#151. Iron Ladle Challenge: Thigh-Sized Zucchini

Zucchini. It’s affordable, easy to grow, deliciously versatile, and freakishly prolific. And this time of year, it’s absolutely everywhere.

But what’s a chef to do when the zucchini threatens to take over? Where can you turn when you find yourself buried in thigh-sized summer vegetables?

Never fear! The Lutheran Ladies are here to help, with an Iron Ladle Challenge all about zucchini. From Bri’s crispy zucchini fritters to Sarah’s oven-baked zucchini chips, from Rachel’s take on a classic French ratatouille to Erin’s mouth-watering zucchini bread, you’re sure to find a few tasty ideas for coping with the annual midsummer zucchini invasion.

Recipes from this episode:

Bri's Zucchini Fritters: justataste.com/5-ingredient-zucchini-fritters-recipe

Sarah's Low Slow Oven Zucchini Chips: aspicyperspective.com/baked-zucchini-chips

Sarah's Hot Fast Oven Zucchini Chips: healthyrecipesblogs.com/zucchini-chips

Rachel's Ratatouille: pbs.org/food/recipes/classic-ratatouille (substituting yellow squash for eggplant, for supply chain reasons)

Erin's Zucchini Bread: smittenkitchen.com/2019/08/ultimate-zucchini-bread.

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