This delicious, mild summer squash tends to keep on giving once harvest season begins. Discover five fresh ways to make use
of this garden favorite.
Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin
batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins
delightfully light, fresh, and irresistible.
This dish is a wonderful way to cook using what you've already got on hand. Simply sauté garden-fresh zucchini, summer squash,
and onions, then whisk in lightly beaten eggs and sour cream. The result is a light (yet substantial) and moist frittata that's chock full of healthy veggies. A sprinkling of fresh basil adds a hint of sweetness and a taste of summer with each
bite. This frittata is fantastic warm or cold and can be served with tomato sauce or salsa.
Cool off on hot summer days with a chilled soup made from coarsely chopped zucchini. This recipe gets a kick from purple
and green onions and tang from creamy sour cream and buttermilk. Blended together, you have a cool, satisfying summer soup—garnish
with fresh vegetable salsa for an extra burst of flavor.
Casseroles are a delicious way to enjoy a number of fresh vegetables, and this zucchini version is no different. Layer your
sliced veggies with mozzarella cheese in a casserole dish and serve with crusty Italian bread drizzled with a sweet, tangy,
and creamy red-pepper aioli. Bellissimo!With all the liquid that's added, this ends up being a rather soupy casserole. It's
a heartier French onion soup that's packed with vegetables and makes a meal on its own.
In this dish, thin zucchini slices are roasted with spicy red chile flakes, salty Parmesan cheese, and pungent garlic until
the flavors infuse every bite. This veggie mixture is then tossed with cheese ravioli, creating a super-light—yet unbelievably
satisfying—summer pasta dish.