My neighbor gifted me two giant zucchini’s, here’s to summer. But a day too late for my current zucchini obsession. The recipe below is amazing and really highlights the vegetable or is it a fruit!?!
The main reason I made this recipe, two nights in a row, was to use up what I had on hand. This is usually how I go about dinner or weekday desk lunches. Or pretty much anything else I feel like cooking, use what you have.
Some good friends came to stay for the weekend and brought their local CSA farm box from Rutiz Family Farms in Arroyo Grande, delicious produce! So many good things hard to list, but for this I used the beets. Peeled, cut to small cubes, tossed with olive oil, salt and pepper, roasted at 375 for about 20 or so minutes. Followed the rest of the recipe below (kind of!) and piled everything on top of some fresh little gem and baby lettuce. Dollops of ricotta on top of that. I wondered if freshly made croutons, very lightly toasted, heavily oiled would add some nice texture. I also thought toasted pepitas (the green pumpkin seeds) would be nice too. My husband definitely thought the pepitas. Next time!
Some alterations… I did not use hazelnuts, thus the need for some crunch. Next post, my problem with not really following recipes. Sorry! I sautéed the zucchini, all different types patty pan (the squatty yellow ones), regular green summer squash and roundish green and white ones. Love the availability of produce at the farmers market this time of year! To the pan of squash I also added slices of Meyer lemon to sautee, this added a nice zing. You can eat these slices or not, up to you.
So the next night…. I did basically the same thing, but added Trader Joe’s gnocchi. Super yummy! Have you seen their gnocchi? It is super cheap and actually really good. Long shelf life too, I usually buy a couple packages. Got the memo from a blog called The Clever Carrot and the recipe below. Very much worth following, her recipes are amazing!
This zucchini recipe is so versatile and can be used all summer in lots of other ways. Side dish, salad, main, pasta, breakfast. Oh with eggs, add a little bacon or make a quiche. The possibilities are endless!
A week later, because I still had the neighbors zucchini… Remember two very large zucchini!
I made a zucchini bread for my husband to take to my father in law for Fathers Day. This recipe made two, so I took one camping. I also made zucchini chips, dehydrators are fabulous investments! I sliced the zucchini with a mandolin, pretty thin. Brushed each with olive oil, salt, pepper and this great chili lime salt we recently found. Set on trays, set to 135 for 15 hours. They were really tasty, I’ll be making those all summer.
I made the zucchini salad one more time, not the last to be assured. This time I added canned cannellini beans and fresh mozzarella, yum.
Using what is fresh, on hand, in your fridge such as produce can create amazing dishes any night of the week. I just need a little inspiration and it usually takes one item and in this case, two very large zucchini. Thanks neighbors!
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