August 8th National Zucchini Day

If you know me - You know I LOVE zucchini.  If you don't know me - You know now that I LOVE zucchini.  I love it anyway but my favorite is zucchini, scrambled eggs and parmesan cheese.  I can eat that any time - any day!

 I love zucchini and during the summer there is an abundance this fresh vegetable. You can find them in different sizes.  I like mine in a medium size and a darker green yet firm.  I have noticed the smaller zucchini are sweeter in flavor and the super large ones do tend to taste bitter.

Zucchini can be consumed raw or cooked and there are so many ways to enjoy and I will share my recipes with you for anytime!

You may find zucchini and summer squash together at the farmers markets or your local grocery store and that is because they do fall under the same family.

Did you know that 1 cup of chopped or sliced zucchini is under 20 calories.  According to the American Heart Association zucchini is good for your heart.

Did you know you can enjoy the blossoms - here is my fried zucchini squash blossoms recipe

Being Italian pasta is a family go-to!  Now I use zucchini to make pasta with my spiral slicer or you can use a mandolin or even your vegetable peeler.  Just sauté in a little olive oil, garlic, salt and pepper.  So delicious.  I recently made a Baby kale and pea pesto with my zucchini noodles.  Delicious.

I store my zucchini  in the refrigerator wrapped in a paper towel then placed in a plastic page.  I noticed a good 3-4 days the zucchini stay fresh and firm.

Zucchini are at their best during the summer. They 
are ideal sautéed, baked, roasted, or grilled to highlight their delicate texture, but also take well to simmering in soups, quick-steaming, frying, or gentle, slow cooking to bring out their sweetness. Sliced or grated raw, zucchini are excellent in fresh salads and on antipasto plates.

To prepare you zucchini simply rinse with cold water and slice off the ends.  Now you can slice, chop, shred or turn into noodles.  If a recipe suggests to remove excess water after cutting (per recipe) place in a colander and lightly salt then let sit for about 20 minutes.  Sometimes I cover with a kitchen towel.

To give a shout out to National Zucchini Day I wanted to share some of my recipes on Cindy's Table and other recipes we love on the Internet.

We hope you love them too!

My ultimate favorite - Zucchini Scrambled Eggs

Zucchini, Sweet Potato and Tomato Frittata

Zucchini Flan - My husband and I made this in Tuscany when we took a cooking class.  So good...

Paleo Zucchini Pho

Beef Stuffed Heirloom Zucchini

Chicken, Tomato, Zucchini and Artichokes

Baked Italian Eggs with Zucchini and Scallions

Paleo Zucchini Cookies

How about some tips for Zucchini Flesh

Recipes we love from the Internet and Bloggers!

 A perfect summer salad we make at our house!

We love these zucchini pancakes