I love fresh vegetables from garden, especially zucchini from the garden!
It’s fun to watch them grow and I don’t think you can eat much more local than that.
This year three little zucchini plants have really done well and I anticipate I’ll be making zucchini quite a bit later this summer. I’ve asked some friends in the Becoming Elli group to share their recipes me with because it’s easy to get too repetitious with a recipe.
If you’ve ever grown zucchini, you probably know that it all ripens at once! Although some of the ends of my baby zucchini have been nibbled by a deer, I don’t think they liked it because it wasn’t gone. The deer have really feasted on the cucumbers, but I’m hoping the zucchini make it thru during the next few weeks. If they do, I will probably have between 15 and 20 zucchinis to make into something.
My usual way of eating zucchini when it comes in by the boat load:
- zucchini bread (delicious, but of course, my recipe is with flour and sugar, so not the most healthy)
- sliced rounds roasted in the oven with a little olive oil
- zucchini spears diced in my favorite salad with vinegar, olive oil, dill and basil
- shredded zucchini
I’ve heard of zucchini lasagna, but I’m not sure I’ve ever made it. It’s probably much like eggplant lasagna. Basically, you substitute sliced vegetables for the pasta noodles.
Please leave a comment below with a zucchini recipe that you enjoy. I appreciate it!