But first I am finally down to just one zucchini plant. The first one I broke which was very sad as I had a brilliant supply from that plant. This week I had to pull another plant out as it was rotting away because it was being smothered by 3 pumpkins and another zucchini (yes they were planted far to close together). So I am down to 1 which I hope will still provide the family.
|Come on little babies|
|Zucchini and Basil soup (at least the basil is from the garden had to buy green zuchs in as my crop was doing quite so well). Check out the recipe and sexier photos of the soup at www.gourmettraveller.com.au/zucchini-and-basil-soup|
And finally Italian agrodolce zucchini with mint and chilli by Belinda Jefferies. These were really nice but I do find raw garlic a little overpowering so I think next time I will use less.
* Slice 1kg zucchini into thin lengths. Bbq them or chargrill them to get some colour on them.
* In a bowl add:
3 garlic cloves finely chopped,
A big handful of shredded mint,
1 Tbs juice of a lemon
2-3 Tbs cider vinegar
Half a lemons zest
Salt and pepper
* Stir the zucchini through the vinegar mix and leave to soak in for 5 mins.
Pretty tasty and a great addition with the mint.