Zucchini Madness - what to do with all those zucchinis?

Summer time means truckloads of zucchini will showing up every where - what do we do with them all? We here at the Diet Pulpit have the solution.

Donate some to homeless food shelters.
Find cars with unlocked doors and deposit a few inside, along with a good recipe.
Have a yard sale, include a free zucchini with each sale.
Paint them orange and sell them as a rare pumpkin that only grows in the summer.
Donate them to the road department to fill up pot-holes.
Convince a local organization to give them away as door prizes, i.e. a church bingo.
Put up a notice at a college for a student genetic engineer who is willing to experiment on them - perhaps they could be made to taste like chocolate - then market your new creation of a healthy chocolate tasting veggie and retire rich.
Convince the government to buy them as an alternative fuel source.
Slice them in half lengthwise, scoop out the middle making zucchini canoes - let your kids fill them with whatever edible foods they like and tell them its a fun new edible bowl (sneaky way to get them to eat their veggies).

Or make this yummy Zucchini Slaw and share it with family and friends:

Zucchini Summer Slaw Servings: 6
3/4 cup Marzetti® Lite Slaw Dressing
4 cups Zucchini, coarsely shredded
2 Tablespoons Green Onions, sliced
3 medium Red Tart Apples
Lemon Juice
Preparation: Core Apples and cut into 1/2 in. chunks. Sprinkle with lemon juice. In a large bowl, combine zucchini, onion and apples. Add dressing and toss until well coated. Cover and refrigerate 2 hrs. Use slotted spoon to serve to drain extra dressing.

For those who are counting - calories estimated: 200 per serving (Dressing 12 TBL total 600 calories divided by 6 = 100 per serving adding in the fresh ingredients esitmate another 100 for a total of 200 per serving)

Zucchini’s are also yummy grated in soups and sauces, or tucked into a lean ground turkey meat loaf.

Zucchini have a high water content (more than 95 percent), so they are very low in calories, (only 13 calories in a half-cup of raw zucchini, with a slight increase to 18 calories in the same quantity cooked).
Wash your zucchini but don’t peel them, most of the nutrients are in the skin. The darker the squash, the more the nutrients. Zucchinis contain useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g); are also an excellent source of vitamin C. Dark green zucchini also have some beta carotene and all types provide small quantities of minerals. Skin colours range from almost black, dark green, pale green, pale green with grey, and yellow.

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