It hasn’t been a great year for my garden. Although the farmers market tables are thankfully, as always, overflowing with beautiful produce, my garden suffered from our travels and unusual weather. Too cold for the tomatoes, too wet for the peas, but always, no matter what the weather, just right for zucchini.
Zucchini is rarely the star of anything. I love roasted zucchini, but Mari and Thom require that zucchini be dressed up or disguised. Of course, they both love zucchini bread, which tastes as good as anything laden with sugar and cinnamon. Most of the zucchini from our garden ends up in savory meals, but I have so many this year that I’ll probably bake some chocolate zucchini muffins and zucchini cornbread this weekend.
Our Savory Meals Featuring or Disguising Zucchini
Chili
Enchiladas
Vegetable Pancakes with Soup
Veggie Burgers & Coleslaw(salt zucchini and press out liquid before adding to coleslaw)
Frittata (precook zucchini)
Zucchini Pizzas (with roasted zucchini slices as “crust”)
Lasagna
Curries
Polenta with roasted vegetables and cheese
Potatoes or pastry with spinach, feta, and zucchini
What are you doing with your garden produce?
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I inherited a love of growing food and flowers. My grandparents grew amazing tomatoes, lush lettuce, and other vegetables on the perimeter of their small city lot. My parents’ garden grew all of our summer vegetables plus enough broccoli and green beans to eat all winter (from the freezer). I’ve been growing vegetables since I was a college student, when I suddenly had an urge to plant lettuce and tomatoes in pots.