Tomatoes. Cucumbers. Zucchini.

Y’all know exactly what I’m talking about. Those 3 have quite the reputation for finding themselves in ‘PLEASE JUST TAKE!!’ boxes at the end of driveways and on church steps this time of year.

In my personal experience…which, I’ll admit, is not extremely vast…the general population seems to appreciate and readily use the overabundance of maters and cukes. Zucchini, though? Apparently, the majority of us can only handle so much ratatouille and zucchini bread. In retrospect, the majority of us are quite possibly a bit shortsighted when it comes to zucchini in the kitchen. We could definitely benefit from expanding our ‘vine to table’ horizons regarding the realm of zucchini.

If that last sentence has you thinking that I’ll now expand our horizons you are mistaken. My apologies. This is yet another corner of the internet filled with zucchini bread crumbs. (At least I’m not sharing yet another recipe! You’re welcome.)

Maybe your mid-morning coffee no longer has a hankering for a buttered slice, but if a friend or relative has secretly deposited their giant stash of ‘cchini’ on your doorstep try not to sigh. You may be breaded out now, but chances are you won’t be come winter, and these loaves freeze quite nicely.

Or! You could expand those horizons…