Zucchini is here to stay

It’s zucchini season! A friend told me recently, “You can always pick out people who don’t have any friends. They’re the ones at the store buying zucchini.” (I wonder if that applies to buying them at the farmer’s market too….)
On Sunday, the farmer’s market stands were overflowing; zucchini and summer squash in every color and variety and size. I’ve never been overwhelmed by zucchini, because it’s so versatile. It can go in so many recipes, from simple sautés, to salads to pasta and more. Our recipe archive has five tasty recipes to choose from: Zucchini with Pancetta and Tomatoes, Roasted Squash Galette, Zucchini Gratin, Ratatouille, and simple Grilled Summer Squash.
Lately, I’ve been sautéing zucchini with a little bit of butter and garlic, and tossing with pasta, cream and lemon zest. That's about as simple as it gets- you can sauté the vegetables while the pasta cooks, then just toss the pasta with the cream and stir in the zucchini and lemon zest. Top it all generously with coarse ground pepper and grated Parmesan. You can embellish it with what you have available- leftover cooked chicken and fresh herbs would be great additions.

If you’re looking for more ideas to use up the summer’s bounty, Chef Dan Brophy shares the joys and secrets of the Oregon farmer's markets. You'll prepare menu items using the freshest ingredients from the market. At least one of the courses will be impulsively planned by the chef during a shopping trip to the market earlier in the day. And this month, zucchini just might be on the menu.
The Farmer’s Market III class will be held Wednesday, August 20 at 6:00 PM. And, to highlight the September’s farmer’s market, the Farmer’s Market IV class will be held Wednesday, September 10 at 6:00 PM.
-Josie