My zucchini is starting to go into full production.

I love zucchini. I just can’t wait until I am able to start picking.
I prefer to pick them smaller. These are as big as I like to let them grow.
I believe the flavor is a lot better.

The larger ones are fine for shredding, if you are going to use it as a filler or for baking brownies or bread.
A couple I know shreds it and adds to to all kinds of things such as meatloaf to give added nutrition.
I have not tried that though.

My daughter claims to not like zucchini.
Yet there are some ways she likes it.
One is zucchini alfredo.
Another is cheesy zucchini sausage casserole.

She also likes a few things baked with zucchini that I will have to bake and post.
I thought I had posted them, but I checked and no, I did not.

But, I will be making some blueberry zucchini bread  one of these days. My blueberries are ripening good now.

I have also got a recipe for zucchini pizza crust that is pretty good.

When I grew up, my mom never grew zucchini so I never had it until the last five years.
Now, I find all kinds of ways to fix it.

Nutritionally speaking, zucchini gives you a lot!
It contains magnesium, potassium, vitamin A, beta carotene, maganese,  vitamin C, calcium, vitamins B-1, B-2, B-3, B-6, and folate.