More Yummy Zucchini Bread

I ended yesterday by being super productive. :) My friend Mandy (who NEVER cooks) came over to help me use all those zucchini still sitting on our front porch. We made 4 batches of bread and I have enough frozen to make 12 more batches this winter. Of course just the two of us cant eat that much bread so I made mini loafs and sent a bunch with Colin to work, gave each of the neighbors some and I still have these left. Pretty sure Colin and I still cant eat 7 loafs all alone.

Mandy using my snazzy new food processor (I bought it last year but there wasn't much to use it on in Phoenix)
One 2 cup container with 11 bags behind it to use this winter. I really hope we don't move early and I have to throw it out.

I am off to pack my bag and get ready to head to Seattle. :) Colin even promised me that I could go to Ikea and he HATES that place unless they are serving ribs the day we go. Have a happy weekend!

Zucchini out the Ears...

So I have a HUGE pile of zucchini on my front porch. Hanging out along side it is several spaghetti squash and a few large cucumbers. All of them look like they have been on steroids.

For most of the summer I have been creating recipes to use them and shredding a lot for this winter to make bread. This week I am at a loss of what to do as I have a freezer full of zucchini. I think I will shred the spaghetti squash and use it like noodles this winter or make some lasagna out of it. The others I don't know....and yes I gave away about 6 yesterday to my neighbors. Does anyone have any delicious new recipes for zucchini other than bread?

Here is one that I have made a few times this summer.

ZUCCHINI/SQUASH CHICKEN RICE WRAPS

Chicken Breasts Cut up and cooked in a little olive oil and any form of citrus seasoning. (Add salt as most citrus seasonings don't have much) -Pampered chef citrus seasoning has had the best outcome, though it has very little salt in it.

Cut up zucchini and yellow squash into 3/4 inch chunks and cook in a little olive oil with seasoning (place a piece of tin foil or a lid on the top so it can steam.

Dice up some onion and throw it in to cook with the zucchini and squash.

On the side cook up some white rice (I use Jasmin because you get a better flavor and texture).

Have a package of small tortillas (they are easier to eat) and a tub of whipped cream cheese set aside.

Warm up your tortillas so they don't crack. Spread the cream cheese generously on your tortilla, fill it up with rice and then up with the zucchini/squash filling. Yum!

-I did not include amounts of anything as squash and zucchini are never standard sizes.

My husband looked at me funny when I first fed him this, probably because it looks healthy. :0 Since he tried it though he has requested it and even takes it for lunch to work.