it’s Zucchini!

giant zuchini Axel

We are sharing a garden (a rather pathetic one) this year with a Swiss family who allotted us a few square feet of land in their yard. We were so excited and planted early in our optimistic insistence spring make an appearance. In fact, positive thinking does not always work.  Spring in Europe (you may remember my whining on and on) was late. The weather would warm for a few days and then sleet, changing its mind and killing off my vegetables. The flower patch of zinnias died, Twice. The watermelons, they died. The pepper plant has not bloomed but still struggles to stay alive. The onions are… small. The fennel… also small, not meaty enough to eat. The pumpkins may or may not work out. Tomatoes are in a pot on the balcony and are slowly turning red, but because of a strange problem with the rain here, they can not be planted with out cover, on a side note no one has ever been able to explain why and it kinda scares me. The one thing that is producing abundantly is my lone Zucchini.

giant zuchini

You may have noticed all the Zucchini recipes this week, now you know why! This is only one of the giant Zucchinis that grow in about a weeks time. They are really less tasty and must be cored if they grow too big, but occasionally we miss spotting one and when we return to the garden a few days later we find these- impossible to miss huh?!

Here are some of our favorite Zucchini dishes and in between we eat it in salads, sauteed with onions, as a pizza topping and sliced into marinara sauce with pasta.

click here for Zucchini stacks.

click here for Zucchini tart.

click here to see a fun idea to get kids to eat zucchini.

Hope you can try one of these and make it work for you. And may your zucchini plant be prolific.

Do you have a great zucchini recipe to share with me? Please comment or email it to me!!!


2 thoughts on “it’s Zucchini!

  1. That is some HUGE Zucchini! I have a zucchini recipe that we all like. you would need to slice thinly and sauté about 3 medium zucchini and fresh garlic (you can use powder too) in 2tbsp of olive oil. You then take a 14.5 oz can of whole peeled tomatoes (chopped) and drain the juice and reserve in a separate bowl. Mix chopped tomatoes in with zucchini and garlic. To the juice add one packet of Lipton Onion soup mix and 1/2 tsp basil (fresh is best). Mix well. Then stir the juice mixture in with zucchini and tomato mixture and bring to a boil and simmer about 10 minutes. Place in a baking dish and cover with mozzarella cheese. Bake till cheese is melted.

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