My sister called at 11:30pm the other night, which may have incited a tiny bit panic, to tell me that she had just been given the biggest zucchini she’d ever seen and was bringing it over! (My family knows what gets me excited!) And as you can see… it is one BIG zucchini!!! So, I’ve got some cooking to do!
I feel like zucchini is around every corner right now. The end of summer = a plentiful harvest of mini summer squash(aka zucchini). So here are some of the ways I plan to use zucchini this week:
zucchini fritters(not healthy. So yummy.)
zucchini barley muffins with almonds and raspberries…mmm I’ll have to post this recipe.
chocolate zucchini cake (this one’s in the cookbook!)
pasta with shaved zucchini, lemon and garlic
And tonight’s supper: Baked potato and zucchini gratin. This is a super easy vegetarian side dish. Give it a try!
Directions: Slice two small potatoes and one large zucchini and one tomato super thinly. In a 8×8 baking dish layer the bottom with the potato slices and drizzle with 2 tbs of extra virgin olive oil. Sprinkle shredded cheese over the potatoes(I used feta and parmesan), and some chopped basil leaves. Next layer the zucchini slices, and then the tomato slices. Add some more crumbled cheese and basil. Bake at 350 for about an hour. If the cheese browns too quickly, cover with foil. Cut into squares and serve.