"Where is my zucchini?!"
That's all I could say, we've had a ton of flowers and I've been brainstorming like mad to be sure I had plenty of ideas of what to do with it, but honestly, my zucchini chips were the last I got from the garden!
Today, I went out to pull the ready foods from the garden and lo and behold....
The chickens have been pretty much nesting in the Zucchini plants! They are cozy under the giant leaves, it's shady and cool - not to mention comes with a nice little snack bar....which happen to be my baby zucchinis.
Hmmm... Just as I was celebrating the leave of the grasshoppers.
*sigh*
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Thursday, August 9, 2012
Wednesday, August 1, 2012
Zucchini Everywhere!
It took awhile to learn it, but anyone who grows zucchini knows they are very, very prolific. And...unless you absolutely want to eat zucchini for every meal, every day, you should probably only plant 1 or 2 plants.
Even adding them to my smoothies, they manage to get in front of me, so... here's a fun way to use up your zucchini!
Even adding them to my smoothies, they manage to get in front of me, so... here's a fun way to use up your zucchini!
Zucchini Chips
1 medium zucchini (garden fresh or farmer’s market, these are always bigger)
Or 6 small zucchini
2 Tbsp Olive oil
Sea Salt
1 clove Garlic, minced
Dried Oregano, basil, thyme
Slice zucchini into 1/8” to 1/4 “ coins. In a bowl, toss zucchini coins with seasonings and oil. Spread in a single layer on baking sheet, I like stoneware, so this is a nice option for making chips. Line with parchment to prevent from sticking.
Bake at 175°F for 2 ½ hours.
These are a great alternative to traditional potato chips, and are fun for the kids.
In vibrant health and happiness,
Tammi Hoerner
If you enjoyed this recipe, be sure to stop in to my website and sign up for my Free One Month of Meal Plans!
Tuesday, July 17, 2012
Delish Country Dish
We don't have bacon much, but whenever we do, I always reserve the grease for such dishes as this morning's. Sometimes olive oil just doesn't cut it. Today is one of those days.
Small zucchini, mine was from our garden, was medium sized and I used about 3 inches, cut these into 1/2" strips. If your zucchini is fresh or a small one like what you get at the store, no need to peel it.
3 small new potatoes, cut into strips
1 Tbsp bacon grease (You can use olive oil or coconut oil)
4 large leaves fresh basil, diced
2 small basil leaves for garnish.
Heat grease over medium heat in a large skillet. I don't like the way eggs have a tendency to stick so I always use a nonstick pan when I cook eggs.
Small zucchini, mine was from our garden, was medium sized and I used about 3 inches, cut these into 1/2" strips. If your zucchini is fresh or a small one like what you get at the store, no need to peel it.
3 small new potatoes, cut into strips
1 Tbsp bacon grease (You can use olive oil or coconut oil)
4 large leaves fresh basil, diced
2 small basil leaves for garnish.
Heat grease over medium heat in a large skillet. I don't like the way eggs have a tendency to stick so I always use a nonstick pan when I cook eggs.
Add strips of potatoes and zucchini and cook for about 5 - 8 minutes stirring frequently.
Reduce temperature. Add eggs, and stir.
Cook until eggs are completely done.
Season with Garlic Pepper, I used a grinder seasoning blend to make this simple.
Garnish with fresh Basil, serve immediately.
Serves 2.
Oh, seriously this is pretty and yummy!
If you enjoy this recipe, you should try my meal planning! You can get a whole month FREE here!
I am delighted to share such fun and nutritious recipes!
In vibrant health and happiness,
Tammi Hoerner, CHHC
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