I'm pretty sure there's a metaphor for life somewhere in there...
I guess I could've just cut down the whole plant and started fresh next year. After all, I've been very fortunate with my zucchini harvest this year. I've been eating from it for well over a month now and have so far cooked zucchini bread (both savory and sweet), grilled zucchini, zucchini fries, zucchini parmesan, and pasta with tomato-zucchini sauce.
And yet, despite a few bad apples (or this this case, bad leaves), they continued to grow. I felt that if they were going to insist on continuing to grow, it was my job to help them out in whatever way possible.
I am pretty sure there's another metaphor for life somewhere in there...
I was rewarded for all of my hard work with what turned out to be the sweetest zucchini I've eaten all year that I made into the most amazing zucchini recipe I've made all year, courtesy of my friend Lisa.
One large zucchini, shredded (or about three cups)
One tbsp. olive oil
One tbsp. butter
Once clove of garlic, smashed
Salt to taste
Heat the oil and butter in a pan over medium
1. Add in the zucchini and garlic and a few shakes of salt and stir around.
Turn the heat down to low-medium and let simmer, stirring it around every few minutes so that it
|...and after. Yum!|
3. Season to taste and serve with French bread or pita crisps or anything else you think it would taste good on.
It will last in the fridge for up to a week. But really, it is so good, I don't think it'll last in your house for more than an hour.