Today we picked some zucchini from the garden. Zucchini is one of the easiest veggies to grow and they are really rewarding as they just keep growing and growing and growing… and growing! There are thousands of ways to get your zucchini on including raw, shaved into a salad, made into noodles, as the star of ratatouille, as a soup, or cooked into a sweet bread or muffins, but we love them grilled.
This is how we do it:
Slice it long or in rounds, spread it out on a tray and spray or brush it with some olive oil, toss with salt and pepper or your favorite spices – I love curry, crushed fennel seeds, or just a little fresh herbs like thyme. Grill up until just seared and tender, then squeeze a little fresh lemon on top and remove. If you have other veggies like squash, eggplant, peppers, fennel, asparagus, add those. If you don’t have a grill, a quick trip under the broiler will do the trick (but watch closely – it can burn easily).
Then use these to make a number of dishes over the next few days:
- a great last minute addition to a tofu scramble
- the best pita sandwich with hummus, crunchy cucumbers and tomatoes
- folded into a tortilla with some black beans, fresh corn, cilantro and a squeeze of lime
- add to any salad
- toss into leftover cooked pasta, rice or quinoa
- served on top of crusty bread with your favorite beans
- or just as they are!
We decided to put our zucchini on skewers with some peppers and quick pre-made turkey meatballs that I had frozen in the freezer. I brushed the skewers with a quick vinaigrette of balsamic vinegar, olive oil, Braggs, and lemon juice. Served next to a simple pasta tossed with a pinch of garlic, olive oil and herbs, this was a quick summer meal that the kids loved. To get rid of the gluten, use gluten free pasta and leave out the Braggs. Also make sure your balsamic vinegar is gluten free – good quality will be. For a vegan option, use mushrooms instead of meat.