Friday, May 23, 2014

zucchini overload

We're definitely starting to approach critical mass on the zucchini front - and it's glorious.

I harvested three more from the garden today, and there were five already in the fridge. There's a bunch more small ones on the plants, some of which should be ready to harvest within the week. Pretty soon I'm going to have to make a big batch of zucchini chips!

Since I don't eat grains, coming up with delicious and interesting ways to use up zucchinis is slightly more challenging. (No zucchini bread for me, I am afraid. Or cake, for that matter. Or cookies, or brownies. Etc.) Today for lunch I decided to make spaghetti. And since I would be using spaghetti squash to stand in for spaghetti, then why not zucchini as a stand-in for meatballs? I find zucchini is a very meaty type of vegetable so it serves this purpose pretty well.

I didn't follow a recipe, because if I follow a recipe and mess it up then I become sad, cause what kind of doofus can't follow a recipe? (Hint: this kind.) But if I just make it up and it turns out less than ideal, well hey, at least I tried! So I just started randomly grabbing things from the fridge.

I diced up and cooked some bacon for its grease, then slapped in a pat of butter, and sauteed two diced garlic cloves. Then I diced and cooked the zucchini in the buttery garlic bacon grease. (I'm getting hungry again describing this. It was delicious, man. You really can't go wrong with butter and garlic.)

Then I nuked a small spaghetti squash, threw that in with the zucchini, and served it up.

I topped it with some shakes of parmesan and the cooked bacon. It needed more salt (squash needs a lot of salt, I find) and some of the garlic bits were a bit burnt, but it wasn't bad! Which is about all I can ask for.

Now to think up something zucchini related for dinner..

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