It’s been a pretty zucchini-light year. Between the squirrels, chipmunks, and heavy summer rains, I’ve barely had more than 5 from the garden. I suppose it’s better than having excess and pawning them off on complete strangers. I have this friend named Martin (he’s the one that I made the wedding cake for), and he loves to give flowers to strangers on the street. The morning after his wedding, we were brunching at Upper Crust Bakery, and someone brought all of the extra sunflowers from the wedding to brunch. Martin skipped around the streets of Chico handing them out to strangers. I always imagine the enthusiasm with which people receive Martin’s free flowers will be in the faces of the people I try to surprise gift zucchini. However, it never happens. I’m not sure why. I would eagerly accept produce from your garden on the street. Does that make me weird? Wait–don’t answer that.
Luckily, I don’t have to pawn off any vegetables this year. The few precious zucchini that I have are staying close to my heart. And by heart, I mean frying pan.
I tucked them into the same cornmeal crust I used for my fried pickles on this amazing Pimento Grilled Cheese, and then piled them on top of buttery, cheesy pasta. Take it in, sistah!
This is your new summertime date night meal! One time, I grated a small clove of raw garlic into the pasta right before serving. Epic shit. But also: epic garlic breath. Not so date night friendly. Or is it the perfect way to find out if your date is a foodie?