*Disclaimer: This is NOT turning into a food blog, it just so happens that it is harvest time in the Northwoods so I can’t help myself.*
When Rick & I went to the farm on Sunday to check on the Popcorn and Sunflowers (both doing fab, BTW), the young man that was working for the CSA asked us if we wanted a couple of zucchini’s.
Rick looked to me for the answer. After 21 years of marriage, I had never made the man zucchini. Don’t ask me why, but the veggie just never presented itself to me. And, to my surprise, Rick has never had zucchini before. In. His. Life. GASP !
Myself, growing up in the country with a HUGE garden, naturally this veggie crept it’s way into the crop. So not wanting to scare the hubby away with this lovely food, I immediately thought of the one recipe that Mom made with it: Zucchini Bars.
Unfortunately, I didn’t have her recipe. Big bummer. So I turned to the interwebs in search of one that came close to the “taste” of hers. Then I had to find another recipe for the piece de resistance: Cream Cheese Frosting. You simply can not have Zucchini Bars without Cream Cheese Frosting. Mom made the best, but alas, I didn’t have that recipe either.
After much searching, I found what I wanted. The batter for the bars looked more like bread dough when I finished mixing it, but puffed up nice and moist in the oven. The frosting was a little on the thin side, but the flavor was… good. Not like Mama used to make, but delightful none-the-less.
And Rick’s reaction?
If I don’t take some of it to work, I’m afraid he’s going to eat the whole pan.
PS. What is your favorite food to make with Zucchini?
PPS. Do you have a go-to Cream Cheese Frosting that you can share? Pretty please??
PPPS. Please do not drop off your overabundance of Zucchini on my deck. But I will take tomatoes. LOTS of tomatoes.