(baked) Fry Rounds

I have always been a "sauce dipper" whether it was bbq sauce, ranch for the carrots, a good old fashioned gravy sopping with a roll or biscuit, but my absolute favorite is ketchup! Lucky for me (or maybe him), Luke was raised a ketchup eater as well, so I fit into his family like... well, like french fries and ketchup! =)

A little bit of history for you: What's the difference between ketchup and catsup???

Baked Zucchini Cakes

The "baked" zucchini, squash, and potato fry rounds are a favorite in my kitchen whether you are dipping it in honey, ketchup, or spinkling them with cinnamon (sweet potato fries respectively), but today is feeling more like a down home Louisiana hush puppy meets crab cake kind of day. I set out on a mission to incorporate my not so healthy cravings into a side dish that I won't regret. They are so so so so good!

If you are into perfect circles then you would probably prefer my husband's pancakes, but alas, all you get is me... imperfect circles and all. They taste great though!!!

*Substitutions: Make this recipe yours
-If you don't like spice, switch out jalapeno juice and cayenne pepper for Italian seasoning
-For more of a garden patty, add shredded carrots or vegetable flakes
-For a little bit of vegetable and more "normal" food, use 1 1/5 cups of zucchini shreds and 1 1/5 cups of hash brown potatoes

Stuffed Zucchini

The original recipe from Kaylyn's Kitchen called for large zucchini cut in "cups" much like stuffed bell peppers. I did try the recipe like this but ran in to two problems: 1. you didn't get a lot of stuffing per zucchini 2. you filled up on zucchini instead of your protein source. Next time I will cut them in "boats" that is to say long ways instead of "cups".

* substitutions: Make this recipe yours

- a 1/2 pound ground meat for beans if you prefer. 

(You will need to brown the meat before sauteing onions and bell pepper)

-Use bell pepper, acorn squash or tomato cups instead of zucchini

Help! My counter has been overtaken by the zucchini...

This is the second summer that I have tried my hand at home gardening. It's still a live-and-learn experience, but I have to say that my (not always so very) green thumb and I have come a long ways from the tomato, bell pepper, and squash garden last year. I began my summer with onion, mustard greens, and radishes. My lettuce just recently went "to seed" and yes, it only took one bite for me to completely understand what that phrase means! yuck!! My tomatoes are thriving along with cucumber, bell pepper, corn, butternut squash, and a sprawling watermelon plant. My focus right now, though is zucchini... wow! Again, I am pretty hands off except for the most obvious watering and fertilizing "work" of a garden, but I think that something was done right...

This is a picture from week 1 of "the zucchini", June 2011

Several weeks later, July 2011. Needless to say lesson #2 from this summer is: Never turn your back on a baby zucchini! 

This is just a collection of recipes focusing on using a zucchini in as many ways as possible. Mission: get it off my counter!!