Zucchini

It’s summer and there are too many zucchinis (and yellow squash, tomatoes and other fabulous summer vegetables).

Photo credit

Cooking zucchini takes 5 minutes – just sauté them with a little olive oil, salt and pepper and whatever herb you like (tarragon, thyme, basil).  You can add in a little garlic if you’d like or (like the photo and recipe below) some almonds.  Leftovers are great in salads or omelets, so cook more than you need for one meal.

Zucchini with almonds from Smitten Kitchen

One of my all time favorite summer foods is ratatouille, a great food that takes advantage of the bounty of the summer harvest.  It’s easy to make and incredibly delicious.  I suggest you make a big batch – It gets better with time  (at least a few days).  When you get tired of eating it plain you can put it over pasta, eat it cold (particularly good with cottage cheese), or mix it with a grain for a hot meal or salad.

Ratatouille-vegetables-006

Ratatouille recipe

turkey-stuffed-zucchini

Turkey stuffed zucchini from Skinnytaste.com

TomatoZucchiniTart

Tomato Zucchini Tart

zucchini-cups-400x400-kalynskitchen

Zucchini cups (and 20 more zucchini recipes from Kalyn’s Kitchen)

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