Zucchini and Pasta with Wine Flavored Cheese

A great dinner that came together quickly, pasta with zucchini and wine flavored cheese.  I didnt want to forget it.  If you dont  have wine flavored cheese, dont even bother.  It is truly what makes it.  Though, probably, if you boil the pasta in wine and wine to the dish, you may get the same effect... I will have to give that a try.

We started a new thing on Sundays here in our family.  We spend an hour together watching videos from You Tube on things that will help us all grow personally.  My kids pooh paw it, well, one of them does but I think it has been a worth while endeavor and so does my husband.  We will keep going with it despite a few protests now and then.  I wanted to share the line up for this week.








Zucchini and Pasta with Wine Flavored Cheese

4 cups shredded zucchini
1 cup onion
2 tablespoons olive oil
handful of cherry tomatoes, optional
1 1/2 teaspoons Italian seasonings*
1/2 teaspoon garlic powder
1/2 teaspoon flaked hot pepper, optional
8 oz shredded wine flavored cheese
1 pound Boiled pasta, I love Fideo, you can just break up your own spaghetti and get the saem effect.

Saute onion and zucchini in oil until tender. Add seasonings and tomatoes. Toss the cooked pasta into the sauteed vegetables. Remove from heat and add cheese and hot pepper flakes.  Serve and enjoy!

*You can use a combination of 1 teaspoon dried basil, 1/2 teaspoon oregano if you are in a pinch.

Calabacita Soup

One of my favorite Mexican dishes to make in the summer is calabacitas when the vegetables are fresh.  This soup works great in the winter with my frozen vegetables and still packs a powerful flavor punch.

Epazote will give your dish a very authentic taste, but you dont have to have it.  Epazote is actually stink weed.  It has a lot of flavor, but you cant add too much.  You can find it in any Mexican Market or order is online.

Calabacita Soup

2 quarts chicken broth
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
4 medium zucchinis
1 teaspoon epazote
2 cloves garlic minced
1/4 cup roasted pablano peppers (canned chilis work too)
2 cups corn
s and p

Saute onions and zucchini in oilve oil and butter and cook until onions are transluscent.  Add garlic, cook one minute more.  Add remainder of ingredients except corn. Simmer gently for 20 minutes. Add corn, cook a few minutes more.  Serve.  Add a dollop of sour cream if you like.  I was going light here.

LEMON ZUCCHINI BREAD

Aren't these flowers beautiful?  Such a beautiful arrangement.  My husbands work team sent this when my Father passed.  I loved the colors and the flowers chosen, the way they went with each other.  I always admire the people that arrange these bouquets.   Thank you.  It was a source of quiet joy.

If you have any zucchini, these are a sweet to behold.  So delicious. If you don't have cake flour you can substitute with 2 tablespoons corn starch or arrow root in the bottom of a measuring cup and fill the remainder with flour.  Its best to have sifted flour but at least spoon the flour into the measuring cup.  Yes, it makes a difference.  This is why I wish all our recipes were like the English, measured with weight.  It's so much more accurate.  I think foodies should start a movement...  We could call it, Wait, let's Weight!  Aren't I clever?  Ha!

 LEMON ZUCCHINI BREAD

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
½ cup vegetable oil
1⅓ cups sugar
2 tablespoon lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini

Glaze ingredients:
1 cup powdered sugar
2 tablespoon lemon juice

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs;  add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.

Fold in zucchini until it is mixed well. Mix dry ingredients to the batter and mix until well combined. Do not over mix.

Pour batter into greased  9 x 5  loaf pan.

Bake at 350F for 40-45 minutes.

When cake is still warm, pour glaze over the bread. Let the cake cool to room temperature.

Zucchini Brownies

Swoon.  These are delicious.  Most delicious.

This recipe will not use up a ton of zucchini.  But it will be one of the BEST ways to use your zucchini.  Melt in your mouth goodness!  My kids gobbled them up.  And, at 170 calories, a piece, I had a few of them too.

Zucchini Brownies
Original recipe can be found here, at King Arthur Flour.  They have some nice tips to share.  I am not paid to say this but this is my favorite flour to use.
Yield 16 brownies.

