This week’s flavor comes courtesy of my garden. My zucchini plants are starting to get in pretty rough shape, so I’ve harvested the last of what’s there. Zucchini and squash are summertime staples in the south, and it’s no surprise given how easy they are to grow. I’ve had two zucchini plants this summer. They got to be about 6-8′ in diameter. At peak production they were giving me about 6 good sized zucchinis a week. You can get a lot of food off a single plant in a container as well. Just be aware that the plants can get pretty big, so give them the room they need to grow.
If you’ve come looking for zucchini recipes, you are in luck!
The great thing about zucchini is that it is a very versatile vegetable. Sure, you can cook it straight up by stir frying or baking it. You can also substitute noodles (spaghetti and lasagna), replace breads and tortillas in the form of zucchini boats, or make a delicious cheesy casserole. You can flavor zucchini in a wide variety of spices. It doesn’t have a strong taste on its own, so it will absorb what you cook it alongside.
I normally discount cost from my recipes for the food I get from my garden. However, since this is my primary ingredient for the week I will include fair market price. That way you can see a true reflection of what these dishes will cost you.
I hope you find some inspiration and new ideas to try this week!