Yes, friends… Early August means it’s once again Sneak Some Zucchini onto Your Neighbors' Porch Day (or Night — your preference), one of those obscure and frivolous holidays we rootless Americans create out of festive necessity.
That said, I think the concept is solid.
The zucchini (or courgette, for you Europeans) tends to hit a point of outrageous surplus right about now. Once you’ve already sautéed, puréed, broiled, grilled, fried and stuffed them, there’s a risk of becoming bored with zucchini. Since it may be difficult to offload a stack of squash on a bewildered random citizen, “gifting” the neighbors seems like great fun.
A suggestion for would-be squash sneakers? Slip a quality recipe into that bag or basket.
In addition to the savory stuff, like ratatouilles, stews, tagines and summer succotashes, zucchinis tend to play well in sweets. Zucchini bread is a popular choice, but why not try Zucchini Blondies ?
5 tablespoons butter, melted and cooled
1 cup (packed) light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 medium zucchini, peeled and grated
1/2 cup coarsely chopped walnuts
1/2 cup white chocolate chips
- Preheat the oven to 350°F. Grease the bottom of a 9" square baking pan.
- Mix the butter, brown sugar, egg and vanilla in a large mixing bowl, and beat together until blended.
- Sift the flour, baking powder, baking soda and salt into the same bowl and stir to blend. Incorporate the zucchini and nuts. The blend should be thick.
- Spread the batter across the baking pan, and sprinkle the chips over the top.
- Bake for 30 minutes, or until a knife inserted in the center comes out clean.
- Remove, cool and slice into squares. They’ll keep for about 3 days at room temperature, or wrap them individually and freeze for future snacking.
However you choose to celebrate, I wish you a very happy SSZoYNP Day, and many tasty returns.