8 ounces zucchini (about one 8" zucchini, trimmed, cut into chunks or 1 1/2 cups pushed down)
3 tablespoons butter, melted
3 large eggs
1 teaspoon vanilla extract
3/4 cup sugar
2/3 cup unsweetened cocoa powder, Dutch-process cocoa preferred
1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
1/2 teaspoon baking powder
heaping 1/4 teaspoon salt
1/2 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
3/4 cup semisweet or bittersweet chocolate chips

Frosting
3/4 cup semisweet or bittersweet chocolate chips
1/4 cup heavy cream or 3 tablespoons milk

My chocolate (it was frozen) did not melt all the way that is why there are those little bumps.

Preheat your oven to 350°F. Lightly grease a 9" square pan.

In a food processor process the zucchini with the butter until it is smooth.  Add in the eggs and vanilla next. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.

Pour into the prepared pan and sprinkle the chips evenly over top.

Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. 

Cool on wire rack completely before frosting them.

frosting: Heat milk or cream in microwave and pour into chocolate chips to melt them.  If there are any unmelted portions, heat the mixture briefly in the microwave.

Spread the frosting on the brownies. Let set.
Yield: 16 brownies.

Crumb Topped Zucchini Muffins

I am still going nuts over zucchini.  Seems every summer I can not get enough of the stuff.  But the season is drawing to a close.  Had to get in some desserts before the zucchini is finished.  Only a few more days left of summer...

I am ready for Fall though.  I really like Fall.  It is my favorite season.  I am looking forward to all the butternut squash, spaghetti squash and pumpkin! Yahoo!  Seems I can never get enough of that.  By the time I use all that I store in my freezer, it is time for strawberries again!

Crumb Topped Zucchini Muffins

Crumb Topping:
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour

Muffins:
3 large eggs
1 cup granulated sugar
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 1/2 teaspoons caramel extract
2 1/2 cups unpeeled shredded zucchini
3 cups all-purpose flour
1 (4 serving size) package instant vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

Crumb Topping:  Stir together the sugar, brown sugar, cinnamon and salt until well combined.  Whisk in melted butter.  Mix in flour just until combined.  Spread out on cookie sheet.  Let dry.

Muffins:  Preheat oven to 350F.  Grease muffin pans or line muffin pans with paper towels.

Shred zucchini and set aside in a colander.

Mix dry ingredients: vanilla pudding mix, flour, baking soda, baking powder, salt and flour.

Squeeze out zucchini and add the eggs.  Mix dry ingredients into tthe bowl and stir just until combined.

Spoon into muffin cups evenly.  Sprinkle with crumb mixture.  Bake at 350F for 35 to 40 minutes.  Cool for ten minutes and remove from pan.

Moroccan Zucchini Bread

This bread has the flavors of Morocco.  Smoky cumin, roasted pistachios, red bell pepper, garlic, parsley, red chili pepper flakes...  We really enjoyed it.  I liked mine for breakfast with a little butter and tomatoes on the side.

Zucchini Bread with Moroccan Flavors
Adapted from this recipe at My Recipes.

3/4 teaspoon active dry yeast
Biga (recipe below), at room temperature
1 cup grated zucchini (about 4 oz.)
About 4 1/2 cups bread flour
1 1/2 cups whole-wheat flour
3 1/2 teaspoons salt
1/2 cup chopped parsley
1/2 cup diced red bell pepper
1/2 cup finely chopped unsalted roasted pistachios
1 tablespoon cumin seeds, toasted and coarsely ground
1 1/2 teaspoons hot chili flakes
About 1/4 cup cornmeal

Make biga the night before you make this bread.  Combine 1 1/2 cups bread flour and yeast with about a cup of water.  Add more water until you get a soft dough. Let sit for 12 to 24 hours.

The next day...
Add 3/4 cup cold water to the biga along with the zucchini, 3 cups bread flour, whole-wheat flour, and salt. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 1 1/2 more cups bread flour, 1/4 cup at a time, until mixture forms a soft dough.

Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.

Knead in parsley, bell pepper, pistachios, cumin, and chili flakes and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).

