Have you ever noticed that zucchini always seems to come with stories? Here are a few from our very own Round Pond staff, along with ideas for what to do with the abundance of zucchini right now.
What to do with Zucchini
"Grill them! Cut them thick on a long bias, marinate them in extra virgin olive oil, a splash of balsamic vinegar, a pinch of salt and pepper and grill them until nice and caramelized. They'll fly off the plate!" ~Michael Presley, Curator of Gardens
"I request my maman's Gateau au Courgette et Chevre Frais--Zucchini Cake with Fresh Goat Cheese--every time my mother is visiting from France. It makes a great accompaniment to an aperitif, and also a great picnic." ~Celine Portet, Senior Compliance
"My mother-in-law makes an amazing frittata with zucchini, tomatoes and onions that's one of my favorite breakfasts of all time." ~Carrie Baker, Marketing & Production Coordinator
"My Aunt Lonnie's Zucchini Bread recipe takes me back to my childhood. What amazes me is how it would smell so good and taste so good, yet we'd never in a million years guess there was zucchini in it!" ~Eric Maczko, Executive Winery Chef
"We love to make Pizza with Zucchini Blossoms. The kids love to open them up so that they look like a sun and press them into the cheese on the pizza." ~Will Bunker, Wine Educator