Have you ever noticed that your friends and neighbors who plant gardens never bring you any of their crop at the beginning of the season? It’s usually around late August, early September when they’ve obviously exhausted their uses for tomatoes or zucchini that you start to find bags of goodies on the doorstep, on the break-room table in the office or hidden in dishes from otherwise-normal cooks.
At first it’s exciting, but then backyard-bonanza fatigue quickly sets it and you’re the one wondering what to do with all those zucchinis that like rabbits seem to multiply overnight. Sure, everyone has a few tried-and-true recipes, but what about a few new recipes to put that lowly vegetable to use. Here are five recipes to do just that.
Download the recipe below!
Zucchini Bruschetta (pictured)
This savory concoction of zucchini, pecorino and capers atop a toasted slice of bread can be served as a snack with wine or for lunch.
Chocolate-Zucchini Olive Oil Bread
Not only does A Sweet Spoonful’s Chocolate-Zucchini Olive Oil Bread elevate the humble zucchini bread, baking with olive oil makes a deliciously sweet snack seem less decadent and more healthy.
Zucchini and Potato Hash
Served as a side for an omelet or grilled chicken, or on its own, this hash is good for breakfast, lunch or dinner.
Quick Pickled Zucchini
101 Cookbook’s recipe for Quick Pickled Zucchini, which is great for giving back to the ones who gave you the zucchini in the first place!
Feta-Stuffed Zucchini (recipe above)
Tangy feta and a sprinkling of nutty Parmesan take standard zucchini boats to elegant new heights!
Be sure to check out more of Lori's delicious recipes and pairing suggestions on her blog, Wine Country Cook.