If you are anything like me, you find yourself with an over abundance of zucchini somewhere in the middle of summer. It’s high in fiber and low in calories. It’s mild taste lends itself well to almost anything from stirfrys to sweets. Along with zucchini’s antioxidant properties, you will find folate, potassium, Vitamin A and Vitamin C among the health benefits.
Here are a few ways we enjoyed our zucchini last week:
By far our favorite pasta salad for picnics or potlucks. Read my original post about this delicious vegan macaroni salad here. I change it up a little every time I make it to incorporate the veggies I already have on hand. This time I omitted the peas and added shredded zucchini instead. And I always double the amount of veggies. Yum!
I admit I melted a tiny bit of mozzarella on one half for the hubby and kids. My half was cheese free. This was great. I served it with a big salad made of green leaf lettuce, spinach, red pepper strips, fresh from the garden cherry tomatoes and cucumbers, pumpkin seeds, walnuts and a balsamic vinaigrette.
Who doesn’t love zucchini bread? This one did not disappoint. Sweetened only with dates, it’s super healthy. I love the addition of the nutmeg.
Roasted Zucchini with Thyme
We also enjoyed zucchini simply roasted with a touch of olive oil, salt, pepper and thyme. I didn’t take a photo of this, but you know what roasted veggies look like, right? Hubby and I probably enjoy them best this way. Easy and flavorful.
- 2 medium zucchini, cut into bite size pieces
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp dried thyme
Preheat oven to 450 degrees F. Line baking sheet with parchment paper. Mix all ingredients together and place on baking sheet in one even layer. Bake for 20-30 minutes or until zucchini is just tender. We like it best with a little bit of bite left. Enjoy!