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.
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Recipes
