Your garden is overflowing with zucchini and the neighbors are starting to hide when they see you coming with a basketful. What to do?
The low-calorie summer squash, rich in Vitamin A and potassium, can be used raw in salads or appetizers, but is often served steamed, boiled, sautéed, fried or baked.
Consider making a moist and super chocolate-y zucchini bread. Another good choice is a cheese and egg frittata that requires a couple pounds of that abundant crop.
Serve the frittata for breakfast or brunch. Accompanied by a salad, it’ll also work for a light lunch or supper.
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