If you plant them, they will come.
I love zucchini. I just don’t love 347 zucchini.
So, what do you do with all of those extra zukes? You pick all that are ready, load them in your kids’ wagon, and get going.
“Quit being so cryptic, Jen. What are you talking about?” Oh, sorry.
August 8th, which is coming up soon, is National “Sneak Some Zucchini onto your Neighbor’s’ Porch” Day. It’s a real thing, Google it.
Here are a few tips for unloading your plethora of summer squash:
- Pick and deliver. Don’t pick them and let them sit around; pass out nice, fresh zukes.
- Consider delivering them with a kind note, but also, don’t be afraid of being anonymous.
- Give 1 or 2 to each neighbor. A wheelbarrow full may intimidate some people.
- Only do it once per season. Your neighbors don’t want to be overrun with them, either.
- Lastly, place them in an obvious place. Don’t hide them at the back door so they rot in the hot summer sun. Be kind to your neighbors and their property. They will appreciate it.
However, I would suggest only taking veggies to your nice neighbors. You never know who might file trespassing charges if they figure out who dropped them off. Haha.
Seriously though, we did that once, just a couple of years ago. It was more of a, “Ding – Dong – Ditch” kind of run. We had an abundance of tomatoes, cucumbers and green peppers that year, as well as zucchini. We grabbed a bunch of fruit baskets from a yard sale for next to nothing and filled them with veggies for about a dozen of my parents’ neighbors. It made us feel really good to share, and taught my parents’ grandchildren a wonderful lesson.
What do you do with all of your extra zucchini? We eat a bunch of it as soon as we pick them, and freeze a bunch, too for the rest of the year. Check out this deliciousness: Zucchini Pizzas. The kids love them, and the adults love that the kids love them. See recipe below.
Go make something awesome,
- 1 large or 2 small zucchini
- 1-2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup marinara or pizza sauce
- 1/2 cup finely grated mozzarella or parmesan cheese
- Italian seasoning, to taste, optional
- Pizza Toppings: mini pepperoni, chopped green pepper or onion, sauteed mushrooms, diced tomatoes, or whatever you desire.
- Preheat oven to broil. Slice zucchini into 1/4-inch thick rounds.
- Heat olive oil in a large skillet over medium high heat. Add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
- Place cooked zucchini rounds onto a large baking sheet. Top each with sauce, cheese and whatever toppings you like. Sprinkle lightly with Italian seasoning (if desired), and place into oven and cook until the cheese has melted, about 1-2 minutes. Serve immediately and enjoy!
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