One of the first things I ever tried growing in my garden from seed was zucchini. If you are attempting from-seed gardening for the first time, and want to gain confidence, zucchini is what you should plant! If you water it–it WILL grow! This year, because of a late start to the growing season, everything seems to be about 6 weeks behind, so I’ve just picked my first zucchini this past weekend.
The easiest zucchini recipe we make is: Wash and slice zucchini. In a large skillet, melt either real butter or bacon grease. Add some diced onion and the zucchini and cook until tender.
My Better Homes & Garden cookbook has a recipe in it for Ratatouille, and after Pixar’s movie last year, my kids ask me to make that for them. (Just because they ask me to make it, doesn’t mean they’re both doing a stellar job EATING it, but we’re working on that…)
Ratatouille
2 c. cubed, peeled eggplant
1 small zucchini or yellow crookneck squash, halved lengthwise and cut into 1/4″ slices (about 1 c.
1 (7.5oz) can tomatoes, cut up
1/2 c. finely chopped onion
2 T olive oil
2 T water
1/2 t. dried basil, crushed
1/4 t. garlic salt
1/8 t. pepper
1/2 c. shredded Swiss cheese
In a large skillet combine eggplant, zucchini, un-drained tomatoes, onion, olive oil, water, basil, garlic salt, and pepper. Bring to boiling; reduce heat. Cover; simmer about 20 minutes or till tender. Cook, uncovered, 5-10 minutes more or till thickened, stirring occassionally. Sprinkle with cheese.
I don’t typically use eggplant, just more zucchini, and I typically use a fresh tomato out of my garden, rather than a can of tomatoes. Recipes are just jumping-off points, right?
