Zucchini bread. Grilled zucchini. Zucchini in stir fry. Zucchini tart. Zucchini fritters. Raw zucchini on a veggie platter. Zucchini enchiladas with homemade sauce. It is zucchini time of year! It IS a bit of zucchini over-abundance, sharing them with friends and family, wanting to slip them in neighbors’ cars. But zucchini is so versatile, and it has given me a chance to try some new recipes. I think about winter, when the fresh veggies come from countries away, and I am thankful to have my bountiful garden outside.
Our favorite recipes so far were the sauteed zucchini/peppers/onions in the enchiladas with a no-cook sauce. And my girls would swear by the zucchini spice bread with the chocolate chips I tossed in. There are only a few more on the counter to whip up to zucchini parmesan and maybe some zucchini calzones. I feel like we are eating healthier and more inventive, when the garden crop comes in.
Let the tomato and jalapeno onslaught begin! C