Friday, July 29, 2011

More Ways to Use Zucchini

My kids typically frown on zucchini. My mom cooks it and adds butter and salt- no takers. I dice it and put it in things- no takers. I grill it- no takers. I roast round zucchini coins- still receiving poor reviews. I cut it in matchsticks, serve it raw and grate it (to add to eggs, quesadillas, etc.) ... it's hard to find fans around here. (Except me. I happily eat the zucchini off everyone else's plates!)

The only sure way to get zucchini through their digestive systems- Chocolate Zucchini cake (of which I think my sister-in-law makes the best!).

So... it was absolutely delightful tonight when my entire family (T only ate one serving) ate Zucchini Spaghetti- and asked for seconds. (Of course, I didn't call it that!) They truly devoured this. (Also surprising because I didn't have any cheese for it.) I simply peeled four zucchini and then used the vegetable peeler to make long noodle-like strips into a large serving bowl. We used these raw with sauce on top (and meatballs. That probably definitely helped.)

Some other ideas for surplus zucchini (courtesy of

Zucchini Fries- slice zucchini into sticks (about the size of your finger) and then dredge in a beaten egg, followed by bread crumbs (perhaps with Parmesan). Bake at 400 degrees for 10-20 minutes. Serve with marinara.

Brownies- Add up to 1/2 cup shredded zucchini to your favorite brownie recipe to pack in extra moisture and nutrition.

Caramelized Coins- slice zucchini into 1/2 inch rounds and toss with olive oil, salt, pepper and fresh herbs. Roast at 400 degrees for 10-15 minutes, or until zucchini turns golden brown.

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