It’s a busy time of year picking beans, cucumbers and zucchinis. The trick is to pick them before they get too big – that’s why I like yellow zucchinis as they’re much easier to spot. These recipes will help out on the zucchini front. Zucchini fritters can be lunch-box fillers, pass-arounds or barbecue fare. Zucchini and corn self-crusting quiche can be made ahead of time and you can substitute all manner of vegetables. Zucchini lasagne or gluten-free lusaka make good weekday suppers. Vegans could try these stuffed zucchini whilst meat-lovers will enjoy a slice or two of venison and zucchini meatloaf. And to fill the tins, a large zucchini orange spice cake or a moist vegan chocolate zucchini cake are good alternatives to a carrot cake.
If you haven’t got a glut and would like some help having one next year, book on a fresh food garden course or try some winter gardening by sowing some seeds at a workshop in February.
