Zucchini, Zucchini, Zucchini

Zucchini squash are typically one of the first vegetables I harvest from my garden each summer. Finding those little green squash hiding under the big leaves of the plant is so exciting. Some years, those few squash plants can lead to a bumper crop, and by the end of the summer the excitement of finding zucchini has worn off.

If you have prepared zucchini every way imaginable and still have fresh squash to spare, consider celebrating National Sneak Some Zucchini Onto Your Neighbor’s Porch Day. Observed on August 8^th of each year, this celebration dates back to 1944 when Thomas Roy of Pennsylvania came up with the idea to share the wealth of zucchini. Sharing vegetables with neighbors, friends, or a local food bank is a great way to avoid having excess produce go to waste.  

Zucchini is a type of soft-shell summer squash. It is actually the fruit of the plant but is considered a vegetable because of the nutrients it provides. Zucchinis are a good source of vitamin C while also providing some magnesium and vitamin B6.

Some zucchinis grow on bushes, others on vines. The zucchini plant develops flowers, known as squash blossoms, which can be eaten. After the flowers are pollinated, zucchini will begin to grow just behind the flower. As the squash grows, the flower dries up and falls off.

Produce Tips

• Look for zucchinis with shiny skin that feel heavy for their size. Ripe zucchinis should feel slightly firm.
• Keep whole zucchinis in the refrigerator for up to five days. For maximum freshness, wash zucchinis just before using.
• Put sliced zucchinis in a sealed plastic bag. Keep in the refrigerator for up to two days.

Healthy Serving Ideas

• Sauté chopped zucchini, yellow squash, onions, and peppers. Add to chicken enchiladas, burritos, or quesadillas.
• Dip raw zucchini slices into low-fat salad dressing for a light summer snack.
• Sauté chopped zucchini with garlic and a dash of oregano. Sprinkle with low-fat cheese and serve as a warm side dish.
• Zucchini is delicious grilled, served on its own with some olive oil, salt, and pepper, or chopped into a grilled veggie salad.
• Make zucchini muffins. For a quick version, start with a cake mix. Muffins bake much faster than a loaf of bread, equaling less heat in the kitchen on a hot summer day.

Source: NC Steps to Health Harvest of the Month

Zucchini Carrot Muffins

Makes: 16 muffins

Ingredients

• 1 pkg. carrot cake mix
• 1 egg
• ½ cup unsweetened applesauce
• ¼ cup vegetable oil
• 1 ½ cups shredded zucchini
• ½ cup raisins
• ½ cup chopped pecans (optional)

Directions

1. In a mixing bowl, combine the cake mix, egg, applesauce, and oil; mix well.
2. Stir in the zucchini, raisins, and pecans.
3. Fill greased or paper lined muffin cups ¾ full.
4. Bake at 350 degrees for 25-30 minutes or until toothpick inserted into a muffin comes out clean.

Note: You can substitute some grated carrots for part of the zucchini.