to come up with some different recipes that use it, so it doesn’t go to waste!
I’m sure by now everyone has heard of and even tasted the THM trimtastic chocolate zucchini cake from the THM cookbook. If not, then go make it right now…it is so worth it! My husband and I have eaten that cake for breakfast, feeling no shame or guilt in the least bit.
Besides that delicious cake, there are a number of thm-friendly recipes that call for zucchini. Another favorite of mine is my very own Creamy Chicken Zoodle soup. Mmmm…it is so good! I like to make it in the fall because it is soup and it is comforting! After all, comfort food is eaten in the Fall and winter, right?
I was outside the other night enjoying the cool evening, watching my boys play with their neighbor. I was called over to my neighbors garden where several zucchini were laying on the ground. They were just picked and were being offered to me. I have great neighbors that always give me produce from their garden!
I took the zucchini home and immediately started thinking of ways to use them. In the past I had too many zucchini at one point so I got my food processor out and started shredding. I put the shredded zucchini in freezer bags and later used it for the trimtastic cake! Worked perfectly. No draining the liquid or anything…just thaw and toss in with the other ingredients.
So how did I come up with this simple recipe? I was actually preparing supper one evening and I sliced a couple medium zucchini fairly thin, threw them in my non-stick skillet with butter and olive oil. I added some basic seasonings and finished it off with bacon pieces and let me tell you, it was delicious. I got 2 thumbs up from my husband.
This recipe is so easy, but that’s what I’ve been enjoying lately, creating simple recipes that my readers won’t have to slave over all day in the kitchen. If you have other creative, simple ways of fixing zucchini, I’d love to hear them in the comments.
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