When you think you can’t serve one more meal of zoodles or bake one more loaf of zucchini bread with the squashes pouring in from the garden, steam them and freeze them.
ZUCCHINI “NICE” CREAM
When you think you can’t serve one more meal of zoodles or bake one more loaf of zucchini bread with the squashes pouring in from the garden, steam them and freeze them. Cut squash into chunks, steam until easily pierced by a fork, and freeze chunks in a single layer on a pan. Pour frozen chunks into a mason jar or freezer bag. Add frozen squash to go undetected in smoothies and nice-cream or puree for winter soups.
Servings: 1 smoothie
Ingredients
- 5 chunks frozen summer squash
- 2 frozen bananas
- 1 teaspoon vanilla
- ½ cup milk of choice
- 1 tablespoon maple syrup or honey
- Optional: ½ cup peanut butter and/or ¼ cup cacao powder
Instructions
- Place all ingredients in the bowl of a food processor or high powered blender. Blend and pulse until just smooth, stopping to scrape down the sides with a spatula as needed. Eat immediately or store in the freezer for later.
Erin McCarthy Bianchi is a Registered Dietitian and all-around local food lover. She and her two daughters spend many hours in the kitchen cooking and eating. Follow Erin on Instagram @thefarmerandthecook for more simple recipes using local ingredients.