Soooo…I labeled this blog as zucchini #1…and all you gardeners of zucchini totally know what I mean.
The garden picture above is a shot of my summer squash in the front and zucchini in the back. They are about 4 feet tall — and BEAUTIFUL — and we are well on our way to the overload on zucchini life!
The counter shot was today’s pickings — I am trying to get them while they are still relatively small so that we can handle them — but they are a little sneaky and tend to blend in pretty well!
Tonight — we had fried zucchini which I have made for years…and is as easy as slicing the zucchini, dipping it in egg wash, and then seasoned bread crumbs — and frying in oil. Easy peasy for a quick weekday night side dish! But, I felt like we needed to try them in a new way because — well — NEW!?! So, we made a Cheesy Zucchini Bake — which is keto friendly (We have a family member doing keto so I’m trying to help out the cause while still using up my zucchini!!) I can tell you that as we pulled it out of the oven Matt walked through and just said “wow” — it looks beautiful and smells fabulous — and tastes fantastic! So — what’s not to love!
I am adding the link to the recipe here — I will tell you that I used a little extra zucchini than they probably expect when they say “use 3” — I mean how big are we talking, right? So — I compensated by adding an extra egg, a little extra cheese (I used feta and cheddar), and about 1/4 cup more almond flour. Therefore…mine took a bit longer to bake! But — yum. Just yum.
Let me know what you think — I love getting notes, messages and texts from people when they try a recipe! Does my heart good!
Here’s the link to the website — and happy cooking! BTW — Just Yum one more time. LOL https://www.pinterest.com/pin/546905948503160234/