CARBONDALE COMMUNITY FARMERS MARKET
  • Market Information
    • Hours and Location
    • Contact Us - Market Staff
    • Volunteer
    • Music
  • Market Events
  • Recipes
  • Vendor Information
  • Link Match
  • Market Sponsorship
  • Covid Information

Featured Produce: Zucchini

6/15/2015

0 Comments

 
Zucchini is the most popular of the summer squash family and grows rapidly during warm seasons. It is an extremely versatile vegetable that helps add moisture and color to recipes. Zucchini is a low calorie replacement for pasta in a number of dishes from lasagna to Asian ‘zucchini’ noodles with peanut sauce. The possibilities are endless really, why stop at zucchini bread?

Nutrition Fun Facts: Zucchini is approximately 95 percent water and very low in calories. Great for those watching their weight! It is an excellent source of vitamin C and potassium. In addition, the peel contains insoluble fiber that benefits the digestive system. (2)

Storage Tips: Store zucchini in a plastic bag for up to 4-5 days. Do not wash it until you are ready to use it, damp squash will rot even in the fridge. Store cooked zucchini for up to 2 days in a sealed container. (1)

Preparation Tips: Zucchini is incredibly versatile; it can be baked, boiled, broiled, deep-fried, grated, grilled, marinated, pan-roasted, consumed raw, sautéed, shaved, steamed, stir-fried, stuffed and of course turned into zucchini bread. The zucchini plant also produces an edible blossom that can be battered and fried. A summertime favorite preparation is grilled zucchini. Slice small to medium zucchinis length wise into quarter inch strips, toss with oil, salt, and pepper and toss on the grill. These are a great as a side or on a sandwich. 

Recipe: Savory Zucchini Ribbons 

Picture
Ingredients

•   2 medium zucchini
•   1/4 teaspoon salt
•   1/4 teaspoon freshly ground black pepper
•   2 ounces sun-dried tomatoes, packed in oil (about 24)
•   3 ounces goat cheese
•   2 tablespoons chopped fresh chives (can sub scallions or onion tops)
•   2 tablespoons extra-virgin olive oil

 

Preparation

  1. Cut the zucchini into ribbons using a vegetable peeler. Hold the zucchini firmly at the tip and draw the peeler down. Transfer the ribbons to a large bowl.
  2. Toss ribbons with oil, salt and pepper. Add in sun-dried tomato, goat cheese, and chopped chives and serve.
Serves 4

1.) “Dietary fiber: Essential for a healthy diet.” The Mayo Clinic.  <http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/indepth/fiber/art 20043983>.
2.) “Zucchini and Summer Squash.” The University of Maine. <http://umaine.edu/publications/4257e/>.
0 Comments



Leave a Reply.

    Subscribe to our mailing list

    * indicates required
    .. Ok

    Categories

    All
    Featured Produce
    Recipe
    Survey
    This Week At The Market!
    Updates

    Archives

    March 2022
    December 2021
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014

Proudly powered by Weebly