In my opinion a summer garden would not be complete without zucchini. Like most homegrown veggies, they taste about one million times better than what you find at the supermarket. Especially when you grown an heirloom variety like the Cocozelle from Botanical Interests.
I harvest these delicious squash when they are still small and tender. The preparation options are endless, and every food magazine this month is full of great ideas. I recently made a white pizza (olive oil, garlic, ricotta, parm) with my harvest. Using a hand mandoline, I shaved a few baby squash on top, a few minutes on a pizza stone in the BBQ, garnished with basil from the garden, and buon appetito!
What about the baby? Well of course I wouldn't leave him out. I saute a thinly sliced squash with a handful of fresh baby spinach until tender, chop it up nice and small, and he loves it! On a nutritional note: the vitamin C in zucchini helps the body absorb the iron in the spinach. Nutritious and delicious!
