My grandfather used to say that zucchini and Swiss chard (silverbeet) could feed the world as they are so easy to grow, and so productive. And considering our harvest this year, I could agree as it seems that zucchinis will be feeding our whole neighbourhood this year. Like usual, we planted too many zucchinis, (4 plants for 2 people???) so I have to get creative in order to make the most of our abundant harvest.

The good news is that zucchinis are nutritious, being low in fat, high in fibre and a great source of protein, Thiamin, Niacin and Pantothenic Acid, Vitamins A, C, and B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Zucchinis are marvellous in that they are so versatile, you can use both the flowers and the vegetables in so many recipes, and the zucchinis are great both young and tender and in their more mature state. You can eat them raw, sauted, barbecued, blanched, baked, steamed, grilled, roasted, pureed, and baked. Most of my recipes, it seems, could be enhanced by the addition of a zucchini. So, for this month I am sharing some of my favourite uses for this humble but prolific vegetable.

A few simple Zucchini Ideas:

  • Grate or shave raw zucchini in your salad.
  • Make zucchini ribbons into a ‘pasta’ and enjoy with your favourite sauce.
  • Grill halved on the barbecue with a dash of olive oil and lemon juice.
  • Sauté with your (other) favourite veggies and butter beans for a quick and healthy meal
  • Add to a stir fry with veggies, tofu and bean sprouts
  • Grill slices of zucchini, peppers, mushrooms and tomatoes and serve with goat’s cheese in a stack, over pasta, or on crusty baguette.
  • Use lightly grilled circles as grain-free bases for canapés
  • Or, use thinly sliced grilled zucchini ribbons to wrap fresh cheese and herbs for fancy and nutritious appetizers.
  • Steam zucchinis with other veggies, but to make sure they don’t get too soft try cutting them into circles to retain the rind all around each slice.
  • When you find those huge zucchinis that grew seemingly overnight, core and stuff them with rice, pasta or ricotta and bake them tightly wrapped in foil.
  • Use zucchini to top pizza, or even make a grain-free baked zucchini pizza base.
  • Zucchini patties, baked zucchini fries, and zucchini fritters are great sides or appetizers too!

Click to some of my favourite Zucchini Recipes

For more recipes check out the Yoga Trinity cookbook in a free PDF Download

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