Sharon gave me this odd colour zucchini from her Oak Bay garden explaining that this European seed produced a much tastier vegetable than the local produce, and it did! This one was hand-picked and harvested by Richard on September 15th.
Growing zucchini and squash is going to be one of my new projects for next year. I also plan to try “Potiron” a beautiful large orange squash from France which makes the best soup.
All I did was follow Sharon’s instructions, cut up the peeled zucchini in slices, lay them in a pyrex dish greased with olive oil. Add chopped garlic and loads of grated Asiago cheese. It then baked slowly for 45 minutes. It was so good, I will have to make more with the local zucchini next year!
OH YAY!!! Something simple to do with my Zucchini!!
Oh that sounds good, thank you!
Speaking of Zucchini!
1 cup grated zucchini
1 medium potato, peeled and grated
1 small onion, finely chopped
1 small egg, beaten
1/2 cup of cottage cheese
1 clove of garlic, minced
2 tablespoons flour
salt and pepper to taste
Grate zucchini and potato into a bowl. Let stand 10 minutes. With your hands squeeze out as much water as possible.
Combine cottage cheese with onion and garlic. Mix well. Add beaten egg and flour. Add to vegetables. Season with salt and pepper,
Form into pancake size patties. Heat bacon drippings or cooking oil or butter in a skillet. Add latkes and fry over high heat until golden brown on each side.