5 Delicious Zucchini Recipes from Our Homestead | Featuring a Giant Zucchini!

Join us in our garden with our booming zucchini plants! Pascale cooks up a storm in the kitchen making 5 delicious recipes.
00:00 The garden 3 February 2023
02:37 The beast
03:37 A 4 day harvest
05:25 New keyhole beds
05:51 Plans to renovate the original bed
06:48 Feeding pigs
07:15 Preparing zucchini
08:52 My 5 dishes
12:10 Collecting eggs
12:39 Zucchini slice
14:47 Zucchini Loaf
16:17 Zucchini Gratin
17:05 Courgette Soup
17:51 Zucchini Boats
19:06 The finished dishes
19:59 A week later in the garden!
RECIPES
1. Zucchini Slice
Ingredients
400g zucchini grated
1 large onion finely chopped
1 cup cheddar cheese grated
1 cup self raising flour
1/2 cup olive oil
5 eggs
3 rashes of bacon or pancetta diced (optional)
Salt and pepper to taste
Preheat the oven to 180°C (360°F) fan forced. Squeeze out as much water as you can from the grated zucchini over the sink. Combine zucchini, onion, cheese, flour, oil, bacon/pancetta and eggs. Thoroughly mix and then add to prepared baking tins. Bake for 30 to 40 minutes until well browned on top.
I doubled this recipe in the video and it freezes really well.
2. Zucchini Chocolate Loaf
www.recipetineats.com/chocola...
This is a recipe from the wonderful Nagi @recipetineats (www.recipetineats.com)
3. Zucchini Gratin
Ingredients
1kg of yellow zucchini thinly sliced about 3mm thick (1/8”)
350mL cream
300g cheddar grated
200g parmesan finely grated
200g Brie or Camembert chopped, rind removed
50g butter
Layer the sliced zucchini in a colander sprinkling a light coating of salt over each layer. Once done press down slightly on the slices and leave somewhere to drain off excess moisture for a few hours. Preheat the oven to 180°C (360°F) fan forced.
Pat dry zucchini slice with paper towel and place in a layer on a baking dish overlapping each slice half way across the previous slice. In between each layer add a good handful of cheddar and parmesan cheese. Bring cream to a simmer in a small saucepan and reduce the heat. Add Brie or Camembert, butter and lots of ground black pepper and stir thoroughly. Pour mixture over layered zucchini and top with more parmesan and cheddar cheese. Bake for 30 minutes and allow 10 minutes for cooling before serving.
4. Courgette Soup
Ingredients
1Kg chopped zucchini/courgette
2 onions finely diced
800mL bone broth
200mL Cream
Place all zucchini, onion and bone broth in pressure cooker, bring to pressure and cook for 5 minutes. Allow pressure to release before opening. Alternatively you can simmer on medium heat in a normal sauce pan for 20 to 30 minutes. With a stick blender blend the soup to a puree, add your cream and salt and pepper to taste.
5. Stuffed Zucchini Boats
Ingredients
2 large zucchinis cut in half with flesh scooped out
Olive oil
2 finely chopped onions
1 tablespoon tallow/lard/ghee/butter
350g lamb mince
1 and 1/2 cups cooked medium grain rice
2 teaspoons chilli flakes
2 teaspoons ground cumin
100mL bone broth
150g finely chopped feta
2 tablespoons of crème fraîche or sour cream
Handful of fresh parsley and mint finely chopped
Parmesan to top
Preheat the oven to 180°C (360°F) fan forced. Place zucchini boats on a roasting tray and drizzle with olive oil and a sprinkle of salt. Bake for 30 minutes.
Fry onions and fat in a large skillet over medium heat until translucent and slightly browned. Add mince and fry until browned. Add chilli flakes, cumin, broth and rice. Stir together on medium heat until the broth has dissolved into rice and then add sour cream and feta cheese. Stir for a few minutes and then bring off the heat. Once cooled slightly add the finely chopped herbs and season to taste.
Pull the zucchinis out of the oven and mound them up with filling and top with grated parmesan. Bake for a further 20 minutes before switching to the grill/ broiler setting in your oven for 5 to 10 minutes until the top of the boats are crispy.
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FREE PROVISIONING GUIDE
Pascale has put together a FREE 40 page Provisioning Guide. The Guide explains and provides examples of how we can travel eating a variety of healthy and delicious meals for up to 6 months at a time on our tiny boat with no resupply. I hope this guide will inspire you to make more informed long term provisioning choices for the future! For more information visit the Provisioning Page on our website ( www.freerangesailing.com/boat-provisioning ) or to grab a copy directly by clicking on the link below.
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[@jameshull6776]

