Zucchini. If you grow it, you likely have more of it than you know what to do with. Even if you don’t grow your own, store-bought zukes tend to be large enough it’s easy to buy more than you need. Fortunately, zucchini and other summer squash are delicious in many dishes, whether obvious or disguised by other, more flavorful ingredients.
I share one of my favorite recipes showcasing zucchini this week in my Twice as Tasty column for the Flathead Beacon: Zucchini-Basil Pancakes. They use two prolific producers from the garden and are tasty on their own or as the base for other flavors, like Grilled Tomatillo Salsa, Spiked Guacamole, and Chipotle-Marinated Grilled Shrimp with Garlic Scape Aioli.
Learn more about using zucchini and get the complete recipe for Zucchini–Basil Pancakes in my column.
Twice as Tasty
Of course, I can’t turn every zucchini into pancakes. Many become pickles, but we eat others fresh and slip a few into sweet dishes. Here are just a few other zucchini recipes on the blog. You can find more in the recipe index.
- Bread-and-Butter Zucchini Refrigerator Pickles
- Zucchini Relish
- Zucchini Sesame Bread
- Chocolate Zucchini Cake
You can also learn more about grilling vegetables like zucchini in this blog post.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.