Zucchini and Summer Squash Bake
I used Parmesan cheese in this dish but you could also use Romano or even Asiago! This is a beautiful presentation dish.
Ingredient: Zucchini
Zucchini
- Description
Zucchini is a dark or light green summer squash. Zucchini can grow to be very large but are picked before they reach that point. Zucchini grow on a sprawling vine and have an edible flower as well.
- Preparation
Zucchini can be eaten both raw and cooked, skin on or skin off. The flower of the zucchini can be eaten as well. Zucchini is most often used cooked. You can steam, boil, grill, stuff, bake, fry and many more methods to use these very versatile vegetables.
- Varieties –
There are 10 varieties of zucchini. Most commonly you will find the solid green zucchini but there are also striped, and even golden yellow zucchini. You may be tempted by the largest zucchini, but they are sweetest and most tender when they are small.
- Storage-
Store your zucchini in the refrigerator in a plastic bag for up to a week. Zucchini need air as to not create moisture in the bag and become slimy, so be sure the bag is only loosely tied.
- Nutrition- Vitamin A, C, D, B-6, B-12, calcium, iron, magnesium
Zucchini and summer squash can be cut into “noodles” with a veggie peeler (those of you with spiralizers-here’s a great opportunity!)
Save your ends and seed-filled middles in the fridge. When you have enough, try a variation of scrappy pickles, such as this one by Rachel Ray!
Recipes Using Zucchini
Zucchini Boats
Another delicious use of pumpkin or squash puree if you have some kicking around. Add some shredded chicken or other yummy protein to your zucchini and rice to make this a complete meal!
Ratatouille 2015
This is one of two variations on this seasonal dish (hence Jess labeled this one “Ratatouille 2015”). It’s a recipe we love due to it’s generous use of many late summer veggies, flexibility of ingredients, and, of course, tastiness. Enjoy as a side dish, as a main dish on top of some pasta, or use your imagination!
