Baked Zucchini, Sautéed Zucchini, Stuffed Zucchini…

I took the above photo as I was heading into the Y late this afternoon/early evening. I loved how the flag looked against the storm clouds!

Okay, on to what this post is really about. 😉 I kind of feel like Forest Gump going through all the ways to prepare zucchini. Ha! We’ve had a lot of zucchini and squash, for which I’m very grateful, but I wanted to make sure I used our abundance to the fullest.

Our middle purr-child loves his vegetables too, and he found our zucchini in the basket on top of the refrigerator. He’s a mess! This honestly cracked me up when I saw it. I was not upset. Matt’s mom gave us this zucchini from their garden.

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Anne, of Fannetastic Food, told me about her Zesty Lemon Zucchini Muffins, and I knew I had to try making them. I did have to make a few changes, but I really tried to stay true to her recipe.

So that Matt could enjoy them, I used our all-purpose gluten free flour. Instead of applesauce, I used one jar of Just Pears and one jar of Apple Red Bean baby food by Beech Nut Foods. Lastly, because we had oranges on hand, I decided to use it as the citrus rather than go to the store for a lemon.

Here’s the before photo, complete with Anne’s suggestion for a sprinkle of oats on top.

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After they were finished baking. It smelled soo good in the kitchen!

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Dinner was a random throw-together meal that did turn out quite well. I combined artichoke hearts, steamed asparagus, heated peppers and onions, organic chickpeas, and pickled cabbage and beets. The peppers and onions were frozen from Aldi, and they made it so simple to add more color when I didn’t feel like peeling and slicing them from raw!

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Plus a close-up of my bowl.

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Please visit Anne’s blog and browse all of her amazing recipes. She just posted one for Roasted Salmon with Watermelon Salsa that looks amazing!

 

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