When you’re making an attempt to persuade the non-vegans in your life to get on board with consuming extra greens, you might need to give stuffed summer season squash a attempt. Hollowed-out zucchini turns into a container for the remainder of your dinner, and when it is filled with seasoned meat and cheese, it is fairly onerous to withstand. You can also make Mexican-style zucchini enchilada boats with jack cheese, onion, and cumin; or you may go Italian (through Dinner at the Zoo), and mix your diced zucchini with sausage, garlic, and parsley, ending them off with mozzarella or Parmesan cheese. If stuffing zucchini boats is an excessive amount of hassle for you, zucchini additionally makes an important barely-there addition to floor beef casseroles (per Food.com).
Earlier than waxing eloquent concerning the superb issues you are able to do with shredded zucchini, we must difficulty a phrase of warning: like its fraternal twin, the cucumber, zucchini is a really watery vegetable. Not like cucumber, nonetheless, most individuals do not eat it uncooked, so it is best to get a few of that water out earlier than cooking it. One of the simplest ways to take action is by shredding the zucchini and letting it sit in a colander with a pinch or two of salt to assist transfer issues alongside. Earlier than utilizing, press on the zucchini with a paper towel to squeeze a lot of the moisture out earlier than continuing along with your recipe.
