What, too much cash? Never. Agreed! The green I’m speaking of that you may have too much of is that summer bumper crop of zucchini. Here are three ideas for using that stunning summer squash.
Zucchini Noodles (Zoodles)
I tried a zucchini noodle dish at a restaurant recently and immediately wanted to try it at home. Haven’t done it yet, but a spiralizer is in my Amazon cart!
How to Make:
- Spiralize: Use a spiralizer to turn zucchini into long, noodle-like strands. If you don’t have a spiralizer, a vegetable peeler or julienne peeler works too.
- Cook: Sauté the zoodles in a pan with a little olive oil for 2-3 minutes until they’re tender. Avoid overcooking to keep them from becoming mushy.
- Serve: Toss with your favorite pasta sauce—marinara, pesto, or Alfredo—and top with Parmesan cheese.
Benefits: Zoodles are gluten-free, low-calorie, and pack a nutritional punch with vitamins A and C, potassium, and fiber.
Zucchini Bread
Your neighbors DON’T want your surplus squashes, but you’d better believe they’d take some in the form of delish bread. I’d add chocolate chips to mine. Also, this can be frozen as a handy drop-off to a friend in need of a pick-me-up.
How to Make:
- Grate: Shred 2 cups of zucchini using a box grater. No need to peel the zucchini; the skin adds color and nutrients.
- Mix: In a bowl, combine 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. In another bowl, mix 1 cup sugar, 1/2 cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract.
- Combine: Add the dry ingredients to the wet ingredients, then fold in the grated zucchini. Optionally, add nuts or chocolate chips.
- Bake: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Benefits: Zucchini bread is a tasty way to sneak vegetables into your diet, and it’s easy to freeze for later.
Stuffed Zucchini Boats
Make zucchini the star of the meal with stuffed zucchini boats, filled with your favorite ingredients.
How to Make:
- Prepare: Cut zucchini in half lengthwise and scoop out the seeds to create a “boat.”
- Fill: Mix your filling—options include ground meat, rice, quinoa, cheese, tomatoes, and herbs. A simple combo is cooked ground turkey, marinara sauce, and shredded mozzarella.
- Bake: Place the filled zucchini halves in a baking dish, cover with foil, and bake at 375°F (190°C) for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the zucchini is tender and the cheese is bubbly.
Benefits: Stuffed zucchini boats are customizable and can be made to suit various dietary preferences, from vegetarian to low-carb.
