I still can't quite wrap my mind around the fact that this is a meager year in terms of zucchini. What? The vegetable that seemingly grows overnight, and produces in such huge quantities, day after day after day, that it's always a struggle to use up, and trying to give it away never works because everyone else is submerged in zucchini too? Yes, that vegetable.
I am harvesting some zucchini each time I go to the garden, but they're few, and small, and even when I purposely neglected them to see if they'll produce one of those gigantic zucchini that can feed a family for an entire season, even then, all I find are tiny little zucchini. So be it: it's the summer of the bonsai zucchini.
The good news about bonsai zucchini is that they're really quick to prepare. I typically make a frittata with them, or cut them lengthwise and grill them.
Together with eggplants, bonsai zucchini have become one of our favorite summer dishes: lightly grilled, sprinkled with fresh chopped herbs, drizzled with olive oil.
