We finally have our own backyard, but a garden will have to wait until next year. I’ve been busy dreaming about building a deck and my raised planters for a lovely vegetable garden. Visions of sitting enjoying my morning coffee while the kids play in the yard and help me water the plants make me so happy and excited to see whether or not I have a green thumb. So while I’m not up to my ears in zucchini like most other gardeners I know seem to be, I’m enjoying buying it from the farmers market and enjoying this time of year when it’s so plentiful.
This recipe is the first of a couple I’ve planned for the next few weeks involving zucchini, so if you have it lying around and need something to do with it I’m your gal! I of course love my favorite Fudgy Zucchini Brownies, (and actually made some bomb Chocolate Zucchini Muffins I’ll be sharing soon,) but I needed something savory. I remember my friend Jenna sharing this recipe ages ago, and it always sounded so good. I absolutely adored it and hope you will too….