Zucchini almost grows faster than weeds at this time of year. Once it gets going, it can be one of the most prolific plants in the garden. For the third week in a row I’ve been presented with one of these beautiful green members of the cucumber/melon family in my CSA box. This week it wasn’t even on the list of items planned for the box, it just showed up between the cucumber and the green beans. So, today is the day to start tackling all the zucchini in my fridge. Luckily, zucchini tend to keep well.
My first thought for zucchini was zucchini bread – when I’ve got too much of a fruit or vegetable I tend to figure out how best to put it in a baked good for a little variety. I whipped up a batch of Sweet Zucchini Bread from the 75th Anniversary edition of the Joy of Cooking. But afterward, I still had about half a cup of shredded zucchini left over…so I made a variation of my Dad’s Ugly Scramble:
Ugly Zucchini for 1
Small pat of butter
½ cup zucchini, grated or sliced thin
1 tsp. chopped garlic scapes (or a little fresh garlic)
1 egg, beaten
Melt butter in medium skillet. Add garlic scapes and zucchini. Saute until zucchini is translucent. Add egg and cook for about a minute while stirring. When egg is cooked through, the dish is ready. Add a little salt if desired and enjoy!