It's near the end of summer, which means that the days are getting shorter and fall is coming quicker than quick. It also means that there are piles and piles of zucchini, or what I've decided to refer to as courgettes. (Their fancy French name)
Don't you think it sounds better?
"Hey neighbor! Would you like some of my fancy home grown French courgettes?"
They will at least stop and pause instead of shouting no and throwing them back at you, don't you think?
Many a zucchini grower knows what I'm talking about. That zucchini abundance, and what to do with it all? No worries, from one courgette grower to another, some help is on the way.
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This is me. Every morning. For about the last month. Three to four giant courgettes every morning as I go out to pick my one beet for my breakfast juice.
There is currently a pile on the counter top waiting for me to deal with them. The pile is so big that they just won't fit in our tiny fridge. So what am I going to do with them all you ask?
I've got some ideas of my own like our Sourdough Chocolate Zucchini Muffins and the other 16 ideas here. As well as weekly Pad Thai Zoodles that we will get to further on in this post.
Because sometimes the 16 ideas from last year's zucchini post are not enough, I've searched over my homestead blogging friends posts to see what they are doing with their fancy French courgettes! (It really does sound better doesn't it?!)
Photo Courtesy of The Prairie Homestead
Apparently my friend Jill Winger, over at The Prairie Homestead, and I, have similar thoughts when it comes to zucchini. ADD CHOCOLATE!
Jill's chocolate zucchini bread recipe is not only healthy, but doesn't require sourdough starter like mine. Just in case you don't happen to have sourdough starter on hand. This is another great way to get your chocolate fix and use up some of those zoos (as my daughters call them).
Speaking of Jill, if you haven't seen her cook book yet, make sure to check out The Prairie Homestead Cookbook. While it is already topping the charts on Amazon as #1 in the cooking section, its going to be an even bigger hit this fall (with all the fabulous fall type recipes) and for the holiday shopping season (it makes an awesome gift)!
PLUS! When you purchase Jill's cookbook you get our Tea Time on the Prairie Companion E-book for free (and other cool bonuses)!
Photo courtesy of Melissa K Norris
You know, I guess Jill and I aren't the only ones thinking similarly. Melissa K. Norris from Pioneering Today Academy has this fabulous Blueberry Zucchini Muffin. I guess we all like our baked goods, eh? You know... those go really good with some tea. ::wink, wink::
If a Blueberry Zucchini Muffin isn't quite what you were looking for, Melissa has another 144 Zucchini recipes to choose from. Make sure to check out her Pioneering Today Academy to learn how to can and do all things homestead. Including how to dehydrate botanicals and fruits for tea as well as how to blend tea, taught by yours truly.
After all that goodness I have one more recipe for you, maybe the one you have been waiting for! Pad Thai Zoodles! Zoodles are noodles made from raw zucchini. Some times they are cooked, and sometimes not such as in this case. They are simple to make with a sprializer, we love our Pampered Chef one.
This makes for a simple, quick, no-cook meal, in the heat of the summer when it's too hot to cook and hot food doesn't sound appealing. Pad Thai is a traditional Thai dish that often features peanut sauce. If you are allergic to peanuts, almond butter makes a great substitution or another nut/seed butter.
Pad Thai Zoodles
- 8 cups zucchini, after spiralzed into noodles
- 1 cup shredded carrots
- 2 cups cubed or shredded cooked chicken
- 1 cup organic creamy peanut butter
- 1/2 cup organic fermented soy sauce
- 1 tablespoon sesame seed oil
- 2 tablespoons raw apple cider vinegar
- 1 tablespoon of raw honey
- 1 tablespoon garlic powder
- 1 teaspoon ginger powder
- 2 teaspoons sea salt + sea salt to taste
- black pepper to taste
- 1 tablespoon lime juice or 2 drops lime essential oil
- 1 cup of chopped cilantro
- lime wedges for garnish
- Sprialize zucchini into noodles, making about 8 cups of raw noodles. Sprinkle noddles with 2 teaspoons of sea salt. Mix in well and let sit so the sea salt can pull out some of the liquid.
- To make the dressing, in a small bowl whisk together soy sauce, sesame seed oil, apple cider vinegar, honey, garlic, ginger until well incorporated. Then add sea salt and black pepper to taste. Set aside.
- Using a colander strain the zucchini noodles out by gently squeezing the excess liquid from the noodles. Give them a little rinse with cool water and squeeze out again. This gets some of the salt out so they are not too salty.
- Place strained noodles in a large bowl, top with chicken, shredded carrots and dressing. Top with chopped cilantro and a couple of lime wedges on the side for extra kick.
Thanks for stopping by the farm! Let us know in the comments below, what is your favorite way to use up that summer abundance of courgettes?
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