zucchini zucchini zucchini

I have a lot of zucchini love this week. I missed last weeks post on zucchini love so I have a few dishes this week which make the zucchini the hero of the dish.

But first I am finally down to just one zucchini plant.  The first one I broke which was very sad as I had a brilliant supply from that plant. This week I had to pull another plant out as it was rotting away because it was being smothered by 3 pumpkins and another zucchini (yes they were planted far to close together). So I am down to 1 which I hope will still provide the family.

Come on little babies

 So I have been a bit busy trying out new zucchini recipes and they are pretty nice such as:

Zucchini and Basil soup (at least the basil is from the garden had to buy green zuchs in as my crop was doing quite so well). Check out the recipe and sexier photos of the soup at www.gourmettraveller.com.au/zucchini-and-basil-soup

Next up were some roasted courgettes. I sprinkled cayenne pepper, seasoned and topped off with mozzarella.  Threw them in the oven for about 20min @ 180 C. They were a nice accompaniment to dinner.

And finally Italian agrodolce zucchini with mint and chilli by Belinda Jefferies. These were really nice but I do find raw garlic a little overpowering so I think next time I will use less.

* Slice 1kg zucchini into thin lengths. Bbq them or chargrill them to get some colour on them.
* In a bowl add:
 3 garlic cloves finely chopped, 
A big handful of shredded mint, 
1 Tbs juice of a lemon
2-3 Tbs cider vinegar
Half a lemons zest
1-2 chilli
Salt and pepper
* Stir the zucchini through the vinegar mix and leave to soak in for 5 mins.

Pretty tasty and a great addition with the mint.