"Too much zucchini? This is a problem." We chuckled when we read that in the New York Times food section. Around here we've been grilling zucchini, putting it in frittatas and salads, and using it to make a  fabulous chocolate and zucchini cake with our Everyday Fresh oil. Here's a new dish we need to try: spaghetti with zucchini. (Click here to see recipe.) 

It's a quick dish. Sliced zucchini is cooked with extra virgin olive oil (our Everyday Fresh would be perfect), garlic, onion, red pepper flakes - plus wine and chicken broth. The sauce and the cooked zucchini - which should be soft, not mushy - are combined with spaghetti. (Click here to see recipe.)Serve it with freshly grated Parmigian Reggiano cheese. Personally, I'd give it a good drizzle of our Arbosana oil to lend a note of fresh tomatoes and almonds. The recipe appears in Rao's Recipes from the Neighborhood (St. Martin's Press, 2004), by Frank Pellegrino.So the next time anyone asks us: "Want some zucchini?" We'll gladly say yes.Bon appétit,California Olive Ranch Master Miller Bob Singletary