Food From Dirt!!

Whether or not you like to garden, and whether or not you even enjoy eating your vegetables, you have to admit it’s pretty amazing that you can drop something the size of a pencil point into the ground, give it water and sunlight, and six weeks later have it morph into a huge plant that’s produced a zucchini the size of a baseball bat! Food from dirt – nature’s miracle, and one of my favorite things to experience, especially in the spring and summer.

I have always loved growing vegetables in my yard, but if that’s not your cup of tea, there are farmers’ markets to explore and sometimes even generous friends and neighbors eager to share their overabundance of homegrown produce.

Currently here in my southern New Mexico garden, the zucchinis are maturing faster than I can find recipes to use them! When my kids were young, they would only eat zucchini if it was disguised in a sugary baked good like zucchini bread, or sautéed with a bit of onion, then smothered in melted cheddar cheese. If I still have zucchini left next week, I’ll share my gluten-free, dairy-free, egg-free low sugar zucchini bread recipe here. But since it’s getting close to dinner, here’s my variation on the cheesy sauté my kids (and I) loved:

“Ched’ry” Zucchini and Onions  (Gluten Free, Dairy Free, Soy  Free, Egg Free, No Sugar)

Serves 4

Ingredients:

2 T extra virgin olive oil

1 medium onion (chopped)

3 medium zucchinis, cut into ½-inch pieces

1 T fresh thyme (or 1 t dried)

¼ t coarse kosher salt (or more, to taste)

½ C non-dairy cheddar cheese shreds (those made with oat or coconut milk work best because they have good meltability)

Directions:

In large sauté pan, heat oil over medium heat till glossy. Add chopped onion and sauté till almost translucent. Add zucchini to pan and continue to sauté until the pieces soften. Add thyme and salt, mix thoroughly and remove from heat. Spread non-dairy shreds over the top, cover pan and allow to sit 2-3 minutes until the shreds melt. Serve immediately.  

Optional Variations: I sometimes add a cup of sliced button mushrooms along with the zucchini. Also, if you are not sensitive to nightshades, consider adding ¼ C of chopped roasted Hatch chili peppers (fresh or canned) to add a smoky little kick.