Abundant and versatile, zucchini are a mainstay of summer eating. Our default recipe is to sauté sliced zucchini with crushed or minced garlic cloves and a little oil/butter: it’s a delicious, easy side dish for breakfast, lunch or dinner.
Other interesting zucchini recipes include:
Zucchini Hummus
(makes about 1.5 cups, depending on the size of the zucchini)
Blend in a food processor:
1 zucchini, chopped
1⁄4 cup lemon juice
1/2 tsp salt
3/4 tsp cumin
1/2 cup raw tahini
2 tbsp olive oil
Zucchini Pasta
Simply use a vegetable peeler to peel your zucchini into thin noodle-like strips, then toss with pesto or add sauce, vegetables and other pasta-style toppings.
Zucchini bread, cookies, etc.
Grate zucchini, then press it to get rid of excess moisture and use it to make bread, cookies and other baked goods a wee bit healthier. Freeze your baked treats and you’ll be eating zucchini this winter.
Other neato zucchini recipes:
- zucchini fritters (these were a huge hit at a family potluck, served with tzatziki sauce)
- zucchini herb rolls