I think zucchini deserves an award for being the most versatile veggie (next to carrots). Okay, maybe we can just settle on giving it the most versatile SQUASH award. There we go!
Zucchini works well in a lot of savory recipes (tacos, pasta, my Balsamic-Dijon Roasted Veggies etc.) and also really well in sweet recipes (hellooooo ZUCCHINI BREAD). But, what you often forget is that zucchini also does super well hiding in recipes where you wouldn’t expect it. You can add shredded zucchini to oatmeal, mash it up in your applesauce, or PUT IT IN A SMOOTHIE/ SMOOTHIE BOWL.
A backstory on this smoothie bowl: Last night, I remembered the sole zucchini I had leftover in my fridge after I went up to bed. As a promoter of minimal food waste, I obviously wanted to use this fine squash inhabiting my refrigerator. I had a grand zucchini smoothie- bowl idea pop into my mind for breakfast the next morning. I frantically yelled down to my mom from my bedroom: “MOM, CAN YOU PUT THE ZUCCHINI IN THE FREEZER FOR ME?!” Turns out I interrupted her weekly “This Is Us” addiction and she was slightly annoyed…whoops!
Anyway, I love zucchini in this smoothie bowl because it adds volume and a serving of veggies with little to zero flavor at all. Can a get a heck yeah for FIBER and VITAMINS?!
If you’re looking for another breakfast recipe, check out my Leftover Apple Pie Overnight Oats.
Finally, If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share