High Temperature: 93F Low Temperature: 73F Sunrise; 6:25 am Sunset: 8:38 pm Humidity: 53% Wind: sse 10 mph Chance of Rain: 10%
The cup of shredded zucchini left over from the chocolate chip zucchini brownies that I made yesterday morning went into the pancakes we ate for breakfast this morning. As I write, there are three full trays of sliced and marinated zucchini slowly desiccating in the dehydrator. Its white noise hum makes me feel like a good homemaker.
With the many (large and small) zucchinis harvested in earlier days and now weeks, I've frozen cups upon cups of shredded zukes and frozen them in 2-cup packets. I've made zucchini bread. I've made zucchini pickles. I've baked chunks of the squash and added them along with a variety of other vegetables to rice "bowls." Last night we had stuffed zucchini for dinner and there are plans in the works for zoodles with sauce and fritters.
I'm determined this year to use every single zucchini that my husband harvests. Except perhaps for that behemoth of a squash we all know is slowly gaining mass, hidden under a riot of broad leaves.