I know a lot of vegetable gardeners end up with too much zucchini or have family members who won't eat it. My boys will eat it stir fried with carrots and sprinkled with season salt. The whole family will eat coated in spicy cornmeal and fried. That is about the extent of their zucchini love.
Tonight I baked some pork chops with mushrooms, onions, olive oil, a little beef broth, and pepper. I had one good sized rhonde de nice zucchini. I sliced it really thin and added it to the pork chop bake for the last ten minutes in the oven. It was wonderful. I could make a meal of just the mushrooms and zucchini.
Salad Days: An Autumnal Experiment
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