Eating Well: From baking to sauteeing, zucchini fits in nicely
Many of you already have zucchini flourishing in your gardens and the rest of you a little bit behind the gardening department will have more than you know what to do with it soon.
Contrary to what most people might think, zucchini is great when it comes to versatility in cooking, whether it involves baking sweet treats, or sauteeing as a vegetable side dish on the stove top or on the outdoor grill.
The smaller ones are great for the side dishes, while the larger ones are ideal for those breads, muffins, and cake recipes that are either perfect baked fresh and eaten or popped into the freezer for later use. Baked items with the shredded zucchini are always moisture rich and freeze up well. When thawed they are just as good or better than the freshly made, an excellent example, the Zucchini Bread recipe featured below.
I wash the zucchini and leave the skin on in my recipes for a little extra color, but it is also okay to peel them before mixing in of sautéing.
Zucchini is also extremely good for you — one cup has 20 calories, and 35 percent of your daily allowance of vitamin C and 14 percent of Vitamin B6, plus other good nutrients.
It is also fairly bland, taking on the flavors of whatever you cook it with. That means you can hide it in a number of dishes and if your guests are not big zucchini fans, they won't even notice you're cooking with it.
The really nice thing about the Zucchini Skillet recipe is you can toss in pretty much what you like when it comes to additional vegetables. I many times eliminate the yellow squash and will add an onion or a red or green pepper. Fresh mushrooms are also wonderful sautéed into the mix. Anything is basically fair game, when it comes to additions. I also like to throw in a little extra cheese, but it all boils down to personal preference and in that regard this recipe is certainly flexible and can be custom made.
Until next time, from my kitchen to yours, happy baking and cooking!
1 cup oil
2 cups sugar
3 cups grated zucchini
½ tsp. salt
2 tsp. soda
½ tsp. nutmeg
½ tsp. cinnamon
3 ½ cups flour
½ tsp. vanilla
1 ½ cups raisins
1 cup chopped nuts
Pour into two greased and floured loaf pans. Bake at 350 degrees for approximately an hour or until a toothpick inserted in the center comes out clean.
2 zucchini, sliced
2 yellow squash, sliced
2 cloves minced garlic
1 tbsp. olive oil
½ cup mozzarella cheese
2 tbsp. chopped fresh basil (dried basil also works)
2 tbsp. Parmesan cheese
Cook zucchini and squash in hot oil in skillet for about three minutes, stirring occasionally. Add garlic and cook three minutes longer. Remove from heat and stir in mozzarella and basil. Sprinkle with Parmesan. Serve hot.