This year I planted my very first zucchini. I have a small u-shaped raised bed garden that my sisters, brother and brother-in-law built us for our wedding present. The first year it was filled with tomatoes, peppers and onions, a typical salsa garden. Last year, along with the tomatoes and peppers I tried my hand at spaghetti squash. By mid to late summer the squash vines took over the garden and spilled out onto the lawn. I did get a few nice squashes but thought to myself, “nope, not enough room for squash of this sprawling character.”
This year I was excited to put in my first zucchini plants. Four tiny plants with barely two leaves a piece quickly grew larger and larger and soon towered over my cozy little raised bed veggie garden. I had rather telling reactions from gardeners who were experienced zucchini-growers, they did not seem as excited for me and my zucchini endeavor. One veteran gardener sort of chuckled and said you should pass out a recipe with your zucchini. A recent house guest of ours again had a rather sour look on his face when I announced that I had a good recipe for zucchini alfredo.
He went on to talk about his childhood experience with gardening. His mother always had a big garden and every year come zucchini season, he and his siblings were bombarded by the green devil. They had zucchini in everything, and his mother even froze it so that just in case they missed it during the winter, never fear she could whip up a zucchini dish or bread or muffins all year round. He said that he recalls the zucchini growing so fast that one day it was edible sized and the next the size of a Louisville Slugger.
As it turns out, I didn’t make zucchini alfredo for our guests, so my zucchini had to wait, and it haunted me from its garden bed. There was a sense of panic that I was not going to get to the zucchini growing in my backyard until it was big enough to be weaponized.
So, on Sunday afternoon, I headed out to the garden to pick some of the menacing vegetable. Earlier in the week, I had made Marge Rohland’s recipe for Zucchini and blueberry bread which was absolutely delicious and, since I substituted stevia for sugar, it was diabetic friendly. But the few zucchini I used for the bread did not make a dent in my army of zucchini growing stronger and larger by the hour.
Sunday afternoon, I was on a mission to do some real damage to the zucchini crop. I had Travis shredding and chopping the zucchini and other fresh veggies and whipped up two delectable recipes. Both dishes were low carb and high flavor. This week I will share the easier of the two recipes. Bon Appetit!
1 lb. of ground beef
½ medium onion
2 medium (no Louisville Sluggers) Zucchini squash
Fresh cilantro ¼ cup chopped
1 tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp pepper
1 tsp. minced garlic
Wash and dry vegetables. Trim off ends of zucchini, halve lengthwise and cut in ¼” thick chunks put in bowl, chop up onion add to zucchini, add tsp of minced garlic.
Cook ground beef in skillet until brown and crumbly once done transfer to bowl leaving juices in pan. Then, add zucchini mixture to skillet cook until tender and lightly browned 4 to 6 minutes. Add chili powder, cumin, salt and pepper to skillet and mix well. Return ground beef to skillet and mix with zucchini and mix in cilantro. Eat and enjoy!
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