Zucchini Oatmeal Bars

It happens every year. After the long winter, you might forget about it or you might dread it, but either way, when it happens you feel the sting of memory and uncertainty. What am I talking about? The curse of the giant zucchini.

We haven't grown zucchini in a couple of years because our gardening efforts have been lackluster since the baby. However, when we did, we tried to grab zucchini on the smallish side. A large zucchini to me has all the tough skin of a winter squash and none of the sweetness. But, then some friend has one in her garden and kindly (or maniacally) passes on such as specimen, and then one evening you are staring at a zucchini that rivals your dog in size.

Recently, I took one of these suckers to task. I sliced it like giant steak fries. I decided to make savory oatmeal bars; that staple of bake sales. I first made a oatmeal crust with oatmeal, butter and olive oil--plus paprika and poultry seasoning. Topped it with zucchini and tomatoes and then poured over beaten egg and cream. While good, these were basically cubes of quiche, so the "bar" idea didn't come through. However, it did mean that I slayed a giant zucchini, and this time of the season, that is an important accomplishment.