Sadly, my zucchini plants are not producing, probably due to the limited amount of sunlight in my yard. On a positive note, other people I know have an abundance of zucchini, and I seem to be finding myself with a zucchini or two on a weekly basis. Two really easy ways to prepare zucchini are to make stuffed zucchini and grill it, or chop it with other vegetables and stirfry with garlic and herbs to make a vegetable primavera.
A simple way to make a very tasty stuffed zucchini is to hollow out the center part with a spoon or scoop. I like to use the smallest of this very handy scoop set. Chop the scooped out bits into small pieces, and mix with bread crumbs, feta, sundried tomatoes, garlic, fresh oregano, and whatever seasonings you enjoy. Then stuff the zucchini halves, wrap with foil, and grill until they sizzle.
Vegetable primavera is one of the easiest dishes to make, and usually results in plenty of leftovers for easy lunches or even another dinner. Just chop whatever veggies you want to use and set aside, mince some garlic and saute the garlic in a few tablespoons of olive oil. I like to add crushed red pepper to the garlic and oil to give it a little kick of spice. Then stirfry the veggies in the garlic oil, adding a little (1/4 to 1/2 cup) of white wine while cooking, and toss with pasta. Top with parmesan or feta and dinner is served!
