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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

July 30, 2009 at 11:39 AM

Movin’ some zucchini? Here’s my recipe for success

I’ve never been one to pass-up a “free!” box, and I got my chance again this morning when I drove by my neighbor’s house and saw this:

Squash the brakes! They’re giving away zucchini!

Sure, that versatile squash is the brunt of many a gardener’s joke. And truth be told, I’d much rather have a basketful of my neighbors’ sour pie-cherries, which, in the 14 years I’ve lived on this block, have never sat in in their driveway with a “Help Yourselves”-sign. (That’s their prolific cherry tree, to the right of the stop sign on our street corner, below.)

Thanks for the zukes. Now, about those cherries . . .

I like zucchini bread as much as the next person, and relish zucchini relish. I love zucchini shaved into “noodles” with a vegetable peeler and briefly sauteed in good olive. Salted and peppered, it makes a simple side-dish. (You could also try this slightly more gussied up version.) And if it weren’t so darned hot out, I’d even consider making this chocolate and zucchini cake, courtesy of the fabulous food blog Chocolate & Zucchini.

And because I’m betting you, too, might have a line on some free zucchini, I’d like to share my favorite zucchini recipe: Rachel Yang’s Korean-accented Crispy Shrimp and Zucchini Pancakes.

Rachel Yang, of Joule, says you can make her zuke-cakes large (seen here) or small, your choice.

Seattle Times photo/Mike Siegel

Anybody want to share a favorite zucchini recipe? Help yourselves!

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