We’ll let you in on a little secret—zucchini isn’t technically a vegetable. Just like the tomato, another popular summertime treat, zucchini is a fruit that’s often considered (and prepared as) a vegetable. But however you want to categorize this emerald-green squash, which hits its peak season in late-summer, you should take note of its amazing culinary versatility. Because it has such a mild flavor and texture, it tends to take on the flavor of whatever it is cooked with, making it work equally well in salads and desserts (yes, really). It’s also full of vitamins and antioxidants.
Zucchini will usually start growing on its vine in early summer as the air starts to get warm (in the 60s and low 70s Fahrenheit), and because it grows so quickly and easily, it’s an optimum choice for home gardeners; however, those who want to try their green thumbs at raising zucchini next summer should note that its growth depends on pollination by bees, so it does not do well in areas where bug sprays and other pesticides have been administered.
Because it’s full of water, zucchini is very hydrating, something that’s especially beneficial in the summer heat. Its water volume also makes it low in calories—a cup of chopped zucchini has only 20 calories.
Its high fiber content and low sugar content make it ideal for people who are watching their blood glucose levels, and its potassium could help in lowering blood pressure. You can also look to zucchini as a rich source of antioxidants like vitamin C for improving your skin, lutein for fighting sun damage, and zeaxanthin for staving off the effects of aging.
When it comes to picking out zucchini, the Produce for a Better Health Foundation recommends looking for skin that’s slightly prickly, but still shiny. It should be firm without any bruises or nicks or cuts. When you get your zucchini home, keep it in the fridge for up to five days.
And how do you plan to use zucchini in the kitchen? It makes a great side dish simply grilled with other summer vegetables, but if you’re looking to impress, you can use spiralized zucchini to make a low-carb pasta substitute that’s also an excellent base for salad. And for dessert? Add grated zucchini to chocolate banana bread to make an extra moist dessert you won’t be able to resist.
Roasted Summer Vegetables
Ingredients:
- 3 zucchinis
- 2 eggplants
- 2 red bell peppers
- 1 yellow squash
- 3 portabella mushrooms, de-stemmed
- 1/4 cup olive oil
DIRECTIONS:
Cut the veggies lengthwise into uniform pieces about 3 inches long, 1 inch wide, and a half-inch thick. Brush generously with olive oil.
Fire up the grill to high heat. Grill the vegetables about four minutes on each side until tender.
Serve alongside grilled salmon and fresh baguette-style bread (ideally, toast the baguette on the grill and serve with olive oil for dipping).
Chocolate Zucchini Bread
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 2 ultra-ripe bananas
- 1/2 cup canola oil
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 cup packed shredded zucchini
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup coconut (optional)
DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit and grease a bread loaf pan with butter. Mash the bananas and combine with oil, vanilla and brown sugar. Beat until smooth. In a separate bowl, sift the flour, salt, cocoa powder, and baking powder. Slowly combine with the wet ingredients. Add chocolate chips and coconut, and stir to combine. Pour into the loaf pan and bake for approximately one hour. A toothpick or fork inserted into the bread will come out slightly chocolatey. Allow the bread to cool on the counter before serving with whipped cream.
Parmesan Zoodles
You can whip up zoodles—that is, zucchini noodles—as an easy single-serving meal, or you can create enough for a family dinner. You’ll need approximately one zucchini per serving, plus olive oil, chopped garlic, fresh basil, salt, and parmesan to taste.There’s several ways you can cut your zoodles:
Use a veggie spiralizer. This is the go-to method for most people, and the option that will create the most consistently shaped zoodles. You can find spiralizers that work electrically or that can be cranked by hand.
Use a julienne peeler. Like a spiralizer, this will create zoodles that are fairly consistent in shape, though they will be a little bit shorter (but that makes them a nice substitute for penne rather than spaghetti).
Use a knife. If you don’t have either of the aforementioned tools but you still want to try your hand as subbing zucchini for pasta, you can use a knife to cut the zucchini into very thin strips. It takes a little bit more time and concentration, but it works.
Once you’ve spiralized or cut the zoodles, set them in a colander over the sink and salt them. Allow them to sit for a half-hour to draw the water out of them. Bring a frying pan to medium heat and add 2 tablespoons of olive oil plus 1 tablespoon of chopped garlic. Allow the garlic to brown for one to two minutes. Add the zoodles and cook for approximately five minutes, moving them constantly. Remove from frying pan and top with additional olive oil (if desired), fresh basil, and grated parmesan cheese.
