Celebrate National Sneak Some Zucchini onto Your Neighbor’s Porch Day

Happy National Sneak Some Zucchini onto Your Neighbor’s Porch Day!

This fun holiday is all about promoting healthy eating, community and getting rid of the extra harvest from your garden. National Sneak Some Zucchini onto Your Neighbor’s Porch Day is celebrated annually on August 8, the perfect day for picking and enjoying ripe zucchini.

Zucchini, which is technically a fruit, is easy to grow, and once it starts flowering, grows extremely fast. Most people growing zucchini in Michigan plant the squash in July, and harvest by early August. When trying to pick out the best zucchinis, look for dark green zucchini that is firm – if it’s mushy, it could be rotting. Smaller zucchinis are usually the most flavorful.

Zucchinis provide numerous health benefits and are known as a superfood because of their incredibly healthy properties. They are full of potassium, fiber, iron, zinc and antioxidants. Eating zucchini can also help prevent cancer, cardiovascular diseases and stroke because of an abundance of manganese. On top of all that, over 90 percent of a zucchini is made of water, so it can also help keep you hydrated.

Have extra zucchini you don’t know what to do with? You can celebrate this holiday in an amusing way by printing off some recipes to give to your neighbors when you sneak zucchini onto their porches. Check out the recipe cards below for some fun and easy zucchini recipes. Share this fun holiday with us by posting your photos on our social media channels – find us on Facebook and Instagram.

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Photo credit: bhofack2

zucchini pie

Ingredients

  • 4 cups of thinly sliced zucchini
  • 1 cup of diced onions
  • 2 Tbsp. parsley flakes
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1 Tbsp. minced garlic
  • 1/4 tsp. dried basil or 1 tsp. fresh basil, chopped
  • 1/4 tsp. oregano
  • 2 eggs, beaten
  • 2 cups of your favorite low-fat shredded cheese
  • 1 can low-fat crescent rolls
  • 2 tsp. mustard

Zucchini Pie

Instructions
1. Heat oven to 375 degrees F.
2. In a 12-inch skillet use cooking spray to saute zucchini and onions over medium heat. This will take about 7 minutes, stir occasionally. Add spices and herbs: parsley, pepper, salt, garlic, basil and oregano.
3. Mix eggs and cheese together in a large bowl. Then slowly add vegetable mixture.
4. In a 10-inch plate, form 8 crescent roll pieces into crust pushed against the edges of the pie plate. Seal tightly between pieces. Then spread mustard along crust.
5. Pour egg and zucchini mixture into crust-lined dish.
6. Bake for about 20 minutes, or until knife comes out clean when inserted in the center. Let stand for 10 minutes before serving. Enjoy!


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photo of zucchini pineapple bread

Ingredients

  • 3 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 tsp. vanilla
  • 1/2 cup applesauce
  • 1/2 cup Greek yogurt
  • 2 cups shredded zucchini, drained
  • 8 ounces crushed pineapple, drained
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 2 tsp. cinnamon

Optional ingredients include 1 cup raisins or 1 cup chopped nuts or 1 cup dark chocolate chips.

Zucchini Pineapple Bread

Instructions
1. Grease 2 loaf pans and pre-heat oven to 350 degrees F.
2. Beat the eggs, oil, sugar and vanilla until light and fluffy.
3. Stir in applesauce, yogurt, zucchini and pineapple.
4. Combine dry ingredients and add to batter. If adding optional ingredients, do so now and stir.
5. Pour batter into loaf pans and bake for 1 hour or until firm.
6. Cool in pan for 10 minutes. Enjoy!
Please note: Loaves will freeze nicely.


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