Author: Stephanie Adams

Summer gardening season is upon us and if you planted zucchini you will more than likely have more than you know what to do with. Recently another gardener gave me about six pounds of zucchini and I’ve been working my way through it. I thought I would share a couple of recipes we really liked.

Black Bean Zucchini Quesadillas I didn’t have green onions or jalapeno so I made a couple of changes. First, I sautéed half a yellow onion with a clove of garlic (I could have used the whole onion). Second, I put in some cumin and cayenne pepper. Other than that I made it as is. It made more than enough for our family, so I froze the rest. I reheated one today for my lunch in the toaster oven and it came out great.

Lemon Zucchini Bread There is a bounty of zucchini bread recipes. I chose this one because it used less sugar than zucchini, a lot of them used more. I made a couple changes to this one too. First, I used half whole wheat/half bread flour. I only used the bread flour because I have a ton of it, I would normally just use all purpose. Second, I used half brown sugar/half white. Third, replaced the vegetable oil with applesauce. I also doubled it and made muffins too, the boys loved it.