I think you’ll agree with me that a human being can only eat so much sauteed zucchini.
With gardens overflowing with zukes and several of my neighbors anonymously leaving some large squashes at my doorstep and then running before I could catch them, I decided to char the zukes on the grill and blend up some salsa verde. I found that the mildness of the squashes paired well with the strong flavors I love in salsa verde.
Move over, zucchini bread! Here’s a new must-make zucchini classic recipe when your garden is overflowing with huge green squashes!
SUMMER’S BOUNTY CHARRED SALSA VERDE
2 medium zucchini ( about 10 inches long), quartered lengthwise
1/2 sweet onion (such as Walla Walla or Vidalia), cut into wedges
3 or 4 tomatillos, paper skin removed and halved
3 large jalapeno peppers, halved with seeds and pulp removed
2 large poblano peppers, halved with seeds and pulp removed
Zest and juice from 2 limes
2 teaspoons salt
1 teaspoon cayenne pepper sauce (or more to taste) ( I like Frank’s)
A little honey, to taste (optional)
Lightly spray zucchini, onion, tomatillos and peppers with canola oil. Grill over hot grill until skins begin to char and vegetables are cooked through.
Place all ingredients except honey in a food processor and process until very smooth. Taste and add honey as desired.
Serve at room temperature.
— posted by Donna