It happens every year. Right around this time, our garden is bursting with zucchini. Like, more zucchini than I’ve ever seen in one place. So when things reach Peak Zucchini, I start cooking. Experimenting. Baking and sautéing. Through years of trial and error, I’ve got a solid set of zucchini recipes that my four kids love every time.
p.s. If your zucchini ever gets away from you like ours does sometimes, just cut it into four parts, length-wise. Cut out the middle and shred everything. I always squeeze out the excess moisture in a clean kitchen towel then put as much as I can fit into a gallon-size freezer bag. Now you’ve got the makings for almost any of our favorite zucchini recipes half-way ready to go, any time of year.