Food Storage & Other Adventures in Motherhood

Book Review: 101 Things To Do With Zucchini

by heather

It’s late summer in Utah, and that means that you can probably find someone to give you excess zucchini, that is unless you’re trying to give it away yourself. And not only is zucchini good for you, there many, many things that you can do with it. 101 Things To Do With Zucchini by Cyndi Duncan and Georgie Patrick gives many enlightening recipes as well as several helpful hints for this versatile vegetable. Another great book to help you make use of what you have.

  1. Zucchini can be substituted for many vegetables in your favorite recipes. It works well in soups, salads, sauces and egg dishes. It works especially well in Italian dishes.
  2. For most recipes it is not necessary to peel zucchini. The peel is where you get most of your vitamins.
  3. Yellow straight neck squash is often referred to as yellow zucchini.
  4. Zucchini can be eaten raw or cooked, with or without peel. It can be fried, boiled, baked, steamed, sliced, diced, shredded, stuffed or grilled.
  5. Zucchini is about 95% water and low in calories. 1 cup yields 25 calories.
  6. Shredded zucchini can be added to soups and sauces without draining, but if using for cakes or breads, the liquid must be squeezed from the pulp.
  7. Zucchini is bland in taste and usually takes on the flavor of other ingredients. It is commonly seasoned with oregano, basil, tarragon, garlic or dill.
  8. Approximate measurements: 1 pound=3 cups sliced=4 small or 2-3 medium; 1 medium shredded= 1 1/2 cups; 1 large=2 pounds
  9. Small to medium zucchini have the best flavor. Overgrown zucchini are best for breads and soups.
  10. If zucchini is to be used in 1-2 days, store at room temperature. It can be stored in a plastic bag in the refrigerator for up to 5 days.

Here’s my version of one of the recipes I tried. I started making it as a side dish, but it is enough to be a meal in it of itself.

Skillet Tomatoes and Zucchini
2 small zucchini sliced
1 medium onion thinly sliced
1 Tablespoons butter
1 Tablespoon olive oil
2 medium tomatoes, thinly sliced
1/2 tsp garlic salt
1/4 tsp dried basil
dash pepper
1 1/2 tsp salt
1/3 cup grated mozzarella
1/8 cup grated parmesean
1 cup seasoned croutons (I used Caesar with good results)

In a large skillet, saute zucchini and onion in butter until tender. Add tomatoes and seasonings. Cover and simmer 3-5 minutes, or until tomatoes are tender. Remove from heat and sprinkle with croutons and cheese. Cover 2-3 minutes, or until the cheese melts. Serves 4

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