Skip to main content

Zucchini Season!

It is not summer without zucchini!
(And I feel like every summer I have to relearn how to spell zucchini.)

Growing up we always had an influx of zucchini around this time every year.  Everyone had so many zucchinis in their gardens they passed them off to other people by the bag.  I loved the story in Animal, Vegetable, Miracle about their abundance of zucchini and tomatoes.  When I was young, we were the happy recipients of the abundance!  So even without our own garden we had so many zucchinis!

Our first go to zucchini recipe was always zucchini bread from a local cookbook where you can find the page by glancing at the closed book because that page has been used far more frequently than any other page in the entire book.  It is just not summer without zucchini bread.  We could throw the ingredients to that bread together in minutes and we have it down to a science.  Karen & I would fight over the heels.  If I walk into the house after it's cooked, I immediately know the smell of zucchini bread.  I have suffered many burns from not waiting long enough for my first slice.  But let's be real,  it's too delicious not to.

Luckily, a couple weekend's ago, my grandma gave me a loaf of chocolate zucchini bread so now it can officially be summer.

My parents also sent me back with zucchinis and tomatoes fresh from gardens.  Monday night I made a quick zucchini and tomato saute to eat over rice this week at work.

Mom also sent me back with zucchini pie, which tastes basically like apple pie.

There's also this casserole Mom would make growing up of zucchini lining the bottom of a 9x13 dish, shredded cheese on top of the zucchini, broken ruffles chips on the very top and you bake it awhile.  Note:  this one's not excellent as a leftover.

Here's a quick round up of zucchini recipes if you're looking for ideas:

-Summer Sqaush Gratin with Gruyere and Salsa Verde

-Buzzfeed roundup.  They all look pretty delicious, but #2 the frittata calls out to me first.  But, man, those #6 burgers.  I could go for those too!  (They probably require a bit more effort...)

-Want more of a chip?  Zucchini Parmesan Crisps 
Or you could just season the zucchini however you wish (salt will be particularly useful in reducing the water from zucchini) and bake.

Fun Fact:
A good thing to know: We tend to refer to summer squash as summer squash when it’s yellow, but as zucchini when it is green. They’re actually both summer squash and can be used interchangeably in recipes because they all taste and cook similarly. When making exchanges, use weight, of course, not number of squash as zucchini the size of bats are a real, actual thing. (source)

Let me know if you have your own favorite zucchini recipe!

Comments

Popular posts from this blog

Veggie Tinga

I made Vegetarian Tinga for a mexican pot luck I went to on Tuesday.


Many people have never heard of Tinga, let alone knowing you can make it vegetarian style.  You absolutely can!  And it's so easy.


Traditional tinga is made of shredded chicken with chipotle flavoring.  I used cabbage instead of the chicken.


I looked at a lot of different recipes online, but couldn't find a recipe for the veggie tinga I had in mind, so I ended up combining the guidelines of those recipes and making my own.


Here's what I did:


1 onion
1 head of cabbage
1 7oz. can chipotle (the peppers in adobo sauce)
5 ish roma tomatoes
olive oil


-Saute onion in olive oil.
-Chop cabbage (I used youtube to help me figure out the best way to do that) add to onion and saute.
-Blend the chipotle and tomatoes in blender.
Note:  Some people only like to add the sauce from the chipotle peppers.  I added the entire can (including the peppers themselves).  It's up to you depending on how spicy you want it.  (I like my food s…

Registration

*Karen tells me that is not what I'm supposed to say, but it makes sense in my head...

Saturday I was in San Antonio for work, I did get to hang out with a friend while I was in town so that definitely made the trip better, combined with the fact that the volunteers there are just wonderful.

I knew Sunday was going to be overwhelming before I left on Friday.  I always write lists when I'm overwhelmed, I wrote a list.  (Even though I hardly referenced it on Sunday.)  Just writing it down helps me feel better.

Sunday we registered for at two places, starting at 9am.  When we finished the second one (which we were both dragging ourselves through) it felt like it was time for bed...it was 2pm.  Guys, this experience brought so much clarity to people's registerys.  I would not necessarily say it was a fun experience.  And I am very happy Mike seems to have a vision because we would limit the insane number of options down to a couple options together and then I would say I don'…

Moisturizer

I said when I turned 30 in January I was going to start using moisturizer.  Now, 6 months later, I can say I've kind of achieved the goal, but not really...

I have a moisturizer from several years ago, which I received as a Christmas gift.  I used it off and on over the years, mostly off.  I've probably used it more this year than ever before, granted the bar was very low.

I don't like it though.  I don't like the smell or really how it feels either.

Then I heard True Botanicals released a lower-priced Basics collection designed for younger skin, technically for people in their 20s, but whatever.  I decided to try their hydrating oil (the smallest one) to see if I am able to be consistent with use.

First impression: I'm still figuring out how much to use, but I love the smell.