Photo courtesy of pablobuffer.com
Perhaps we have all heard the advice about not planting zucchini unless we have a LOT of friends! Zucchini DOES seem to take over the garden by late August. Here are some ways to use this rather bland – tasting veggie (which happens to be a decent source of vitamin C and potassium).
Make zucchini noodles (aka “zoodles”). A simple gadget called a veggie spiralizer makes it easy to create long strands of zucchini, which are delicious when sautéed in olive oil and seasoned with garlic, pepper and a bit of salt.
Grate fresh zucchini and add to salads, burgers, spaghetti sauce….even pancakes!
Cut into chunks. Toss with olive oil, a bit of dried thyme, salt and pepper. Roast in a 450 degree oven for 15 to 20 minutes (gently mix once or twice while roasting).
Zucchini pizza bites: Try this easy (kid – friendly) recipe as a substitute for the heavily processed, pizza bites from the grocery store freezer. http://www.chopchopmag.org/recipe/zucchini-pizza-bites
The next time you make coleslaw, simply replace HALF of the cabbage with shredded or grated zucchini.
Lengthwise slices of zucchini may take the place of noodles in your favorite lasagna recipe.