Established by Pennsylvanian Tom Roy, this day encourages sharing. "Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors' doorsteps."
Unfortunately, our garden didn't yield many zucchini this year. But, if yours did, here is a fun idea for all of that zucchini you have coming out of your ears. You could even print this recipe and attach it to a basket of zucchini. This is a recipe made quite a bit in Australia. It happens to come from an awesome kid's cookbook called Little Kitchen, by Sabrina Parrini. If you have the chance to check it out from your library, there are lots of fabulous recipes in it that are very descriptive for kids.
Carrot and Zucchini Slice
1 tsp. olive oil for greasing
1 large onion, chopped
1/4 cup olive oil
4 small zucchini, grated
3 medium carrots, peeled and grated
1 1/2 cups grated cheddar cheese
1/2 tsp. salt
2 pinches of pepper
4 eggs, well beaten
1 1/2 cups self-rising flour
Preheat oven to 350 degrees.
Put onion in the food processor and puree into paste. Scrape the paste into a mixing bowl. Add the olive oil and stir it in well.
Add grated zucchini, carrots and cheese to the onion. Add the salt and pepper to the beaten eggs and stir it into the vegetables. Add the flour to the mixture a little bit at a time, stirring it in well as you go.
Scoop the mixture into a loaf pan and cook for about 45 minutes or until golden brown and cooked through. To test if it is cooked, carefully insert a metal skewer into the middle of the slice; if it comes out clean, the slice is cooked.
Remove the loaf tin from the oven and cut the slice into `12 pieces. Life the squares onto a plate using a cake slice or egg flipper and serve it with a fres garden salad and a little dish of tomato sauce.