If you have even grown zucchini you know that when Mother Nature works her magic the zucchini harvest is overflowing. What to do with all those green squash? After you've made Easy Zucchini Parmesan, Chef Meg's Zucchini Muffins, and Zucchini Lasagna, you'll still have plenty leftover. (If you're not growing zucchini, chances are a neighbor, friend or co-worker is. Just today a few zucchini and summer squash showed up at the SparkPeople offices with a sign that said "Free to a good home"!)
Zucchini not only grow in abundance, they also grow in size rather quickly. You can clear your zucchini plants of mature squash one day, only to find one the size of your arm the next.
With zucchini, bigger doesn't mean better. In fact, bigger zucchini are overly fibrous, with larger seeds and sometimes spongy flesh.
Use large zucchini in baked goods only. (Cut them open scoop out the seeds and grate or shred them.)
For all other dishes, choose the smallest zucchini you can. The white flesh is firm and creamy.
You can also eat zucchini raw. Use the "ribbons" as pasta (try Stepf's Zucchini "Pasta" with Tomatoes and Basil "Cream"), add shreds to a salad, or turn it into Lemon Zucchini Dip.
Today, I have three new zucchini recipes for you: Try Grilled Zucchini with Feta and Pesto as an appetizer, Zucchini Ribbons with Lemony Bread Crumbs as a side dish or Simple Zucchini Caponata as topper for grilled protein and whole wheat pasta. They are all under 100 calories with at least two servings of vegetables per serving and are ready in 15 minutes or less.
Chef Meg's Simple Zucchini Caponata
Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta.
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Total Fat: 1.4 g
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Cholesterol: 0.0 mg
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Sodium: 9.7 mg
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Total Carbs: 15.9 g
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Dietary Fiber: 5.4 g
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Protein: 2.3 g
Chef Meg's Grilled Zucchini with Feta and Pesto
Take some help from the store: Feta and pesto dress up grilled zucchini.
Tip: Garnish with fresh chopped basil!
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Total Fat: 2.9 g
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Cholesterol: 4.7 mg
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Sodium: 107.3 mg
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Total Carbs: 8.0 g
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Dietary Fiber: 2.6 g
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Protein: 2.0 g
Chef Meg's Zucchini Ribbons with Lemony Bread Crumbs
TIP: Not that great with a knife? You can find a straight slicer at most dollar stores. Just watch the knuckles!
Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash. No need to peel them. Just use the peeler to take thin slices, until you reach the seedy core (throw those in your compost bin.)
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Total Fat: 1.3 g
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Cholesterol: 0.0 mg
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Sodium: 8.8 mg
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Total Carbs: 11.0 g
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Dietary Fiber: 3.1 g
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Protein: 1.7 g
What is your favorite way to eat zucchini?
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