Something's going on in the food blogosphere lately. This past week, zucchini was the main star of many blogs I read regularly. I'm guessing you've been seeing it everywhere, too?And it makes perfect sense: zucchini is everywhere lately. I can't seem to give enough of it away, so I find myself doing a different iteration of a vegetable stir-fry or adding them to spaghetti sauces and soups. But really, what's better than baking with zucchini? According to these lovely bloggers, at the beginning of August anyway, not a whole lot.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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