The zucchini season has started, and it has started with a bang. Last week, Loris cooked up a delicious zucchini frittata with our first small zucchini from the garden. Before I knew it, we had another one, which I picked before it grew too big to really be good anymore. It’s still sitting in the fridge.
After a weekend spent climbing Mt. Shasta for our first anniversary, we returned home to find two BIG zucchini and a few little ones. I need some recipe ideas! We’re still eating soup and risotto made with frozen zucchini from last year, and we have several jars of pickled zucchini. I unfroze the last mini-loaf of zucchini bread for our backpacking trip, so it's probably time to start replenishing that, as well. Last year I even tried zucchini-chocolate-chip cookies, which worked out ok. I wonder what else I can sneak it into this year?Luckily, the other summer squash in the garden was planted later, and hasn't started producing yet. My friends and co-workers are going to start getting little edible gifts pretty soon.