I’m in trouble. Three Zucchini plants all survived this year and there are just two of us. We are in urgent need of help. As each day passes the massed forces of the Zucchini threaten to take over.
At first there was just one or two a week. Now its one or two a day. Three days ago I blinked and when my eyes opened I was confronted by a vegetable the size of a pot bellied pig.
We need new and inventive ways to deal with these things. To date I have:
- Made a chocolate & zucchini cake as I explained here.
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Thinly sliced and steamed them, served simply with salt and pepper, sometimes with olive oil as well.
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Thinly sliced, drizzled with olive oil and either barbequed, griddled or cooked in the oven.
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Grated into a frittata.
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Fritters: Grated, mixed with breadcrumbs, egg, nutmeg, freshly chopped mint and fried in olive oil. Serve with home made tomato sauce.
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For big ones, I scoop out the centre. I fry it up with onions and mince – pork’s best, and season. Cook in the oven. Serve with home made tomato sauce.
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Use in various Asian curries, especially green.
Any idea will be really appreciated.
You can check out other entries to Weekend herb Blogging #17 over at Kayln’s Kitchen.
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