I was in an experimenting mood tonight, and I have so.much.zucchini from my veggie garden that I'm trying to come up with interesting ways to eat it. I have both tiny little baby zucchini, and bigger ones. As I am learning in my foray into vegetable gardening, the best zucchini shouldn't get too big or they get dry and seedy. So I'm happy to have some of these little tender ones, because they are so delicious!
A long while back, I made an almond-fig brown rice risotto which was very delicious, and I thought I'd try something in that vein but with quinoa instead, and feature the zucchini, along with some left-over bacon, and my go-to chicken tenders.
