God said, “I have given you every plant with seeds on the face of the earth and every tree that has fruit with seeds.  This will be your food.”   - Genesis 1:29

Be joyful and eat for an abundant life!!

July -- Zucchini

Zucchini is a summer squash and is treated as a vegetable.  However, zucchini is a fruit, being the swollen ovary of the zucchini flower.  Zucchini has its ancestry in Americas but many varieties were developed in Italy after their introduction from the Americas. Zucchini is cylindrical and can grow from 4” to 24” and range in color from dark to light green.

Zucchini is low in calories and contains useful amounts of folate, potassium, vitamin A and vitamin C.  Zucchini can be used in baked goods, desserts, salads, main dishes, appetizers, and soups.  It can be made sweet or savory.  It can also be used in many international dishes such as Italian, Mexican, Thai, and many others.  A few new recipes will be shared this month to get you started on making zucchini a staple in your diet.

Serves 8     Calories 124

APPLE and ZUCCHINI SALAD (adapted from allrecipes.com)

1 lb. zucchini, diced (about 3-4)
3 apples, diced (can be peeled or unpeeled)
1 green pepper, diced
½ red onion, chopped
Combine above in a bowl.

Whisk together:
2 Tbls. olive oil
2 Tbls. red wine vinegar
1 tsp. white sugar
1 tsp dried basil (could also use fresh basil)
¾ tsp salt
½ tsp ground black pepper if desired

Drizzle over zucchini-apple mixture.  Toss to coat.

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SWEET and SOUR ZUCCHINI SALAD  (adapted from allrecipes.com & taste of home)

1 (1 ounce) package dry onion soup mix
⅓ cup white wine or red wine vinegar
¼ or ⅓ cup sugar
1 tsp. salt
1 tsp. ground black pepper
2 Tbls. olive oil
⅓ cup cider or red/white wine vinegar
½ cup chopped green bell pepper
½ or 1 cup chopped celery
7 small zucchinis, thinly sliced or chopped
(you can also add ½ chopped sweet onion and/or 1 can of drained garbanzo beans)

• In a mixing bowl, soak onion soup mix in wine vinegar, let stand 5 minutes.
  
• Combine the onion soup mixture with the sugar, salt, pepper, oil, vinegar, bell pepper, celery, zucchini and other vegetables or beans 
  
• Chill 4-6 hours, stirring occasionally.  Drain off any extra liquid before serving.

Serves: 7    Calories: 214

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ZUCCHINI PIZZA DISH (from our old family cookbook)

Crust:
2 lbs. zucchini, shredded (6 cups)
1 large onion, finely chopped
½ cup grated Mozzarella cheese
½ cup grated Parmesan cheese
½ tsp. salt
2 whole eggs and 1 egg white. lightly beaten
⅓ cup flour
1 tsp. basil
black pepper to taste

To prepare crust:  Squeeze moisture from the zucchini.  Combine zucchini and remaining crust ingredients.  Press into a 9”X13” pan.  Bake at 350 degrees for 30-35 minutes.

Topping:
1 cup crumbled Morningstar sausage patties or links
1 cup or more, sliced black olives
1 cup grated Mozzarella cheese
1 cup finely chopped green, red or yellow pepper
1 tsp oregano
2 cups Prego pizza sauce
(any of your favorite toppings could be used)

Sprinkle with toppings, spoon sauce over top.  Sprinkle with grated cheese and oregano.
Bake at 350 degrees for 25-30 minutes.  

Servings: 6-8   Calories:  250

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MEDITERRANEAN ZUCCHINI and CHICKPEA SALAD  (adapted from allrecipes.com)

5 cups diced zucchini
1 (15oz) can chickpeas, drained and rinsed
1 cups halved grape tomatoes
1 cup chopped red bell pepper
½ cup chopped sweet onion
½ cup crumbled feta cheese (if desired)
1 cup chopped Kalamata olives
¼ cup olive oil
½ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 Tbsp. chopped fresh rosemary
1 clove garlic, minced
1 tsp. dried oregano
½ tsp. crushed red pepper flakes (optional)
salt and ground pepper to taste

Directions:  Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.  Refrigerate several hours before serving. 

Servings: 6-8    Calories: 250