Zucchini. It rhymes with bikini. It’s fun to say. It’s good to eat. What? You’re not a fan? Well, truth be told, I wasn’t much of a fan either…at least I didn’t think so! But I’ve come to love this vegetable as much for its taste as for its versatility. Here are some of my favorite ways to use this summer squash (that you can usually find year round!)
On the side
My childhood opinion of zucchini changed when my Mom made a yummy baked dish to complement my Dad’s delicious grilled chicken. It was so flavorful and the buttery sauce just HAD to be sopped up with some sourdough bread. That recipe has become a favorite of mine…so much so that I simply call it Jill’s Favorite Zucchini. It’s easy to prepare and is a nice change from your regular side dish assortment.
As a Main Course
With so many people looking for ways to cut carbs or stay away from gluten, using zucchini as the base for a main course seemed like a natural fit. I love this easy stuffed zucchini recipe. You can cut calories and fat by using turkey sausage. If you like Italian flavors, this recipe is for you!
For your sweet tooth…
It’s no secret that I love to bake. Let me state that again. I LOVE TO BAKE. I always have and was reading cookbooks when other girls my age were reading Nancy Drew. I also like to experiment when I bake, and that’s how my chocolate chip zucchini cupcakes came to be. For those of you who never thought you’d like zucchini, this one might just change your mind. Of course, my cinnamon buttercream frosting on top makes these pretty hard to resist.
So in honor of National Zucchini Bread Day, why not tempt your tastebuds three new zucchini recipes? Which one do you think you’ll try first? Let me know in the comments below…and whichever one you try, I hope you find them ENJOYABLE!
From my kitchen to yours,