One vegetable that always overwhelms many gardeners is zucchini. Growing up, my mom would bake lots of zucchini bread – especially strawberry zucchini bread. My brother hated (hates) zucchini in all forms. I love it’s versatility – you can sneak it into so many dishes and it flies under the radar. Even the flowers are edible – my Sicilian grandma used to go out to our garden and pick the squash blossoms right off the plant and eat them. Maybe I’ll have to give that a try one of these days.
This year I planted a black zucchini and a golden zucchini. They are in large pots which I am not sure they are enjoying. Since squash cross-pollinate fairly easily I needed to place one in the front side of the house and one in back. Neither are growing profuse amounts of zucchini. The yellow one is suffering from blossom end rot (a lack of calcium uptake in the soil). The soil is now amended with lime and egg shells – time will tell if it helps. Luckily there is a small garden right around the corner from me that has tons of zucchini and it’s free to the public! I picked some delicious golden raspberries there yesterday.
Here’s another tidbit – I recently found out that zucchini is referred to as courgettes in Europe – it’s the British version. It sounds much fancier.
Zucchini Bread Oatmeal
Fresh and Light
Whole Wheat Zucchini Bread
Zucchini Griddlecakes (Vegan!)
A salty and sweet combo