"zucchini, cheese" news and stories

It's been a couple of day since I posted a zucchini recipe, so it seemed like it was time. This one is a tasty to take to a summer potluck because while it's essentially a side dish, it brings along some cheesy protein, which makes it a nice choice for your veggie friends in the crowd (sadly, the vegans will have to sit this one out).

Put a medium sized pot of water on to boil. Cut up two medium or one large zucchini into half inch slices. When the water comes to a boil, put the slices of zucchini in. You want to boil them for about 5 minutes, so that they soften but still have some structure. Drain them well and spread them out messily in a glass baking (use whatever size works best for the amount of zucchini you have, this recipe expands and contracts easily). Now that the zucs are cooked, you make a cheese sauce. There are many recipes for cheese sauces out there. Mine happens to be after the jump.

One of the things with which I have fallen in love in recent history is squash blossoms. When I first encountered these, I was slightly turned off by the idea of eating such giant flowers, even though I wasn't unfamiliar with edible flowers. It's just that the edible flowers I've eaten in the past have been small things that have been tossed in with salads.

For some reason, this picture of squash blossoms over on food blog Big City, Little Kitchen makes me want to sit out on a sunny deck with a glass of lightly chilled wine and a plate of these things, as prepared in the recipe for Fried Squash Blossoms in the post. The cool thing is that the recipe, though uses the standard stuffing of ricotta cheese, uses cornmeal as the breading.

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