This happens every summer…
I have a million zucchini and not enough recipes.
Luckily this year I have a new cookbook to help me out…
Just like Ottolenghi’s other cookbooks, this one is full of hits. The best part about these recipes, though, is that they are quicker to make (hence the name – Simple)!
How good does stuffed zucchini with pine nut salsa sound?! So good right. Well guess what. Kyle even agreed. Yes, you read that right. I convinced my pickle/cucumber/zucchini/dill hating husband to eat summer squash. Praise be!!! Talk about opening a whole new world for us this season!
This dish is like a refined take on zucchini pizza boats (which are apparently a thing because people are just so dang determined to remove the bread from pizza they are using every vegetable in it’s stead…).
You basically scoop out the inside of the squash and then mash it up with some more stuff and then add it back in before baking it.
I served it with some pecorino crumbles on top (it calls for that or parmesan).
If you have zucchini, this is a great way to go.
Another option…
Tacos!
Specifically, Gena’s roasted zucchini and corn tacos from her cookbook Power Plates.
I did a little prep earlier in the day, which made the evening portion of cooking quick and easy.
First, I made a double batch of the hemp chimichurri (OMG this dressing is so yummy you need to make it stat). I have plans to use it in two different recipes this week so I figured I may as well make a big batch all at once.
Second, I marinated the cubed tofu.
When it came time to make dinner, I sautéed the zucchini and red onions in a skillet (rather than crank the oven). I already had roasted corn because I prepped it over the weekend. Did you know you can roast corn in the oven? I guess that’s obvious, but I have only ever had it steamed or grilled (on an outdoor BBQ). Since I had 8 ears from our CSA, I roasted some in the oven and chopped the kernels off the cob for meals throughout the week. I have never thrown corn into so many different things! Chili? Sure! Lentil bowls? Sure! Salads? Sure! We are at the point where I’m going to start adding it to smoothies. 😛
Anyway, these tacos were awesome. I added avo to the recipe because no tacos come out of my kitchen without avocado. Period end of sentence.
When it comes to sauces and dressings, Gena knows what she’s doing. That is to say, we all enjoyed the tofu, but the chimichurri was the star of the meal.
I even put some on the kids’ tacos and they were into it (which is impressive because they are sometimes lukewarm at best with cilantro). Kyle and I wanted to drink it straight up. It gave us Candle 79 vibes, which is HIGH praise because the seitan chimichurri was my faaaaavorite thing to get there. Remember that one year Kyle made it for me when I was working on Christmas? I digress…
As it turns out, zucchini in tacos is also pretty great!
