New uses for your zucchini overflow

by Betty Wrenn Day - Posted on Jul 18, 2012 - 02:44 PM

Photo: Zucchini squash, once known as Italian green squash. When they arrive for the season, they arrive in abundance. Photo by Betty Wrenn Day.

Zucchini squash, once known as Italian green squash. When they arrive for the season, they arrive in abundance. Photo by Betty Wrenn Day.

Recently on a Saturday, stopping by a tag sale at a local church (incidentally the sale was inside with air conditioning to make shopping and conversation very pleasant), a lady looking through a cookbook was asked if it contained any recipes for zucchini bread.

Before she answered, I replied, "I have just made three loaves this morning." Immediately a gentleman spoke up saying, "that’s what I left my wife doing. Making zucchini bread."

Of course the conversation spread around the room, and what to do with zucchini was the topic. I left the sale thinking I must give serious thought to writing a story on the many ways to make zucchini bread.

Come Monday morning, at work, I get a phone call from a lady in Gloucester asking if I would consider writing about zucchini squash. "You know how people love to give them to you at this time of the year," she said. "What do you do with all of that squash? They come in abundance." Then she spoke of a friend who made zucchini daiquiris. That’s a different method of using zucchini, I thought. That’s certainly a new one over zucchini bread.