Friday Favorites #89
July 17, 2020
Zucchini: Let’s Get Cooking
“I am learning to love the sound of my feet walking away from things not meant for me.”
— Unknown
Teri loving her zucchini
As a seasonal eater, I love July and the arrival of zucchini. It's one of my favorite vegetables! Zucchini is so absolutely versatile—wait till you see how many options there are. There's something for everyone!
Pan Sautéd Zucchini
When selecting zucchini for a dish, you’re not looking for the county fair prizewinner for size—bigger is not necessarily better. For stuffed zucchini, you absolutely want to choose bigger ones, but the most flavorful zucchini are small-to-medium sized. Also, look for darker skin, as it’s richer in nutrients. Zucchini is actually really good for you; can you believe it has more potassium than a banana?
Zucchini Ribbons

A great place to start is with something simple like zucchini ribbons. Slice them about an eighth of an inch thick, brush with olive oil, season with salt, then grill or sauté for about four minutes a side. Easy and delicious.

Grilled Zucchini Rounds with Parmesan

For a simple side dish, there's nothing better in July than sliced zucchini rounds sautéed in olive oil. When beautifully browned, sprinkle with Parmesan—you’ll have a side dish on the table in ten minutes.

Zucchini Pie from the No Crumbs Left cookbook
A favorite breakfast, lunch, or dinner for me is my Zucchini Pie from the cookbook. It’s so delicious and so satisfying. It also happens to be Whole30, and is luscious and wonderful with bacon sprinkled on top and tomato confit baked in.
Green Minestrone Soup with Pistachio Pesto
Zucchini season is an absolute perfect moment for my Green Minestrone. Lovely as it is, this soup is even better finished with Pistachio Pesto, and you can take it up a notch and make little meatballs by removing the casing from Italian sausage and rolling it into balls…delicious. If you like my Italian Wedding Soup, you will love this!
Zucchini Stuffed With Almond Cream
My Smoky Rollup with Almond Cream is fabulously vegan and beautiful to serve. The almond cream inside topped with spicy tomato sauce is an absolutely perfect combination.
Stuffed Zucchini
Stuffed zucchini is fun and festive. Cut the zucchini in half lengthwise. Scoop out the middle, sauté it with a mixture of mushrooms, beef, red peppers, and garlic, spoon it into each zucchini half, and bake. Toward the end, top with a bit of sheep’s milk feta and some sprinkles of Parmesan and melt. We made a spectacular vegan version this week too: leave out the protein and add rice instead. There are so many wonderful options, including adding spinach, chives, scallions, fresh green peas, and more.
Zucchini Corn Fritters from the No Crumbs Left Cookbook
Zucchini Corn Fritters are another favorite from the cookbook that are spectacular for weeknight eating along with a side salad and a dipping sauce. They are essentially a pancake, so they’re pretty great for breakfast, lunch, or dinner! Warning: these are absolutely irresistible. Your neighbors will smell them cooking, and it's impossible to have just one. Welcome to my world.
Zucchini Vegetable Medley
My sister makes an old-school zucchini bread that’s so moist and delicious. I imagine her recipe is sort of like everybody's recipe from the 1970s. We've updated her recipe using gluten-free flour, coconut sugar, and rather than making a loaf, we made muffins!
Zucchini and Summer Vegetable Platter with Pistachio Pesto
Have you ever tried zucchini blossoms? They are so special and delicious dusted with a bit of flour then deep-fried…pretty much life changing! So, embrace the season and definitely get cooking. I’ve asked some friends and fellow zucchini lovers to share their recipes with us this week.
Teri Turner, founder, nocrumbsleft
Author:  No Crumbs Left, Recipes for Everyday Food Made Marvelous
Podcaster:  nocrumbsleft Table Talks
Pottery Shop:
Inspiration From This Week's Contributors
African-Inspired, Oven-Roasted Zucchini
Bryant Terry's Oven-Roasted Zucchini

Forks down, my favorite way of preparing summer squash is grilling, but this simple oven-roasting technique is also effective. Good olive oil, salt, and pepper are enough to bring out the best from garden-fresh zucchini, but I created a vibrantly colored, mouth-watering, Collard-Peanut Pesto to add a little flair to this dish. I simply add dollops of it to the serving bowl so people can serve themselves as much as they’d like. This recipe is inspired by Courgettes avec des Arachides (French for “zucchini with peanuts”), a classic dish from the north-central African country of Chad, but feel free to experiment with other summer squashes (pattypan, crookneck, zucchetta)—dealer’s choice. Click here for the recipe.

