Zucchini

I picked the first zucchini from my garden today. In celebration of zucchini-season, I'm posting some of our favorite zucchini recipes. These are so good that you'll enjoy using up all the zucchini growing in your garden. If you don't have a garden, you probably have a neighbor with plenty of zucchini to share. In fact, if you are my neighbor and would like some zucchini, come on over. I've got too much already!

Fried Zucchini

Batter:

1 cup flour

1 cup milk (enough to make the batter the correct consistency)

1 egg

1-2 tbs. grated parmesan cheese

spices (I like them a bit spicy so I use Tony Chachere's Creole Seasoning, which if you don't already have you've just got to get! It is so good on almost everything!)

Peel and slice the zucchini into thin (1/8") rounds. Mix the batter so that it is thick and will stick to the zucchini slices. Drop into hot oil (not too hot, you want the zucchini in the middle to cook through) and turn to brown both sides.

Enjoy with your favorite dipping sauce. I like Ranch Dressing.

Chicken and Zucchini Pasta (inspired by a dish served at the Pizza Factory)

4 boneless, skinless chicken breasts (cut up)

1 zucchini (peeled and cut into bite-sized chunks)

1 can of atichoke hearts (cut up)

1 package for mushrooms (washed and sliced)

1 medium onion (cut into chunks)

Kraft Zesty Italian Dressing

1 package of linguini pasta (cook as directed on the box and drain)

Cook the chicken in 2 tablespoons of dressing until cooked through and browned. In another pan, sautee the zucchini, artichoke hearts, mushrooms and onion in 1 tablespoon dressing. Stir chicken, vegetables and pasta together. You may want to add a little more dressing.

Pete's Chili

1 1/2 pounds of ground meat (my brother-in-law uses turkey, I use beef)

1 cup diced onion

1 cup diced peppers (preferably yellow, orange or red)

1 cup diced zucchini

1 26 oz. can diced tomatoes

1 16 oz. can kidney beans

1 16 oz. can pinto beans

1 can of tomato sauce

1 tablespoon chili powder

2 tablespoons honey

1 teaspoon cumin

dash of red pepper

1/2 teaspoon cayenne pepper

Brown meat (add a little olive oil if using turkey/drain fat if using beef) with chili powder. Put vegetables in a separate pan for several minutes. Then mix tomatoes, beans, honey, cumin and red pepper. Heat to bubbling and simmer for 20-30 minutes. Add cayenne pepper.

I also add zucchini to pasta salad and green salad. We eat it on sandwiches with a sliced tomato and mayo. My sister makes delicious zucchini bars. I'll try to get her to share her recipe. Enjoy your bountiful harvest.