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Summer’s Most Giving Crop — Zucchini

by Stephanie

zucchini.jpgIf you’ve EVER planted zucchini at your house, you likely have a crop ready for harvest right about now. Zucchini is an amazingly prolific “volunteer” crop, coming back even in years that you don’t intentionally plant it.

Susan Daffron, author of Vegan Success: Scrumptious, Healthy Vegan Recipes for Busy People , offers the following suggestions for using up your home-grown (or market-bought!) zucchini.

1. Slice medium zukes into rounds and saute them with oil, onions, and a little soy sauce. Toss in fresh basil and tomato for the last couple minutes and serve over cooked pasta.

2. Grate some zucchini into soups or casseroles. Or use grated squash to make zucchini bread. (The Vegan Success web site at
http://www.VeganSuccess.com has a moist, decadent recipe for chocolate zucchini bread.)

3. If you end up with a “mega squash,” either bake it stuffed with breadcrumbs, or slice it lengthwise into slabs, brush it with oil and grill it.

4. To keep production under control, harvest squash when they are small. “Baby” zukes (called courgettes) and small squash are often featured in expensive restaurants because they are more flavorful.

5. Slice medium zucchini into rounds, dip them in milk (or soymilk) and then in breadcrumbs to coat. Fry them in oil for your own lighter version of deep-fried zucchini.

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Posted in Recipes on July 13th, 2007

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2 Responses to “Summer’s Most Giving Crop — Zucchini”

  1. Victoria Garson Says:
    July 13th, 2007 at 4:40 pm

    Meme TAG!!!

    http://www.about-sandiegoca.com/top-blogs-meme/

  2. Junebug Says:
    July 14th, 2007 at 11:19 am

    I love zucchini! I am making a salad for lunch, I got a great recipe from More magazine! I think I am now going to add zucchini! Yum!

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