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Seriously Simple: Zucchini two ways

Diane Rossen Worthington, Tribune Content Agency on

Zucchini, yellow or green, are one of late summer’s gifts to us. There is always plenty available, and it can be used in myriad ways. These softer squashes can be sauteed and added to pastas, rice and egg dishes. I use shredded squash and add it to meatloaf or meatballs for added flavor and moisture. When using shredded squash to add moisture, don’t bother removing excess water. When sautéing it, it’s best to get rid of extra water.

Here are two of my favorite summer squash recipes:

A simple zucchini saute has the bite of slightly bitter arugula. You can jazz this up by adding some fresh shucked corn or julienned red or yellow sweet peppers for additional color and flavor or use spinach in lieu of the arugula. The lemon zest and juice bring all the savor together. It is my standby side for simple roasted or grilled dishes and can easily be multiplied. For this recipe when shredding the squash, make sure to wring out all the excess moisture in a dry dish towel. Then dry the squash carefully with a dry dish towel.

Zucchini bread, an American classic enhanced with brown butter, has a slight nutty flavor. The crusty sugar topping adds an additional surprise. There is no need to remove the excess water from the zucchini for this recipe; in fact, it helps to develop a moist bread. You only need 1 large mixing bowl to put it all together. It is extremely versatile since you can serve it for breakfast, tea, snacks or dessert.

Zucchini and Arugula Saute

Serves 4 to 6

 

4 zucchini (about 1 pound), coarsely shredded

2 tablespoons unsalted butter

2 medium bunches arugula, thinly shredded

1 medium garlic clove, minced

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