I returned home from holidays to find a lot of zucchini in my garden, so much zucchini. Too much zucchini.
We’ve been away from home for the last month visiting with my family in Ontario.
This was the first time most of them had met Ezra. Their primary reaction? “He’s so big! So cute and so good.”
All those things are true, especially the big part. One week shy of five months Ezra is now 20 lbs and 25 inches long. That puts him in the 98th percentile for his weight and 13th for his height. Needless to say I don’t carry him in his infant car seat anymore. He’s just too heavy.
When we returned from holidays we were locked out of our house until my mother in law got home, thankfully she wasn’t far behind us. But that meant I had a few minutes to check out my vegetable garden.
It was obvious that it had been hit by frost as the bean plants and squash leaves were black, but the produce was untouched.
Cody had picked beans while I was away, which means our freezer is now packed with beans. We also have some frozen broccoli and cauliflower and shredded zucchini. So much zucchini. Add that to the zucchini I picked when we got back from holidays and you have yourself too much zucchini for one family.
Upon finding some frozen zucchini in my freezer from who knows when I decided I didn’t just want to grate all my zucchini for baking later. Instead I did a full day of baking so that the baking was already done. I also did a batch of zucchini relish, which smells great. I can’t wait to try some on some smokies before the snow flies.
I have linked a few of the zucchini recipes I used below, hopefully they can help inspire you to find some new ways to use up all that delicious zucchini.
Zucchini Relish – simple, especially with the use of my handy dandy Ninja Express Chop chopper
Zucchini brownies – the icing on these are a must, makes them look pretty and well, who doesn’t love icing?
And Zucchini muffins