It's that time of year. You know the time I'm talking about - when friends, co-workers, and even people you barely know offer to share zucchini. There are jokes about how you have to lock your car - not for fear of having your GPS stolen - but for fear of finding excess zucchini inside when you return. Every grocery store is stocked with it, every stand at the farmer's market has buckets and baskets full. Everyone with a garden is slicing, dicing, and shredding it, and it seems that every food blogger is writing about it. Yes, it's zucchini time.
I fall into several of these categories - I've shared, baked with, cooked with, sliced, shredded, and now blogged about zucchini. First, I made zucchini bread from The Silver Palate:
Next, I made pasta . . . zucchini fettuccine (say that five times in a row!). It was kind of a hybrid between the fettuccine recipe in The Splendid Table's How to Eat Supper and this recipe from Chronicles of a Fledgling Home Cook. Basically, the sauce was butter, cream, freshly grated Parmigiano Reggiano, fresh basil, fresh oregano, salt and pepper (combine with sauteed zucchini and fettuccine cooked al dente). I added a little splash of fresh lemon juice just before serving, which made it extra delicious.
If you need even more zucchini ideas, the Pioneer Woman made farfalle with zucchini. Last summer, Molly at Orangette made pasta sauce with zucchini blossoms.
Still have extra zucchini? One of my favorite zucchini recipes is crispy zucchini coins from Cooking Light. By the way, Cooking Light has 292 zucchini recipes on its site. Heidi at 101 Cookbooks makes chocolate zucchini cupcakes. Truly, the options are endless. There's zucchini pizza, zucchini pie ("tastes like apple" - really?) . . . you can fry it, bake it, stuff it, grill it . . . but my favorite is to share it.
Anyone want some zucchini?