Too much zucchini? Here's an idea.

Each year I vow that no zucchini will be left behind.  Well, two giants have been found - obviously totally missed by both Nate and me.

Italian Zucchini Strips

What do I do with a monster zucchini? Enough with the zucchini bread!! Try peeling and then cutting thin strips with your potato peeler to make this simple (and delicious) recipe.

Ingredients:

4 oz. thin strips of zucchini (about a cup)

2 T. finely sliced onion

1 T. olive oil or bacon grease

¼ tsp. Italian seasonings

Salt & pepper to taste

A little butter to finish

Heat a cast iron skillet and add olive oil or bacon grease. Drop the zucchini strips and onions into a hot oil, add Italian seasonings and salt & pepper to taste and stir fry until just beginning to brown. Spoon onto a plate and top with a nob of butter. And that's enough for me as I like mine very simple.

They are almost like big wide fettuccine, and people watching their carbohydrates could make a mean plate of “pasta” with these zucchini strips topped with Sauce Bolognese and some grated Parmesan cheese. Yum!!

4 oz. of zucchini strips =

3 grams carbohydrates (net)

1 gram fiber

18 calories

In the iron skillet

 

Ready to eat.

Here's to 30 years.

My son Jim and his wife Julie dated from the time he was a sophomore and she was a junior at LaSalle-Peru High School in Illinois.

They would have been married 30 years on July 21.  On Palm Sunday this year, Julie passed away from colon cancer.  It was swift and brutal.  We all miss her, but of course my son misses her the most.  He told me that when she died, he lost his best friend. 

I was worried about him being alone on Monday.  Not to be.  He invited all of the kids to come to the house.  They are going to Chicago over the weekend, then back home for a family dinner on Monday.  He told me they will toast their anniversary, "because we almost made it."  He said it was close enough to deserve a toast.

Happy Anniversary, Jim and Julie.  I love you both.

Mom/Susie