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Zucchini Greatness at the Dinner Table

Posted by Suzie Canale on Fri, Aug 07, 2015

Do you have zucchini coming out of your ears? Is your squash challenging you to come up with new recipes that are fun, healthy and inventive?  Look no further. This year’s harvest of the delicious legume has been wildly successful making it imperative to whip up several different ways to utilize the crop.  Since zucchini is a tough vegetable to freeze (although possible) the smart way to handle an abundance of one vegetable is to get creative with your culinary options.  You’ll be pleased to know that squash can be used in a wide variety of dishes offering delectable taste at a low calorie intake.  Even the fussiest eaters will dive right in to these suggestions that have become my summer go to recipes during zucchini picking season.  Give them a try and watch this veggie become your family’s favorite!

Grilled Zucchini

There’s nothing more delicious than veggies cooked straight on the grill.  With minimal seasoning of salt, pepper, olive and rosemary, you can turn an average side dish into the main attraction.  Mix with other varieties such as carrots, peppers or potatoes and give yourself a break to make cooking easy!

Zucchini and Couscous

I love this side, particularly with salmon because the flavors compliment one another with texture and color.  All you have to do is dice zucchini in small triangles and sauté in a pan with olive oil.  Follow the directions to a Near East couscous package (the parmesan box is so good) and once it’s ready, mix the squash together and let sit for 20 minutes.  If you also have tomatoes growing at the same time, throw those in too for a little added decadence.

Zucchini Focaccia

This might take a little longer than the others but boy, is it worth it!  Roll out two squares of pizza dough and slather a layer of soft garlic cheese over the top.  Place the top square over the other and dust with olive oil.  Seal the edges by gently pinching the sides to capture the flavors.  Layer strips of zucchini and red onion in rows and season with salt, pepper and another serving of olive oil.  Sprinkle Parmesan cheese over the top and bake at 400 degrees for 30 minutes.  Slice like pizza and serve immediately. YUM!

Tags: Gardening, Chef, cooking, Outdoor Living, Vegetable Garden

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