You Say Zucchini, I Say Courgette

Zucchini, courgette, squash... whatever you call them, they're here and will be plentiful for the next few months. I'm getting lots of them in my farmer's market basket, and from friends. Nic can't stand them but since he's gone for the week, I'm filling up on them.

When you have so many, it can be difficult knowing what to do with them sometimes, so I'll be posting some recipes over the coming weeks to help you make the most of your zucchini crop.

Last night's recipe was for Mexican Squash. You will need:

Drizzle of olive oil
3 squash or zucchini, sliced
2 ears of corn with the kernels removed
1 onion, chopped
2 jalapenos, chopped
garlic salt
butter

Heat the oil over a medium high heat. Add the squash, corn kernels, onion, jalapenos and garlic salt. Cook for about 12 minutes until everything is tender (remember to stir so you don't burn the veggies on the bottom).

Serve with a small pat of butter.



Maybe I'll make ratatouille tonight.