Zucchinis are supposed to be among the simplest of plants to grow. Whack ’em in the ground and soon you’ll be competing in the World’s Largest Marrow contest, right?
Zucchinis hate me.
I guess they see how much love I give the tomatoes and just shrivel up out of spite. Their plants stay compact. All the promise held by tiny baby zucchinis, withering on the daily. I’ve even donned an oversized bee costume and tried pollinating with a clean paintbrush while buzzing soothingly. Nothing works!
It’s the gardening equivalent of not remembering which side of an envelope the stamp goes on – utterly embarrassing! And yet, there is a glimmer of hope.
This year I discovered a lovely organic fertiliser that they seem to like. I’ve gone from gentle appeasement to throwing gifts at an angry goddess just hoping she will bestow some blessings on me… and she did!
Finally, I can share in that gardening rite of passage: the zucchini glut. I too can play it cool and roll my eyes saying “Gettin’ pretty sick of zucchini slice, amiright?”
I laugh, knowingly and wink like I’m telling a dad joke except, secretly, I’m nervous as hell! Next year I might, once again, anger the zucchini deities and be kicked out of this gardener’s circle… but for now, I’m in the club. The Zucchini Club.
*Dons dark glasses*
(Until they get mildew. An eventuality I am thoroughly ignoring.)
While I may be a zucchini growing imposter like Marge Simpson at the Country Club in the mangled Chanel suit… for now, I’m loving it! So many recipes to try while I’ve got the chance. First this frittata, then zucchini bread and, of course, flowers stuffed with goat’s cheese. Be prepared, folks: the zucchinis are coming! (At least for now.)
What’s your favourite zucchini recipe?
Zucchini Club Frittata
- 3 young zucchinis, fresh out of my garden because I have so many *tugs on lapels*
- 5 free range eggs
- A small piece of goat’s cheese (exact quantities are unnecessary).
- 1 cup of grated cheese – a mix of Tasty and Mozzarella is a good start.
- Fresh basil and a zucchini flower if you have one in the garden – which I do.
- Salt and pepper
- Slice your zucchinis on a mandolin to about 1/8 inch. (Imperial measurements may as well be in another language to me but that’s what the Mandolin says. Just not too thin and not super thick.)
- Arrange them in a small baking dish like you’re trying to win a prize at the Canberra show. May I suggest a concentric elipses to mimic the shape of the zucchini disks?
- In a separate bowl combine the eggs and cheese. Whisk before pouring gently over the zucchinis.
- Top with roughly crumbled goat’s cheese, finely chopped basil and the yellow part of the zucchini flower. (Of which I have so many.)
- Bake at 180 degrees until the frittata is puffy and golden.
- Sprinkle with a bit more basil and zucchini flower mixture before serving.