A Day in the Kitchen

Zucchini Carrot Maple Bread

Once I started freezing green beans yesterday, I decided to tackle several cooking tasks while I had my apron on.  I made two salads (cucumber and cole slaw), chicken stock, and decided to use my zucchinis to make a loaf of zucchini bread.  The bread uses brown sugar and maple syrup which gives a very special flavor to the finished product.  Lurking in the delicious treat...carrots and zucchini.  See, I can get veggies in everything during the summer.

First Zucchini of the Summer

First slice into the summer zucchini

Sauteed and seasoned with salt, pepper and Parmesan cheese.

The zucchini plants produced some wonderful zucchini squash which were on my lunch plate Wednesday.

Picked in the cool of the morning and stored in the refrigerator until noon, the juiciness was obvious about ten seconds after the first slice.

My favorite preparation for zucchini is thinly sliced, sauteed, a sprinkle of salt and pepper and a quick dusting of Parmesan cheese.