Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.
As we move through Summer more of the late season crops are beginning to make their appearance. In order from top to bottom are baby White Ghost Pumpkins, California Wonder Bell Peppers, Red Bliss and Yukon GOld potatoes in blossom, and Jason half asleep holding an armful of squash I picked yesterday. My squash plants which include Eight Ball, Italian Zucchini, and Yellow Crook Neck are totally out of control. I cannot even shove enough squash down my neighbor's throats to get rid of it all. In my never ending search for recipes to utilize this over abundance, I found a nice casserole, not unlike a lasagna that uses long, wide, thin strips of zucchini in place of noodles. I think I'll give it a shot and hopefully my family won't run screaming in horror from the table at the sight of yet another zucchini dish for dinner.
1 comment:
Hey, can I get a link to the zucchini lasagna recipe if it turns out good? I'm also seeking new uses for zucchini!
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