The first year we had zucchini in our garden (when I was a kid) my parents planted something like 6 zucchini plants. If you've ever grown zucchini you're now laughing hysterically because 6 zucchini plants? SO MUCH ZUCCHINI! Those plants pretty much took over the garden. Also, we were forever discovering giant zucchini that we would have SWORN weren't there the day before. If you'd like to feel good about your gardening skills, plant some zucchini.
Anyway, we've definitely never made that mistake again, but even with 2 plants (which is what we have now) we end up with a lot of zucchini. As a result we've been eating it often. So far, we've had it steamed, grilled, sauteed, raw, on kabobs, in pasta, as a side dish, and in one unfortunate incident, pureed into a disgusting cold soup. (It sounded good! It was NOT good.)
This is our stash from last week. Those small looking ones on top are about the size of the ones you get in the grocery store. It's easier to eat it all if you can pick them consistenly at that size.
Anyway, next up on my "zucchini recipes to make" list is one of my favorites:
Beat together 1 cup sifted flour, 1 cup ice water, 1 slightly beaten egg, 2 tablespoons vegetable oil, 1/2 teaspoon sugar, and 1/2 teaspoon of salt. Mix until all ingreadients are just well moistened (there will be some lumps in the batter). Keep the batter cool by putting a few ice cubes in it.
Dip zucchini slices (I just slice it like a cucumber, but you can cut it into chunks if you prefer) into the batther then fry in hot oil (around 360o). Drain and enjoy!
Do you have a favorite zucchini recipe?