Zucchini Days of Summer

filetThe last week has been unrelentingly hot and so I’ve spent lots of time in the garden watering and picking. Filet beans (above) and apples are ripening, and every day there are several new zucchini. I am sticking to my resolution to “harvest early, harvest small”, and I am trying to consume things on the day they are picked.

Usually we like to barbeque thinly sliced zucchini, but decided to get out of the zucchini rut and try some new recipes.

(1) Zucchini ceviche

zucchini ceviche

There are many different recipes for this on the internet and they all seem to involve thinly slicing the zucchini, covering with lemon juice and olive oil, sprinkling with salt and pepper and letting the flavours mix in the fridge for a few hours. Before serving, sprinkle with feta and a handful of fresh herbs (mint, parsley, chives, oregano) and serve. This was an easy dish and it presented well. And how can you go wrong with herbs, olive oil and feta? I was expecting a miracle zucchini transformation and at the end of the day, that just didn’t happen. Will I make it again? Unlikely.

(2) Zucchini pasta

zucchini pastaAgain, the internet is full of different recipes for this. I used a mandoline to slice the zucchini and salted it for several  hours in the fridge. Just before serving, I rinsed and drained the zucchini, heated it in the microwave, then drained again before plating. I served it with a very robust putenesca sauce (raw tomatoes, garlic, herbs, capers) and lots of parmesan and it was a huge hit with the rest of the famil.

(3) Zucchini skewers

Okay, so this isn’t a new idea, but this is what is for dinner tonight. Zucchini hidden among the rest of the veggies.

Okay, stay tuned for more summer ideas.

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About Chrystal

This blog is my online journal to keep track of what is going on in different parts of the garden, different times of the year.
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5 Responses to Zucchini Days of Summer

  1. Yum! I had to laugh when you said that the zucchini pasta was a hit with the “rest” of the family… I’m thinking that means you weren’t too keen on it… I’d try it, but no mandoline… Ah well… lucky for me, I like zucchini with just salt and pepper… (Mind you, I don’t grow it — so I don’t have the abundance I’m sure you have.) Love the idea of harvesting early and often! Lucky you!

  2. patsquared2 says:

    Love the recipes. Have you ever tried making zucchini fries, shaking olive oil and pecorino romano cheese over them and roasting them in a 500 degree oven? I roast about 15 minutes, turn and roast for 15 more until they start to brown up and crisp a bit. Absolutely delicious! And I make a great zucchini-crusted pizza which uses 8 cups of shredded zucchini to make 2 pizza crusts. Top with some of my homemade tomato paste, some of my red onions carmelized, of course, and goat cheese and it’s delicious!

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