Don’t know what to do with all your zucchini?

I didn’t plant any zucchini in my garden – I planted two yellow squash plants, which are producing at an acceptable but not out of control rate.  A few weeks ago, I traded some yellow squash for zucchini from a friend who has two zucchini plants that just basically exploded, growing full size fruits almost overnight.

Here is a solution for both of us.

Most people run out of ideas for zucchini after the first two weeks of harvesting.  They’ve done a dozen stir-frys, grilled zucchinis, breads, muffins, lasagnas, etc and they are at their wits end.  Then, there’s the second group, the group which I fall into, which is the “All I want for dinner is a bowl of spaghetti” group.

Zucchini Fettucini

• Peel 1 to 2 zucchini with a vegetable peeler into long ribbons.  Stop peeling when you get to the seedy center.  You can cube that part and freeze it for soup or stir-fry at some future date.
• Mince some garlic, heat some olive oil over medium-high heat
• Saute the zucchini and garlic for 2-3 minutes until the zucchini is tender
• Top it with whatever sauce you would use on your big bowl of spaghetti

If you can believe it, this is even faster and easier than making regular spaghetti, not to mention lower in calories (zucchini only have 13 calories per half-cup serving), lower in carbs, and packed with all the zucchini goodness like folate, potassium, and vitamins A and C.  If you have yellow squash, you can do the same with the yellow squash – or best of all, mix the two for a really colorful and easy dinner!