Dear neighbours, family, and friends: I’m plotting to lure you into my garden trap and insist that you try my delicious zucchini. I’ve become one of those people. Be warned.
As a thank you for taking my zucchini, I’m offering a recipe that is simple, summery, and totally delicious, as well as some links below for more zucchini ideas!
I should’ve taken the warnings to heart, knowing what I was getting into, planting the seeds back in May. But one plant wasn’t enough…what if it dies? Two plants = serious first world problems. Totally kidding about the “problems”. I’m actually pretty excited to try many of the recipes I’ve pinned and bookmarked, hoping that zucchini season stretches out a little while longer.
We grew the Costata Romanesco variety, which is supposed to be a better tasting but lower yielding heirloom. I can’t even imagine what a “regular” yield is like. It’s not that the plant produces too many fruit, it’s more that a single zucchini can gain 3 lbs in a day…kind of like me when there’s cheesecake in the fridge.
The tequilla-lime chicken skewers (with molasses in the marinade – YEHHH!) are a simple summer treat and go perfectly with the zucchini corn salad and Salsa Verde from Cookie + Kate. The salsa verde recipe is perfect, no adaptations necessary.
For all of you zucchini growers/lovers out there:
– Pretty much everything from the “courgette” (the French name for zucchini) chapter in Tender Volume I by Nigel Slater looks and sounds incredible.
– These zucchini pickles are SO GOOD! There’s a whole cup of sugar in the pickling liquid, made to pickle one measly pound of zucchini. Tempted as ever to tweak this (i.e eliminate 99% the sugar), I clenched my teeth and squinted my eyes and went “la-la-la-la-la” as I dumped the full amount of sugar into the pot (justifying that most of it won’t end up absorbed by the pickles). Why? Because the recipe is originally from The Zuni Cafe Cookbook and that book has never done me wrong. Ever.
– Hot off the press: Zucchini and Goat Cheese Galettes on BAKED. I was going to drop another zucchini bomb on y’all over on BAKED next week, but have to come up with something else now. I’m not complaining though, because those galettes look mmmmmm!
– I made us a new Pinterest Board! Many more zucchini pins to come…
- ~2 lbs of boneless, skinless chicken thighs
- 2 Tbsp. freshly squeezed lime juice
- 2 Tbsp. tequilla
- 1 Tbsp. molasses
- 1 tsp. sea salt
- 2 cloves of garlic, finely chopped or minced
- 2 medium or 1 large zucchini (~2lb)
- 3-4 cobs of fresh sweet corn
- 1 sweet bell pepper, chopped
- 1/2 cup thinly sliced red onion
- generous handful of cilantro leaves, chopped
- lime, sea salt, extra-virgin olive oil, and chipotle powder, to dress
- Tortilla Chips (I <3 Neal Brothers )
- Salsa Verde
- Marinate the chicken at day in advance. Combine all the marinade ingredients in a small bowl and whisk. Let it sit for a few mins and whisk again to ensure that the salt and molasses are dissolved.
- Cut the chicken thighs into bite sized pieces (usually into 2-4 per thigh, depending on size)
- Combine the chicken and marinade in a bowl and toss to coat the chicken pieces. Place in a container with a well-fitting lid and refrigerate for 12 - 24 hours. Invert it a few times throughout the day to better distribute the marinade.
- Skewer the chicken onto 4 metal or soaked wooden skewers and preheat and oil the grill.
- Grill the skewers over low heat (low and slow is key! molasses burns) for about 8-10 minutes on each side (I'm estimating this - time will highly depend on the size of your chicken pieces and grill temp), until cooked through, registering 160°F on a meat thermometer.
- While the chicken is cooking, prepare the salad: spiralize or julienne the zucchini. You can also go for thicker ribbons with a regular vegetable peeler.
- Break each of the corn cobs in half. Position them flat side down, one at a time, on a cutting board, and use a sharp knife to slice off the kernels.
- Combine zucchini, corn kernels, chopped peppers, sliced onions, and chopped cilantro in a large bowl. Toss gently with your hands.
- Right before serving, as the cooked chicken rests, season the salad with salt, lime juice, chipotle, and olive oil, to taste.
- Distribute between 4 plates, and serve right away with chicken skewers on top, a spoon of salsa verde, and tortilla chips.