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
- 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
- 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.