I think everyone that gardens has a love and hate relationship with zucchini, I know I do. Every spring (I keep forgetting from year to year) I plant the whole package of zucchini seeds (sometime two) because I am thinking ‘what if some of the seeds don’t come up’ or there is a crop failure and I won’t have any! Mid-summer the plants are growing and producing here and there a few zucchini, very much under control, then September comes and wow, it must be the last run. There are zucchini by the dozen and it’s “what am I going to do with all those zucchini!?” Giving them away doesn’t work because as soon as you ask someone they get this look in their eye and start backing away.
Here are two recipes that we really enjoy.
Pan-Roasted Zucchini and Cherry Tomatoes
This is the perfect vegetable for this high-heat method, browning and flavoring easily as you sauté them. I always add garlic and fresh basil or parsley at the end.
- 2 zucchini (8 inches or so), cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 Tbsp olive oil or coconut oil
- 1/4 tsp sea salt
- Lots of freshly ground pepper
- 1 pint of cherry tomatoes, halved
- 1 tsp of dried oregano or 2 Tbsp fresh basil or parsley chopped
Heat your favorite large, heavy skillet or sauté pan over medium-high heat. Toss the zucchini, garlic and onion into a large bowl. Add the oil, and sprinkle with the salt and pepper. Toss the works together.
Add the zucchini, onion and garlic to the hot pan. Sauté and sizzle, browning lightly as the textures soften and flavors brighten, 5 minutes or so. Add the tomatoes and oregano or the fresh basil. Stir and cook the works together until they’re thoroughly heated through and smell delicious, just a minute or two. Do not over cook or it will be like eating mush!
Zucchini Salad
This is a so very easy salad. I also make it and use it as a vegetable for dinner. If you have one of those huge, plump zucchini use it but take out the middle part with all the seeds. This is a recipe you go by taste and amount of the zucchini—it is only a guideline.
- 2 medium zucchini, grated
- 3 cloves garlic, minced
- 4 Tbsp olive oil
- 1 cup of chopped fresh basil
- 1 small onion or 3 shallots chopped
- 1/4 cup sesame seeds, toasted
- Salt and pepper to taste
Grate the zucchini and place in a bowl. Add the oil, minced garlic, diced onion, chopped basil, salt and pepper. Add the toasted sesame seeds and mix altogether. Let the salad sit to soften and marinade the flavors for an hour. Serve at room temperature.
