Hello and welcome back to The Stone Soup Cook!
Last week, I shared some of my favorite zucchini recipes and some fun facts about one of my favorite fruits…because it turns out zucchini is actually a fruit! I had intended to wrap up zucchini week on Saturday, but my weekend got away from me, and so here I am finishing up with a final recipe and fond farewell to zucchini week on Monday. Ah well…we do the best we can.
Today, I’m sharing a childhood favorite: Sassy Zucchini. Mom found this recipe one summer when she and her friends had particularly bountiful harvests of zucchini in their backyard gardens. They couldn’t give the stuff away and mom didn’t want it to go to waste, so she got very creative with how she used it. This recipe was a big hit and I still love it and make it in late summer/early fall to this day.
And a note: the rice is nominally optional. If you do omit it, it is more like a zucchini and spaghetti sauce stew, which is also good.
Thanks for reading and tune in later in the week for more fun with seasonal food!
Until then,
Peace, love and good food,
Keri
