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Ugh, not another zucchini recipe. Zucchini is an amazingly prolific plant and I planted too many this year. I’ve had bad luck in the past with gardens so I over planted…big time. I have 9 summer squash plants, 6 of which are zucchini. 6 zucchini plants can feed a small village.
I like my zukes young and tender so I have to go out and pick every 2-3 days and I bring home a tub full every time I go out. We like zucchini but that’s still a lot of zucchini. Freeze some… dehydrate some… eat as much as we can. My philosophy is to eat as much fresh food while it’s available and preserve the rest. We’re preserving a ton.
A few of my fellow North Dakotan bloggers were challenged to create a recipe using a specified food widely available in our state. July was zucchini. Only problem, July this year was cold. Crazy cold. My summer squash plants were no where near producing and just a few people at the farmers market had a small selection. It actually wasn’t until the middle of August before I finally got my first zucchinis and they’ve been rolling in steadily ever since.
August’s challenge was herbs. We are lucky to live fairly close to the largest (and only) herb farm in North Dakota. They produce a wide variety of herbs, all chemical free (they are not certified organic because much of the seed they use is not available in organic). These herbs are in most of the grocery stores across North Dakota and they are amazing! I was lucky enough to be part of an herb CSA last year (discontinued this year) so I had the chance to try every herb they grew which was a lot! With this challenge, my first thought was “These herbs would go great with Creamed Zucchini” and they do! But then my camera broke…
So now it’s September… and I haven’t gotten a post on zucchini or herbs up. My camera is still broken so forgive the not awesome picture. This dish finds itself on our table about once a week and even after a month of zucchini overload, we still love it.
- 4 tbsp butter
- 2 cloves of garlic, smashed and chopped
- 1 medium onion, sliced thin
- A handful of fresh chopped herbs (I used oregano, basil and parsley)
- 6 cups shredded, spiraled, or cubed zucchini or any summer squash
- 1/2 sour cream
- salt to taste
- Melt butter in a medium sized saucepan.
- Saute garlic and onion until transparent.
- Add herbs and saute until fragrant.
- Mix in zucchini ans saute until soft, about 10 minutes.
- Stir in sour cream and serve.