Summer is coming to an end, but the garden harvest continues. One of my favorite vegetables has been abundant lately and I enjoy preparing many dishes I learned from my mother. The stach of zuchinni a friend recently gave me is rich in vitamin A, low in calories and simple to cook.
For a quick side dish, I slice and steam the zuchinni then add butter and brown sugar before serving. The other common recipe for zuchunni in my kitchen is zuchinni bread, a moist heathly option for breakfast or an afternoon snack. The quick bread is easy to assemble and bakes within an hour. I also substitute a portion of whole wheat flour for the white flour to add another level of nutrition.
But what are some other ways to use zuchunni? Get creative with a grilled vegetable stack served over couscous. You can include slices of zuchinni, yellow squash, eggplant and red onion. Lightly brush each vegetable with olive oil and grill seperately. Alternate the vegetables when stacking and considering adding layers mozzerella or basil - a delicious dish with beautiful presentation.
For a creative appetizer, thinly slice zucchini lengthwise and brush lightly with olive oil. Sprinkle lwith salt and black pepper the grill until marked on both sides and tender, about 1 minute per side. Remove the zuchinni from the grill and cool. Spread each slice with pesto, roll up the slice and secure with a toothpick.
For a great pasta dish combine farfalle pasta with julienned zuchinni sauteed in olive oil with red pepper, cannellini beans and garlic. Garnish with freshly grated parmesan cheese. This dish is low in cholestoral and can be eaten warm or cold.