Creative Uses for Zucchini

Zucchini are cheap and plentiful as the last full month of summer bears down in full force. These tasty summer squash are versatile, light and nutritious as well as delicious. There's no reason to ever get bored by their abundance with a few creative ideas for preparing them.

A great idea for convenience and quick preparation is to shred a bunch of zucchini and store for later. Shred yellow and green squash and package them in freezer baggies. Shredded zucchini has a multitude of uses; for moisture in lean meatloaf and meatballs, as zucchini slaw, in quick breads and muffins, in scrambled eggs, omelets and frittatas, or just tossed with some light vinaigrette and a little grated cheese for a quick and healthy snack.

For a delicious veggie patty, either as a side or a vegetarian main dish, gently mix together shredded zucchini, shredded carrots, two egg whites, the juice and zest of a lemon, a minced clove of garlic, chopped fresh herbs if available, ¼ cup fat free sour cream, ¼ cup whole wheat bread crumbs or panko, ¼ cup grated Parmigiano, salt and pepper to taste. Shape into two-three inch balls and flatten slightly. Sauté the patties in EV olive oil on both sides until browned and crispy. Serve plain or with extra light sour cream on top.

Assemble a light appetizer of zucchini carpaccio. Slice zucchini into very thin slices, lengthwise, on a mandoline or grater. Layer them on a platter, sprinkle lightly with salt, pepper, and lemon juice. Grate some sharp Provolone over top and serve as is or with thin slices of toasted French bread or Rye Krisps.

Zucchini are also delicious when stuffed with other veggies and/or proteins. To stuff them simply slice in half lengthwise, spoon out most of the flesh, leaving enough for a firm base, and fill with your favorite combinations. Bake them at 375 degrees for 35-45 minutes, until cheese is melted and browned and zucchini are cooked yet firm. Create a pizza zucchini by filling them with marinara sauce, sautéed mushrooms, and top with lowfat mozzarella and chopped basil. Or make a Mexican zucchini fajita and fill them with shredded chicken and/or shrimp, top with fresh salsa and grated lowfat cheddar and/or jack cheese and serve with lowfat sour cream.

Zucchini is even delicious in desserts. Make your favorite chocolate muffins. Reduce the amount of butter and add a cup of shredded zucchini to the batter. It will make moist, deliciously light muffins and nobody will be able to tell they have veggies in the batter.

There are no boring veggies with these creative ideas! Try making the most out of summer's bounty of squash with a few of these ideas and add your own unique twist to make it your own.