Zucchini Zeal

Our little garden is exploding with zucchini right now.  

Little Ellie brings it in by the armload daily!

 

What to do with our bounty?

There is only so much zucchini you can eat in a day, right?

So, I've gotten creative with some new, simple recipes.

Today, I made this for lunch-

Italian-Style Zucchini with Rice

Ingredients:

• 1 cup wild/brown rice
• 1 small white or yellow onion
• 1-2 garden zucchinis
• Marinara sauce

Prepare the rice as directed on packaging.  While the rice cooks, chop onion and zucchini and sautee for about 12 minutes or until tender, but not overdone.  The marinara sauce I used was a jar (the last one!) that I had canned from organic tomatoes that we harvested at the farm last year.  When the rice is done layer the zucchini on a bed of rice, top the zucchini with a heaping spoonful of sauce.  I also added a sprinkle of Parmesan cheese and some basil from the garden.  Done in less than 30 minutes!

Yesterday, we made this-

 

Zucchini with Sweet Potatoes, Corn & Black-Eyed Peas

Ingredients:

• 1 large baked sweet potato
• a small squeeze of maple syrup (optional)
• 1 can of black-eyed peas
• dash of hot sauce (optional)
• salt & pepper
• 1-2 ears of cooked corn
• 1-2 garden zucchinis

First, chop the zucchini and steam for around 10 minutes.  While the zucchini steams, bake the sweet potato (either in the oven or microwave) and remove the skin.  Mash the sweet potato and add a small squeeze of maple syrup.  Remove the corn from the cob.  Drain and rinse the black-eyed peas, add a dash or 2 of hot sauce and a pinch of salt and pepper, stir.  You can layer in a bowl: sweet potato, zucchini, black-eyed peas, then corn.  Or, just pile it on a plate- but it really is best all mixed together!

Stay Tuned! Much more to come...