Bryant Terry, James Beard Award Winning Author

Bryant Terry by Celeste Noche
Zucchini Pesto With
Roasted Almonds Over Pasta
Sarah Menanix's Zucchini Pesto with Roasted Almonds Over Pasta

My mom grew zucchini in her garden when I was growing up. If you’re looking for something to do with all that garden zucchini like we once were, this is one of my favorite uses! We love to make pesto with roasted almonds and blend in raw zucchini to make it extra creamy and pack in extra veggies. Serve it warm or cold over your favorite pasta. This creamy pesto pasta recipe is a refreshingly healthful dish. We top it with crispy pancetta to make it a complete meal.
Sarah Menanix, Self-Taught Home Cook

Sarah Menanix
The Squash of Summer
Zucchini from Green Acres Indiana Farm
There are two ways to start zucchini: by seed or young transplants. Zucchini are sun loving and won’t do well in cold soil, so plant your zucchini when the temperature of the soil outdoors is at least 55°F. This is normally about the second week of May (in the Midwest) after chances of frost have passed. By the end of June, you will be enjoying your first harvests! There are a number of colorful and delicious varieties to try, all equally delicious. Check out your local farmers market to see the most varieties. We offer six types right now!
Beth Eccles, Partner/Farmer
Beth (left) at the Green City Market in Chicago
Snacking With Zucchini
Olivia's Zucchini Pizza Bites
Zucchini Pizza Bites are a guilt-free, delicious snack that is perfect for satisfying a pizza craving. I love making extra to keep in the fridge and reheating them to enjoy as an afternoon snack.
Olivia Carter, Student and Food/Lifestyle Inspiration
Olivia Carter
Virtual Canning Classes
Canning by Ashley English

Come summertime, you’ll find me flush with a bounty of zucchini, sourced both from my garden here in the mountains of western North Carolina and from area farms. Once I’ve cooked it into all the cheesy gratins, ratatouille, and zoodles my family and I can stand, I’ll make some into quick refrigerator pickles and then turn my attention to canning all manner of other vegetables and fruits. If you’d like to learn to extend the season on a wide variety of produce, join one or all of my series of virtual canning classes Saturdays, July 18 to September 19, 10 am ET, to learn to make pickles, chutneys, jams, and more! I’ve been teaching canning for a decade!
Ashley English, Author, Canning and Preserving Enthusiast

Ashley English (Photo credit Tim Robison)
This Week's Giveaway
This week we're sharing one copy of Bryant Terry's vegan vookbook, Vegetable Kingdom. Enter below.
This Week in the Shop
Patty Bowls

So many of you have asked how the Fred and Patty Bowls came to be. Here’s the backstory. The Patty Bowls were named after my mother, because they are just like my mom: round, soft, and something you want as part of your everyday life. Fred Bowls were developed for kitchen operations, because my dad was an ops guy. Useful for meal prep, perfect for chopped onions, parsley, carrots, and garlic. And on top of that, the bowls simply make me happy, because I get to say my parents’ names again and again every day. Click here to view the shop and order yours.

Fred Bowls
This Week's Table Talks Podcast

nocrumbsleft Table Talks started with @itsthelucyshow and me coming together to have a meaningful conversation about Lucy’s journey discovering her queerness. Since then, it has developed into almost 60 episodes of diverse discussions with so many fascinating guests, and I feel immensely proud to say that in our first two seasons we have had more 350,000 downloads! Each episode, I sit down with someone, and we have the kind of conversation you’d have over dinner: we talk about food, family, life, birth, death, divorce, work, equality, passion, and just about everything in between. I’m absolutely delighted by its popularity, and I cannot wait to start recording again. One of the things I value so much about the podcast is the intimacy of the face-to-face dialogue I have with my guest, and I can’t imagine doing it any other way. Something magical happens when we sit down at that table, and once we are able to start having those in-person interactions again, you can bet you’ll be getting new episodes of nocrumbsleft Table Talks!

Listen on:

Get the Cookbook
Mrs. Parker, Super Crumble
San Diego, California

I’m Mrs. Parker, @parkercharm, an Emily Post Trained Expert from San Diego, and I love my No Crumbs Left Cookbook! I pre-ordered it and honestly checked my mail daily for its arrival! I complete six or more Whole30s per year and couldn’t wait to see what Teri had put together. My regular faves are the Garlic Confit and the Greek Lemon Chicken. 

Order the Cookbook
If you want to be featured here with the cookbook, DM Teri and let her know.
Partner with Us

We are so fortunate to work with brands we absolutely love and truly believe in. If you are interested in joining the nocrumbsleft family as a brand partner, including sponsorship opportunities in the newsletter, weekly giveaways, or Table Talks podcast, contact us here to find out more.

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