zucchinis

Posted on | September 7, 2008 | 1 Comment

our garden has been producing insane amounts of stuff, in particular zucchinis.
i dealt with the kilos of beans by eating and then freezing.
the zucchinis just keep coming, however.

we’ve made fritters….fritattas….muffins….bread…grilled salads….stuffed zukes.
i am now ready to grate and freeze bags of them, just to move them along.
finally, a use for all those small thin plastic bags i’ve been hoarding.

all six plants are lush and healthy and covered in new flowers.
it’s terrifying.

tonight:
zucchini and tomato gratin, with a garlicky green bean salad.

slice zucchinis and tomatoes.
fry some onion and garlic.
mix all together with some sun dried tomato paste, chopped basil, enough cream to coat the whole lot modestly, and then place all in an oiled baking dish and sprinkle with grated cheese and herbs.
cover with foil and bake until just tender, then sprinkle a little more cheese and bake a little more.

chop garlic and make a thick vinagrette with red wine vinegar, plenty of mustard, some sugar, olive oil.
add garlic and loads of flat-leaf parsley.
pour over warm beans and let marinate for ten minutes or so.
fresh black pepper and salt, of course.

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hi, i'm patti flynn

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