The Master Mystifier- Zucchini Squash

Isn’t it clear to everyone that those who don’t already love zucchini, just haven’t prepared it right? The seasonal summer squash peaks in June through August, but can sometimes be harvested year-round, making it convenient and affordable for the average consumer. Remember Grandma’s zucchini bread, where no vegetable could be detected whatsoever? Zucchini has long been coveted for its neutral taste and versatility. Not only is it rich in fiber, the starchy vegetable also contains essential nutrients like vitamin A and C, manganese and potassium (most hide in the skin, so try to keep it on)! Additionally, a high water content makes the zucchini low in calories while being filling at the same time. Whether it is a moisture additive, texture component, or low-carb starch replacement- a zucchini is sure to add to any meal- in color and health benefits. If you are not a fan, maybe it’s time to rekindle your relationship with the ever-so-lovely zucchini? Perhaps peering at our recipes below will make you want to give it a second chance! 
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Summer Zucchini Rounds

2 small zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium tomatoes, chopped
3 ounces goat cheese
1 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
1/2 oz. cilantro microgreens
 
Slice zucchini into 1/4 inch pieces. Season with salt and pepper. Top with tomatoes, goat cheese, basil and microgreens. Drizzle with olive oil and serve.

​These little zucchini rounds are great for potlucks, or having ready as a healthy after-school snack for the family. Remove the goat cheese and it’s also suitable for your gluten-free/vegan co-worker, thus saving you some time and money instead of frantically reading nutrition labels at the local health-food store. 

​Side Note: Microgreens-if you’ve never heard of them- are the edible sprouts of veggies and herbs. The microgreens in our recipes may be substituted with regular sprouts or fresh herbs, depending on your desired flavor combination. 

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​Zoodles Pad Thai
Zucchini Base:
1.5 pounds zucchini (spiralized or peeled)
2 cups bean sprouts
1 cup mushrooms, chopped
2 large carrots (spiralized or peeled)
4 green onions, chopped
1 oz microgreens
2 Tbs. sesame seeds
2 Tbs. olive oil
Lime wedges

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​Sauce:
1/2 cup Menno’s Peanut Sauce
1/4 cup lime juice
2 Tbs. soy sauce
2 Tbs. honey
2 tsp. fresh ginger, grated
1 pinch red pepper flakes

Use a spiralizer on zucchini and carrots or use a vegetable peeler to make long, fine strips, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in strips; discard seeds.  Heat olive oil in a skillet over medium heat; cook and stir zucchini, carrots and mushrooms in the hot oil for several minutes. Whisk sauce ingredients in a small bowl. Transfer zucchini to a large bowl. Drizzle and toss zucchini in sauce. Top with sprouts, green onions, microgreens, sesame seeds and lime wedges. Optional: Add chicken, shrimp, or tofu

If you have not yet experienced the magic of zoodles, here’s what I can tell you: it is a culinary life changer. The zucchini seamlessly cooks down into a soft, flexible “noodle”; perfect for decorating with sauces or garnishes you would find in any kind of pasta. This recipe in particular steers away from a classic pasta by incorporating zoodles in a vegetarian Pad Thai. It has just the right amount of spicy and sweet. Don’t have Menno’s? Feel free to use your own favorite peanut sauce, or plain peanut butter diluted with water for a milder taste. Need some meat to go with those veggies? Both shrimp and chicken work well with this recipe, as well as pack in some extra protein.

Stuffed Zucchini Flowers

10-12 zucchini flowers, cleaned and dried well
2 eggs, whisked
3/4 cup cheese of choice goat, feta, ricotta or mozzarella
1 cup flour, seasoned with salt and pepper
2-3 tablespoons light olive oil for frying

1. To clean and stuff flowers: snap stems off flowers, rinse well under cool water, carefully open each flower and remove insides. Set aside on towel to dry.
2. Set up your sauté station: shallow wide bowl for whisked eggs, large plate for seasoned flour, and large plate with paper towel for cooked flowers.
3. Once flowers are completely dry, carefully open and stuff about a tablespoon of cheese, closing petals if you can. Use judgment on amount of cheese based on size of flower.
4. Heat oil in large nonstick skillet. Using your fingers, carefully dip each stuffed flower into egg mixture and let extra drip off. Place egg covered flower into flour mixture and gently toss to coat, shaking off excess flour. Place into hot oil.
5. Once flowers are browned on bottom, about 3-4 minutes, carefully flip and cook other side. Cook for another 2-3 minutes or until browned and then take out and place on paper towel so that extra oil will be absorbed. Repeat until all flowers are cooked.   Adapted from http://aggieskitchen.com/cheese-stuffed-zucchini-flowers/ 

​OK, let’s say you are already a zucchini fanatic and have cooked it as many ways as you possibly can. Have you ever thought about eating the flowers? This ingenious recipe could not be more delicious. Zucchini blossoms have a wonderfully delicate texture, and have been incorporated in traditional Latino dishes for quite some time. Even more interesting is that the flowers contain all of the same vitamins and minerals as the zucchini itself! Try out these nutrient-rich stuffed flowers the next time you’re craving something cheesy. If you’re not a gardener yourself, these blossoms may be hard to come by. Try asking your local farmers, searching a fruit stand, or stopping by a Hispanic food market if you’d like to give this recipe a try!
 
Happy cooking, squash connoisseurs (and zucchini lovers in the making)!
 
Olivia Love