So, we have been/are eating a lot of zucchini lately, which is definitely NOT a complaint! As you can see from the previous post, our zucchini are ginormous! They are really tasty, which I thought they wouldn’t be that great because of their size. I’ve already grated and frozen quite a bit of them for baked goodies, but more are on their way! Here’s what we’ll be cooking this week:
Monday: Zucchini Fritters with Sour Cream
Tuesday: Pan Roasted Chicken with Lemon-Garlic Green Beans
Wednesday: Zucchini Spaghetti with Meat Sauce, garlic bread and garden salad
Thursday: Zucchini and Tuna Casserole with garden salad
Friday: It’s the Weekend and we are not traveling anywhere!! We’ll probably go out or eat leftovers.
**I am also going to be baking zucchini chocolate chip cookies for the first time. I am excited to try them out! I am using a recipe from Barbara Kingsolver’s book, Animal, Vegetable, Miracle (which is one of my very favorite books).
More amazing recipes and dinner ideas can by found at The Happy Housewife.
-Sarah
1 comment:
fun! I love zucchini season -- we've been enjoying breads, cakes, sautees, and main-dishes from zucchini... but I've never tried making cookies! good luck.
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