My Black Beauty Zucchini plant is huge and full of flowers but as far as I could tell, had yet to yield any fruit! So yesterday morning, I set out to have a really good look and see if I could at least find some baby zucchini. I parted the leaves and stuck my face into the center of the plant in search of any sign. Lo and behold, in the midst of the flowers and stems, I discovered two very large Black Beauties!
The zucchinis were so tangled up in the stems I had a hard time with the harvest! I finally wrestled them both out of the jungle and WOW! What beauties indeed!
What to do with two huge zucchini!?
“To the Internet!” I cried!
I had no clue how to properly shred zucchini so I found an eHow video online and let professional chef Jeff Robinson show me how.
Boy, it sure looked tasty. I considered, albeit briefly, putting it on a salad or sandwich instead!
The brownies turned out pretty well although I had my doubts about the dry and crumbly “batter”. Fortunately, the frosting was a cure all! The gingerbread, true to its name, had a texture that was very gingerbready. I had hoped it would be more like banana or pumpkin bread but Bruce, a big fan of anything with “ginger” in the title, said he liked it just fine.
This morning, I was surprised to find another Black Beauty and a summer squash ripe for the picking!
After yesterday’s baking spree, I thought I’d try to do something a little more healthy with them this time. So I shredded them as previously instructed, squeezed as much moisture out of them as I could, put a tortilla on the griddle, topped it with the zucchini/squash mixture, black beans, corn, and cheese and presto chango: I had a delicious vegetarian quesadilla for my lunch!
Now for one of those brownies…