What can you do with all the zucchini and veggies bursting off your garden vines?
Yep, it’s here, like a cheap Sci-Fi movie: “The Attack of the Wild Zucchini’s.” You’ve eaten so much carb-laded zucchini bread it coming out of your ears. Plus who needs all those white flour carbs?
We’re taking fresh, uncooked zucchini and fresh tomatoes and preparing three recipes that go well on a hot summer’s day. We’re also using other garden goodies that seem to grow faster than you can eat them; like delicious, juicy tomatoes still warm from the summer sun.
Goats Cheese, Cherry Tomato, and Zucchini Rounds (Raw)
2 zucchini (but not the huge ones)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cherry tomatoes, stemmed, washed, and cut into halves
3 ounces air-temp goat cheese
2 tbs. your favorite chopped fresh herb
2 tbs. extra-virgin olive oil
• Wash, cut off the ends, then slice zucchini into ¼ inch-thick slices
• Spread them out over a sheet pan
• Spread each slice with a generous schmeer of goats cheese
• Place a cherry tomato half on top
• Garnish with leaves of your favorite garden herb.
Zucchini-Ribbon Garden Salad over sliced Tomatoes (Raw)
½ cup Bragg’s apple cider vinegar
3 tbs. extra virgin olive oil
Juice of one lemon
1 tbs. Stevia or 1 tbs. honey1/2 tsp. sea salt, divided
Pinch of sea salt
• Place ingredients into a jar and shake to mix
3 zucchini, cut into ribbons with a potato peeler or Mandolin
2 yellow summer squash, cut the same way
2 large tomatoes, sliced into ¼ inch circles
½ cup thinly sliced Bermuda onion
Fresh thyme leaves
• Put zucchini ribbons and onion in a mixing bowl.
• Pour the dressing over the zucchini ribbons and Bermuda onion and let marinate for several hours
• Meanwhile, on a pretty serving platter, arrange the slices of tomato evenly to make a base and keep refrigerated
• After the zucchini and onions have marinated for a while, mix again then take tongs and place the green and yellow ribbons onto the center of the awaiting bed of sliced tomatoes.
• Garnish with thyme leaves and serve
Zucchini and Garden Veggie Pizza
1 package of Udi’s gluten-Free Pizza Crusts (www.udisglutenfree.com)
Hot pepper flakes
Garden tomatoes sliced
2 zucchini, slice into thin circles and rubbed with olive oil
White onion, sliced thinly
Extra virgin olive oil
Sea salt and black pepper
• Pre-heat oven to 375 degrees
• Rub olive oil over the top side of pizza shell; sprinkle on hot pepper flakes
• Overlap / alternate the tomatoes and zucchini circles, to make a pretty design.
• Top with onion slices
• Drizzle with a bit more olive oil and sprinkle on sea salt and black pepper
• Top with a layer of shredded mozzarella from edge to crust edge
• Bake on a pre-heated sheet pan for 7-10 minutes or until cheese is nicely melted
• Remove and garnish with fresh oregano leaves, cut and serve