I am sure that lots of you will soon have zucchini showing up in your garden or on your doorstep! ; )
Well this is what I have been doing with it and I love it.
In this post, I talked about how we make pesto from our home grown basil and freeze it in our muffin tins. We LOVE having these little "pucks" of pesto to just grab out of the freezer.
All you need is a small zucchini, chopped to whatever size you prefer. Place that in a skillet with about 2 T. pesto and saute until the zucchini is tender. Mmmm. So fresh and simple.
In the next couple weeks, I will also be sharing my favorite recipes for Zucchini bread and Chocolate Zucchini cake...both made with black bean puree as an oil replacement. And I PROMISE you they are delicious and moist and everyone I have ever served them to LOVES them.
Case in point:
My kids just had a bake sale last week. We made box brownies and I used my black bean puree in them. I have had multiple moms ask me what my recipe is...ha!...the funny thing is I totally messed up while I was making them. I was making two boxes together, but I ended up putting in double oil/bean puree (enough for 4 boxes). Then when I went to my cupboard for two more boxes, I only had one. So I ended up just throwing in more flour and calling it good. I just told them that I was glad they turned out because I totally messed up the recipe. But I didn't have the guts to tell them why they were so moist (that's what the puree does). ; )
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