I'm not sure if I've said it before, but I was hooked on your sailing channel, but the way that the both of you have transformed from a sailing channel, to a farming channel is absolutely amazing and a testament of your caricature and no nonsense approach to life. The biggest complement that I can pay to you both is that you inspire me to be a better father husband and individual. Thank you for what you provided too us, with much love.

[@paulmeakin3376]

Zucchini makes a wonderful base for picalli mustard pickles and Branston brown pickle in stead of apples or cauliflower The result is fantastic

[@davidstoddard9160]

Zucchini bread is really a treat and really a nice snack. If you have to many you can always give some away.

[@annecasillas5402]

They may have one ring to rule them all but it only takes one zucchini plant to feed an entire village! The chocolate loaf looks yummy!

[@davidmontgomery1016]

Those stuffed zucchini boats looked amazing. Going to have to give that a try along with a couple of others.

[@annhysell6064]

Hello. I still miss the sailing, but I echo James Hull's comment below. Also had used your recipes in the past, Pascale, your advice is excellent! What a great team you two are. Planning a new garden at my mom's house this summer (NE Ohio), so looking forward to the video about that zucchini/pumpkin/etc bed! Be well.

[@gregg6282]

Apart from all the gret reciepts that I would like to try, I loved the gypsy jazz.

[@seahaul6225]

Hi, our favourite is to slice the zucchini and drizzle with olive oil and salt and pepper. Then through them directly in the grill/ bbq. Not too long. Great with a little mayo type dip.

[@captngrinell]

When i was young my grandparents had an over abundance of zucchinis and the made soup with them. Was delicious.

[@joeltapp7028]

Anything with goat cheese is a winner!!

[@rickynsue]

Our favorite zucchini recipe is lasagna. We thin slice lengthwise and salt like you did then use your favorite lasagna recipe substituting the noodles with the zucchini. Delicious!

[@mariemorrissey9378]

I love your gardening/cooking and recipe sharing! Zucchini in a red/spaghetti sauce with use up a lot of product and is wonderful!

[@stanhigh]

Great ideas with all that squash. Thanks.

[@krisgarwood5733]

I'm always so stinking happy to see you've posted another video of life on your farm. You take such good care of your animals and of each other and your videos are always a relaxing pleasure to watch. I had no hesitation following you here from Free Range Sailing as FSR was such a beautiful experience and I wanted to see you succeed in your new adventure.

[@davewilliams639]

Fantastic episode. I'm Hungry now!

[@Al.W7263]

Dugout canoe comes to mind as a use for that big zucchini. Thanks for a great video.

[@Rittlesleo]

Good to see that you're using tallow and not seed oils. Get that little one, and mommy and daddy too, on a healthy road!

[@FreeRangeLiving]

We have a 'no eating machine lubricant ' policy ;)

[@Glenbard4]

Saving this episode to refer back to. I’ll be trying all of these recipes for sure!

[@donnarocchio936]

Thank you for sharing your culinary skills.

