Zucchini, the garden pest

It’s that time of year. Everyone has too much zucchini and no one knows what to do with it.  I’ve had on average at least 6 zucchini to work with each week thanks to my CSA and I know more is coming.  This leaves us with practically 1 zucchini a day to eat…that’s a lot of squash.  Surprisingly I’ve been a bit more enthusiastic about consuming it this time around than in past years.  I’ve even had some time to try some new recipies courtesy of good finds from friends and others on Pinterest.

Below are two worth noting.  I’ve had an ongoing batch of the Cold Zucchini Salad in my fridge for at least two weeks.  It’s a perfect snack on a hot summer day.  The Mexican Zucchini Skillet was surprisingly good and I’m so thankful to incorporate zucchini into something Mexican since we eat it at least once a week.  And of course I’ve made a batch of Zucchini bread but I have yet to find a recipe that I like so I have nothing to share; yet.

I’ll let you know if I come across anymore recipes worth sharing.  I’ve included the links to the original recipes but have written up the ones below with the modifications I used here at home.

Cold Zucchini Salad

4 small zucchini (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)

  1. If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.
  2. Slice the squash into paper-thin slices using a mandoline or knife. Set aside in a bowl.
  3. Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.
  4. Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.


Mexican Zucchini Skillet

1 Tbsp vegetable oil
2 small to medium zucchini; sliced into rounds then quartered
1/2 cup green bell pepper; diced
1 can (15 oz) Black Beans, drained, rinsed
1 can (14.5 oz) Diced Tomatoes with jalapenos, undrained
3/4 cup water
1 cup rice
1 tsp salt
2 tsp chili powder
2 tsp cumin
toppings:  tomatoes, black olives, guacamole, sour cream, cheese, salsa

  1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
  2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes.  Reheat if needed, until liquid is absorbed.
  3. Fill tortillas with zucchini-rice mixture and desired toppings, wrap up and enjoy!

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