Zucchini are green summer squash. They are delicious, especially if you choose the smaller ones. The first zucchini of the season are a real treat, but as the summer goes on, they become more and more plentiful, and it can be hard to think of things to do with them. Ann solves this problem with a raft of delicious easy dishes that make the most of this tasty, prolific summer vegetable. Look and learn!
These Zucchini Fritters are based on kofta, one of Ann’s favorite Indian vegetarian snacks. Instead of deep-frying them, she cook them like pancakes on a hot, oiled griddle. They are low carb, gluten-free, and delicious. At home we eat them as summer substitute for potato pancakes or hash browns. They are great topped with poached eggs or as a side dish for fish or chicken. If your palate needs some zip, spice them up by adding some jalapeño.
Zucchini and Mint
In this recipe, Ann combines Zucchini with Mint for simple, fresh flavor. Pick smaller, more tender zucchini, as they are best for this. Enjoy this dish warm as a side or at room temperature as part of an antipasto or BBQ salad assortment. If you eat them cold, drizzle with a little lemon juice and some good olive oil before serving. Look and learn!
Nobody on treatment should have to give up pizza. This Zucchini Ricotta Pizza is delicious and perfect for a vegetarian weeknight meal. With this recipe we make sure everyone gets to eat some, even those on a bland diet. Turn the oven on, tuck in and enjoy!
Colorful Zucchini Tomato ‘Zoodle’ Pasta
This “pasta” dish has no pasta at all! The zucchini in this Colorful Zucchini Tomato Pasta recipe is made from noodle-like ‘zoodle’ pieces. It’s a great way to make a satisfying dish that’s plant-based, gluten-free and low carb. You can spiralize your zucchini if vegetable noodles are your thing, but if you don’t have one, slice the zucchini carefully with a knife or use a vegetable peeler to shave off thin wide noodles. Look and learn!