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| Savory grilled summer squash. Photo: Brent Ridge, Beekman 1802. |
Why is it that everyone plants zucchini, even though it is blatantly obvious that one plant is enough to feed an entire village? (At Beekman 1802, we count ourselves among the guilty.)
Anyone who has ever grown one knows that this prolific plant produces far more zucchini than one could ever want. You never know what to do with it all, which is probably why zucchini bread was invented, and our neighbors pass it around like Secret Santa gifts: Someone is bound to come to your doorstep with zucchini right as you're ready to give some away.
Rumor has it that folks keep planting it because of our fabulous recipe for grilled summer squash. We dare you to find a recipe that beats this melange of fresh herbs and creamy squash for embodying pure summer.
Even though it is only midway through the summer season, if you plant zucchini, you probably already have a glut of it in your garden. Zucchini ( also known as courgettes) are a delicious summer squash, but are notorious for their fast, aggressive growth. Their season starts in the lat spring and continues on until summer, though they are available year round in most places since they grow easily in hothouses. The two easiest things to do with zucchini are chop them up and toss them in a stir fry, or grill them. Both cooking methods take no instruction beyond "cook until tender." But they get boring. Here are eight more interesting (and delicious) ways to use up some of summer's bounty, courtesy of some very creative food bloggers. Some are desserts, some are sides and the last two can serve as main courses - although we won't tell if you eat a piece of the cake first. 
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