I laughed. “Honey, are you tired of zucchini?”
Lost in her idea, she didn’t answer. “By the way, every time you use that phrase ‘Squash Thirty Ways in Thirty Days’ you owe me ten cents. I’ve patented it.”
At which point, I noted that she had neither patented, nor copyrighted it. So began a discussion on legal rights.
Just another night at the Nash family dinner table. So, how shall I fix zucchini tonight? I’ve frittered it, fried it a la my Grandma Nita’s recipe, served it raw with a dairy-free dip, sautéed it in an iron skillet, and pickled it. Tonight who knows? Maybe a vegan risotto with zucchini and Daiya non-dairy cheese.
Nah . . . I tried that the other night, and I wasn’t all that thrilled with it. I think I’ll make some great tomato sauce with zucchini as one of the stars and Zucchini Bread, gluten free of course, below. This one is a twist on regular, gluten free zucchini bread because it doesn’t have oil, and it does have flax and chia seeds. It was delicious. Enjoy.