Written by: Emma – Our in-house AASDN-Certified Nutrition Specialist
Made using ingredients from Garden Box delivered July 9, 2015
Squash overgrowth in our kitchen. Yes, we may be starting to get sick of it, but come fall, we won’t really be eating it. I’m now a seasonal snob. I know what the stuff tastes like right out of the ground vs 6 weeks after the fact. I said… food snob.
So I’m getting creative with cooking it to keep everyone from getting bored. Heaven forbid.
Way #1
Squash chips. I used a julienne blade to slice them very thin. Because I don’t have a dehydrator, I set my oven to the lowest temp (170F) and “cooked” them for about 5 hours. Then I left them in the oven with the light on overnight. They weren’t perfectly crunchy, but the best I could do without all the equipment! Gentry scarfed them down, if that says anything?
Way #2
Raw Spaghetti Noodles- Just took my Vegetti and spiralized these bad boys. Didn’t cook just served on a plate with a tuna burger from Whole Foods and all-natural marinara sauce.
Way #3
Way #4
Brownie Bites-
½ cup coconut oil
1 cup dark chocolate chips, divided
1 cup almond meal flour
3 tablespoons dark cocoa powder
½ teaspoon baking soda
½ teaspoon fine grain sea salt
1 large egg
1 cup grated zucchini, squeezed to remove the liquid
INSTRUCTIONS
Preheat the oven to 350 degrees. Line a 9×13 inch baking sheet with parchment paper. Place the coconut oil and ½ cup of the dark chocolate chips in a small frying pan over medium heat and let them melt. Once they have melted whisk them together and remove them from the heat. While the chocolate is melting add the flour, cocoa powder, baking soda and sea salt to a large bowl and whisk them together well. In a small bowl whisk together the egg, zucchini and vanilla. Once the chocolate has melted add it to the bowl with the egg and whisk to combine. Pour this into the bowl with the flour and stir everything together. Add the remaining ½ cup of dark chocolate chips to the bowl and stir together. Pour the brownie batter into the prepared baking sheet and spread it around so that it covers the pan in a single layer. Bake in the oven for 15 minutes. Remove the pan from the oven and let it cool for 10 minutes.
Way #5
Whole, like an apple. I kid. Forgot to take the roasted picture. Just slice into coins, drizzle with oil, put on a baking sheet and roast each side for about 8 minutes on 400F.
What are you doing with all your squash?
