By Murray Bancroft
Who knew when you put that tiny seedling in the ground a few months later you’d be digging your way out from under a pile of homegrown zukes? Be they big or small, long or round, yellow or green, zucchini is the star of any West Coast fall garden. Come late autumn, many amateur gardeners have eaten all the zucchini bread they can manage, but there are so many other delectable ways to enjoy this nutritious squash the British call courgettes. This versatile gourd can be sautéed, ribboned in salads or mixed with pasta – just use your imagination – even the blossoms are delicious!
Invite some friends and family for a zucchini feast; try these recipes at home!
Fusilli with Zucchini, Lamb Sausage, and Goat's Cheese
Pairs well with Bolla Soave Classico OR Pèppoli Chianti Classico.
Zucchini Ribbons Sautéed with Thyme and Garlic
Pairs well with Babich Sauvignon Blanc OR Jadot Beaujolais Villages.
Stuffed Zucchini BlossomsPairs well with Mission Hill 5 Vineyards Pinot Grigio OR Valdo Valdobbiadene Prosecco Superiore.
