Recipes for our Newly-Harvested Veggies

Finally summer is here and we're actually beginning to harvest from our community garden! 

Here's a great recipe via Puget Sound Fresh from The Northwest Vegetarian Cookbook by Debra Daniels-Zeller:

Grilled Zucchini with Lemon-Garlic Butter

• 8 medium zucchini (about 8 inches long), ends removed and cut in half lengthwise. You can also use any variety of summer squash for this recipe.
• 1/2 cup melted butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped lemon zest
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• Pinch of salt
• 1/4 cup grated Parmesan cheese (optional)

1. Preheat a grill. Score the zucchini halves with a sharp knife, making diagonal cuts about 1/4 inch deep at 1-inch intervals all the way down.

2. Combine the butter with the lemon juice, zest, pepper, garlic powder, oregano, and salt. Brush the zucchini halves with the mixture, and then grill them until the sides become charred, 10 to 12 minutes.

3. Sprinkle the zucchini with the Parmesan cheese if desired, close the lid of the barbecue, and heat until the cheese softens, about 1 minute.

Serves 6 to 8

Any fresh veg recipes you'd like to share with fellow gardeners?