We have been getting zucchini in our box almost every week. I think the ones we are getting now are from Mexico, but they grow quite easily here, too. This week, I chose to make a soup from vegalicious with the zucchini.
I expected this to be spicy, but it wasn’t. You could add another jalapeno pepper or some additional cumin if you want more heat.
I spent the end of last week nursing a cold. I don’t do sick well. Fortunately, my husband is patient, and can cook! I was feeling better yesterday, so we worked together, grilling a bunch of vegetables. I did the chopping and prepping, he did the grilling.
I used this basic recipe from the Food Network. This can be really flexible, use whatever vegetables are fresh and available. I made way too many vegetables, I probably could have fed 8 people with this platter!
While making Thanksgiving dinner, I noticed a recipe on the back of the Pepperidge Farm stuffing package for Beefy Vegetable Skillet. (I haven’t been able to find the original recipe on the internet anywhere.) It looked good, but kind of bland. I decided to spice it up with Chipotle chili powder and fire roasted tomatoes with chile peppers. Definitely not bland!
I have started using the Food and Drink board on Pinterest as part of my recipe inspiration. While surfing there, I found this recipe for Zucchini Pie from Book Cooking.net. I’ve made impossible pies before, and this is similar. I used savory seasonings, and the flavors really pop. This would be a good dinner or brunch recipe.