Throwback Thursday

by Tammy Taylor

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Now that summer is in full swing, the garden is growing wonderfully!  I’m harvesting and serving up as much of our fresh garden produce as I can, flavorful steamed dishes, hearty salads and homemade pickles are often on the menu.   But as much as we love steamed zucchini, you can only eat so much of it before you yearn for something more…

I’ve been making Zoodles (zucchini noodles) from our excess garden zucchini & I love this handy-dandy *vegetti device that turns an ordinary zucchini into a low-carb noodle with just the twist of the wrist.  I’m lightly cooking the zoodles using a powerful punch of flavor via these homemade Herb Bombs made with the herbs grown right outside my door.  What are Herb Bombs you say??  Well today to celebrate Throwback Thursday, I’ll fall back into the archives to bring this post back to the surface & share this beauty with ya.  Oh man you’re gonna love this – check it out!

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2 thoughts on “Throwback Thursday

  1. Robin

    Wash your zucchini and cut in half from top to bottom and then cut into thick wedges.
    Drizzle with olive oil, sprinkle with salt and pepper, dredge in parmesan and bread crumbs.
    Bake at 400*F for 20 minutes in on a rimmed cookie sheet. Equally good with eggplant.

    Got this idea from making potato wedges in the oven.

    Reply
    1. Texas Homesteader Post author

      Sounds delish, Robin – and I can probably bake these in my small toaster oven that’s sat outside on the porch so there’s not even any heat added inside. I must try this! ~TMH~

      Reply

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