The Generosity of Neighbours

Sunday is our lazy day. After a long Saturday of scrubbing and patching and painting and smearing colorant into yellowed grout lines, we were grateful for a day of nothing. Through this renovation, we have made certain that Sunday is our day, the day to ignore the dust and the tools every where and do nothing or something, just, not house related. Yesterday, we slipped the leash on the pooch and took her to the dog park.

Mocha is a huge wimp at the dog park. She’s the shy kid standing on the edge of the foursquare court, hoping someone will ask her to play. But, she loves it. Loves it. Wiggles her bum and her stumpy tail at the owners, frolics over wood chips when she finally gets past her reservations, runs back to us when everything gets to be just a bit much for her.
But this post is not about that.
This post is about the box of free zucchini. 
We have a neighbour, a neighbour we’ve never actually met, who grows zucchinis. Too many of them, it seems. This is the second time we’ve seen the box, but this time, I actually remembered to stop and pick one out on our way home.
They’re huge. Gorgeous green. They taste like cucumber with the texture of an almost ripe pear, just past its crunchy stage.
The problem? I have no idea what to do with it.
Yes, I could make zucchini bread and even throw some delicious cocoa powder in. But other than that? I added it to our pad thai last night and the strips of zucchini were perfect. But what else?
So, friends, please help! How do you use zucchini? Do you have a favourite recipe? A conventional or unconventional use for the stuff? 
I am grateful to our neighbour down the road. How else could I learn to use this weird veggie? Perhaps next year, I’ll even grow a couple myself.

0 thoughts on “The Generosity of Neighbours

  1. I love zuchini. It always seems like one either grows too many, or not nearly enough 🙂

    We are still waiting for our surprise zucchini to do more than flower.

    -Finely dice or shred and add it to lasagna
    (veggie or otherwise)

    -slice medallions lightly fry in olive (or sunflower) oil until slightly browned (not soft!) and add to stir fry.

    -chop and add to a soup (but only 5-10 minutes prior to serving or they will disintegrate into the broth!)

    Check out or foodgawker for zillions of delicious options!

  2. oh goodness, there are so many great things to make with zucchini!

    I love it raw, chopped up in a cold pasta salad with other veggies, some parsley and a lemony dressing

    chocolate zucchini cake (yum)

    or throw it in tomato sauce

    add it to curry

    sliced thin on pizza

    roasted with sweet onions and yellow squash. maybe eggplant


  3. We just stir-fry ours in a bit of olive oil, add some fresh garlic, pepper and salt and then finish it off with a dash of balsamic vinegar (actually an Ancient Roman recipe courtesy of Apicius). Enjoy!

  4. More with Less cookbook has a recipe for stir-fry zucchini – fry onion strips and zucchini strips in oil until crisp-tender, stir in sesame seeds and soy sauce.
    Tastes great as a side dish or over rice or noodles.
    I'm glad to hear you take a sabbath rest from working on your house. A break is very rejuvenating!

  5. I have this very delicious recipe for a zucchini and leek tart (tart/pie… not sure what to call it) which has mustard seeds in it. If you like I can translate and send you the recipe.

  6. I second the grilling idea – it's our favorite way to use up zucchini!

    Otherwise – cut into square strips and stir fry with garlic, salt and pepper.

    Shred & freeze – add it to soups, spaghetti sauce, etc.

    Cut into really thin strips and use it instead of noodles in spaghetti or lasagna (so delicious!)

    Cut into chunks and freeze – add to soups and stir fry's all year long!

    YUM. Enjoy it!

  7. Hi there! I like to broil sliced zuchinni with olive oil (or garlic infused olive oil) and parmesan cheese sprinkled on top. It cooks really quick, in the oven, under the broiler. SOoooo yuummy.

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