07/24/2026
My yard is being taken over by zucchini vines. One year, my zuke leaves got some kind of fungus and I had to tear them out. Since then, I’ve bought too many plants just in case that happens again. So far, it hasn’t. But not only is my yard being taken over by zucchini vines, my frig is being taken over by zucchini. I’ve been trying to find ways to use it (since I’ve offered it to several friends and they’ve run in the opposite direction . . . ). I’ve sautéed it with onions, tomatoes, and garlic in a little bacon grease and put it on pasta. I’ve made zucchini chocolate chip muffins (the possums got the bulk of those). And last night I shredded several cups of zucchini, pressed the water out of it, and bagged it for the freezer. I can make zucchini bread around the holidays. But tonight I tried a new zucchini recipe with zukes (obviously), onion, garlic, heavy cream, Swiss and Parmesan cheeses, butter, and salt. Sounded a little rich, but also sounded good. So I made it. So far, I’m voting “People” for this one. I’ll take some to Barbara Wills at Cats Haven tomorrow or Saturday, and we’ll then get the definitive word on this one. Til then, here are some pictures. One word of caution . . . these squash slices seem to hold heat for an inordinate amount of time, so if you fix this dish now, it should be cooled enough to serve by Labor Day.
