En español | This time of year I'm reminded of Garrison Keillor's Lake Wobegone tale. There's so much late-summer zucchini in this small town that, under cover of night, people are surreptitiously leaving big paper bags of it on people's porches. You walk out to get the paper in the morning — and you've been zucchini-ed.
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Sometimes I get the feeling this must be happening to me; there's just too much of the stuff lying around. Last week someone wrote on our Three Many Cooks Facebook wall, "Got any ideas of what to do with zucchini besides zucchini bread?" I get it. You've got this wonderfully healthy vegetable and all you can think to do is to turn it into cake. Well, think again. I've got a couple of recipes that will make you glad you've got all that zucchini.
One of my favorite zucchini suggestions is utterly simple and brilliant. Vegetable peel long ribbons of zucchini into a heap. Toss them with a little olive oil, salt and pepper, then drizzle lightly with vinegar for a wonderfully refreshing and different salad. I can't take total credit for this recipe. I got the idea from my daughter Sharon, who ran a similar salad on our blog, threemanycooks.com, a few weeks ago. I've taught her a lot over the years, so it's nice now to be learning from her.
You can keep the zucchini salad uber-simple as I have, or use it as a base to which you can add all sorts of extras such as torn basil leaves, a sprinkling of dried oregano, little slivers of red onion, toasted pine nuts, a little chopped fresh tomato or piquant black olives. Or follow Sharon's lead and make the salad half zucchini, half yellow squash.