Do you discover your refrigerator overrun with zucchini each summer? I just cannot bring myself to throw any away (I have severe feelings of guilt and remorse if any fresh veggies don't get employed in a timely fashion)- so over the years my son John and I have come up with rather a range of zucchini recipes.
Zucchini is a great veggie. It is fairly neutral in flavor and can be crisp, tender or soft in preparation. It is low in calories (about 35 calories per cup) and is entirely fat-free of charge. 1 cup contains 340 mg. of potassium, 530 IUs of vitamin A and 70 mg. of phosphorus. It is also a superior source of fiber if consumed with the skin intact (four grams per cup).
So how do we use up our overabundance of zucchini?
Here are some certainly straight forward recipes:
Broiled Zucchini Cut off ends and slice, end to end, in half. Lay halves on a baking sheet and drizzle with olive oil or dot with organic butter/coconut butter and sprinkle lightly with sea salt and oregano. Broil on the leading rack until the tops are lightly browned. A excellent easy side dish.
Veggie Dippers Slice zucchini into sticks or rounds for serving with hummus or other veggie dips.
Fresh Veggie Dip Who stated veggies can't be a main ingredient in the dip as well as serve as a "dipper"?! Puree the following ingredients together in a food processor: 2 zucchini, 1/8 cup red/sweet onion, 4 cloves garlic, 1/4 cup fresh parsley, juice of 1 lemon (about 1/4 cup), 1/4 cup tahini (sesame paste), two Tbsp. olive oil, 1 tsp. ground cumin, 1/2 tsp. sea salt, opt: 1 tsp. dill weed. Dip away!
Zucchini Fritters Combine three/4 cup water with 1 cup bean flour (gram or besan flour, produced from channa dal and on the market from Indian groceries, is an exceptional choice), 1/two tsp. ground cumin, 1/two tsp. sea salt and a pinch of cayenne. Mix in 1 grated zucchini and cook for a couple of minutes on each side on a hot oiled skillet.
Sauteed Zucchini Saute 1 sliced onion in a couple of tablespoons of olive oil until tender. Thinly slice two-3 zucchinis and add to saute pan with 1/four tsp. sea salt and 1/2 tsp. Italian seasoning. An additional terrific side.
Zucchini on the Grill Slice sizeable zucchini into lengthy 1/two" diagonal slices. Toss in a ziploc bag with an oil-and-vinegar-based dressing plus a pinch of sea salt. Grill on each side for a couple of minutes. Tender and tasty!
Zucchini Pasta A number of many people are surprised by how uncomplicated and tasty this recipe is. The trickiest portion is discovering a spiral slicer (Joyce Chen has a Saladacdo Spiral Slicer that is excellent and inexpensive). It really is definitely worth buying this tool. You could alternatively use a vegetable peeler and make fettucini-style noodles instead of spaghetti-style noodles. In any case, slice raw zucchini into pasta noodles and then leading with raw or cooked pasta sauce. The "noodles" are nice and light and a little "al dente". My husband was actually surprised by how superior this is! You don't really feel "weighed down" by it like with regular pasta.
... oh, and of course there is zucchini bread, zucchini muffins, zucchini cookies and on and on. But this is a really good very simple sampling. I hope you get pleasure from trying a couple!
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