RecipeMuncher

I like zucchini, I really do, but two pounds of zucchini every Saturday (who had this CSA idea anyway? I blame you, Tammy, just as you predicted I would) is a LOT of squash, let me tell you. I have tossed them into impromptu vegetable curries, hidden them in soups, made Peter M’s Kourkouto, and even pickled the damned things. It’s an ongoing battle. Luckily I have a fall-back thing I do to them (it isn’t really a recipe, it’s a thing) that is so tasty and so  more- (...)