By Matthew Thompson, Associate Food Editor for EatingWell Magazine
It's already started: just the other day I ran into my neighbors as they were admiring their garden. "Looks like we've got a lot of zucchini coming in," one of them said. "Would you like some?"
Yes, I would. It seems like everyone has zucchini to offer this time of year--it's one of the most easy-to-grow garden veggies out there and a staple of supermarkets, farmers' markets and backyard gardens alike. Finding ways to use it all is one of summer's delicious challenges.
It's a challenge I'm always up for. Zukes have a mild, grassy flavor that pairs well with almost anything. They're great raw in salads, grilled, sautéed or stuffed. You can even cook the blossoms! At about 70¢ a pound this time of year, they're amazingly cheap too. While they are low in calories, just 15 calories in a 3/4-cup serving, they're rich in potassium, which promotes healthy blood pressure, as well as immunity-supporting vitamins C, ARead More »from 6 Surprising Ways to Use Zucchini