It’s zucchini season, and it seems as soon as we savor the first bites of the bounty, we find ourselves buried in a pile of summer squash. Sure, you can play produce fairy and deliver zucchini to every neighbor or passerby, but chances are you will still have several left to eat and even more on the way.
Considering it would be horrible to waste this precious summer gift, I’m arming you with a few interesting ways to cook away your lot. If you still have leftovers, you can gift your neighbors the joy of zucchini overload along with some simple tips to work through it.
[See: 11 Wonderful Ways to Use Watermelon.]
1) Keep it simple. While you may feel compelled to cook up an elaborate zucchini recipe, sticking to the basics has its benefits. Cut several zukes into wedges, then fire up your grill or turn on your oven. Toss those wedges with olive oil, salt and pepper, and either grill or broil them (my personal favorite) for a couple of minutes. Toss the finished product with some fresh herbs, such as rosemary, basil or mint, and enjoy.
2) Go raw. We are so accustomed to cooking summer squash that we forget they can be enjoyed raw. It’s really quite delicious. Cut them like a cucumber and use them for dipping, salads and even slaws. Try this: Thinly slice some zucchini and toss them with lemon juice and zest, extra-virgin olive oil, salt, pepper and freshly grated Parmesan cheese to create a super satisfying side dish in five minutes.
3) Make pickles! Speaking of cucumbers, did you know you can pickle zucchini as well? Simply submerge zucchini slices or wedges in salt water for an hour or two. While they are soaking, heat 2 cups of white vinegar with 1 cup of water, 1/4 cup of sugar and 2 tablespoons of salt. Add the soaked zucchini to jars with fresh dill, mustard seed and fresh garlic cloves. Cover with the brine and refrigerate for one week.
4) Make noodles. Well, zoodles, that is. Replacing noodles with spiralized zucchini offers you a fun and healthy twist on any pasta dish. Raw or cooked, zucchini noodles stand up well to a variety of sauces, including my favorite, pesto. Add fresh tomatoes and some beans and you’ll be in heaven.
[See: 11 Healthy Veggie Recipes That Prove Slow Cookers Are for More Than Meat.]
5) Bake muffins, breads or cupcakes. While I am not a huge baker, I find this cooking method works especially well for your zukes that are a bit past their prime. My family is currently obsessed with these Chocolate Cashew Butter Zucchini Muffins, which happen to be gluten-free, dairy-free and wildly delicious. You can’t go wrong with chocolate — especially when it includes upping your vegetable intake.
6) Stir it in sauces. Have you ever considered adding raw zucchini to your pesto or pistou? The addition of the zucchini adds texture and depth and the opportunity to sneak vegetables into an unassuming component of your meal. Try this: Add half of a small zucchini to a store-bought pesto to give it some pizazz.
7) Blend it into a smoothie. Move over kale, zucchini is mild in flavor but nutrient-dense, making it a great addition to your morning smoothie. Try this: half of a small raw zucchini, half of a banana, 1 tablespoon almond butter or tahini, 2 tablespoons unsweetened cocoa powder, 1 cup unsweetened vanilla almond milk, one date.
[See: 6 Healthy Foods Worth Splurging On.]
Freeze it. Once you’ve roasted them, grilled them, pickled them, pureed them and have made muffins for months — sigh — it’s time to freeze the rest. Though it’s hard to believe now, come fall, you’ll be craving zucchini again. Simply cut the zucchini into 1-inch pieces. Quickly — in 30 seconds to one minute — blanch the pieces in boiling water, then plunge them into ice water to stop them from cooking. Once they are cool and dry, arrange the pieces in a single layer on a baking sheet to freeze. Once frozen, place the pieces in a freezer-friendly bag, label them and freeze them. They are good for a couple months — just long enough that you will want to gobble them up again!
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8 Ways to Deal With Zucchini Overload originally appeared on usnews.com