[@MarcosMonteiro79]

definitely interested in more zucchini and pumpkin stuff. maybe your take on fried pumpkin flower

[@kathrynmurray8782]

Thanks for sharing some great ideas to use up excess zucchinis. I'm looking forward to trying the chocolate zucchini bread 😋

[@hersey201]

We grow zucchini in our organic garden each year. We make zucchini bread & I love the zucchini pizza we bake good way to have pizza without the gluten.

[@sheerluckholmes5468]

OK, here's my comment ...... *YUMMMM*

[@cphollingdale4412]

I can't even count the years now... been following for a long time. Family has started pushing in the same direction, maybe a little overkill... lol... ended up with 300 pounds of zucchini last summer, probably 3X's that this season. I just laughed when I read the video title... had to pass it on. Now I have some new ideas. Keep it up Mates. Love you guys.

[@inabates8919]

The baby zucchini are also lovely, fried up/ sautéed 🤷‍♀️ with bacon and eggs.

[@johnnybarbar7435]

We love pan fried zucchini dusted with flour and seasoned salt in a bit of hot oil.

[@hampelrutledge4624]

My Mother used to add a cup of shredded zucchini to chocolate cake instead of oil to make it moist.

[@trumpetmano]

YOur soil prep was amazing.

[@beggarsbanquet3420]

Thumbs up x10👍

[@Alfie127]

Great recipes, music and video. Cheers!

[@naturewoman1274]

All looks yummy... lucky piggys 🐷

[@christinegautreau224]

Absolutely beautiful

[@joeshepley151]

We enjoy your shows.

[@SammeLagom]

Relaxing and nice video! I just cooked half a huge Squash i let grow in my small garden, it was watery and stringy with a mild nutty flavour and had a slight creamy texture which i liked, but the filling was amazing i made haha. I will eat them when they not have grown so huge next year instead. My sister moved to Townsville from Sweden. I love Australia, greets from Sweden.

[@ianclarke8821]

Very interesting! I’m envious!

[@bobuncle8704]

I’ve learned my lesson. I make sure to prepare a meal before watching. You make such delicious looking meals that I’m always left hungry.

[@tinamaree4821]

Loved these cooking Episodes, seeing all your hard work enjoyed in meal. Can’t wait to try chocolate zucchini cake! And never thought to make zucchini gratin. Shared with all my peeps.

[@beggarsbanquet3420]

Great gardening guys,love it 👍

[@10lauset]

Cheers.

[@trafalgar22a8]

Yum

[@williamjohn5180]

We make zucchini noodles with our medium and large zucchini’s Pascal. They are delicious, especially as a Singapore noodle dish mmmmmm 😊

[@davidsears5576]

Great video ,love zucchini bread

[@FreeRangeLiving]

Hello everyone! Recipes for all the dishes prepared in this video are in the description. If any of you have any favourite zucchini/courgette recipes we'd be really grateful if you could share them below. We are always looking for new and interesting ways to make the most of our harvests. Thanks in advance! Troy and Pascale

[@jennyc1846]

Pascale you could do a zuccini and tuna (salmon) slice or mornay. You can never have too much soup!! The pigs made short work of those zuccinis. Must try your zuccini bread? Thanks for another fun video. Cheers from Bridgy in the sth west.🙏🥰🤗

[@2718281828459045236]

I really like zucchini pasta: Use peeler to slice length-wise, fry on low heat with olive oil and garlic (almost just warm them up - goes really, quick and they should come out somewhat al dente). Goes well with salmon.

[@jbh1983]

We also freeze ours in chunks and add to smoothies, can make instant icecream too using zucchini, banana and then berries or mangos or cacao, maple and cream as flavors.

[@FreeRangeLiving]

Genius! We love banana icecream.

[@victorbitter583]

Geez that was 1 massive zucch. My favourite way to eat them is in a simple bacon, zucchini, tomato and cheese frittata or just brushing them with oil then salt, pepper and garlic flakes then into the kettle bbq. cheers.

