Every year, summer rolls around and zucchini and squash take over the town. They are hawked at the farmers market as the vendors desperately try to get rid of their endless supply before it can rot, they are displayed front and center at every super market with signs screaming sale, and they weezle their way into practically every seasonal recipe.
Thus, I get annoyed with zucchini and especially summer squash.
Like everyone else, I had a massive zucchini that I didn’t want to just waste and throw away, so I set out on a mission to make it taste delicious. I wanted that damn mutantly-huge zucchini to taste so good that I would forget it was 99% water and 1% cellulose. And did I succeed? Why yes. Yes, I did.
zucchini salad with fresh herbs and feta cheese
Recipe: Makes 3-4 servings
1 large zucchini
3 sprigs parsley, chopped
1 tsp dill
1 tsp lemon zest
1/2 tbsp lemon juice
1 tbsp extra virgin olive oil
salt and pepper, to taste
1/2 cup feta cheese, crumbled
Directions – Chop the zucchini into cubes. Finely chop the parsley and dill (or you can use dried dill). Toss the zucchini with the parsley, dill, lemon zest, lemon juice, oil, cumin, salt, and pepper. Fold in feta cheese and enjoy!
Zucchini * this veggie is high in vitamin C, folic acid, niacin, potassium, and beta caroteen! It is also high in fiber and eerily low in calories
Dill * aids in digestion, is a relaxant, can help ease insomnia, and contains the antioxidants monoterpenes, which protect against cancer!
Lemon * a great source of vitamin C. Lemons are also said to help aid in digestion by stimulating the secretion and activation of certain enzymes!