Our perspective can be changed when it is measured against the unchanging "ruler" of the Word.
These pictures are to demonstrate this truth.
When you look at this first picture, these zuchini look like four regular little zuchini.
But
Add a 12 inch ruler to the picture....
and these aren't your regular zucchini anymore! These are Matt's garden zucchini!
I know, I know...I'm a little bit proud of my husband's garden produce! Let's just say, we're eating zucchini at about every meal. I'm trying new ways to use it. Any good zucchini suggestions?
11 comments:
Great job, Matt. I like it breaded and fried. YUMMY and very bad for you.
Great object lesson, Bek. I am grating mine and putting it in the fridge so I can have fresh zucchini bread all year...or maybe I should make the bread and freeze the bread...oh now I'm confused! - heidi
My all time favorite Zucchini Recipe--
Zucchini Deep Dish
Crust: 1 pkg cresent rolls
2 tsp Dijon Mustard
Filling: 4 cups thinly sliced zucchini, 6 TBSP butter, 1 cup chopped onion, 2 TBSP parsley, 1/2 tsp salt, 1/4 tsp garlic powder, 1/2 tsp pepper, 1/4 tsp dried basil, 1/4 tsp oregano, 2 eggs lightly beaten, 2 cups grated mozzarella cheese.
Preheat overn to 375 degrees. Press rolls into deep dish baker to form a crust. Spread mustard over crust. Saute zuc, onions, and seasonings until tender. About 10 minutes. Whisk eggs in large bowl, add cheese and cooked veg; tossing lightly to combine. Pour mixture over crust and bake 20-25 mintues.
You might not have a deep dish baker...it's Pampered Chef. But I'm thinking a 9x9 would work.
Today I did what Heidi said. Grated up a bunch of the stuff and put 2 cups in each freezer bag. Enough for one bread recipe. It's so yummy especially in winter. Fresh baked zuc bread with some butter. :) Kyler was grossing out today when I was making bread and declared he would NOT eat any of it--but he was surprised out tasty it was. He thinks Zucchini is not a favorite of his.
where:s my zucchini?
Woo hoo, Matt! Pretty impressive.. Yum, we've been the happy receivers of Klint's mom's zucchini.
We spray the pan with PAM and saute sliced zucchini in a little soy sauce until all the juice is evaporated! YUM!!
Great perspective pics, Rebekah!
We like to slice the zucchini about 1/4" to 3/8" inch thick. Put it in a glass casserole. Add some butter and sprinkle with parmesan cheese. Microwave until done. It's been a few years since I've made it, so you may need to experiment with it a little. The zucchini bread is always wonderful, too. Make a bunch and freeze it. You will love it all year long!
I think there is a zucchini recipe in one of Renee's? I don't remember which one. Great job on the zucchini! We took a break from it this year because last year we ended up with zucchini the size of my thigh...seriously, I'm not kidding! I got so sick of picking it every day that I just let it grow...and grow it did! They were amazons!
Anyway....we also like them sauteed in olive oil and sprinkled with Morton's Nature's Seasoning.
Enjoy!
very impressive!
My suggestion: put them in a box at the end of your driveway and write "FREE ZUCCHINI" on it. Actually, I really like it (especially bread), but I remember my parents would always plant WAY more than they needed and would be desperate to give it away! Congrats Matt on the green thumb!
Ben
Great job, Matt!! I do the same thing as Heidi and "busymom" do. Shred it and freeze it in 2c. portions! I love it in bread, too!
saute zucchini with a little olive oil and red pepper strips. squeeze a fresh lemon over and sprinkle with a weebit o'parmessan cheese, and your favorite herbs, yum.
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