Sunday, August 3, 2008

Zucchini Season

Have I mentioned it is zucchini season and they seem to have the ability to pop up in some unusual places. The zucchini pancakes were wonderful. Fresh steamed zucchini added to lunch time leftovers is delicious. The zucchini rice pilaf needs some thing else to be fully appreciated. The latest places for it to pop up were delicious.


Leftover Singapore rice noodles (a thin rice noodle, some meat and vegetables doused with a wonderful curry) reheated with a thinly sliced zucchini tossed in is wonderful.


Zucchini diced and sauteed with onion and red pepper makes a wonderful filling for a cheese omelet especially with melted mozzarella and Monterrey Jack cheeses.


Spelt pizza with Italian herb crust and zucchini mushroom toppings. I thinly sliced the zucchini and halved the medallions. I added the raw mushrooms and zucchini between the sauce (Ragu home style pizza sauce) and the cheese. The zucchini was a wonderful slightly crunchy topping. I'll definitely do this one again.

The spelt pizza dough is made from the bread machine recipe but substituted the 3 cups of wheat flour for 3 cups of spelt flour and added about 1 1/2 teaspoons of Italian herb mix and a dash of garlic powder. Occasionally I'll use 1 cup whole spelt and 2 cups white spelt flours to add more fiber and protein. It also has a wonderful flavor without being over powered or rejected by the small children.

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