In between spending most of the weekend in the hospital with my grandma and eating plain cafeteria salads, I did find some time for a little gardening. My spaghetti squashes are going crazy which is all right with me, the more the merrier for winter!
And I’m getting little kabocha squashes!
I also had my little, fly-chasing garden buddy.
If only I could get her to do that inside with mosquitoes!
I also got experimental with more garden-freebie zucchini since I can’t seem to eat these monsters fast enough, I’ve even been putting them in smoothies.
I sliced these chunks into rounds and tossed with olive oil, lemon juice, nutritional yeast, salt, and black pepper. Then baked on a cookie sheet at 350 degrees for 35 minutes.
The thinner slices got a little crispy while the thicker ones got crispy edges.
And I whipped up Gena’s Zucchini dressing for a side salad to go with the zucchini rounds.
I’m strange like that preferring to overload myself with an ingredient rather than waste it before it goes bad. But my zucchini intensive dinner was actually very good, the rounds and the dressing had unique flavors and textures.
The rounds weren’t as crispy as I would have liked, next time I need to bake them on a grid. But still a tasty and fun way to enjoy zucchini.
And this dinner polished off my zucchini stash, time to start in on the squashes spaghetti squash!