Tis the season... for a bumper crop of zucchini! I can't tell you how many times I've gone out back to check on our zucchini, decided none were *quite* large enough to harvest, then returned a day later and found a zucchini the size of a loaf of bread. Check out the zucchini that Trevor harvested the other day.
We love zucchini, but there's only so much you can eat sliced and sauteed. I have a number of favorite zucchini recipes, but I'm always on the lookout for more. I've gotten in the habit of tagging awesome-sounding recipes in Google Reader. With the tragic demise of Google Reader coming up on July 1, I decided to go through all my tags and move the ones that still sounded awesome to Pinterest before they were lost forever. In the process, I found two zucchini recipes that I decided to try.
First up, Zucchini Enchiladas. I followed the spirit of the recipe, though I reduced the garlic, replaced the scallions with minced onions, and used salsa verde instead of a red enchilada sauce with Greek yogurt. So basically, I sauteed a small amount of onion and garlic with a lot of shredded zucchini, added salt and pepper, mixed in cheese, and rolled it up in tortillas. I poured salsa verde over the top, sprinkled with cheese, and baked. Here's what they looked like going into the oven.
They were delicious! All three of us enjoyed them. Not only do I love having another great healthy (and meatless) option for dinner, but these were the perfect make-ahead food. I prepared them in the morning, popped them in the fridge, and left baking instructions for Steve. When Trevor and I got home from baseball, the enchilada were bubbly hot and the whole house smelled fantastic.
The second recipe was for Crustless Zucchini Quiche. I prepped this on the some morning as the enchiladas (might as well prep two dinners when everything is already out) and put them in the fridge for the following evening. I followed this recipe almost exactly. It smelled so good in the oven. And it came out looking beautiful.
The enchiladas were really good, but this quiche was to die for! It was so good! Steve missed the crust, but I didn't. This was creamy and rich and full of flavor... not at all what you might expect for a dish that's at least 75% shredded zucchini. I could eat this all summer. It was so good, I might actually need to buy zucchini during the winter to make it then.
Back to the topic of Google Reader. I still haven't fully accepted that it's going away. I would GLADLY pay a subscription to keep it, but unfortunately that is not an option. For the past few months, I've been trying out a few of the (lame) replacements that are out there, then ranting to Steve about how such-and-such is so much worse than Reader. Being the awesome husband that he is, he started researching options for me in the open source community and found CommaFeed. It's not Google Reader, but it's the closest thing I've seen. I'm still going to use Reader until the second they pull the plug, but after that it's going to be CommaFeed for me.
What about you? What's your Google Reader alternative of choice?