The zucchini sharing, (or dumping) holiday was August 28th. That day came and went because I didn’t have a bumper crop of zucchini that particular week. I had extra the weeks prior and there is an abundance of zucchini in my life right now. Pictured above is just one of 4 robust corn and zuke patches…there are also zukes planted around a few tomatoes. I am talking zucchini. Here is a couple of recipes I will put on the counter along with the sign “Free, take one. Please!”.
For the kids:
Plain Pasta-Boil up some short pasta, my current favorite is de checco rotelle (check out the site and peruse the shapes gallery), boil up some pasta. Right at the end throw in a couple of handfuls of very thinly sliced zucchini. Blanch with the pasta for seconds…depends on how thinly you sliced…just enough to brighten the color and warm through. Strain and in to a bowl. Add seasoning according to your child’s current preferences. Olive oil and parm are always nice. Sneak in some basil on a tablespoon of tomato sauce or with fresh diced tomato.
Zucchini Timbales-Layers of rice, tomato sauce, zucchini rounds, mozzarella, herbs, rice, tomato sauce zucchini rounds herbs…you get the picture…now bake. You can even nuke it when you are too hot or busy to turn on the oven. Better yet, make a water bath with a roasting pan and cook them on the grill next to what ever protein you are cooking up.
Grilled Zucchini-Marinate. Brush with olive oil, red pepper flakes and herbs. Grill. Squeeze a little lemon. Serve!