Zucchini Bruschetta

What do you do with a summer squash the size of small dog?  Get out your food processor and this fantastic recipe will come together  in minutes!

Extra Virgin Olive Oil (or butter) – about 2 Tablespoons
One huge zucchini, or several small ones (about 2 lbs) – peeled and grated
Large onion – grated
2 garlic cloves – minced
Herbs to taste – we used several stems of fresh thyme, or try Italian seasoning
Salt and pepper to taste
Balsamic vinegar to taste

1) Saute onion in butter until soft – then add garlic, salt, pepper and herbs.
2) If grated zucchini seems wet squeeze out extra water in a dish towel.  Add to onion mixture and saute at a medium-high heat for 10 -15 minutes, stirring frequently.  Adding additional oil or butter needed.
3) Taste and adjust seasonings, and finish with a drizzle of vinegar.
4) Serve hot over pasta, or scoop it up chilled with crusty bread. Freezes well!

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Pasta, Summer Squash, zucchini. Bookmark the permalink.

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