This thin, moist cake, filled with tender young zucchini and the unmistakable fragrance of basil, is a traditional cake from the coastal town of Viareggio in northern Tuscany. It was traditionally baked by old sailors with zucchini from their vegetable gardens. Now, come summertime, when zucchini flood market stalls and overtake backyard gardens, locals still…
The Season of (Getting Rid of) Zucchini
If you’ve been here long enough, you know the routine. Winter gives way to spring, finally, which is followed gently by summer, which glides gently into the season of getting rid of zucchini. During those tense few weeks, neighbors and even strangers are afraid to make eye contact, lest a zucchini gets tossed, like some…
Summer’s Bounty Means It’s Time for Zucchini Fritters!
Serve these crispy zucchini fritters with creamy dill-yogurt sauce during the summer, when zucchini are abundant at the farmers market (or in your backyard garden). The key to the best fritters is moisture management. Zucchini is primarily made up of water, so this recipe starts with a two-step process of salting and squeezing the vegetable…
Zucchini ‘Burnt Ends’ With Herb Butter and Lemon
Your first zucchini of the season delights, as does your second, but by the fourth or fifth, you wonder why so many people have planted so much of a vegetable that is mild (almost bland) in flavor, soft in texture, and moist to the point of being watery. Russ Faulk knows why. Russ is the…
Zucchini and Feta Fritters
In the summer months in our restaurant, we used to grate about 24 pounds of zucchini every evening for these. It was incredible how many of them would be ordered. We used just feta in the original recipe but the addition of some hard cheese only makes them better. They are a perfect snack after…
US News
RSS Error: A feed could not be found at `https://www.theepochtimes.com/c-us/feed`; the status code is `200` and content-type is `text/html; charset=utf-8`