Summer is zucchini season. Growing up in the countryside, we never had a shortage of this delicious green fruit—that’s right, fruit. (Although it is usually served as a vegetable, zucchini, and other squashes for that matter, are technically fruits.)
For part of each summer growing up, I remember eating zucchini almost daily. We would eat and eat until my sister and I couldn’t take it any more. Then my mom would fill a large basket with zucchini and send us to all the neighbors. Most of them seemed happy enough to take them off our hands.
So what can you do with zucchini? Well, creative cooks (who probably had more zucchini than they know what to do with) have come up with some brilliant recipes. From cakes to burgers, zucchini has found it’s way into foods you may not have imagined. This week we’ll be celebrating the usefulness, and deliciousness of this bountiful summer treat.
Here are some recipes worth trying out:
Zucchini Burger from Life and Health – A tasty burger with wonderful color and texture. These burgers are substantial enough to keep you full but light enough to not weigh you down on a hot day. Simply put: perfect!
Garlicky Flash Zucchini from NPR (scroll down to find the recipe) – a quick stir fried zucchini that is rumored to have a hint of Chinese flair?
Zucchini Cake from Your Vegan Mom – Zucchini is a great ingredient for adding moisture to cakes and bread. This recipe contains a full 4 cups of grated zucchini and looks deliciously moist.
Creamy Zucchini and Basil Soup from Fat Free Vegan – This is the most unique use for zucchini that I’ve seen. Yet, it wouldn’t take much for me to give it a try… let me know what you think!
Zucchini and Carrot Stuffed Fritters from Yummly – This recipe reminds me of Korean pancakes called ‘buchimgae’ which are savory and feature different types of vegetables. This recipe may be better suited for American tastes.