Zucchini

You ever see a zucchini that size? Me neither. No, it didn't come from my garden. The teeny tiny tomato did. Luckily my customers are kind enough to bring us veggies and fruits from theirs, such as the mega zucchini. I swear that thing must have weighed ten pounds. I could barely hold it while shredding it.

For those of you fortunate enough to have more zucchini than you know what to do with here are 3 quick recipes I picked up in Family Circle. I've tried all of them and they were easy and delicioso...

1. For an easy side -- Heat 2 tablespoons olive oil in a large skillet over high heat; add 1 pound shredded zucchini and saute 1 minute. Toss with 1/4 cup sliced almonds. Add shaved Parmesan cheese and salt and pepper to taste.

2. Make chips by dipping thinly sliced zucchini in milk and dredging in Italian seasoned panko. Place directly on wire rack set on baking sheet and bake for 30:00 until golden.

3. Zucchini cakes -- Mix together 1 pound shredded zucchini, 1 egg, 1/4 cup flour, 1/4 cup grated Gruyere cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/4 cup Canola oil in nonstick skillet over medium high heat. Form mixture into pancakes and saute 2:00 per side. Serve with sour cream.

Enjoy...and keep those fresh fruits and veggies coming!