[@NAVALNZ]

I just love your videos! So wholesome and not just entertaining but educational. I'm taking so much with me and learned so much from you guys. Being a sailor myself, I found Troy's approach to things very useful and having just bought a house with a bit of land attached, all of your videos on free range living are just awesome. Just need to fix the house first. Love your cooking, Pasque! Keep it up!

[@cronancorbett5152]

When making carrot cake, substitute about 25% of the carrot for grated zucchini, makes a beautifully moist cake…

[@johnburgess5534]

Cut the top 2inches off your giant zucchini (cucumber) scoop out the seeds leaving the pulp. Fill the inside with Demerara sugar. Tape the cut top back on. Suspend the zucchini in a net upright. Pierce the bottom with a thick needle. After a while RUM will drip out into the receptacle. I’ll be round for a tot later. Capt John

[@FreeRangeLiving]

That has to be worthy of an innovation award!

[@jimblankman8396]

Amazing gardens!

[@jeffslaven]

I was raised on Zucchini slices fried in butter, to go as a side to meat and potatoes. My mother grew them every year. Delicious!

[@bryanb1259]

Awesome veg. Thanks for the recipes 👍

[@paulandcathywatson6514]

Greeting from a damp Auckland. 2 ideas for excess courgettes. Grate it into Dahl. It adds to the texture. Also use half and half courgettes and tomatoes for your favourite chutney or relish recipe. The flavour stays the same as you are using the same spices. It just looks a little lighter

[@TheBeaker59]

Classic first garden pestering the friends family neighbours strangers in the street to take a Zucchini or two. Been there done that, this year for me its a glut of tomatoes :)

[@FreeRangeLiving]

A tomato glut is very fortunate!

[@AndyUK-Corrival]

Fab harvest. I’ve had zucchini choc cake which is great. Have you tried deep fried zucchini flowers? Had them in Italy with drizzle of Balsamic vinegar and they are amazing. Don’t need long in the drier mind you. I’m off to have my dinner now you have got my taste buds going. Andy UK

[@vtk9482]

Your garden looks great❤. We will maybe start our garden next year so I get good ideas from you 🫶🏻🙏

[@laureljackson8978]

Those zucs can hide really well in my garden too. I discovered on Pintrest a delicious zucchini and fresh corn salad with goat cheese, basil and a lemon vinegarett. Give it a try!! Really enjoying your farm experiences!

[@FreeRangeLiving]

Oh wow! With all the things we have on the farm. I will have to give it a try!

[@isnoo1]

LOVE your channel!!

[@richardp4544]

Zucchini is one of the staples of our garden as well. Those dishes you made look tasty. I thought my wife was going to cry however when I told her that you fed those extra large ones to the pigs. That's the size that she likes when she makes her zucchini relish which the whole family and many of our friends covet. I admit it is delicious even though I'm not a big relish eater. If I can talk her into divulging the recipe I'll post it on here. The pigs look to be getting bigger to me but maybe it's just a product of the video. At any rate the garden looks great and you two are looking fit as well. It's always a joy watching your videos and catching up on how you both are doing. I'll keep checking in for the next great presentation.

[@FreeRangeLiving]

Thanks Richard, that relish recipe would be great. The pigs are indeed getting bigger ever since we ran the Boar with them...

[@richardp4544]

And here it is..................Enjoy. Any questions feel free to email me. Zucchini Relish 5 pound batch Ingredients 3 medium onions diced 3 cloves garlic minced 2 red sweet peppers diced seeds removed 2 red tomatoes seeds removed and diced ½ green pepper diced seeds removed 2 ½ cups cider vinegar 3 cups white sugar 1 teaspoon mustard seed 1 ½ teaspoon celery seed 1 ½ teaspoon turmeric ½ teaspoon dry powdered ginger1/2 teaspoon black pepper ½ water Directions Peel 5 pounds of zucchini. Large ones are best because they have more meat so to speak. Remove seeds and shred. Place in a suitable container and cover with ice. Sprinkle ½ cup of canning salt over the top and let stand for 3 hours. Mix all of the above ingredients in large enough pan to hold these ingredients plus the zucchini and bring to a boil. Drain and rinse the zucchini, add to the mixture and bring to a boil again. Put into sterilized jars while still hot and put covers on. My wife covers the jars with a couple of large heavy towels To slow down the cooling process to help the lids seal better. NOTE: My wife makes this in 15 pound batches in order to meet the demand. She puts it up in pint jars.