Cover bowl with plastic wrap; let dough rise at room temperature away from any drafts, until doubled, 2 to 2 1/2 hours. Gently fold dough over a few times to expel the gas.

Cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.

Scrape dough onto a oiled board or counter,  knead briefly to expel air. Divide in half. With lightly oiled hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center). Place loaves on a well-oiled surface, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.

Place loaves on greased sheets and place on oven rack in lower third of a 450° regular or convection oven.

Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or light bulb, then quickly close door.

Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.
10. Transfer loaves to a rack to cool for at least 1 hour.

Ratatouille

Summer is coming to a close.  Pretty soon the kids will be back at school. Lately, I have been reflecting on this summer and what we have done and not done. 

I had a bucket list of what I wanted to do with them and I have to say, we did nothing on the bucket list. I felt bad about this for several weeks but then I realized some really important things were going on.  You see, my parents moved from my childhood home to an apartment for Seniors.  This was pretty significant as my parents have been living at that home for 52 years. 

My parents are in their 80's.  They have needed to move.  Some circumstances in the Spring kind of forced their hand.  The kids spent a lot of time helping them out.  They each would go and stay at my Mom and Dad's for a day or more working hard, carrying boxes, moving things to the curb, helping my Mom donate unwanted items.  All that lifting.  The kids really eased the burden for my Mom.  Of course, it was a pretty huge task packing up a house that she has been in for so long.

Everything went really smooth.  My brother and sister in law came in from out of town to help out.  We moved the boxes from the house and movers came and moved the furniture.  The kids helped out so much.  They never complained, they just kept on working.

Even though we may not have hit the jackpot of bucket list excitement and fun.  We sure hit the jackpot of family time, responsibility to others, helping and honoring.  It just doesn't get any better.  I could not have been more thrilled with what I seen them do and how they behaved.  Well, except for a little fighting... I don't want to make it sound perfect or anything...

Here is one of my bucket list dishes for this summer.  I have made it before but I wanted to try different ways of making it until I found a fast and easy one.  Bingo.  I scored a great pot of ratatouille.

Ratatouille
Recipe slightly adapted from Emerill Lagasse.

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
2 cups diced zucchini squash
1 1/2 cups peeled, seeded and chopped tomatoes
2 tablespoons thinly sliced fresh basil leaves
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Balsamic Vinegar

Sauté onions in olive oil for about five to ten minutes.  You want them lightly golden. Add garlic, cook one minute more.  Add in eggplant and thyme, cook for about seven minutes.  Add in bell peppers and squash and cook for five minutes.  Add tomatoes, basil and parsley and cook for five minutes.

Drizzle balsamic over top.  The balsamic really makes it all pop!  If you have balsamic reduction, by all means, use that.

 

Tender Zucchini Noodles with Scrambled Eggs

Zucchini is like miracle food when it comes to 200 or less.  You can really eat a lot of zucchini without eating too many calories.  Love it.

The hardest part of this dish is chopping up the zucchini.  I used the mandolin to cut thin slices and then I cut those into small strips.  If you have one of those ribbon cutters, that will work perfectly.

Salt the zucchini liberally and let sit for fifteen minutes.  Rinse and squeeze gently before adding to the pan.


Tender Zucchini Noodles with Scrambled Eggs

This makes two servings. Calories in italics.
Calories per person is 217

2 medium to large zucchinis.  You should end up with about 6 cups of zucchini (before salting) (114)
1 teaspoon olive oil (40)
4 eggs scrambled (280)
season with garlic powder, salt and pepper

In a large, non stick fry pan heat olive oil.  Add gently squeezed zucchini. Cook over medium heat until the zucchini has wilted.  Move aside and cook eggs.  Or you can cook your eggs in another frying pan.

Divide zucchini and eggs between two serving plates.

Zucchini Crust Pizza

It's very exciting to watch my daughter, who does not like anything green to go in her mouth, eat a pizza made of zucchini and actually enjoy it! She even said, get this, that the next time it is pizza night she would not mind eating this kind pizza.

This is really good.  I would so have this again.  

