It’s spring time, and if your garden is anything like mine, it’s overflowing with zucchini. If you don’t have a garden, you may have noticed your local grocery market is beginning to carry bigger, greener and more beautiful zucchini than it has all season. Springtime brings with it fresher greens, juicier berries and more locally farmed produce, making this season a favorite for many culinary enthusiasts. If you haven’t already, I highly recommend checking out your local farmer’s market. Not only can you find some great produce at a better price than a chain grocery store, you’ll also be supporting your local farmers, which in turn supports your local economy. And that’s awesome.
Naturally, I’m on the hunt for more recipes to use these delicious morsels, and zucchini is one of my favorite vegetables. Did you know zucchini is technically a fruit, but considered a vegetable in the culinary world? Woah…
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