There is apparently a saying on Salt Spring. That if you can't get rid of all your zucchinis – you don't have enough friends… I bet they don't say that about apples in the fall. But there you are.
So, this little haul of Zucchinis – held by our dear friend Christina – is all from one plant… She needed two arms to hold the basket while I took the photo!
And although we've given lots of zucchini away, we've eaten a lot too. Zucchinis are very versatile – so I thought I'd share what we've (mainly) been using our zucchini for.
- Pasta with roasted zucchini, onions, peppers, cherry tomatoes, goat cheese and a balsamic vinaigrette.
- Moroccan Vegetable Tagine. Couscous with zucchini, carrots, parsnips, turnips, chickpeas, dates, apricots, tin of tomatoes, cinnamon and cardamom. Yum!
- Zucchini brownies. Yummier!
- Fast zucchini soup. Onion, grated zucchini, vegetable stock, turmeric and curry powder, natural yoghurt.
- Grated raw zucchini with carrots and fresh ginger
- Zucchini, Apple and Potato bake with a yoghurt/nutmeg/cheese topping.
- Slug bait…
Oh – and did I mention Vegetable Curry?
Interestingly none of these recipes have meat or fish in them – I think (especially) when you add lots of flavour (aka herbs/spices) to the dish and cut the zucchini into big chunks you don't need meat!
Thanks you two!
It’s September now and the courgettes/zucchinis are STILL coming strong! I take them everywhere with me and try to give them away. Sometimes I trick people with the yellow ones – “You don’t have any YELLOW ones though do you?” Works especially well if they have kids…
Courgette Emma, its courgette… 😉
On the barbie with some olive oil, pepper and salt is the way I eat ’em