by Emily Lee in Healthy Recipes, June 16, 2016
by Emily Lee in Healthy Recipes, August 20, 2015
The thing we love most about zucchini is that it refuses to be labeled. In a culinary context, this firm summer squash is treated as a vegetable, often prepared as a savory main or side dish. But botanically, zucchini is classified as a fruit — and more specifically as a type of berry — which perhaps explains why you’ll find this fiber-packed jack-of-all-trades in sweet breads and pastries too. Few other vegetables can boast the same level of versatility. Luckily, the prime season is long — it begins in June and peaks in late August, so be sure to fit in several trips to the farmers market before summer is over. Whether it’s lightly seasoned and grilled until smoky or grated into fine shreds to be hidden in baked goods, there’s no meal this light summer squash can’t conquer. See for yourself with these 8 in-season zucchini recipes for casserole, zucchini bread and more.
Skillet Eggs with Squash
Break out your skillet for this crowd-pleasing one-pot dish, where baked eggs sit atop grated summer squash and zucchini, with a healthy dose of spicy pepper Jack cheese, nutmeg and scallions.
by Jessica Goldman Foung in Scaling Back on Sodium, September 1, 2014
The thing we love most about zucchini is that it refuses to be labeled. In a culinary context, this firm summer squash is treated as a vegetable, often prepared as a savory main or side dish. But botanically, zucchini is classified as a fruit — and more specifically as a type of berry — which perhaps explains why you’ll find this fiber-packed jack-of-all-trades in sweet breads and pastries too. Few other vegetables can boast the same level of versatility. Luckily for us, the prime season is long — it begins in June and peaks in late August, so make sure you squeeze in a trip to the farmers market before the month is over. Whether it’s lightly seasoned and grilled until smoky or grated into fine shreds to be hidden in baked goods, there’s no boundary this hearty summer squash can’t conquer. See for yourself with these 10 in-season zucchini recipes for casserole, zucchini bread and more.
Zucchini “Hash Browns” and Eggs
Diced zucchini stands in for potatoes in this hearty breakfast hash from Food Network Kitchen. When sauteed, the zucchini takes on the same fork-tender quality as pan-fried potatoes, but without the heavy dose of starch.
by Silvana Nardone in Healthy Recipes, August 10, 2014
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?
by Abigail Libers in Healthy Recipes, July 30, 2014
Don’t forget about dessert. These recipes — putting summer fruits front and center — give you just the excuse you’ve been waiting for.
Black and Blue Cheesecake Tart
Blackberries and blueberries co-star in this luscious cheesecake. With all of the antioxidants going on here, you’ll be fighting free radicals while simultaneously poking your fork into a graham-cracker crust.
by Dana Angelo White in Farmers' Market Finds, July 18, 2014
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.
by Alia Akkam in Healthy Recipes, July 13, 2014
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:
by Amy Chaplin in Amy's Whole Food Cooking, June 24, 2014
Just a few minutes of scorching heat will transform any farmers market find into charred, perfectly smoky bliss.
Grilled Ratatouille Salad (above, from Food Network Magazine)
A swirl of eggplant, tomatoes, zucchini and rings of red bell pepper and red onion — combined with olive oil, red wine vinegar and fresh basil — turn this dish into a colorful, barbecue-perfect side salad. Read more
by Healthy Eats in Healthy Recipes, August 14, 2013
Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables right through October. This flavorful bread offers a great way to bring any type of zucchini or summer squash into your breakfast routine.
by Dana Angelo White in Healthy Recipes, In Season, July 18, 2013
What’s the secret to trimmed-down zucchini bread? This recipe from Food Network Kitchens features several smart tweaks to create a lighter loaf:
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.
Who says a zucchini can’t be a meal?! These recipes prove this veggie is up to the challenge.
There’s nothing wrong with going the more traditional route. These simple side dishes turn up the flavor.
Breads and Muffins
Don’t count out the baked goods. Zucchini adds a subtle sweetness and helps keeps breads and muffins moist.
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 »