Zucchini Crust Pizza


1 medium to large zucchini shredded
1 teaspoon Kosher salt
1 cup cheese, shredded
1 egg
1 cup panko crumbs
1/2 teaspoon granulated garlic powder

Preheat oven to 400F. Place a baking stone on bottom shelf of oven.

Shred zucchini on a box grater. Place in bowl and toss with the salt.

Let the zucchini sit for 15 minutes.  Rinse. Squeeze out the excess water.

In a bowl mix egg, cheese and panko crumbs.  Add in salt and pepper to taste.  Also add in garlic powder.

Smooth out into a round and press flat on parchment paper. Transfer the pizza to the baking stone.

Bake for 20 minutes or more. You want it to be golden around the edges.  If you didn't get much of the excess water taken it out, it will take a lot longer.

Smooth tomato sauce on the crust and then sprinkle with cheese.

Return to oven and bake until the cheese is melted.

Zucchini Ribbon Salad

Things are continuing with my 5:2 diet.  This is what part of my meal was last night and tonite.  I liked it that much.  My husband said the salad tasted like something out of a gourmet restaurant.

Isn't summer great for healthy eating?  There is so much available and it is so fresh and delicious.

Three egg whites and the ribbon salad clock in at about 130 calories.  Can't beat it!

Buy a really nice feta for this salad.  It really relies on the flavor of some good feta. If you are doing the 5:2 then you can spend a little more on it because you are eating way less otherwise. Right?

Zucchini Ribbon Salad

zucchini sliced with a peeler into ribbons
lemon juice freshly squeezed- half of a lemon for two plates of salad
dill, a couple sprigs per plate
garlic powder, just a little bit
basil 1 or 2 leaves sliced thinly for each plate
fresh craked pepper
kosher salt
feta (1 ounce per plate)

Toss the zucchini in a bowl with the kosher salt.  Let stand fifteen minutes.  This will help the zucchini release some of its juice.  Gently squeeze the zucchini and mix in the remainder of the ingredients.

Squash Boats

Now for those Squash Boats .  I must say they were equally amazing alongside the salmon. I would make these again in a heartbeat.  I loved it!


Squash Boats  

3 zucchinis
2 tablespoons olive oil
lemon dill hummus
pesto
feta
roasted tomatoes or sundried tomatoes, soaked if you are using the dried kind
pine nuts (opt)

Preheat grill to medium.

Trim ends of zucchini, split in half length wise and scoop out flesh (use for something else).

Brush with basting oil, flesh side down for about 5 minutes.

Spread about 2 tablespoons of hummus on zucchini.  Top with dribs and drabs of pesto, feta and roasted tomatoes.  If you like sprinkle pine nuts over top.  If they are toasted already sprinkle on when serving.

Grill uncovered for about ten minutes.

Preheat grill to MED

3 (about 20 oz total)  zucchini or yellow squash
2 Tbsp  Food You Feel Good About Basting Oil
Salt and pepper to taste
1 container (8 oz)  Food You Feel Good About Lemon Dill Hummus
Wegmans Traditional Crumbled Feta Cheese, to taste
Italian Classics Basil Pesto Sauce, to taste
Roasted red tomatoes, to taste (Mediterranean Bar - See more at: https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10052&catalogId=10002&langId=-1&partNumber=RECIPE_20282#sthash.uJcTfFbq.dpuf

My friend finished them in her oven as the grill was full of salmon.

I made them at my house yesterday.  I did not have feta- I substituted with some cheddar mix. It was my dinner.  It was good- but feta is betta.

Yes, I took my toaster oven outside.  It was hot.  I hate baking when it is hot- it's counterproductive.  I did not feel like firing up the grill either.

Zapple Bars

Summer is winding down here at our house.  Even though I know there are roughly 18 days left... What I mean by winding down is that the flurry of activity is coming to a close (at least with the kids). For me it is all about the harvest now and spending many days in the kitchen freezing vegetables and fruit or canning them.  While I love it and love the fact that I have it in the winter even more, all I want to do is sit down with my sewing machine and sew.