[@Mass-jab-death-2025]

Troy really got lucky, my mother always said go for good cooks instead of good looks but Troy got both. Anyway there is an easy way to check if eggs have gone off without cracking them open, put them in a bowl of water, the good ones will sink but the bad ones due the fermentation as they go off will get a lighter gas build up inside and they will float to the surface.

[@ianc4901]

I love how keen and enthusiastic you both are about this !

[@shelleyrichards9028]

Love the recipes!

[@horstszibulski19]

Filled zucchini "boats" are always nice...funny to see how much the pigs liked that grown out ones! The best thing on zucchini is, even when they grow really massive, you can still use them like the small ones, they won't turn overgrown. Thx for showing! 👍👍👍

[@jamieminton172]

Preface everything with "Zucchini" , Dehydrated chips (add your fave seasoning), Bread (all kinds), Pancakes / Fritters (my fave is Sweet corn meal "" Fritters fried in bacon grease), Lasagna... OMG the recipe's are endless. I am going to have to try the chocolate bake. I am so glad I have just eaten. Those stuffed baked Zucchini had me slobbering. A bit of fresh Parm and maybe a dash of Malt Vinegar topping, I would be in a food coma after devouring it all.

[@kranzonguam]

Oh my goodness, now I'm hungry again...🤣 Fun video! I wish I'd known some of these recipes years ago. Growing up in Washington state, where zucchini grow prolifically, i was always tired of the 3 ways that they were prepared. I'll be sharing this video with folks that are still living there! Hope you have a great week!

[@FreeRangeLiving]

When we give anyone our chocolate zucchini cake, they are always surprised that there's zucchini in it. Very under the RADAR 😉

[@alanbrown4766]

Very nice.

[@williamlockhart5031]

Hello from Michigan's Upper Peninsula! My wife and I look forward to each of your videos as they are always upbeat, entertaining and educational! I am not a huge zucchini fan, but we will be trying these recipes this summer. Thanks for allowing us to share your journey!

[@dalepleau8720]

Put the squash in a clean dish towl and twist it and squeeze it you'll get a you'll get a lot more done in less time. Great video!

[@FreeRangeLiving]

💪 💪 💪

[@CampForLess]

I bet that shredded zucchini would be amazing as one of the fillers for a Japanese pancake, Okinamiyaki. If you haven’t had this, you should. It’s an amazing lunch and dinner dish that’s extremely popular here in Japan and especially Osaka. People love Osaka style Okinamiyaki and Takoyaki.

[@FreeRangeLiving]

Both of those dishes are among our favourite. We also make tonkotsu from our pork bones to have with ramen, but now we have to buy dried tuna.

[@CampForLess]

@@FreeRangeLiving yes. Tonkatsu is amazing. I think I saw you make it in one of you videos not long ago and it looked wonderful. Maybe it was a dream. I love fried pork cutlets in bread crumbs. If I recall, yours was rolled kind of like the pork they would use for ramen dishes. I like both types, tonkatsu ramen with tonkatsu and the flat pieces of breaded pork cutlets. I’m going to recommend you try another dish made with chicken called Yakitori. It’s the best and goes amazing with beer. I love bbq chicken and this has next level flavor that is easy to just keep smashing. You’ll have to see a video about making it, but I’m sure you’ll love it even more than the above dishes. Looking forward to your next video. Ja ne. It’s casual bye in nihongo.

