For Friday-Food-Frenzy this week, we’re talking zucchini. Ok, I’m secretly hoping if we talk zucchini then maybe I’ll start to see some yield from our zucchini plant in our garden. It’s frustrating. This plant has flowered with no vegetable in sight and, it has crawled along the ground in the garden and grown so huge that it has virtually hogged any sunlight due for the basil plant, cherry tomato plant and rosemary bush. But, we love zucchini and run out to the garden every day in search of some new growth. Our favorite Zucchini Bread recipe hails from Sheila Lukins’ famed Silver Palate Cookbook. And, if we’re not making Mom’s Banana Chocolate Chip Loaf, we’re making the Silver Palate’s Zucchini Bread. Since it’s summertime, we searched Judy’s treasure trove for zucchini recipes that can be made in the skillet or by hand and require minimal prep time. Let’s be honest, who wants to hang out in a hot kitchen when it’s gorgeous outside. So, print these recipes out, put them in your back pocket and know that you have two yummy dishes to cook and serve for the weekend. And, hopefully you’ll have more luck with your zucchini plants.
Our cramped garden. The zucchini plant has sadly taken over!
Zucchini and Avocado Salad
Ingredients:
- 3 medium sized zucchini
- 2 tomatoes (chopped)
- 1 green pepper (chopped)
- 3 Haas avocados, peeled and cubed
- 2 scallions (chopped)
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon balsamic vinegar
Instructions:
- Wash zucchini.
- Cut zucchini into crosswise slices.
- Toss slices in salad bowl with tomato, green pepper, avocado* and scallions.
- Sprinkle sugar, salt and pepper.
- Toss salad and chill in refrigerator 30 minutes before serving.
- Enjoy!
*avocados turn brown quickly when ripe so squirt lemon juice over top salad before placing in refrigerator.
Zucchini and Apple Salad
Ingredients:
- 2 small zucchini
- 3 tablespoons butter
- 2 cups chopped vidalia onions
- 2 apples, cored, peeled and cubed
- 2 cups fresh skinned, seeded and chopped tomatoes
- salt and pepper to taste
- 1 tablespoon chopped parsley
Instructions:
- Cut zucchini into 1/2″ rounds and drop into boiling water. Cook 30 seconds and drain.
- Melt 4 tablespoons butter in skillet and cook the onions, stirring for 1 minute. Add the apples and stir. coating with butter. Add tomatoes and set aside.
- In another skillet, melt the remaining butter and sautee the blanched zucchini for a minute or two. Season with salt and pepper.
- Add parsley and the onion to the apple mixture. Simmer together 10-15 minutes.
- Serve either cold or hot.
- Enjoy!
Do you have any favorite summer zucchini recipes? Share them with us.
Speak Your Mind