The day I made these bars I was literally in the kitchen the entire day with all my produce from the Farmers Market! Phew!  These bars were totally worth the extra time that I had to be there to make them.  You would NEVER know it was zucchini.  If you carefully peel all the green off, no one will have a clue.  And this is a good thing because my daughter is not exactly keen on zucchini.  The slight pale green that is under the skin is okay because it is kind of like a green apple. This recipe was a lot of fun because it was like an experiment.

ZAPPLE BARS
Source: The Classic Zucchini Cookbook , by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman.

A very nice lady at the farmers market told me about these bars.  I had to try them.

The filling:
6 cups zucchini, peeled and diced
1/2 cup fresh lemon juice
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup Dutch Jell ( you could use corn starch or tapioca or some other thickener)

The crust:
2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, cut into pieces

In a nonreactive saucepan, combine the zucchini and the lemon juice. Bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 10 minutes. Add the brown sugar, cinnamon, and nutmeg. Simmer, stirring, for 1 to 2 minutes, until slightly thickened.

Preheat the oven to 350F. Butter a 9- by 13-inch baking pan.

To make the crust, in a food processor combine the flour, sugar, and salt. Add the butter. Process or combine until the mixture resembles coarse crumbs. Press half of the crust mixture into the prepared pan. Bake for 10 minutes.

Spread the zucchini mixture evenly over the crust. Crumble the remaining crust mixture evenly on top of the zucchini. Bake for 35 to 40 minutes, until golden brown.

It is delicious served like a crumble while still warm.  If you want bars, then serve after it is completely chilled.

Zucchini Bake

 
I made this one day early in the day while it was still cooler. We ended up having something else for dinner.  I think some leftovers that needed to be eaten.  However, over the course of two days, bit by bit- breakfast or lunch, my family ate it.  My husband loved it.  He really does not know this but he has a thing for herbs de Provence.  Well, so do I but I know it.

I know people who read my blog will be asking why did I use Bisquick since I tend to make things from scratch.  Yes, I do try and make what I can from scratch, as time allows... My Mother had this of Bisquick and did not want to use it.  She is not feeling all that great and has no desire to bake.  She gave it to me.  I don't like to waste anything.  

Zucchini Bake

5 eggs, lightly beaten
½ cup vegetable oil
½ cup grated Peccorino Romano cheese or Parmesan
2 generous teaspoons herbs de Provence
½ teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon garlic powder
½ cup finely chopped onion
2 cups Bisquick
3 cups thinly sliced zucchini (a quarter inch or less if you can)

Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.

In a large bowl whisk together the eggs, oil, cheese, herbs de Provence, salts,  and garlic powder. Whisk in the onion, and then the Bisquick. Stir in the sliced zucchini. Pour into the prepared pan.

Bake until golden, 25 to 30 minutes. Let cool to warm room temperature before serving.

Spicy Korean Zucchini

Beautiful summer days.  I know some of you that like it hot-hot-hot are dissapointed so far this summer.  Not me.  Its a perfect summer for me. We have been going all kinds of places.  We recently went to a Civil War reinactment.  We went last year but it was so rainy- we were drenched and really unable to truly enjoy it. We decided to go again this year.  I had a blast.  This summer my husband was able to go so it was even better for me.  We also took along our friends daughter.  This makes my girls happy.

I have to share some pics of the day with you.  I love the feeling of going back in time.  So neat!

At a seemingly random turn from summer activities to food... I quite literally stumbled on this recipe from You Tube.  Here is a link to it.  Great tutorial.  



Korean Spicy Zucchini
Because I did not have the right kind of chili flakes for this recipe I adjusted to what I had in the house.  If you have the right kind, then you can follow her recipe to a "T".

1/2 of a guajillo chili (dried) pulsed in a spice grinder
1/4 teaspoon cayenne
1/2 teaspoon red pepper flakes
3 medium sized zucchini
3 green onions (chopped or sliced)
1 tablespoon of minced garlic
1 tablespoon of sesame oil
2 tablespoon of toasted sesame seeds
1 teaspoon of sugar
1 1/2 tablespoon of salt ( for sweating the zucchini)
1 teaspoon of mirin (optional) (can substitute white wine if you like)

In a collander toss the zucchini with the salt.  Let sit for about 30 minutes- depends on the freshness of your zucchini).  You want the zucchini to be bendable.  Rinse with water.  Drain. Repeat.

