This week on WYCE’s The Local Feed I am talking about zucchini.The audio link is above, and there is more information below.
This is the time of year when you can get a good price on zucchini or perhaps your garden is full of it. But, what to do with it all?
I use it in meals like stir frys and stuffed zucchini. And, slices can be a substitute for eggplant to become zucchini parmesan. For variety, make raw zucchini noodles by cutting it with a spiral or julienne cutter. Top it with steamed or stir fried vegetables and a marinara or a pesto sauce. Or, use those noodles as salad base adding other fresh vegetables and a light dressing.
It can be used in a fruit crisp; replace the apples in your recipe with sliced zucchini, and see if anyone notices. It cuts down on sugars and calories and makes a great conversation starter.
You can dehydrate slices; just toss them in a small amount of olive oil and sprinkle with salt before putting them in the dehydrator. Experiment with other seasonings – even apple cider vinegar. Use these as chips with dips or top them with soft cheese for an appetizer.
To preserve for winter use, simply shred zucchini with a box grater and bag up the portion you need for a recipe such as zucchini bread or fritters. Thaw, and press the water out before using in the recipe.
You can also eat zucchini blossoms. Some people remove the pistils and stamens, but they are edible. They have a light flowery taste. Stuff them with soft cheese and serve as is - or dip them in a tempura batter and deep fry them. To make tempura, combine equal parts flour and corn starch, then add enough water to create the consistency of heavy cream.
You will wish that you had more zucchini!
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|summer squash comes in many shapes, colors, and sizes|