Golden Zucchini

You know those HUGE zucchinis you see this time of year? Yeah, we miss growing our own, but we picked up a couple of beautiful gold ones at the farmer’s market that weighed about a pound each. I stretched it out to three dishes—nearly a week of zucchini—about ten servings in total.

Cannelloni with Scallops and Zucchini

This was our favorite. Homemade pasta wrapped around a filling of sweet scallops and sweet golden zucchini, lightly coated with a creamy sauce reigned in by earthy thyme and bright lemon juice. Divine combination of flavors.

Summer Vegetable Casserole

Vegetables arranged in layers: yukon gold potatoes, heirloom tomatoes, vidalia onions, orange bell peppers, and golden zucchini, tossed with olive oil, garlic, thyme, and topped with a bit of Parmesan cheese. Roasted in the oven to make the house smell amazing.

Pasta and Fried Zucchini Salad

I’ve made this before and mentioned it in emails, but this time I used the gold zucchini and the proper pasta, which I worked hard to hunt down, finally finding it at an Italian market/deli called Jimmy's. The pasta is called strozzapreti, which means “priest choker”. It has all the ingredients a Kara should love- pasta, edamame, basil, zucchini, lemon zest, and capers.