Zucchini. Mention it to any gardener and the first thought is “What will I do with all of it?” Zucchini is easy to grow; and it’s prolific – very prolific. Dare to grow more than one and you may end up feeding your neighbors as well as yourself.
One hill of this abundant squash can produce more than even one family might eat by themselves. But don’t let that deter you. Low in calories, fat, and sodium, and filled with other good-for-you nutrients – zucchini is a healthy choice.
So what can you do with zucchini? Here are a few ideas for using that bountiful summer squash:
- Raw – dice and add it to fresh salads, or cut in strips to enjoy as a finger food.
- Zucchini bread – tastes great, but watch the amount of added oil and sugar. Too much and a healthy vegetable turns into a high calorie alternative.
- Stuffed – stuff it with your favorite fillings and bake.
- Sautéed – lightly sauté strips or slices in olive oil with peppers, onions, and other types of summer squash.
- Freeze – shred it and freeze to use later in the year in zucchini bread, quiche, or other mixed dishes.
- Grilled – lightly brush both sides with olive oil. Season as desired. Grill and enjoy.
- Share – give some to your neighbors, friends, family, and co-workers and let them enjoy this versatile summer vegetable.
Here’s what I tried at home last night:
Grilled Zucchini with Pesto
1 medium sized zucchini, cut lengthwise into 1/4 inch slices
Pesto (I used homemade, but you can find and use store bought)
Slice zucchini length wise into ¼ inch slices. Rub enough pesto on both sides of each slice to coat.
Grill on low to medium heat, 5-7 minutes on each side, until tender. Enjoy!