We are at the point in our gardening and CSA seasons where we are swimming in zucchini. We are getting a half dozen zucchini in our farm box each week, and our own zucchini plants are producing baseball bat-sized fruits almost daily. It’s a good thing that we love zucchini in all its incarnations. Well, two of the four of us do anyway. Allie declared that she hates it just yesterday, and Grace won’t eat anything green. (Where did I get these kids from?!) My all-time favorite way to eat zucchini is stuffed with cream cheese, but I also really like it grilled, too. We have also beenÂ eating a lot ofÂ ratatouille and zucchini parmesan, too. And Joe made a chocolate zucchini bread today that I’ll share if it turns out well. This particular recipe was borne of a glut of zucchini and theÂ love of an old, lost recipe. When my friend Angela came to visit about thirteen years ago, I made a quiche for her and her mother. It had a crust, and the filling was primarily onions and green chiles. I know what cookbook the recipe came from, but I can’t find it anywhere. I think I even know the name of the recipe, but googling that yields no relevant results. I’m stuck. I put the pieces of the recipe that I could remember together, threw in a bunch of zucchini, and came up with this. It actually tastes nothing at all like the quiche I was going for, but it is really deliciousÂ in its own right. I’ll have to keep working on the green chile recipe.
How do you use up yourÂ zucchini?
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