I recently acquired some reduced-price organic zucchini at my local food co-op. I love zucchini so much, and I couldn't just pass them by, knowing they were in desperate need of a loving kitchen to make use of their potential. So I bought them and brought them home.... and Operation: Zucchini began.
The first zucchini dish I made was the Tomato-Zucchini "Frittata" from Vegan Planet. You may have noticed that there are no tomatoes in this picture. That's right; I just had to make do with what I had... which included zucchini, onions, and baby bella mushrooms. You know, I have made vegan frittatas before, but it still amazes me, every time, how nearly the silken tofu mixture can mock the firmness and texture of the traditional egg-based frittata. Anyhow, this was good. Very good. The only thing that could have made it better, I think, would have been to mix the veggies in with the tofu, instead of the layering technique that I used. Oh, yes... and frittatas are one of my favorite things to have left over. In fact, they are one of the few foods that I almost prefer the next day.
My mission was well underway at this point, but I thought for the rest of the zucchini that I would like to take a slightly sweeter approach. So next up were Dreena's Zucchini Spelt Muffins from ED&BV.
I loved these muffins. They were so soft and moist, and just sweet enough to be a delicious treat while still being wholesome and nutritious. I enjoyed these muffins for breakfast for an entire week, alongside a glass of almond milk. I threw a handful of raisins into the batter for a little something extra; some chocolate chips would be fun as well.
With that, Operation: Zucchini was just about over--the few stragglers I consumed in various ways, sautéed with garlic and red pepper flakes or raw as hummus dippers. I knew that with my busy work schedule, using up all the zucchini before they were past their prime would be a challenge. But it was a challenge I am glad to have risen to and succeeded.