Off the I-15

I’ve fried them, sautéed them, baked them into breads and muffins, blended them into soup and even tried eating them raw, but the zucchinis keep coming.

A common problem, I am sure. The zucchini plants — there must be only three or four — in my gardening have been exploding with zukes for months now, and I fear there is no end in sight.

So before the stack on my counter turns into a green wall of squash, I am asking the ingenious cooks of Barstow to give me some creative ways to cook zucchini. Post your favorite zucchini recipes in the comment section, and I’ll let you know what my housemates and I think.

Thanks

Aaron Aupperlee | Staff writer

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