The official start of the summer garden is when the first zucchini appear. 

Once the first one ripens the race begins to stay ahead of this prolific vegetable.  The key, I learned, is to pick them when they are small. If you never let any get longer than 6 or 7 inches you’ll have a controllable crop of delicious squashes all summer long.  At that size they have more flavor and fewer, smaller seeds.

Unless, of course, you want a big one for zucchini bread (where flavor isn’t really important) or for tormenting your neighbors (where flavor isn’t at all important).  If that’s the case, ignore your zucchini for a day or two…. They grow fast.

Regardless of size, a good collection of recipes is necessary to satisfy the palate as well as the gardener.

The Sticks are quickly prepared; bake, unattended and end with a nice crunch. 

Baked Zucchini Sticks

Preparation and cooking time:   40 minutes

 Ingredients:

• 1 medium zucchini or yellow squash, about 8 inches (20cm)
• 1 tsp Dijon-style mustard
• 1 egg
• 2 tbs dry bread crumbs
• 2 tbs grated Parmesan cheese

Use green (zucchini) or yellow summer squash

  Instructions:

• Wash zucchini and slice off stem and blossom ends. 
• Cut it in half or thirds the short way.  You want pieces 2 – 3″ long (5 – 8cm). 
• Cut each section into sticks about 5/8″ (1cm) square.  They won’t all be perfect, coming from a round vegetable, but close is good. 
• In a flattish bowl whisk the mustard and the egg together. 
• In another flattish bowl or plate mix the crumbs and cheese together.
• Roll the zucchini sticks in the egg, then the crumbs. 
• Place on a nonstick baking sheet. 
• Bake at 400F (200C) for 35 minutes, until coating starts to brown.
• Remove and serve.

Here are more Summer Vegetable Recipes.

If you would like ideas for complete weekly menus here is a 7-Day plan, a 6-Day Plan and 6 Main Courses. Each plan has all the recipes, with photos, plus the grocery list and all use fresh, seasonal ingredients.

Simplify your life for summer!