Summer gardens all over Utah are bursting with tasty zucchini! These veggies are useful in so many ways, and both the flowers and vegetable parts are edible. In summer, when they are plentiful, zucchini is served sliced, diced, grilled, roasted, boiled, and baked into cookies and cakes.
Zucchini has vitamins like potassium, as well as dietary fiber, and some carbohydrates for energy, and preparing it with other fruits and veggies will boost the nutrition. You can cut zucchini into noodles and serve them with tomato sauce, slice it up and saute it with tomatoes, onions and cheese, or slice them and grill them to serve alongside fish, chicken or beef.
One really easy way to share zucchini with everyone in the family is to add cheese! Captain Create’s recipe for Zucchini Bites mixes eggs, cheese, and breadcrumbs to make a tasty and healthy side dish or snack. You can serve them right after summer school lets out, after swimming a few laps at the pool, or in the place of french fries at your next hamburger cook-out. Be sure to watch your zucchini plants if you have them in the garden; A tiny zucchini can grow into a giant zucchini overnight!
Try them this week and share a zucchini or two with your friends or family!
