In The Zucchini Zone
One of our first garden hauls, on the best tea towel ever. Three zucchini plants. Three! Were we mad with garden fever, or just not paying attention when we planted two green and one golden/yellow zucchini in our community garden plot in June? It's now August, and at one point last week, I couldn't tuck anything else in our crisper drawers because the zucchini crowded everything else out. I can't complain, though, because it's turning out to be a versatile item in our kitchen this summer. Here's a brief rundown of ways we're using these summer squashes, which are fruits, botanically, but we won't tell them that: Raw zucchini salad with tomato vinaigrette, from Sheri Castle's The New Southern Garden Cookbook. Taking a vegetable peeler to a cold zucchini turns out to be a very good idea when you top the ribbons with a flavorful tomato dressing. Easy, fast, delicious. Creamy zucchini lime dressing, from Cooking Light July 2018. The s