14 July 2010

A surfeit of zukes

The president of my company came into my office yesterday and reported that he had an abudance of zucchinis from his garden (which is really more a farm than your run of the mill garden) and would I like them. Sure, I said, of course. Shortly thereafter he delivered a large box of them, which I promptly gave out most of to co-workers. I took a couple home with the promise that I would bring something back for the provider of the zukes to taste. I also had some zukes still in the fridge from our CSA box so decided to use up the older ones first and make a zucchini-cheddar loaf.
The recipe is right out of the bible - The Joy of Cooking - and I've made it a few times and always loved it. It doesn't use a whole lot of zuke but it does also use green onions, dill, parsley, and sharp cheddar. Sliced up fresh or lightly toasted, it is a fantastic and filling breakfast. I have it with a tiny bit of butter but it's awesome straight up as well. It got a good round of approval from various work colleagues when I took it in this morning. So good news all round and it provided some fuel for getting through our company baseball game later in the day.

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