Zucchini season will be upon me before I know it. Last year I had two zucchini plants and I had enough to keep Graham and I eating zucchini for weeks. This year I splurged and I’m growing six plants: three Grey and three Black Beauty. I grew them all from seed in my basement grow-op and the plants are finally starting to take off in the garden, with several blooms on each plant every morning. I’ve given them plenty of room to sprawl and I’ve been gathering up zucchini recipes to make the most of what I’m hopeful will be a bountiful crop.
Some favourite recipes from last summer:
Zucchini Fritters. These are really tasty with some salt & pepper. I don’t think they need a lot of dip to enjoy them, but you can dip into some ranch dressing or just some cool sour cream. Great as a side dish, or on their own as a snack or appetizer.
Curried Zucchini Soup. This tasted good both hot and cold. I think I’ll make a lot of this and freeze it this year so we can enjoy homemade, healthy soup throughout the autumn, too. I made it once with another kind of squash (butternut? acorn? I forget…) and it was just as tasty. I need recommendations for containers for freezing soup!
New recipes to try this summer:
Zucchini Bread. This is a great way to preserve zucchini. I’m in the market for a good recipe to try. Maybe a zucchini loaf would make a nice hostess gift? I’m thinking it would also be a good addition to a potluck.
Pressed Panini Sandwiches. I saw a recipe for these in a magazine recently and thought they looked really great. I could grill some zucchini for use in these sandwiches. I’ll keep it in mind for eggplant and peppers, too.
From “The Earthbound Farm Organic Cookbook” I’m planning to try Spaghetti with Fresh Tomatoes, Zucchini, and Basil (p. 185), Ziti with Ratatouille (p. 186) and Marinated Zucchini Salad (p. 265).
How do you like to eat your zucchini? Any plans for your crop this season?
