My first zucchini is here! Ta-dah! OK, I realize the more experienced gardeners among you are probably thinking: What's the big deal? Zucchini is notoriously the easiest vegetable to grow in large quantities. Most people have trouble finding enough ingenious ways to give it away.
If you've been following my blog, though, you know I had to deal first with the yellowing leaves and split stem, and then the implementation of the Band-Aid patch-up job. It worked!
Michael and I were out at the plot a few days ago and I squealed at the sight of two tiny zucchinis forming at the heart of the plant. On Wednesday, I went back to take photos and found one zucchini already large enough to pick. Fast growers, they are indeed!
I grabbed a few herbs -- parsley, oregano, and oregano thyme -- to accompany my zucchini in a celebratory dish. I diced the zucchini and marinated it for a few minutes in lemon juice, olive oil, garlic, salt & pepper, and the chopped herbs. With a few dices of farmers' market tomato, I sauteed everything just long enough to heat through. Then I put it all together with orzo pasta and one final flourish of parsley-confetti.
With all the herbs in this, it tasted like pasta with marinara sauce, without the actual sauce. So flavorful, so simple, and just... so good.
I'm now looking for ideas on how to cook all the zucchinis I hope are yet to come. Michael asked if we could let at least one of them grow to be gigantic, so we can make the requisite zucchini cake. The rest I'm going to try and harvest when they're small. I'm looking forward to trying Aunt G's zucchini pie and some zucchini fritters, among other recipes.
What's your favorite way to eat zucchini?
This post is part of Weekend Herb Blogging, hosted this week by Astrid at Paulchen's Food Blog. Check her blog on Monday for a roundup of herb- and veggie- themed posts from all over the world.