The best way to use up all those Zucchini from your garden is transform them! I have many favorite ways to cook zucchini, and most are vegan. One of my archived vegan recipes also was a hit, and not only uses zucchini, but also the eggplants that ripen at the same time: Eggplant & Zucchini Caponata ∞
This delicious recipe will enable you utilize all of your fresh garden vegetables. Guests will wonder how you made such a gourmet appetizer and you will be asked to share the recipe. It is made in under 1 hour and better the next day.
Our friend, Hank keeps himself busy with gardening in the summer. Why would this be bloggable news? Simply because he is 87 years old and still grows some of the most delicious peppers, zucchini, eggplant, cabbage, broccoli, and tomatoes. Hank always brings us bags of home-grown goodness on Sunday when he goes to church. He's incredible!… Continue reading Summer Veggie Vegan Focaccia
When I come across a different kind of vegetable, I have to explore the possibilities. I have been cooking for 40 years total, and I never came across the 8-Ball Zucchini until the other day. Our local supermarket has a ‘Jersey Fresh’ section in the produce aisle. New Jersey is known for excellent quality vegetables,…… Continue reading Stuffed 8-Ball Zucchini
We here in the Northeast can REALLY appreciate the bounty of fruits and vegetables that are harvested in the summer and early fall. Our winter severely diminishes the local farm markets' ability to grow those heavenly flavorful local produce. One of these rabbit-like multipliers is Zucchini, which ripens with a vengence. The backyard gardener will… Continue reading Zucchini fritters