You may remember from Sunday’s post that one of my friends gave me a huge bag of garden vegetables (thanks Lori! ). It’s just me and K around here, so I immediately began brainstorming ways to use everything up before it went bad.
I was a little stumped with these guys…
I’ve made the mistake of preparing a bunch of sliced/baked zucchini at once and let’s just say that I got tired of it pretttttttty fast. I wanted to get a little more creative this time.
So the first thing I did was shred the zucchini.
Does anyone else end up with little numbs of food when you are shredding something? Because you’re afraid you will shred your finger off? Haha.
Then I squeeeeezed all of the water out of the zucchini. It was a lot!
Here is what I ended up making…
Side note about the zucchini cakes: we once had a slice of leftover cheesecake in our freezer. When I pulled out some leftover parmesan cheese (yes, I freeze everything) for the zucchini cakes, K thought it was that cheesecake. And cheesecake is his favorite dessert. Poor guy.
So that’s what I made! We had meatballs and zucchini cakes for dinner one night and the egg muffins are in the fridge for a grab-and-go breakfast option. If you have a lot of one type of vegetable then consider dicing/chopping/shredding it and using it as an ingredient in several dishes. It’s a quick way to use everything up!
Thanks for stopping by today