[Image description: four zucchinis, each larger than garden shears, are on my dining table and are fated to become relish]
“It” being that part of the season when you’ve got to check cucurbits twice a day (for us, at least)
[Image description: four zucchinis, each larger than garden shears, are on my dining table and are fated to become relish]
“It” being that part of the season when you’ve got to check cucurbits twice a day (for us, at least)
Hey, I just replied a recipe and a variant for @AnonStoleMyPants, hope it helps you out!
Otherwise I like doing spears on a grate set into a casserole dish - lightly toss in oil, then toss in salt, pepper, and parmigiana or romano cheese and bake at 350 until tender.
We’re doing zucchini boats this week too - halve the zucchini, scoop the guts, and oil before seasoning and placing them face down on a baking sheet. Bake at 350 for 25-30 (this time varies by zucchini mass) and remove from the oven to cool. In a high sided pan, prep your filling - we’re doing peppers/onions/corn with some ground meat and a sloppy joe type sauce this time, but play around with it. Then add your filling to the zucchini you flipped over once it cooled a bit, top with cheese or breadcrumbs or both, and bake for another 25-30.
Those sound delicious, thank you for the recipes!