Most gardeners, that is, except the Ninj, whose crop -- for the third year in a row in three different locations and two different states 800 miles apart, mind you -- was attacked by the extremely disgusting squash vine borer.
Nasty. I wouldn't wish this bug on my worst enemy. Well, maybe my worst.
So while you are drowning in zucchini and perhaps even leaving large bags of it on your neighbor's porch just to be rid of it, I may just be the only gardener in Vermont actually paying for the stuff. Sniff.
Regardless of how you come by it, here are some excellent ways to use all that zucchini from this week's CSA share:
- Zucchini Cornbread from Sarah Dickerman via Bon Appeitit: This is a great riff on your standard zucchini bread, a bit more dinner than breakfast. I bet it would make excellent muffins, as well.
- Zucchini, Tomato and Ricotta Galette adapted from Smitten Kitchen: Adapted because I make the shortcut galette with refrigerated dough and use zucchini and tomato, but the filling and cooking instructions remain the same. Incredibly savory and delish -- pair it with a roasted chicken!
- Zucchini Pecan Cake with Cream Cheese Frosting from In Praise of Leftovers: Yes, you've seen this one from me before, but I love it, especially sans frosting so it can double as breakfast.
Don't forget to leave a comment and let me know what veggies you want to see me cover next week in the CSA Share Ninja Rescue!