Zucchini is in abundance this time of year. If you don’t have them growing in your own garden, they can be found at grocery stores and farmers markets. Perhaps you have a neighbor who is more than happy to get a few off of their hands. Any way you slice ’em or dice ’em, zucchini are delicious, and a great add-in for many types of meals. Check out the Top Ten Ways to Enjoy Zucchini below. You’ll find links to the recipes mentioned, plus a few more of my favorites at the bottom of this post.
If you have more zucchini than you know what to do with, considered freezing it to use later. The National Center for Home Food Preservation shares the following steps:
Preparation – Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.
Grated Zucchini (for Baking) – Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving 1/2-inch headspace. Cool by placing the containers in cold water. Seal and freeze.
If watery when thawed, discard the liquid before using the zucchini.
For more ideas on preserving zucchini, click here.
Garden Vegetable Sauté is a great recipe when you have extra veggies to use up. This time I used yellow zucchini, red peppers, yellow onion, and spinach leaves. Carrots, broccoli, cauliflower, sugar snap peas, and cabbage are other vegetables you can try. Eat it as a side dish, on top of a bed of rice, or take it a step further and make Farmers Market Quesadillas.
Add this recipe to your weekly menu. Come on back and let me know what questions you have about using zucchini in your meals. Enjoy!
Certified Nutrition Education Ambassador