When it comes to 'dirty,' think crumbs

("Dirty" Zucchini is topped with sauteed breadcrumbs)

The first zucchini of summer is a joy to pick; after that, one might feel a little inundated with the bounty a few of these plants can produce.
But there are always co-workers and friends who don't garden who are often glad to receive an occasional zucchini or two. (No fair stuffing neighbors' mailboxes with the excess harvest!)

I wanted to enjoy the fresh, simple flavor of this fabulous vegetable that was just picked from the garden, so I headed to the grill to cook it up.
A simple topping of flavored breadcrumbs sauteed with fresh garlic, shallots and herbs is the "dirty" part of this easy recipe.
Paired with some homemade mozzarella and fresh tomato slices, the Dirty Zucchini was a delicious antipasti that was so satisfying, it became a meal in itself, accompanied by some crusty Italian bread, olives and roasted hot peppers.

'Dirty' Zucchini

1. 1 zucchini, sliced into rounds
2. Olive oil
3. Balsamic vinegar
4. Fresh tomatoes
5. Homemade mozzarella
6. Fresh basil, chiffonaded
   
7. Salt, pepper to taste
   

For the breadcrumbs:

1. 1/2 cup unseasoned breadcrumbs
2. 1 clove garlic, minced
3. 2 shallots, chopped
4. Fresh parsley, chopped
5. Grated lemon zest

• Saute the garlic and shallots in a pan with a little olive oil until they sweat but do not brown.
• Add the parsley.
• Toss in the breadcrumbs and mix well.
• Season with a little salt and pepper.
• Toss in the lemon zest.
• Cook for a few minutes until lightly browned.
  

• Toss the zucchini rounds with about 1-2 tablespoons of olive oil in a large bowl; season with salt and pepper.
• Cook the rounds on a grill until lightly browned on both sides.
• Plate the zucchini and sprinkle the breadcrumbs on top. Now you have "dirty" zucchini!

These flavored breadcrumbs would work well on just about any vegetable, from steamed green beans to roasted tomatoes.
Slice some tomatoes and mozzarella and circle the zucchini slices by alternating tomatoes and mozzarella.
Drizzle with a little olive oil and balsamic vinegar. Top with the chiffonade of basil.
Serve as an appetizer or make it a meal on a hot summer evening.

Now here's a peek at the zucchini plants in the garden that inspired this recipe:

Zucchini leaves are so pretty, mottled in silver and shades of green. I made sure to mound up the dirt around the base of the plants when I set them in in early June to keep those nasty squash borers from laying their eggs and raising a family of hungry little suckers! So far, so good ...



Zucchini flowers are a bonus when you grow squash — I have lots of plans for these beauties, which can be stuffed and fried or added to frittatas and more.


A mulch of straw keeps the weeds at bay and the ground underneath moist, although with all the rain we've had here in the Hudson Valley in June, moisture is hardly a problem. In the foreground is a row of nasturtiums to keep the squash plants company.


Right behind the zucchini patch is the butternut squash patch, which is starting to take over the back of the garden with its running vines. It's pretty, though, and butternut is one of my favorite winter squash. Beebalm and spiderwort are making their way into the garden from the flower beds outside, and cleome pops up wherever it likes. Looks like I need to get the perennial police in there to divide things up.