The Seasonal Gourmand: Summer Zucchini
We have arrived at the point in summer when everyone’s gardens are beginning to burst with an abundance of Zucchini! One of the beautiful things about having a vegetable garden is being able to share the wealth of fresh produce with family, friends and neighbors. And the delicious recipes that you can make from zucchini are seemingly endless! From “Cream” of Zucchini Soup to Fritters to Zucchini Bread to Zucchini Pickles to Stuffed Zucchini and so on and on and on…
So, what is so great about Zucchini? My first experience of Zucchini was the way my Mother made it when I was growing up in San Antonio, Texas. You might think I am about to describe Zucchini deep fried in bacon grease, but no. My Mama made Zucchini sliced in rounds and sautéed with onions and garlic with tomato sauce. It was simple and delicious!
The health benefits of Zucchini are many. Starting with being packed with vitamins, minerals and antioxidants (those nutrients that protect our cells and help to combat the aging process), Zucchini is also high in fiber and low in calories. We simply do not talk enough about fiber in our culture. Fiber is a key player in the realm of digestion. If people ate enough soluble fiber every day, there would not be a need for laxatives or products like Metamucil, and issues with an unproductive gut biome would be eliminated. Just by eating Zucchini? No, but by eating a diet that consists of vegetables and fruits, truly whole grains, nuts and seeds and plenty of water! Because the trick to a healthy gut is to feed your gut biome what it needs in order to populate; Plants! More on gut population in another Blog!
So, when a friend or neighbor begs you to please take some zucchini, take it! And get creative! Meanwhile, here is a delicious recipe for Zucchini Noodles!
Zucchini Noodles Aglio e Olio
(Garlic & Olive Oil)
Serves 2 as an entrée or 4 as a side
4 large zucchini
1-2 TBLS extra virgin olive oil
6 cloves of garlic, slivered
A pinch to ½ teaspoon crushed red pepper
1/4 cup parsley, chopped
2 TBLS toasted pine nuts
Salt & freshly ground pepper
Wash the zucchini and cut off the ends and cut in half. Place the zucchini in the Spiralizer and GO! Set aside on paper towels to drain.
Meanwhile, back on the ranch…In a cold sauté pan add the slivered garlic, olive oil and crushed red pepper. Turn heat on to medium and keep the garlic moving for about one minute. Add the zucchini noodles and sauté for about 3 or 4 minutes, stirring frequently. Add salt and pepper to taste, then parsley. Toss quickly and turn onto a serving plate. Sprinkle with chopped parsley and toasted pine nuts.