Zucchini!

I've had some people ask recently if I had any ideas for what to do with all the zucchini coming in from gardens right now. So I'm listing some of my favorite ways to use this prolific vegetable. I'll be posting the recipes that aren't linked during the rest of the day, so if you see something you like, check back for the recipe!

Zucchini is usually a vegetable that will produce no matter what the rest of the garden is doing. Believe it or not, I've had years where I had trouble getting enough zucchini. It feels weird to admit that- who has trouble getting zucchini? The typical problem is getting RID of all the zucchini.

Anyway, it's not one of those years. The zucchini in the picture above all came from ONE PLANT over the course of about 4 days (I do try to pick them before they get too big...). I overdosed my family on grilled zucchini last year and my husband declared that he would be happy if he never saw a zucchini again, so I only planted one this year instead of the two I normally plant. Ha! Zucchini plants everywhere are laughing an evil laugh...

1. Though I don't have a picture, grilling zucchini is one of MY favorite ways to eat them and most people we have over like them, so I try to do this when we have guests. I just slice small to medium ones lenghtwise as thin as I can, which usually translates to about 1/4," brush with olive oil and sprinkle with some Basic Spice Rub and grill about 2-3 zucchini on each side. Mmm...good.




2. Of course one cannot be without zucchini bread. I've tried so many different recipes I've lost count, but I always come back to the tried-and-true Better Homes and Garden recipe from my 1981 edition of the New Cook Book. It has a nice crisp crust and perfect texture and is not loaded with oil, using only a 1/4 c. per loaf (I've seen some that use a whole cup!).

Since it's not on their website (that I can find), I'll post this later, too.




3. Chocolate Zucchini Muffins from Meal Planning 101. I will just say these are so, so good.

4. Zucchini Fritters (which are really pancakes, they aren't deep fried like fritters). They are adapted from a Nigella Lawson recipe. These really are beyond description: feta, mint, zucchini, lime all with a crisp crust. The second time I made these I took them to a neighborhood potluck at my in-laws and 5 years later they are still requesting these from my MIL.




5. Zucchini, Corn, and Tomato Saute. The vegetables are still crisp, the zucchini hidden in the other flavors (no complaints from the husband!) and the flavor of the feta adding a tangy taste.

More feta...can you ever have too much? What on earth did we do before feta cheese was available to us?

Well, I ate less zucchini, I can tell you that.

6. And the last zucchini recipe from this past week does not look like a zucchini recipe at all, and in fact does not taste like one, either.

When I serve this White Zucchini Cake with a broiled topping, most people don't believe me when I tell them is has zucchini in it. The secret? The zucchini is peeled first! I don't know why I never thought to do this before finding this recipe in an old recipe pamphet of my MIL's.


Stay tuned for recipes!

-Jami