You've tried many tasty recipes but can't resist the temptation to try JUST ONE MORE?
Try Chunky Creamy Zucchini - it's just the right combination of veggies, herbs and spices, and creamy richness. And like almost everything made with zucchini, it's quick to make.
In a large skillet, heat 2 Tablespoons olive oil. For color, I added about 1/2 of a finely-chopped red sweet pepper, and let it get a jump-start before putting in 4 cups of chunky cubed zucchini (one large zucchini should be plenty). Add a pinch of red pepper flakes if you have them, and a dash of cayenne pepper. Be gentle! 'Heat' isn't the idea here, you just want to give it a little attitude. I have a rosemary plant growing on the deck, and I've been using it in almost everything - so I added 1 Tablespoon of finely chopped fresh rosemary. Sauté just until the zucchini begins to soften - about 5-7 minutes will be plenty, depending on the size of the chunks. Salt and pepper to taste. Add 3 Tablespoons of cream cheese and let it melt to exquisite creaminess, about 2 more minutes. No fancy sauce here - just pop the cream cheese into the skillet and let it melt. When it was done, I sprinkled some fresh oregano and a dash of thyme on top, as well - just because they were there. This was the first time I've had success with growing fresh herbs, which was a near-miracle in this hot midwestern summer. Of course, T was in charge of watering them - my track record isn't so good in that department!
That's all there is to it! The herb choices are really up to you. We found that this was one of those 'even better the next day' dishes, and was acceptable as a cold side dish, as well.
I can't wait to write about crepes and the deliciously easy peach dessert I made for the kids and grandkids - who all happened to come over when the oven stopped working! That'll be next time. I took a little blog vacation because my previous computer was being obstinate...but I've been missing this blog-connection.
Let me know if you try this - and what are you growing this summer?