From my father, to my husband, to my daughter, I have had my share of experience in trying to add (hide) more vegetables into dishes. I started by burying zucchini noodles in a rich cheese sauce, then moved on to adding it to meatballs and have recently been mixing it into eggs. This last trick is my favorite as the subtle sweetness of the squash is a great partner to the eggs and the texture becomes almost velvety. My daughter will eat "green eggs" with blended kale mixed in, but she will not eat regular eggs with bits of green mixed in. So when I make these for her, I peel the zucchini first and it blends right in. Last year when I had a zucchini bounty, I grated it, squeezed it and froze it in a cupcake tray so I could pull out zucchini hockey pucks later. This is also a great way to get more water out of the zucchini.

Oct. 1, 2021, 11:50 a.m.

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