Zucchini on the Menu

There are so many delicious recipes one can make with fresh zucchini and here I share with pleasure 3 of my favorites zucchini recipes.
Please wait...

Rate this!

Share

Share on facebook
Share on twitter
Share on pinterest
Share on email

I prefer dark green zucchini to pale green that has a less pronounced taste. Nothing matches the taste of freshly picked zucchini. Their refreshing taste, with almond and green flavors, is quite different from the tasteless and sometimes bitter zucchini sold in the supermarkets during the winter season. It’s one of my favorite vegetables in my garden, and every summer, I eagerly await the first zucchinis to bake a zucchini pie.

I cook small zucchini 6 inches (15 cm) at most, sautéed in olive oil and seasoned with garlic, salt and pepper at the end of cooking. The medium sized are used for the pie, the zucchini salad of my friend and cookbook author Michelle Gélinas if from her cookbook Tout Simplement. Large ( not more than 10 inches) zucchini “forgotten” in the kitchen garden are delicious in zucchini bread and soups. Sometimes disproportionate, I cut them in half and remove the seeds before cooking.

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published.

Delicious recipes straight to your inbox!

Subscribe to my Newsletter

You will also like

Pommes

Apple Delights

My pleasure started with the box of fresh Mc Intosh apples that my mother was chilling in the conservatory. When

Canneberges

Cooking with cranberry

What a beautiful sight to see the thousands of cranberries floating on the fields filled with water ready to harvest.

Cooking with Micheline