[@richardayres2949]

In the U.K. the large courgette is a marrow and you can stuff them with mince meat or other things.

[@Thereminator101]

Yum...what's for Dinner Pascal?!

[@FreeRangeLiving]

Egg plant parmigiana

[@MW-on1ft]

Zucchini Relish is one of my favorite recipes. It tastes just as good as cucumbers made into relish, in fact if people would assume it's of cucumber if you don't tell them it's zucchini. Since it canned it will keep on the pantry shelf for years in my past experience. With the cost of food these days I plan on making quite a bit next summer as I use a good amount of relish.

[@drayorourke4120]

what I used to do was same as my grandmother and mom wash them good then shread them all and freeze in freezer bags for later to make bread or fry it. will last for years

[@lynnbulger9707]

You can make a zucchini and bacon slice which is zucchini bacon and 8 eggs and flour really delicious but only uses 2 zucchini.Recipe😮 will be on the net.

[@zzlee14]

We Make a apple cinnamon bread that's tasty . :)

[@rickfazzini22]

Fried Zucchini and Zucchini bread are a staple in my family. We’re going to have to try the stuffed Zucchini now! And we make a zucchini casserole with pepperoni,marinara sauce and mozzarella ya all should give it a try sometime 👍🏻

[@FreeRangeLiving]

That sounds similar to our eggplant parmigiana. Very tasty.

[@helenabaier7823]

The zucchini bed looks amazing,please share the esther dean method bed preparation, l am very curious!🧡💚

[@FreeRangeLiving]

We will make it the subject of an episode. It is very easy and very successful.

[@SuperMariaka]

Cool content, keep up

[@chrispy104k]

19:52 - I'm drooling. Well done Pascale. They all look delicious.

[@jasonfrary]

I use courgettes (zucchinis) cut along the length with a potato peeler, then weave it on kabab sticks with a chilli chicken pieces between each pass/fold, think of a never ending S shape along the kabab stick with marinated chicken pieces in each curve. It helps to stop the chicken rotating by keeping them in place on the kabab as I turn them on the BBQ.

[@FreeRangeLiving]

That's a fantastic idea, we will be trying it for sure since my brother gave me stainless steel barbecue skewers for Chirstmas!

[@jasonfrary]

@@FreeRangeLiving That's great! One thing I forgot to mention is to lightly blanch them to make them bendable, which I'm sure you'd have probably guessed anyway.

[@americanbornwalkaway9110]

YOUR Place is SO AWESOME!!!!!!!! WAY to GO!!!! LOVE seeing the Gourmet sailor Hard at it 🥰🥰🥰🥰🥰🥰

[@tilongatao]

Loved this video! I also enjoy to see the pigs eating, because I tend to consider them to be colleagues of some kind - maybe due to their eating routines. Enjoy your summer!

[@pavichapin]

A friend of mine pickles zucchini the same as you would make sweet pickles or bread and butter pickles.

[@teebones4572]

Another interesting episode...Always so relaxing...Thank You...Zucchini with Chocolate a strong possibility...

[@dianeallen3724]

I have many times used the huge zucchini to stuff. Once baked, they are tender, and we just leave the shell (skin) of the zucchini which you can still share with the pigs. My recipe uses browned sausage, a can of diced tomatoes, onion, garlic, all sautéed together. I mix in precooked rice, and grated mozzarella. I top with a butter, breadcrumb, grated parmesan blend and bake. I have a friend who make a faux apple pie using peeled medium sized zucchini that he has removed the seeds from. He removes excess water, slices into a pie crust, and seasons as you would an apple pie. He has a "secret" ingredient, and I am sure his recipe will go with him to his grave. I think sour cream or cream cheese would go nicely in it as well.

[@ravenfeather7087]

A neighbor really likes zucchini and onion fried together. His partner makes zucchini bread (very moist and it's delicious). It's made like one makes banana bread. I personally really like Acorn Squash with butter brushed on and sprinkled lightly with brown sugar. And then there's always Zucchii Kim Chi!

