Did you plant a garden this year? I did. Tomatoes, cucumbers, beans, peppers, basil, artichokes and of course summer squash and zucchini. Last year I planted one zucchini plant and I barely got enough to eat, much less bake with or put away for the winter. So this summer I planted 2 zucchini plants, just to make sure I had enough.
Oh crap. I guess all that rain we had made the plants go crazy.
Well, so far I’ve harvested about 40 zucchini, some normal sized and some biggies. I’ve made zucchini bread, sauteed zucchini with garlic, sauteed zucchini with tomato, zucchini cupcakes and zucchini pasta.
Basically, this was just a quick saute of the zucchini in a bit of butter and olive oil, then I added the shrimp to one side and a couple of cloves of chopped garlic. Once the shrimp turns pink, stir it all together and turn off the heat. It takes all of about 5 minutes, if that.
Of course, you’ve also boiled a pound of pasta during this time, right?
So when everything is cooked, I spooned in about a tablespoon of leftover pesto and drizzled the whole shebang with some good quality olive oil. The brand I use is Bariani, because they’re local and because it’s delicious. I like this green label oil for finishing dishes.
This was another last minute, throw-it-together dish one weekday evening that will be recreated in my near future–out of necessity (too many zucchini) and also because I loved it!