How To Eat Zucchini
My Story About Eating Zucchini
I love eating zucchini cooked or raw. It is one of my favorite vegetables. Zucchini is a summer squash. The rind is a deep green with pale yellow spots that almost group in stripes. Although zucchini can grow quite large, they are preferred for eating when about five to seven inches long.
In the uncooked state, serve zucchini as a dipper for dips and dunks or as an ingredient in tossed salads. For a buffet, surround a mound of potato salad with sliced zucchini, tomato wedges, and asparagus spears.
Cooked zucchini is attractive when baked on the half shell or when sliced and dressed with a clear or creamy sauce.
Because of its mild flavor, zucchini blends well with tomatoes, cheese, onion, eggs, and various seasonings such as garlic and herbs.
It is fun and easy to prepare zucchini because it has so many uses and cooks so quickly. Why not try some of my favorite zucchini recipes and ideas and enjoy this delicious vegetable for yourself.
From a half cup serving of cooked zucchini comes a wide assortment of valuable nutrients:
a good amount of Vitamin C;
fair amounts of Vitamin A and the B vitamin niacin;
lesser levels of other vitamins and minerals;
and approximately 15 calories.
Fresh zucchini are available in largest quantities during the summer. Choose zucchini that are heavy for their size, have glossy, deep green rinds, and are relatively small and straight. Large zucchini are less tender and flavorful than are the small ones.
Use zucchini as soon as possible after purchase. If zucchini must be held a few days before use, store them in the refrigerator.
Zucchini Macaroni and Cheese Bake
Try this recipe for adding vegetables to your diet. You will be surprised how fast this macaroni and cheese will disappear and no one will know they are eating zucchini.
1 ½ cup elbow macaroni
3 cups chopped zucchini
1 10 1 ½ ounce can tomato puree
1 ½ teaspoon dried oregano or basil, crushed
1 ¼ cup grated Parmesan cheese
Cook the macaroni according to the package directions and drain well. Meanwhile, combine the zucchini, the tomato puree, and oregano or basil. Stir in the macaroni. Turn into an 8x1 ½ inch round baking dish. Sprinkle with Parmesan cheese. Bake covered in a 400 degree oven until heated through.
Zucchini Yogurt Chutney
A simple, but delicious dip using zucchini.
1 small zucchini, grated
1 cup unflavored yogurt
2 tablespoons minced green onions
1 ½ teaspoon cumin seed
Salt to taste
Blend all the ingredients together. Cover and chill overnight. Serve as a dip or as a spread for crackers.
How do you eat your zucchini?
The kids will love these easy pancakes and will be eating healthy while enjoying the hidden zucchini.
2 grated raw zucchinis
1 cup flour
2 teaspoons baking powder
2 eggs, well beaten (or egg substitutes, for a true vegs food)
Salt and pepper
1 ½ teaspoon thyme
Put the grated zucchini in a bowl. Sift the flour and the baking powder together and beat the mixture into the vegetable. Then beat in the eggs, the salt, the pepper, and thyme. Blend this until it is a thick pancake batter. Drop the batter by the spoonful into a pan or griddle containing some hot vegetable oil. Brown on each side until it a golden brown.
© 2014 Judy Martin