Forget cocoa puffs. I go coo-coo for zucchini. And with very good reason. Any vegetable that can be baked with chocolate, layered with cheese, breaded with panko, grilled with garlic or mixed into lemon loaf is a winner. This fabulous veggie is filled with moisture that makes your breads tender, your pancakes pop and your grill basket grin (not the best, but I like alliteration).
Though I grew up with a garden where I could pluck a zucchini at whim, our second floor apartment is not exactly primo zucchini planting ground. Most of the year, I am limited to the wee zucchinis available at the local market. Delicious, but small. Fortunately, has been a lovely hot summer with perfect zucchini-growing conditions. Friends have zucchini bursting out of their ears and are feeling extra generous. Needless to say, when someone left a zucchini the size of my thigh on my desk, I did not turn up my nose. Rather, I took to the challenge with glee. It has brought out some very creative and delicious new recipes, such as these delicious grilled zucchini tartines with Thai peanut chicken.