ZUCCHINI

This year has not been a bumper crop for zucchini in our garden.  We have had too much rain.  The leaves on the zucchini plants appear to have mildew and who knows what else.  I usually have lots of zucchinis and there is only some much shredding, bagging and freezing I will do with zucchini.  I use frozen shredded zucchini to make muffins, breads, chocolate cake and soups.  I also look for volunteers who will take zucchini for their own use.  It is sometimes a joke when you have company come over, they will aways leave with a zucchini. 

There are numerous zucchini dishes one can make - from breads to muffins to chocolate cake to omelets to vegetable dishes.  I like making a side dish with zucchini that can be eaten on its own or with rice or pasta.  The recipe can vary depending on what you have in the fridge.  This recipe is very simple to make.  In a large frying pan, on medium heat, add some olive oil, let the oil get hot and then add a chopped onion and a minced garlic clove.  Saute for about four minutes and then add about 5 mushrooms sliced, one chopped zucchini, half a chopped pepper and one chopped celery on medium low heat.  Saute for about 5 minutes and then add one chopped tomato.  Cook for another five minutes and add salt and pepper to taste.  You can also add dry or fresh basil or fresh or dried oregano.