[@bay9876]

Zucchini stuffed with spicy ground beef, onions, garlic, chopped red pepper, lots of black pepper and salted to taste.

[@gpdewitt]

Wow, gigantic zuke! My fav recipe for it is slice long ways into 1/8-1/4", dredge in flour (that has salt and pepper in it) and batter, shallow fry, season only with juice of some of those lemons at the table. I think you could freeze some soup as well, just don't add the cream until serving it. Water mellon rind makes some pretty good pickles.

[@rolandtb3]

Enjoyed the 5 recipes and shared the video with friends. Thanks. Those pigs are getting very big. Looking forward to how you prepared the zucchini beds in a later video. Keep sharing.

[@ediepevec4028]

That large zucchini,piled it,clean the seed out of the muddle,grate the rest of it,make strudel pastry roll the grated zucchini in the pastry,and bake it in the owen . Zucchini strudel. Yumieee.

[@Waynedomo1]

I really enjoy all your video posts. The way you present your show so well & very informative, there is always something learned in every episode, even the mistakes. Live long & prosper🖖💚😎🇳🇿

[@PaulBKal]

nice new hat there Troy

[@FreeRangeLiving]

Had it since we moved on land. Recovered it from the bin!

[@ericktaylor-webb6711]

When your Zucchini get big here in the UK we call them Marrow and you can still eat them by roasting them

[@AdaGioBabbleWabble]

Hello guys Russian do make caviar out of zucchini or the other vegetable its very similar, Pesky might be interested in it. We call it "кабачковая икра ". Thank you for your videos guys.

[@FreeRangeLiving]

We were just reading about it last night. Sounds fantastic 👌

[@woodsmn8047]

I know of many recipes that call for Zucchini most of which are improved by leaving the zucchini out ...! for instance ...stewed Zucchini is improved by omitting the Zucchini then it becomes stewed Tomatoes ...much better ..! Zucchini bread becomes Nut Bread also improved my advice is .. feed them all to the pigs and forget to plant them next year ...!

[@andywindy]

My family have always stuffed Marrow (Adult Cucumber/Zucchini) differently, by slicing it into 70mm (ish) long slices like a thick puck and hollowing out any seeds from the centre leaving about 20 to 25.4mm band of flesh, then cooking in the oven for about 45 minutes with minced meat of your choice(plus chopped tomato, onion, bell pepper, etc.) in the centre. You get more of the flesh that way, and probably use less filling, which is probably why my Yorkshire ancestors did it that way!

[@FreeRangeLiving]

Noted! Thanks Andy

[@michaelgillespie6526]

Great episode you guys! Now I need to go make lunch! Thanks for sharing.

[@Al-cynic]

You can replace the sheets of pasta in a lasagna, with thinly sliced zucchini, keep all the good stuff like beef mince and cheese though.

[@FreeRangeLiving]

And you have to make sure you salt and drain the zucchini like crazy first so the lasagne does not end up watery!

[@trumpetmano]

Your soil prep was amazing. Zucchini grow crazy fast... Love battered and deep fried blossoms. My daughter makes Zucchini bread-similar to banana bread- great stuff. I rarely get hungry watching your videos, but I am headed out to buy some zucchini right now...

[@yorukkizigeziyor]

Very nice 🌴🍀🌺

[@nooneanybodyknows7912]

🍆🤣 Thanks for the laugh! Zucchini Lasagne is out of this world good. Slice the zucchini length wise in place of the pasta. Low calories and another way to eat healthy. Thanks for sharing.

[@FreeRangeLiving]

Sounds amazing. We are looking down the barrel of an eggplant surplus and started out with Aubergine Parmigiana. Can recommend.

[@trumpetmano]

I swear, You need to start a restaurant out there on the farm,