Shirley’s Summertime Zucchini recipe
I didn’t know what else to call it, other than maybe ‘What to do with the extraordinary bounty of zucchini coming from your garden.’ I just threw this together trying to use up the zucchini and SURPRISE it tastes great! Since I made it up on the fly, the recipe is a little on the casual side. You can add more or less of anything to suit your tastes.
2 lemons, also shave some of the zest from one of the lemons.
A handfull of pine nuts (toast them first for richer flavor.)
Salt and pepper
Julienne (thin spaghetti like slices) the zucchini with a mandolin slicer. You could try it by hand but that would take you the majority of the day. The center core of the zucchini will be mostly seeds; discard those pieces. They taste fine but their consistency will be mushier.
Toss the zucchini with a little bit of salt then place the zucchini in a paper towel lined bowl and let it sit for about 45 minutes. You might want to change the paper towel half way through. This will draw some of the water out of the zucchini. If you skip this step it will come out soggy.
Sautee the zucchini in a little olive oil on medium high for about 20 minutes. Toss with fresh squeezed lemon juice (add a little zest of the lemon too!), salt and pepper and top with goat cheese and pine nuts.
Workout of the Day
Work up your snatch to a heavy single. Use roughly 80% of your daily single for the workout below. The weight should be enough to be challenging, but not so much that you are missing repeatedly.
On the minute for 20 minutes:
1 snatch (power or squat, whatever is greater)
5 wall balls (heavy)
AMRAP Air squats in 3 minutes
Post your scores to the whiteboard.