I know you do. Here’s two new recipes for you to try, tested and approved by us in the last few days, followed by two old favorites.
Super Juicy Turkey Burgers with Zucchini – A surprisingly good combination that would also work really well as meatballs, at a cookout or in a marinara & pasta situation. We had the Tessemae’s Slow Roasted Garlic Spread that we used in this, but you could easily sub in your favorite barbecue sauce, or something with a similar consistency. You could, of course, also just use roasted garlic, but you might want to loosen it up a little with a touch of olive oil first.
Green Beans and Zucchini with Sauce Verte – The star here is the sauce, which was pretty easy to throw together ahead of time, and would be fantastic on all manner of vegetables (potatoes, too). The green beans and zucchini are a great combination, but you could certainly just use all zucchini. I did change the method I used to cook this, and I’m glad I did. I made a last-minute decision to saute this instead of steam it, which got some nice color on the zucchini. Next time, I’ll specifically put the zucchini in the pan first, and the beans on top of it, and let it sit for 2-3 minutes before I start tossing it. (I thew it all in at the same time tonight, as written.) From there, toss, cover, and let it finish off for another 2-3 minutes – the little bit of steam coming off the veggies is enough to get the beans to a nice crisp-tender.
Bread & Butter Zucchini Pickles from Preserving by the Pint (Google Books link to the recipe) – a fridge pickle, easy, tasty, great extra to bring to a barbecue.
Zucchini Garlic Soup – Super tasty and with the added bonus that it freezes beautifully.