How does your garden grow?

Our vegetable garden is doing really well (thank you neighbors for watering our plants while we were away for nearly two weeks).

We even have evidence of our first pumpkin (insert squealing here)!

Can you imagine how fun it will be to carve our own pumpkins for this year's Halloween festivities!!
On Saturday, Josie and Chris had fun pulling weeds and picking produce in the garden.

With our HUGE zucchini, I decided to make lemon zucchini muffins.

This muffin recipe comes from Cooking Light cookbook.

2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup shredded zucchini
3/4 cup milk
3 tablespoons vegetable oil
1 large egg, lightly beaten
cooking spray or paper liners

1. Preheat oven to 400
2. Combine flour and next 5 ingredients in a bowl
3. Combine zucchini, milk, oil and egg; still well. Add to flour mixture, stirring until moist.
4. Spoon batter into 12 muffin cups. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in the center.
5. Remove muffins from pans immediately; place on wire rack.

Calories: 148

Yummy!
The lemon and nutmeg have a nice way of hiding the vegetable taste.

I'd love to get a few new vegetable recipes.
What have you planted this year?
What favorite vegetable recipes do you have?