Zucchini Week

Well, it's that 'OMG what am I going to do with all this zucchini?' time of year again. As well as 'Why didn't I write down what I did with it all last year?' time. So this year, guess what? I am writing (typing) it down: here is our menu for this week, with links to some yummy recipes as a starting point if you need the inspiration.

By my calculations, a family of four can burn through 5-6, toddler-sized zucchini in a week following the below plan. If you happen to need some help scaling your own personal Mount Zucchini, then you're welcome. If you do not currently need such assistance, you may want to check your doorstep on Saturday...

Sunday: chocolate-zucchini loaf (you probably already have a good recipe kicking around - use that) (make extra)

Monday: roasted corn and basil soup with zucchini-corn fritters and chipotle aioli

Tuesday: Thai coconut chicken with peanut dipping sauce, green papaya salad (made with shredded fresh zucchini instead of green papaya - trust me), and coconut rice

Wednesday: German potato salad (oh yeah, we also have a ton of taters in the garden this year, and they are ah-mazing!), sauteed zucchini and grilled sausages

Thursday: Italian meatball soup (drop smallish, fresh meatballs into boiling chicken or veggie broth and simmer 'til cooked, then add flavoury stuff and whatever zucchini, tomatoes, basil, beans, etc. that are overflowing your garden and cook until tender) with crusty bread

Friday: stuffed zucchini (cut one large zucchini or several small ones in half lengthwise; stuff with whatever sounds delicious; bake, or roast on low heat in the BBQ, 'til zucchini boats are fork-tender)

Saturday: wrap large zucchini in a swaddling blanket and drop on neighbour's doorstep, then order pizza. You deserve a break.

Sunday: commence Tomato Month!

Keep fighting the good fight, my gardening friends!