No Such Thing as Too Much Zucchini

No Such Thing as Too Much Zucchini

I’m embarrassed. Back when I worked in an office, I used to hide in my cubicle while coworkers distributed their excess garden harvest. There always seemed to be zucchini, which topped my list of duck-and-cover foods. To be fair, I had only ever had zucchini as plain sticks around the veggie party platter, destined for some plastic tub of dip, or sautéed, neither of which are my favorite presentation to this day. My opinion of zucchini changed on vacation in Italy a couple years ago, where zucchini made a regular appearance on menus, served as paper thin slices grilled with a touch of olive oil, salt and pepper. I initially tried it to be polite, but it was truly delicious, and opened my eyes to new possibilities. You know how once you learn about something new, you see it everywhere? Now I feel silly for dodging the free extras, and I take them whenever I can get them. There are a million ways to use them. What I originally disliked about zucchini is now what I love about it. It doesn’t pack much flavor on its own, which makes it so very versatile. It’s good raw, cooked, dehydrated, frozen… so many possibilities.  These are a few of my favorites.. Crunchy Baked Zucchini Steak Fries: These fries take a little more prep time than but they’re a super healthy stand in for fried potatoes, and a good way to use a large zucchini.     You can play with spices in the  breading. I like  this mix of almond meal, cumin, nutritional yeast, chili flakes, salt, garlic, and a paprika spice mix. I worked from this recipe, but used almond meal in the place of flour, added garlic, Penzey’s Forward spice mix, and threw...