With summer just around the corner, I’m starting to feel excited for the time when life (hopefully and safely) goes back to normal, so I can go to the first, local farmer’s market of the season and buy a big bag of freshly grown summer produce. One of my favorites to buy in summer is zucchini.
You can cook with zucchini in a surprising number of ways—and another surprise is that it's actually not even a vegetable! They’re treated as veggies in our kitchens, but really, they’re fruits, with the proper name of Cucurbita Pepo. And there are a couple different varieties of zucchini: Regular zucchini (usually green in color), golden zucchini (gold, obviously) and globe zucchini or eight-ball zucchini that’s round and soft-ball sized. According to Live Eat Learn, some zucchinis even grow to reach 7 feet.
One of the most common ways people are using zucchini these days is in the form of “zoodles," and, in case you've been living under a rock, "zoodles" is a mash-up of the words "zucchini" and "noodles." But there are many other things you can do with them: You can make baked parmesan zucchini, you can sauté slices of zucchini, chop it up and throw it into an omelet or put it in a something like a summer-style minestrone soup.
My favorite way to use it right now is in a zucchini bread. Zucchini bread recipes can be altered in many ways to be sweeter or more savory. I personally like this recipe by Brittany at Eating Bird Food. It's vegan, gluten-free because it uses almond flour, plus it includes bananas, and I also love banana bread as a snack. This recipe is also a bit on the sweeter side since it uses dairy-free chocolate chips. I also like to add some walnuts or another type of nut for extra crunch.