Zucchini Grows in Forest Hills… and Kew Gardens, Long Island, and…

You may have noticed that we’re now leaving the lettuce phase of the CSA season and entering the zucchini stage.  You’re in luck if you like zucchini! If this is your first season with a CSA, well, let’s just say that it’s about to start sprouting out of your ears!

Luckily, this isn’t my first rodeo, nor my first year with a CSA, so I’ve accumulated a number of different ways to enjoy zucchini without boring my palate – and I’m willing to share them with you.

The simplest way, for me, is definitely sauteing zucchini coins in a bit of butter, sometimes sliced onion, a bit of garlic, salt/pepper, whatever is on hand.  I like it to retain a little bit of bite, but you can cook it more if you like it softer.  Sometimes I’ll fry a sunny side up egg to put on top and that will be my entire dinner – with a piece of bread to sop up the excess yolk, of course!

Another quick and easy way is to make a potato & zucchini gratin.  Layer thinly sliced potatoes with sliced onion, sliced zucchini, cheese, a bit of olive oil, and bake until you can easily cut into it to serve yourself slices.  This goes well with a salad on the side to round out the meal.

Zucchini also goes well in a fresh corn salad; click here for the recipe.

There’s also a similar salad, dubbed The Ultimate Roasted Zucchini Salad by fans.  It does use bacon fat as part of the vinaigrette, so those faint of heart (or who can’t/don’t/won’t eat pork/pork products) – beware!  I assure you though, it’s worth the decadence!

The dish I’ve made most recently with the zucchini, however, is milk braised zucchini.  I saw this on another blog, so I’ll leave you with the link instead of copying it here.  The immensely talented Jennie describes it so lovingly, and then I made it, and I totally understood.

What do you do with your excess zucchini?  Any recipes, tips, stories to share?  Do share in comments – and let me know if you try any of the above and what you think!

Happy eating!

Aside from being a member of the Forest Hills CSA, Yvo Sin is also the founder and head writer of The Feisty Foodie. When she’s not writing about food, she’s thinking about food: cooking it, eating it, dreaming about it.  And a small part of the time, she’s thinking about how to eat all of this food without gaining all of the weight….

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