I know I am. I get a farm box every week and so far this Sumer…too many zucchinis for me. Over the years I’ve made many different recipes like stuffed zucchini with tomatoes and cheese, pasta, etc. etc.
It kills me it takes so long to cook or is it me? The only thing I think it’s good for is minestrone soup, but who really wants to eat that in the summer? (Unless you happen to have a spell of cool weather for a while, but even then…)
In a recent issue of Bon Appètit I came across zucchini butter. Hell yes! I’m happy to have found it on the web:
I think I will spread it on a toasted piece of baguette with a slice of a very ripe tomato. YUM.
Weir Talk 