Right now, the going rate of zucchini at the local farmers market is 3 for $1. Each zucchini is approximately the size of a football, and can feed a family of four for a week and a half. This is a very, very good thing. Sunday dinner has become a gentle saute oof green and yellow zucchini, some home grown tomatoes, and a slight handful of rotini with a dusting of Trader Joe's Organic Vodka Sauce and some shaved Parmesan. Crack open a bottle of chilled Pinot Grigio, and that is summer. Right there.
Found a quick recipe on Eating Well for Tortellini & Zucchini Soup (medium zucchini? What is that?), which sounds like a fabulous way to combine the pasta-zucchini-tomatoe triumvirate in a slightly different way. Need to swing by the local bakery for some crusty bread. Served with a basic salad topped by some cucumbers and olives, and I really have been eating well this summer!