August 8th is National Zucchini Day, and as all zucchini growers ( and their neighbors!) know, it can be a challenge to find ways to use this over-abundant squash. I recommend Zucchini Crisp---like apple crisp, only using cubed zucchini. There are several recipes out there, but I recently came across one in Sauce Magazine a food periodical published in St. Louis. Their version wisely instructs you to remove the seeds of the zucchini before cubing it, which helps disguise the fact that you are eating vegetables instead of fruit. They also use enough lemon juice to counteract the blandness of the squash. I think I would add an additional tablespoon or two of apple cider vinegar as well, or maybe even something balsamic. The recipe can be found as part of the Sauce article about how to use zukes in several creative ways. Check it out HERE. I haven't made this yet---but six pounds of zucchini are being delivered to the abbey kitchen tomorrow . . . .
Fr. Dominic Garramone AKA