This is a great high-fiber food for breakfast, snacks, or side dish and an excellent way to use the zucchini that is abundant at this time of year. I just made a batch yesterday and served it with baked beans from a can (traditional Fourth of July food, and easy to prepare after all that … Continue reading Whole-wheat Zucchini Bread
zucchini
Cheesy Zucchini Casserole
This recipe came about when my ten-year-old Nicholas rejected the first two ideas I proposed for using the enormous zucchini we got in our farm share: (1) "Nooo! We still have zucchini bread from last time!" and (2) "Nothing with tomato sauce unless it is a pizza." Hmmm... I remembered a casserole recipe from some … Continue reading Cheesy Zucchini Casserole
Zucchini Tofu
Here is my favorite tofu recipe. Although it's sort of Chinese-like, I cook it more slowly over lower heat than an authentic Chinese stir-fry, which gives the onions a very different flavor. Quantities are very approximate; basically it's "season to taste". When zucchini is not in season, you can use frozen zucchini, thawed and drained--but … Continue reading Zucchini Tofu
The Earthling's Handbook 