Where I’m from, zucchini is strictly a summer crop, so I’m used to mostly eating it grilled or stir-fried. But now's the perfect time to grab some of that summer harvest you've been saving in the freezer and cook up some delish zucchini dishes.
I figure this veggie deserves a chance to shine year-round. So armed with a freezer stocked with blanched zucchini, I went on a mission to find ways to incorporate my favorite summer squash into my cool-weather meals:
Zucchini bread: Slightly sweet and enhanced with the warmth of cinnamon and nutmeg, zucchini bread makes an excellent holiday treat! Paula Deen’s recipe is moist and nutty.
Zucchini Gratin: Yes, zucchini can be comfort food! Serve up Ina Garten’s creamy, soothing recipe with your holiday dinner – but make sure to make enough for seconds.
Zucchini Frittata: The classic Italian “egg pie” would make a satisfying addition to a holiday brunch.
Pickled and marinated veggies. Not only are pickled zucchini (and eggplant and onions and peppers) delicious, but put them in a glass jar with a pretty label, and you’ve got homemade holiday gifts!