What to do with all that zucchini

We do it every year.  Every year we plant too many zucchini plants in our garden.  I don't know why.  Maybe I fear that we will run out?  Even though one plant produces nearly a hundred zucchini a day.  You literally can't give them away (we have tried), you can only make people eat so much zucchini bread, and you certainly can't throw them away.  That is sacrilegious in the gardening world.  So I have been searching for more ideas.  I found a few favorites that I will share in the next few posts.  Here is the first one that I am serving tonight with my Thai Chicken Lettuce Cups.

Asian Zoodle Salad

I still haven't decided if I'm on the zoodle band wagon, but I have to say this one was delish!  It's a quick, heathly salad as a side or you could add some chicken, shimp, or steak for a main dish.  The colors of this salad are so beautiful too!


For the Dressing

  • 1/4 cup olive oil
  • 1/4 cup low-sodium soy sauce 
  • 2 tablespoons grated fresh ginger (from about a 2-inch piece) 
  • 2 tablespoons honey 
  • 1 tablespoon sesame oil 
  • 2 cloves garlic, grated 
  • Zest and juice of 1 lime 

For the Salad

  • 2 zucchini, spiraled
  • 2 cups matchstick carrots 
  • 2 Persian cucumbers, halved and thinly sliced 
  • 2 red bell peppers, thinly sliced 
  • 1/2 small red cabbage, thinly sliced
  • 1 cup cashews, halved or chopped
  • 1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish 


To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice, and zest in a bowl. Set aside.

In a large bowl, combine the zucchini noodles, carrots, cucumbers, bell peppers, and cabbage. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with the cashews and basil leaves and serve.  The salad can be prepped ahead of time, but do not add the dressing until right before serving.