Got Zucchini?

Hi Sweeties! Coming up for air here to check in with you and to share my cooking exploits of this morning. Feeling very domestic. One of the "benefits" of impending surgery and subsequent rehab is you have the ultimate incentive to get ducks in a row. So I've been madly filing, tidying, organizing, prepping . . . and as of this a.m., that extends to food.

Now don't get me wrong, I don't intend to (and really can't) put up all the meals we'll need for almost 8 weeks post-surgery (for that, I'm relying on the kindness of friends and family), but I can do little things - things with more of an eye toward when I'm cleared for activity and can cook again. Because then it'll be late-fall and I will be mourning the end of the summer bounty from my CSA.

Like zucchini. Holy moly, there's been a lot of zucchini in our share lately. And if we were a family of 3 zucchini lovers, well, maybe I'd feel easier about it. But as it is, it's me who'll eat it. So what've I done?

The other night I prepped these zucchini fries, and let me tell you, they were AMAZING. L. tried one but wouldn't eat it. D. was out that night and so I ate a whole tray-full myself for dinner. They're heavenly. I had plain panko crumbs and Italian seasoning blend in the pantry, so I made up my own zesty coating - that's what I'd recommend 'cause then you can tailor it to your tastes. Just fantastic, although a bit time-consuming.

And this morning I've grated 18 cups of zucchini! I used 6 in a double-batch of scrumptious zucchini muffins (eating one now as a snack as I type). I have 24 big muffins (most will get tossed in the freezer once cool - you can take them out one at a time or in a group to serve a crowd) and 4 bags (3 c. each) of grated zucchini in the freezer. I can use these in soups, cookies, or more muffins later in the fall. Let's just say I'm feeling a lot of affection toward my food processor.

For those of you with gardens or abundant CSA shares, tell us all what you do with your zucchini-overload in the comments! There may be more next week . . . .