Dealing with Zucchinis
At this time of year, you can get a bit sick of zucchinis. I did a recipe (note that I don't specify quantities as I make it up as I go along) tonight that I quite liked.
Carrot/Zucchini Rosti (sort of)
Grate carrots and zucchinis (squeeze excess moisture from the zucchinis)
Place into a deep pan with a little stock (vegetable or beef)
Add chopped thyme, parsley and dill seeds, pepper and salt to taste.
Cook gently for about 15 mins.
In a bowl, mix two eggs and sharp cheese (either a cheddar or parmesan with a milder cheese).
Take the pan off the heat and cool slightly and remove any excess liquid.
Add the egg/cheese mixture and put back on a low heat for a few minutes.
Pop under a grill until the top goes golden brown.
Typical Summer Meal
This marinade made from fresh rosemary, thyme and garlic (plus salt & pepper) is excellent for lamb steaks.
I try to marinate the steaks for at least 2 hours (overnight is good if you have the time).
Then I heat a frypan or the BBQ until it is very hot, and cook for about 3 mins on each side (don't overdo it, otherwise they will go tough and loose flavour), before resting for 5-10 mins.
I like to accompany with some beans. One of my stables is kidney beans (unfortunately not from my garden) with fresh beans from my garden (Italian flat beans in this photo) with some extra virgin olive oil, white balsamic vinegar and pepper.
The fresh beans give a good crunch in contrast with the soft creaminess of the kidney beans.