My Bumper Crop

August 6, 2012

Last summer I had the worst luck with zucchini.  Not so this year.  This year my husband and I made the garden larger with a really cool gate.  This year we had room to add more celery, tomato and zucchini.  We also planted some eggplant, which I visit every other day looking for buds.

I know that all of you that plant a garden know that once your fruits and veggies come in, sometimes you need to be creative with your bounty.  And last year as I dreamt about zucchini that never came, I also planned ways to make my zucchini.  Like sauted with olive oil, pepper and truffle salt.  Or in blueberry zucchini bread, (which I’ve also made with cherries instead of the blueberry).  Or as zucchini chips.  And this great dish of kicked up risotto.  You can also make it with brown rice, but we do so love risotto.

So as I shred my zucchini to store in the freezer for bread, I’m dancing around smiling knowing that I may or may not have this wonderful fruit next season.

Zucchini Risotto

  • 1 T Olive Oil
  • 2 T Butter
  • 1 C Risotto
  • 2 C Chicken Broth
  • 2 T Pesto
  • 4 C Shredded Zucchini
  • 1 C Parmesan, shredded

Heat oil and butter in large sauce pan.  Add the risotto  and saute until toasted.  Slowly add the chicken broth, allowing the risotto to soak up most of the broth before adding more.  Once all the broth has been added, add the pesto.  Add the zucchini and parmesan.  Stir until well incorporated.  Cover , remove from heat and let sit for five minutes.

Makes 8 servings.

Here’s the inspiration.


  1. I really like that. Something different for a side dish. Thanks for sharing.

  2. This looks really good, Karen. Your second photo is really beautiful. One quick question, about how many zucchini did you use to make 4 cups of shredded zucchini? I realize they come in many diferent sizes, but just wanted a guideline for when I buy some to try your recipe.

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