Do you grow it? Then you probably have 700 zucchini right now.......right?
They kind of explode starting in July. The good news is, there are so many things you can put zucchini into, and so many ways to eat it (personally, I never get tired of it simply grilled.....yum)
**gardeners tip*** I kind of laugh that I am giving any kind of gardening tip, because I am still pretty clueless, but the last few years my zucchini have only done ok......we didn't have all the extras everyone always complains about. The plant would be LOADED with tiny zucchini, and then they would shrivel and turn yellow. From what I understand (please correct me if I am wrong--I know some of you are expert gardeners) this is because they aren't getting pollinated. This year I put a few little pots of petunias right next to my zucchini plants, and I also let my leftover radishes go to seed (they flower at the top). I have so many bees in my garden now (they are LOVING the radish blossoms!) and my zucchini have been doing better than any other year.....just a thought.
Zucchini is no super food, but it is still rich in fiber and has 40% your daily value of vitamin A in one serving. It also has smaller amounts of vitamin C, potassium, and manganese and a handful of B vitamins......and it's easy to grow, so eat up!
Grilled Zucchini and Squash
My favorite way (and it's very simple) to eat it, is sliced thin, tossed in olive oil, fresh lemon juice, and salt and pepper. This time we mixed in some summer squash with it. Grill it for a few minutes on each side, give it a squeeze of lemon and VWALLA! The perfect summer side dish.
Have you ever checked your garden one night and all is well, and the next morning you head out and giant alien zucchini have taken over? They grow so quickly! When I have a few large zucchini around I love to stuff them. The best part is really you can put ANYTHING in them. A lot of stuffed zucchini recipes are baked, but remember--my oven is currently off duty.
So I wanted to put these on the grill.
Grilled Stuffed Zucchini
-Cut zucchini in half long ways down the middle.
I then cut his in half, just so it was easier to work with and eat, but you can keep it whole if you want.
-Scoop out the seeds, so you have your little zucchini boat.
-Brush with olive oil.
-Place on an oiled grill flesh side down (medium-ish heat), close the lid, and let it cook for about 8-10 minutes. Check in on them so they don't overcook--all grills cook differently. You want them to be fork tender, but not quite all the way done.
-Make your filling. I used: (measurements approximate-it will all depend on how big your zucchini is)
-1 cup butter beans
-2 small tomatoes
-small handful chopped kalamata olives
-small handful of chopped green onions
-small handful of goat cheese
-about 1/4c basil pesto
-pinch of salt
-Fill your zucchini and top with another sprinkle of goat cheese
(you can never have too much goat cheese)
Place them back on the grill, this time skin-side down, close the lid and let them cook for about 5 more minutes, until zucchini is all the way tender, and filling is heated through.
Top with a sprinkle of chopped arugula.
Like I said before, you can add anything in to the filling. The beans made them perfect for lunch, but if you want them as a side dish, omit the beans and add some more veggies--maybe peppers and artichoke hearts. Skip the pesto and mix in some lemon juice and olive oil.
Swap the goat cheese for feta. Endless possibilities!
Here are a few more ways that I have used zucchini in the past:
Black bean, corn, and zucchini salad (great with the fish tacos)
It can be thrown into pasta like this one with arugula pesto.
Add it to soups like a simple minestrone.
from around the web:
Zucchini Cobbler over at Happy Yolks
Zucchini Toasts from Sprouted Kitchen
Bacon Zucchini Quiche from Always with Butter
Spicy Zucchini Frittata from Whole Living
Chocolate Zucchini Cake from Apt 2B
Also check out reader suggestions on my facebook page (here!)
How do YOU eat zucchini?