The zucchini harvest has begun! I’m not yet regretting the 5 plants I popped in the ground planning for a summer of squash blossom quesadillas and my dream of edible flower pizza, but the season is young. No doubt in a couple of months I’ll find a monstrous zucchini or two hidden under the scarlet runner beans as in years past and have to do something drastic again.
LL thought we should try something memorable and different with our first harvested zucchini of the season and suggested we try thinly slicing and pan frying them in a little hot oil. One thing led to another – I added minced garlic and sliced green onions to the sizzling zucchini, and then, inspired by my new Almonds book, added a small handful of those nuts, roughly chopped.