Zucchini is so-o-o-o healthy ... and so-o-o-o good!
What do you do with it, you ask?
- Baked Zucchini makes a favorite light summertime meal for us.
- fresh zucchini dippers with Dill Dip.
- toss cubed zucchini into stir-fry.
- saute sliced zucchini with onions & serve hot.
- we enjoyed sauted zucchini mixed with fried hamburger crumbles served with potatoes & gravey. Not terribly original, but we needed a quick meal one day this week. It was yummy! The crew asked for it again, so it passed the test.
- many folks use zucchini as low-carb substitute for pasta -- as spaghetti or lasagna noodles. Use a zoodler for aesthetic culinary appeal.
- Zucchini Salsa has become THE salsa of preference at this house!
- Carolyn's family has been enjoying Zucchini Relish as long as I've known them.
- Chocolate Zucchini Cake or
Coconut Zucchini Cake our family cannot decide which is their favorite.
- let the children have at carving up a zucchini ... wasteful perhaps? Cheap FUN! Or ... do both. After carving, wash it up and eat it yet anyway, lol! Make it into salsa or relish.
Who knows you may inspiring a budding chef??!!
We love dried zucchini!
ReplyDeleteI slice it and dry it (we have a 80's-vintage Ronco food dehydrator). It's great just like that (very sweet!), or save them for those long dark days of winter. Just crumble it into your soup, stew, or anything else that cooks with lots of liquid, and voila, yummy zucchini while the snow swirls outside!
My mom loves to make zucchini by slicing some smallish ones lengthwise, scooping out the seeds and then filling it with your favourite savory cream cheese (such as herb & garlic). Bake until zucchini is tender and cheese gets kinda goldeny.
Or slice and add to your BBQ salad! What is BBQ salad? Slice up your favourite veggies (I love purple onions, peppers, thinly sliced carrots, pea pods, broccoli florets, whatever you have on hand!.. oh, and of course, zucchini!), toss in your favourite oil-based salad dressing (italian works well), and saute in a throw-away foil pan on the BBQ until tender-crisp.
Also very good chunked and roasted with beets (drizzle with oil first), toss in some chopped dill.
But seriously, you can't beat zucchini relish or salsa.