Have you ever noticed that certain vegetables you plant in your garden seem to multiple almost overnight? You eagerly plant your backyard garden, watching the plants grow from seeds or seedlings, waiting for the day you can pick the first harvest, when suddenly (or so it seems), you have more vegetables than you can use or give away.
Zucchini is one of those plants. Have you run out of ideas to feature this vegetable? Maybe this will help spark your imagination.
Zucchini can be sauteed by itself in butter or olive oil. Add some minced garlic and suddenly this vegetable seems more exotic. Zucchini can be added to a mix of other vegetables for an impromptu ratatouille. Chop up some onions, eggplant, zucchini, tomatoes, red bell pepper and saute them in olive oil. Add some chopped thyme and basil, some salt and pepper and voila! You have a simple French dish called ratatouille.
Sliced zucchini can be made in to a lovely gratin. Layer your sliced zucchini with a little butter, thyme, salt and pepper and Parmesan cheese (or cheese of your choice), finishing with a layer of cheese. Pour a little cream or half & half over it, bake it in a 350 degree oven and you can serve this impressive looking side dish with any protein.
You can also use zucchini in sweet baked goods. Zucchini adds a lot of moisture to cakes, muffins and cookies. The side benefit of baked goods made with zucchini? You will be able to sneak a serving of vegetables past a picky child. Add vegetables to your family’s diet anyway you can!
Even if you didn’t plant your own garden, there is always the farmer’s market. There is a farmer’s market going almost every day of the week through summer in Reno. Check out locations at www.ediblerenotahoe.com.
I hope I have been able to inspire you to try more recipes using this lovely green vegetable.
Bon Appetit, Reno!