Every Spring I forget about zucchini-I look at the tiny innocent looking plants that my Mum gives me or that I plant in a peat pot or that I purchase at the nursery and I think- I’ll plant two -they’re small- what if one dies? But I forget that they are hardy to the point of madness and that once producing they never relent. I think we could solve world hunger at least in the Summer with just a few plants 😉 Zucchini are the stuff of urban gardening legend in my town. A few weeks into the season neighbors start looking like deer caught in the headlights if they see you headed towards them with yet more zucchini. There are doorbell ditches and boxes of marrows left on break-room tables at work with signs saying”free- PLEASE take me home!”
Please don’t misunderstand- I love zucchini- it’s just that after a while I feel like I’m stuck in that Monty Python sketch- Lupine stew, just insert zucchini for the “bloody lupines”. So right now I have a Chocolate Zucchini Cake in the oven- hopefully I’ll share that tomorrow- and we’ve had zucchini 89,000,000 ways and there are still four zucchini waiting on my counter to be
dealt with enjoyed.
So for tonight, it’s a grated fresh zucchini salad:
- 2 cups of coarsely grated fresh zucchini skin on but washed well before grating
- 3 Tablespoons Port Balsamic vinegar
- 4 Tablespoons extra virgin olive oil
- 1/2 clove minced garlic
- freshly ground pepper
- chopped fresh tomato
- one purple shallot, slivered
- 1 cup cubed Feta cheese
- 1/3 cup pine nuts
Just mix it all together and let it sit for the flavours to mingle and develop.
Hope you enjoy!