Delicious ways with Zucchini

Zucchini is back in season; today is I picked my third lot so far. This morning on the NZ Vege Gardener's Facebook group a couple of ladies shared ways they like to cook them, so I decided to experiment when making lunch for myself.

Zucchini (aka Courgettes, marrows) is an incredibly versatile vegetable. In addition to today's quick cook methods, it's also good raw in a salad or as part of a platter with dip. My family loves Zucchini Slice, and Pickled Zucchinis (click titles for recipes).

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First I simply washed one of the yellow zucchini, sliced it into 1.5cm slices, and fried it in some melted butter. Lightly salted it was nice, but needed a little something extra. So I added a wee bit of cottage cheese with chives to one. That was quite nice. I tried some tomato relish - pretty good. Then I tried some plain yoghurt. WOW! Delicious! The creamy tang of the yoghurt just added the right something to the flavour of the zucchini. I was glad the kids had all gone out, because I didn't want to share! Sooooo good.

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While the first lot were cooking, I sliced another zucchini, a bit thinner this time, and dipped them each into flour, egg, then breadcrumbs mixed with some herbs and salt. (The flour definitely helped the rest to stick). I fried these in some butter too. They were pretty good - I liked them with tomato sauce, and if I were on a only-eat-what-I-can-grow diet and was craving a meat pie or sausage roll, these would be a pretty good substitute!

But the plain zucchini in butter with yoghurt definitely won my best-flavour for today award. Or maybe I just ate so many I was spoiled for anything else?!

What's your favourite way to eat zucchini? Leave a comment!

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