Chef Wendell: Healthy, delicious zucchini dishes

INDIANAPOLIS (WISH) – The summer harvest of zucchini squash not only offers enjoyable taste and texture to many dishes, but they also burst with a delicious rainbow of vitamins with excellent health benefits.  Here a couple of delicious and healthy zucchini dishes you’re sure to enjoy!Zucchini Salad

1/2 cup raw local honey

1/2 cup apple cider vinegar

1 tsp. Himalayan salt

1 tsp. celery seed

4 cups thinly diced yellow and green zucchini

1 onion, diced

8-10 cherry tomatoes, halved

• Cut zucchini and onion into squares. The tomatoes in half. Reserve in a salad serving bowl.
• To a mixing bowl add the vinegar, honey, salt and celery seed; blend well.
• Pour the dressing over the veggies, toss and let set for a while. Re-mix prior to serving.

Zesty Grilled (or roasted) Mediterranean-style Zucchini

4 small zucchini, diced

1 medium tomato, diced

1/4 cups pitted Kalamata olives (save some juice)*

2 green onions, chopped coarsely

2 tsps. EVOO or avocado oil

2 tsp. fresh lemon juice

2 tbsp. fresh oregano leaves, chopped

1 clove garlic, minced

Himalayan salt and black to taste

Zest of half lemon

1 cup garbanzo beans, drained

2 tbsp. grated Parmesan

• Pre-heat oven to 375 or get your grill fired up.
• Wash and slice /dice the veggies.
• In a bowl, combine the zucchini, tomato, oregano leaves, olives and onion.
• In another small bowl, combine oil, lemon juice, salt and pepper. *(This is where you can add some of the Kalamata olive juice to the dressing for a boost of flavor)
• Pour over vegetables and toss. Let it set till the grill or oven is ready.
• Place vegetables and olives on a baking sheet then into the oven for 5 minutes.
• Platter them up then add the lemon zest, beans and parmesan.
• Garnish with sprig of fresh oregano.