In squash purgatory? Salvation is in the oven...
This was our first year growing summer squash. I never really understood why people gave away their squash in the summer. I found myself asking "Why did they plant so many? Do they not like squash?" I never GOT IT.....until this year. Ugh. We were (and still are) drowning in squash. Yes, we over-planted. Yes, we don't LOVE squash. Yes, we'll figure out what to do with the bounty and try not to waste it. Joseph planted eight squash plants of different varieties (EIGHT!), with two of those planted in succession in hopes to extend the crop further into the summer. Thank God for squash bugs (although, they have managed to devour our melon and pumpkin crops before the fruits even made it much beyond the blossom stage - rascals).
I enjoy searching on Pinterest. Pinterest is a rabbit hole of a site where digital hoarders, like myself, can accumulate their potentially useful finds and stash them for a later date like a squirrel buries nuts. Except a lot of my stash gets buried, never to be unearthed again. Oh well. But, digression aside, I found myself on Pinterest looking for zucchini recipes. And, let me tell you, people are creative. Zucchini is sneaky. To me, it's like the tofu of vegetables, taking on any seasoning you throw at it. And, it practically melts making a great vegetable to sneak into kid food when you have a picky toddler. Gratefully, Owen has always been a great eater, but he's showing his stubborn side occasionally.
We've gone both ways - sweet and savory. I made a tasty zucchini blueberry bread that everybody seemed to enjoy, although, Joseph and I both agreed that it could have used a little coffee cake-style crumble on top.
The following day, I made a delicious garlic parmesan zucchini (recipe below) that I would highly recommend (I cooked on the stove top instead in order to avoid the dreaded toddler meltdown apocalypse that usually happens while making dinner). Joseph has made teriyaki zucchini, balsamic zucchini, grilled zucchini....This is starting to sound like Bubba listing all his shrimp varieties in the movie Forrest Gump.
I think I'm going to make these stuffed zucchini boats tonight for Joseph's birthday dinner since our kitchen counters are suffocating under a mass of tomatoes from the garden.
I made some fabulous blueberry muffins last week. Later tonight, I think I'm going to try making them again, except with some shredded zucchini added.
Don't tell the kids.
Stovetop Garlic Parmesan Zucchini
INGREDIENTS
4 zucchini, quartered lengthwise and roughly chopped
1/2 cup grated Parmesan
2 tsp. minced garlic
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
Heat a large skillet to medium heat. Add olive oil and sauté the zucchini until beginning to soften. Add garlic, salt and pepper and continue to cook until softened. Turn off heat, add the parmesan and fresh parsley and toss to coat. Add a little more olive oil, because, heck, it's good for you!
Optional: add 1/2 tsp each thyme, oregano, and basil while sautéing. Yum!
Note: Recipe modified from Damn Delicious
What about you? What are your favorite zucchini recipes?
