If you’re a gardener, then you’re no stranger to the fact that quick growing, high yield zucchini plants can produce more squash than most people can possibly use. On the other hand, this overflow of squash can be a blessing for your gardenless friends.
Zucchini can be prepared by a multitude of methods – roasted, fried, grilled, or stuffed. You can use it in soups, casseroles, lasagna and salads. Zucchini bread is one of the most recognized outcomes from this vegetable. Its mild flavor makes it easy to incorporate into baked goods and produces a very moist finished product.
Biscuits and cornbread have entered into the zucchini realm. Martha White® Zucchini Cheese Drop Biscuits are an easy and delicious stir and drop recipe. This recipe calls for all-purpose flour, but you can substitute self-rising flour by eliminating the baking powder and salt.
The Parmesan and Cheddar Zucchini Cornbread recipe is made with Martha White Sweet Yellow Cornbread & Muffin Mix, shredded zucchini, flavorful cheeses and a dash of cayenne pepper. This recipe is quick & easy and would be a nice accompaniment to a salad or cool summer soup.
Looking for gluten free? Try our Martha White Gluten Free Cheesy Zucchini Cornbread recipe. You no longer need to miss out on the fun zucchini dishes this summer.