It’s that time of year! The invasion of the zucchini, ahhhh. Zucchini, a summer squash, is one of those interesting foods that is often treated is a vegetable but it is actually a fruit (in fact, the swollen ovary of the zucchini flower). Zucchini, like all squash, has its ancestry in the Americas. The ones we are used to using were developed in Italy, many generations after their introduction from the Americas.
So what to do with all those big “Z’s”?
One of my best tricks is to shred zucchini, skin and all. I freeze it in one cup portions and then the imagination kicks in. There are very few meals that a cup of zucchini doesn’t belong. I sneak it into spaghetti sauces, stews, casseroles, and well, you get the idea. Anywhere in baking that you’d use fruit, like mashed bananas, rhubarb, carrots, and berries. Our family favourite is chocolate zucchini loaf.
My personal favourite is a quick vegetable dish. I slice zucchini, tomatoes, onion, mushrooms and I line them up in a cake pan inserting goat’s cheese slices. Over this I drizzle olive oil, balsamic vinegar and I sprinkle herbs like basil.
Check out this site for more great recipes:
Shared with permission from The Non-Consumer Advocate (http://thenonconsumeradvocate.com/)
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