July Blog
It's that time of year again. If you have a garden of your own, a neighbor, family member, or friend who gardens, or a CSA membership, the likelihood that a couple of zucchini or other summer squash are hanging out on your counter is high. Why should we eat zucchini?
Let's start with the blossoms. Yes, your zucchini plant's beautiful large yellow flowers are edible. Not only are they safe to eat but they are nutritious and delicious. Much like the fruit itself, Zucchini blossoms contain high amounts of Vitamins A and C, which can help aid in a healthy immune system, skin, and eyesight. Zucchini is part of the Cucurbitaceae family which is known for having antiinflammatory properties. The fruit is high in magnesium and contains more potassium than a banana.
Now that we know some of the health benefits of zucchini how do we prepare them? Zucchini blossoms are often battered and deep-fried. You can even stuff them with delicious cheeses like ricotta, goat cheese, and mozzarella prior to deep frying served with a sauce of choice like marinara or honey.
There are millions of recipes out there to use up all that zucchini such as pizza boats, fries, fritters, zoodles, and zucchini bread but my personal favorite is zucchini parmesan. I even use the leftovers for zucchini parmesan paninis the following day. Here is the recipe I follow:
Zucchini Parmesan
-Two medium-sized zucchini cut lengthwise or in coins about 1/4 inch thick
- 1/2 cup grated parmesan
- 1/2 cup Italian breadcrumbs
- 2 eggs
- 1 cup flour
- 1/4 cup oil
- Jar of sauce of choice
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil for garnish
1. Preheat your oven to 350 degrees Combine your grated parmesan and Italian breadcrumbs into a dish your zucchini can fit laying flat.
2. Salt and pepper your zucchini.
3. Scramble your eggs and place your eggs and flour into two separate dishes that are a similar size as the one that the breadcrumb mixture is in.
4. Preheat your oil in a skillet on medium heat. Place your zucchini one at a time first in the flour, then the egg, and last your breadcrumb mixture fully coating each piece. Set aside.
5. Once the oil is hot, fry both sides of the zucchini until golden brown and place the zucchini on a parchment paper lined sheet tray to go into the oven.
6. Top each piece of zucchini with sauce and shredded cheese. Place into the oven until the cheese has melted.
7. Garnish each piece with fresh torn basil.
Typically I enjoy this dish paired with a side of pasta or roasted potatoes. I hope this inspires you to use up that zucchini on the counter and that you enjoy this recipe as much as I do!
Cheers!
Allyssa McAley, Farm to Chef Coordinator
