• CONSUMERS
  • BROKER LOCATOR
  • CONTACT

Marzetti

Add a dressing

  • Products
    • Dressings & Sauces
    • Breads, Bagels & Rolls
    • Noodles & Pasta
    • Flatbreads
    • Croutons
    • Dairy Products
    • Dips
    • Custom Formulations
  • Recipes & Inspiration
    • Recipes
    • Signature Ideas
      • Videos
      • Pairing with Greens
      • +1 Ranch Ideas
      • +1 Blue Cheese Ideas
      • Dressing Ideas
      • Frozen Vs Dry
      • Simply Dressed
      • Bold Blends
  • Culinary Services
    • Custom Formulations
    • Special Dietary Needs
    • Ask Our Chefs
  • Who We Serve
  • WHO WE ARE
    • History
    • Brands
    • Distribution
    • Sustainability
    • Food Safety
  • ON YOUR PLATE BLOG

National Zucchini Day is August 8: Are you ready?

July 29, 2019

zucchini_noodles_pesto_wide_SMALL

It’s the time of year when summer’s bounty can begin to feel like a bit of an avalanche. Fresh, local produce is available everywhere, and diners expect you to offer creative new ways to summon up the best the season has to offer. The key word is abundance, especially when it comes to the massive supply of zucchini that seems to be cropping up everywhere.

So many options

Of course there’s a day devoted to celebrating, appreciating – and eating – plenty of the species called Cucurbita pepo. On August 8, make the most of zucchini-mania and serve up all sorts of options for the beloved summer squash. Happily, there are very few prep methods that zucchini doesn’t take to, and that includes being baked, steamed, boiled, grilled, barbecued or fried. Stuffed and baked, it can be an elegant vegetarian or vegan entrée. Paired with eggplant and peppers, it’s a star player in ratatouille, that essential Provençal summer dish. Folded into a souffle, it becomes an elegant side. Grated and used in baking for bread or muffins, it’s the ultimate just-like-mom’s comfort food.

Making the most of a good thing

If you haven’t tried using a spiralizer to make zoodles (zucchini noodles), this might be the perfect opportunity to give the carb-free alternative a try. Zukes are a great addition to your in-house fermentation and pickling program, too. And while the long green squash will keep for a good long while in the walk-in, you can shred up a ton of it now and freeze it for a midwinter addition to sauces, soups and baked goods.

Simply Dressed® to the rescue

To keep the focus clean but flavorful, consider Marzetti’s Simply Dressed® dressings as a marinade or dressing for your zucchini creations. They’re all made with a minimal number of all-natural, simple ingredients, such as extra virgin olive oil, canola oil and sea salt. Good choices for raw or cooked zucchini dishes include Lemon Vinaigrette and Ranch. Get a free case to experiment, here.

Read more

10 recipes that prove zucchini is actually a magic vegetable

Recipes

Spicy zucchini spaghetti

Baked zucchini fries

Zucchini cornbread muffins

Zucchini noodles with pesto


« Call on Caulilini
Go big or go home: The rise of large-format dining »

Sister Schubert’s

There's a better way to roll.

logo

T. Marzetti Foodservice

dressingup-icon

dressingup-icon

marzetti_footer-icon

marzetti_footer-icon

sistershuberts-icon

sistershuberts-icon

marzettipasta-icon

Marzetti Frozen Pasta

newyork-icon

newyork-icon

flatout-icon

flatout-icon

bantam-icon

bantam-icon
  • ABOUT MARZETTI
  • FAQ
  • CONTACT
  • BROKER SITE
  • SITEMAP
  • PRIVACY
  • TERMS OF USE
  • TMARZETTICOMPANY.COM
  • CAREERS

A Lancaster Colony Company All content © 2022 T. Marzetti Company. All rights reserved.

Copyright © 2022 · Divine Theme on Genesis Framework · WordPress · Log in

Blogger

Blogger

youtube

youtube

Linkedin

Linkedin

Twitter

Twitter

Instagram

Instagram
CONNECT WITH US