About Me

Twenty years ago I asked a Tarot card reader what would I be doing when I was 50. She replied, “I see you doing something so wildly creative, it defies a job title.” Only recently did I realize that was a slick way of saying, “I have no idea of what you’ll be doing.” But that prediction kept me charging ahead to the fifties with zeal and anticipation. Now that the future is today, I’m ready for anything!

Ice Station Zucchini

I have ice dams of frozen vegetables that need to be dislodged from my deep freeze.

Last summer I froze green beans instead of canning them, and bagged shredded zucchini in one-gallon freezer bags instead of in cup-size snack bags. I would deplete my stash by one, two, sometimes three snack bags a day by tossing shreds into a cup of soup, a dish of pasta, or to turn a scrambled egg into a Denny's-size omelet.

Because it's impossible to defrost a one-gallon bag of zucchini without creating a soupy mess, in the freezer they've stayed.

But with the prices of store-bought produce inching up, it's time to dismantle Ice Station Zucchini.

Got a zippy zucchini recipe that goes beyond bread? Share it here. In the meantime, try these Zucchini Cupcakes from A Taste of Home. Spicy and caramel frosted, they should be called "I Can't Believe They're Zucchini Cupcakes!"

Related Posts:
Beans, Beans, the Tyrannical Fruit
Beaning and Blogging


  1. I thought I commented before but it's not showing up. Anyway, I have a recipe for Southwestern Zucchini and Black Bean Casserole:
    1 medium onion, chopped (about 1 cup)
    1 medium green bell pepper, chopped
    2 tablespoons olive oil
    2 cups crushed corn tortilla chips
    1 28 oz. can crushed tomatoes
    2 teaspoons chili powder
    1 teaspoon dried oregano leaves
    1/2 teaspoon ground cumin
    2 15 oz cans black beans, drained
    1 medium zucchini, shredded (2 cups?)
    2 cups (8 oz.) shredded Cheddar cheese
    Cook onion and green pepper in olive oil in large skillet until tender. Stir in tomatoes, chili powder, oregano leaves and ground cumin. Bring to a boil, reduce heat and simmer for 10 minutes. Layer half of crushed tortilla chips, tomato mixture, black beans, zucchini, and cheese in a lightly greased 2.5-3 quart baking dish. Repeat layers. Bake, uncovered, in preheated 350 degree oven for about 30 minutes or until heated through.

  2. Thanks Deb! It sounds wonderful. Similar to the Taco Pizza the boys like, but healthier. I'll be sure to try it.

    Tonight I'm making Lemon Zucchini Bars. I was going to make the Zucchini Cupcakes but didn't want to fuss that much.

  3. The Lemon Zucchini Bars turned out great. I added a glaze of 1c. powdered sugar, 1T. lemon juice, 1T. milk, and a splash of vanilla. Made a batch for Denny and the guys at the Bruno Deep Rock for working on my car, and for the guys Cybert PC for looking at my Macbook.

    Recipe here: http://allrecipes.com/Recipe/Lemon-Zucchini-Bars/Detail.aspx


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