zucchini outta control!

This year I planted three types of summer squash and they all matured at the same time! There is only so much zucchini that a person can eat, but I'm trying my best not to let any of it go to waste. Luckily, I've been able to sell some to my gardening friends and neighbors and I've been  scanning the cookbooks for new ways to incorporate this summer vegetable into my menu.

When all else fails, I just chop it up and add it to a giant stir fry along with anything else that I've picked from the garden that day including, scallions, Swiss chard, carrots, peppers, eggplant, and basil.

One day, my houseguest Gay coated slices of zucchini in egg and then in breadcrumbs with dried herbs and baked them in the oven until they were done. Although we enjoyed them as is, I've heard that these taste good served with a basic aioli (garlic) sauce.  I'm going to make the sauce this week and I'll post the recipe if it turns out to be something that I enjoy.

My friend Drew inspired me to try last night's recipe. I sauteed shallots until they were slightly carmelized. Then I added chopped yellow squash and chopped Swiss chard which made a colorful side dish to grilled striped bass and pureed sweet potatoes.

Now that local corn is available, I cut it off the cob and saute it in oil and butter with scallions (chives will work) and grated yellow squash. This dish is so easy and is the perfect companion to any summer meal.

Finally, I took two of the largest zucchini and actually made ten small loaves of zucchini bread! Baking in the middle of the hottest summer on record is a tad challenging, but I froze the bread and I know that I will enjoy it this fall after the garden has been put to bed.

In case you don't have a good recipe for zucchini bread, I'll share one that I got from my former neighbor Ginny Oliver, who brought me a loaf of her zucchini bread the day we moved into our house.

Zucchini Nut Bread

Ingredients:

3 cups zucchini, grated and well drained

3 large eggs

2 cups sugar

3 cups flour

1 cup salad oil

1 tsp salt

3 tsp cinnamon

1 1/2 cups walnuts

3/4 cups raisins

2 tsp vanilla

1 tsp baking soda

1 tsp baking powder

Directions:

Preheat oven to 350 degrees. Grease two 9- inch loaf pans.

In a large mixing bowl, beat eggs. Add sugar and mix well. Add zucchini, flour, oil, salt, cinnamon, walnuts, raisins, vanilla, baking powder, and baking soda. Mix well. Pour into greased loaf pans and bake at 350 degrees for one hour.

Yield: 2 loaves