Let’s all take a minute to thank the Italians. They, as I understand, are the ones who brought zucchini to the United States. And without zucchini, how would we know that we had arrived at midsummer’s abundance? If your neighbors didn’t leave bags of the green squash on your porch, and you weren’t trying to figure out which recipes would disappear the most shredded zucchini–muffins, pancakes, spaghetti sauces, cookies, breads, lasagnas…well, you would miss it, that’s what.
When picking your zucchini at the market, or in your garden, or in that bag that appeared on your porch, choose medium or small ones, as they tend to have the best flavor. This week’s recipe is not about making vast quantities of the veggie disappear–this recipe makes the gorgeous green Italian the star of your summer patio party.
- 2 small zucchinis sliced lengthwise, very thin
- Salt and pepper to taste
- 2 Tablespoons olive oil
- Chives parsley, or any of your favorite fresh garden herbs, chopped finely
- 1 cup arugula cut into 1-2 inch pieces
- ½ lemon
- 4 oz chevre or other spreadable cheese
- Cook the zucchini slices in an oiled frying pan over med/high heat until browned, remove from pan and let cool
- While the zucchini is cooling, mash the herbs, salt and pepper into the soft cheese with a fork
- Put a teaspoonful of cheese mixture and an arugula leaf at the end of a zucchini slice and roll into a bite sized piece, continue with the rest of the slices
- Serve and enjoy!
Vitamins, Minerals, and Nutrients:
Manganese - helps with bone production and growth, skin integrity, and blood sugar control Vitamin C - powerful water-soluble antioxidant which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals Copper - central to building strong tissue, maintaining blood volume, and producing energy in your cells Did you know?
When you have an excess of zucchini, remember that August 8th is National Sneak A Zucchini Onto Your Neighbor's Porch Day!