So dependable, you can count on it every year to yield prolifically. If you see one, you have to pick it then because when you turn your back it will triple in size. You have to look carefully, almost like stalking elusive prey, because they hide under giant leaves and are the same color.
This year, we grew 3 zucchini and 3 yellow squash plants. They always start producing as soon as the basil is ready, and they bridge the gap before tomatoes and eggplants are ripe. A nice change from the kale, but they do get boring rather fast. There are only so many nights you can eat zucchini and pasta. I’m always looking for creative ways to use them up.
Last night, I made salsa verde from zucchini and served it over fish. It was fabulous, couldn’t even tell it wasn’t tomatillos. I thought I would share the recipe, modified from an old Bon Appetit.
Zucchini Salsa Verde: makes about a pint size jar.
- 1 medium zucchini, sliced
- leaves and stems from a third of a bunch cilantro, roughly chopped
- half white onion, roughly chopped
- juice & zest from 2 limes
- seeded jalapeno chili, roughly chopped
- few pinches coarse salt