5 Recipes for Your Summer Zucchini + Why It’s So Versatile and Nutritious
By August, like many other gardeners, I’m loaded down with zucchini, and so are all my gardener friends. It’s just so easy to grow, and luckily it’s very versatile.
There are several kinds of summer squash, but most common are zucchini and yellow squash. All share some healthy qualities. They’re a good source of fiber, vitamin C and carotenoids, trace minerals and potassium. They’re low in fat and calories, and can fill you up nicely. Summer squash can be used in everything from salads to cakes.
As we near the end of the summer, inevitably, I find one baseball bat-sized zuke that escaped detection. I use it to make baked stuffed zucchini. That way, I scoop out the big seeds and tough skin, and use only the flesh that is still tender.
Summer squash can be the center of any number of light vegetarian meals. For inspiration, my favorite cookbook is Cooking from an Italian Garden by Paolo Scaravelli and Jon Cohen.
QUICK TIP: Use summer squash a a low-carb pasta replacement! Learn More.
1. Zucchini Cakes, HealthyRecipes.com | The seasoning used for this recipe complements this understated vegetable perfectly. It’s impossible to eat just one.
2. Zucchini Bread, MyRecipes.com | Anytime you can make a delicious breakfast bread with a vegetable, I’m in.
3. Zucchini Fritters, 100DaysofRealFood.com | This easy “finger food” dish will be a hit at any summer BBQ.
4. Zucchini Gratin, foodnetwork.com | Trust me, you’ll never use potatoes again. (Okay, that’s a little far, but this dish is incredible.)
5. Zucchini Jelly, AllRecipes.com | Surprise surprise! You can even use zucchini to whip up a delicious summer jam. Enjoy!