Toss everything together but the mirin.  Sauté in a large frying pan until tender.  The picture below shows how I became a bit distracted and cooked it a bit too long. It still was delicious. Anyway, once the zucchini is tender, add the mirin.

Zucchini Ribbons

I bought a new kitchen toy- a zucchini ribbon maker- Pampered Chef. Since I love doing zucchini this way I was totally jazzed about buying it. 

  This is what the gadget looks like.  You can click here to go to the Pampered Chef web site.  I am not being paid to say any of this- just wanted to let you know about my new kitchen toy.

After you are done making your pretty ribbons.  Note: you could also use a vegetable peeler for long thin slices.  Toss with the dressing below.  Refreshing and delicious. You could add a little olive oil and arugula leaves as well.

Citrus and Herb DressingLargely adapted from this recipe from Shirl Cieutat, New Orleans, Louisiana, Southern Living AUGUST 2004.

3 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Whisk together.

Sauteed Zucchini with Tzatziki

I love zucchini.  And you know it kind of makes my mother giggle to think about how much zucchini I consume.  And the family of course.  But I just love it.  It is so versatile. But alas, I have a sad fact to admit.  I can not grow the dang things.  Shiver me timbers, I have tried.  Really, I have tried.  Year after year.  I get lots of blooms and no fruit.  Is it a bee problem?  Is it a mold problem?  Do I have a black zucchini thumb?  You see I can grow other things.  I am not daft.  Not zucchini.  I get all kinds of jealous reading all these blogs that people have - oh-so-much-zucchini-that-they-dont-know-what-to-do-with-it-all.  Blessed be, what pray tell am I doing wrong?  Should I pollinate?  I dunno.

Can you tell I am pretty exasperated?

Anyway, thank God for Maier's Farm.  I buy there zucchini, all I can cook. I have found yet another delicious way to have zucchini.  This recipe reminds me a bit of the Mexican Calabacita recipe here, except it is Mediterranean style. Delicious.  Finger licking good.  If you don't have the za'tar- not to worry, it is still pretty amazing without it.  The za'tar just kicks it up a notch.

Now, if you have these type of things in your house because your Greek or like Greek food, then this recipe is pretty darn quick. I have to say, I totally enjoyed this dish and will make some more tasatziki just so I can have this again.

You see that book under the dish.  That is a reminder how I have had to pull my daughters teeth this summer to get her to read.  It has been, oh, so, challenging.  I don't want to forget how challenging it was this summer (so far).  Just so you know, never have a dragon over for tea.  He will catch your house on fire when he sneezes.

Funny, my other daughter, it is like pulling teeth to get her to STOP reading.  Hello, daughter, I am calling you.  Sirens could be going off and there she is with her face planted in her latest and greatest book.  I love it.  Yes, I love that she loves to read.  But, dang girl, can you hear me calling you when it is time to put the dishes away? (I already know the answer to that question.)

Zucchini with Tzatziki

3 zucchini's sliced into crescents
1 onion, chopped
1 clove garlic minced
1 tablespoon olive oil
za'tar

tzatziki
2 cups yogurt, Greek style
1/2 cup sour cream
1-2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon salt
2 regular sized cucumbers (about 2 cups), shredded
2 tablespoons fresh dill

Shred the cucumbers and sprinkle liberally with salt.  Place in colander. The salt will pull moisture from the cucmbers.  Let sit for about 15 minutes.

Sauté onion and zucchini in olive oil.  Resist the urge to turn it.  Let it brown before you stir.  When you stir make sure you let it brown again.  If you keep stirring it, it will lose its shape and get all scraggly real quick.  The browning real makes the sweetness and flavor of the zucchini come out.  Add the garlic and cook at least one minute more.  (I find that if add the garlic in the beginning it just gets sticky so I wait until it is close to being done.)

Remove from heat, plate and place a dollop of tzatziki over top.  Sprinkle with za'tar. Stir it in on your plate and enjoy.

My tomatoes and herbs in this garden box.

My arugula- love this stuff!

My zucchini, yes I see I need to address the mildew-ish leaves.  I have my spray all ready.