Zucchini are practically exploding from the ground this time of year. If you aren’t growing them yourself, then make friends with a gardener and you’ll be stocked for the summer!
Full disclosure: I actually love zucchini bread. Really, I do – and I feature several varieties here on Crowded Earth Kitchen, including one with chocolate and another that’s a brightly colored kid favorite. But really, zucchini has so much more potential!
Did you know that you can make zucchini taste exactly like baked apples? It’s true! Here are simple instructions for a bit of kitchen magic!
Going a step further, you can turn those zucchini apples into a delicious “apple” crisp. This dish is equally good as a delicious breakfast or a simple dessert. Here’s the recipe! Just substitute zucchini for yellow crookneck squash; these two veggies are completely interchangeable.
For a savory treat, try grilling zucchini. Slice the zucchini into quarters the long way (like pickle spears), and brush with extra virgin olive oil. Sprinkle with sea salt and freshly ground black pepper, then place over an open flame for just a few minutes. When your zucchini has lovely grill marks all over (see above), it’s done!
For a stove-top side dish, slice zucchini into coins about 1/3 inch thick. (If zucchini are large, slice the coins into halves or quarters to make them bite-size.) Add zucchini, along with sliced mushrooms or bell peppers if you wish, to a large pan coated with coconut oil. Cook over medium heat until lightly browned on both sides, using a spatula to flip the zucchini occasionally.
Summer is short. Enjoy these garden-fresh treats!