What’s the best way to use up an abundance of summer vegetables? Pizza, obviously. And in as much time as it takes to order delivery, you can make a summer pie that’s bursting with flavor and able to satisfy hungry guests. Bonus points: This pie is gluten-free, meat-free and dairy-free too. So what’s the trick?
Tag: summer squash
Ready to get your zucchini on? Here are seven inventive ways to cook it up now.
Grilled Zucchini Rolls with Herbs and Cheese
Attention, goat cheese fans! Here, the creamy spread, plus parsley and lemon juice, is topped with spinach and basil leaves before being rolled up in slices of grilled zucchini.
When summer produce is at its peak, it needs little more than the addition of a few seasonings for the flavors to really shine. Here, cucumbers, summer squash and tomatoes are blended into three simple soups accented with herbs and enriched with avocados and nuts.
Chilled soups are not only the ideal starter for a summer dinner party, but they’re also perfect for sipping as a healthy snack on hot days, offering a savory change of pace to the usual fruit smoothies. These chilled soups are best made ahead so they can thoroughly chill in the fridge. They will keep well for up to up to 4 days.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here!
Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine)
Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour cream dressing, also know how to sweet-talk.
If zucchini is a seasonal staple in your kitchen, be on the lookout at farmers markets for tiger zucchini, a less common variety. Named for its pale green stripes, tiger zucchini is a European hybrid that is best when harvested young (on the smaller side). The flavor is sweet and nutty with a tender crunch.
One medium specimen of the summer squash has only 30 calories and 2 grams of each fiber and protein. And it’s not so shabby in the vitamin and mineral department: Each tiger zucchini contains 56 percent of the daily recommendation for vitamin C, 4 percent iron and 15 to 20 percent of B vitamins folate, B6 and riboflavin.
Thanks to their good flavor, tiger zucchini can be used in any recipe that calls for conventional zucchini, including these:
It’s prime season for summer squash, and like most folks, I get all jazzed up when the zucchini harvest arrives. Here are 22 healthy ways to devour this summer goodie.
Soups, Salads, Snacks … and a Cocktail!
Zucchini is the chameleon of the produce world, adapting to any surrounding flavor and texture. It’s tremendously delish raw or cooked, shredded or sliced, roasted or pureed.
- Zucchini Parmesan Crisps
- Zucchini Vichyssoise
- Zucchini Snack Pizzas
- Zucchini-Pear Soup
- Zucchini Salad (above)
- Garbanzo Bean and Zucchini Salad
- Zucchini Tini
Who says a zucchini can’t be a meal?! These recipes prove this veggie is up to the challenge.
- Beef and Bulgur Stuffed Zucchini
- Potato and Zucchini Frittata
- Zucchini Stuffed Tomatoes
- Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese and Almonds
- Light Spicy Zucchini and Tomato Casserole
- Zucchini Roni Pizza
There’s nothing wrong with going the more traditional route. These simple side dishes turn up the flavor.
- Zucchini and Potato Pancakes
- Saffron Zucchini and Herb Couscous
- Roasted Zucchini with Fresh Thyme
- Zucchini Carpaccio
- Mexican Zucchini Oven Fries
Breads and Muffins
Don’t count out the baked goods. Zucchini adds a subtle sweetness and helps keeps breads and muffins moist.
- Dana’s Lightened Up Zucchini Bread
- Moist Zucchini Bran Muffins
- Carrot and Zucchini Mini Muffins
- Gluten Free Zucchini Bread
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
The summer squash is like a Little Black Dress: it’s one of the more versatile items in your fridge (or closet). It comes in many different varieties like zucchini (cylindrical and green), crookneck (usually yellow and bent) or pattypan (white-ish and flat). So what is it that makes this glorious summer vegetable so multipurpose? In the end, it comes down to how you slice it. Grate it, and it becomes hash; thinly slice it, and it becomes carpaccio; halve it, and it becomes a base for stuffing. It is the quintessential chameleon vegetable, and as long as you know all the ways you can cut it, the possibilities are truly endless.
The squashes of summer, zucchini and yellow squash, are bountiful, colorful and delicious this time of year. Nutritionally speaking, they’re loaded with antioxidants like manganese, vitamin C, beta-carotene, and zinc. Summer squash is also unusually high in lutein and zeaxanthin, antioxidants known for eye health, including protection against age-related macular degeneration and cataracts. Now grab some from your garden, the farmer’s market or your local grocery store and enjoy a burst of flavor and freshness in something other than zucchini bread!
It’s easy to be fooled into believing that zucchini bread is good for you – it’s made with vegetables after all! In actuality, many recipes are weighed down with fat and sugar, so we’re going to lighten things up. Here’s how we do it.
Squash blossoms are the sweet and tender flowers of growing summer squash. I (very gently) grabbed some and rushed home to cook them my favorite way: stuffed and fried until golden (yes, fried!). You can find them at the farmers’ markets from late spring to early fall — here’s what you should know about this farmers’ market delicacy.