Zucchini Puts the Zip in Summer: Cook Once, Eat Twice
Zucchini is synonymous with summer, and there are a few ways to use its texture and long shape to your advantage, especially when combing the vegetable’s mild flavor with bolder ingredients. You can grate zucchini or make long ribbons with a peeler for salads. Or you might simply want to cut it into chunks. But don’t forget, zucchini also makes a great vessel for stuffing. This week’s most time consuming task is grating the zucchini for both recipes, which is made easier by using the grater attachment on your food processor. Do it once, though, and you’re set.
Side Dish: Great for breakfast or to serve with any meal, zucchini bread is a summer staple. This recipe calls for yogurt, which adds richness and moistness without the fat. Walnuts are a must in my zucchini bread for the much needed layer of texture. (Try using olive oil instead of vegetable oil, which is healthier and also enhances the zucchini’s flavor.) I double my recipe and freeze any leftovers in portions that can easily be toasted on the spot.
Lunch or Dinner: A light summer meal is easy with savory zucchini cakes, which I serve alongside a simple green salad. The most important step in this recipe is letting the zucchini sit in a colander long enough to extract all of its moisture. (Prep all of your other ingredients while you’re waiting.) You can dress things up with the extra Greek yogurt (from the zucchini bread), fresh sliced grape tomatoes, and chopped herbs from the garden.
Check out all of these great vegetarian zucchini recipes!