At the farmers market this weekend I got a lot of zucchini. I am not the best at cooking zucchini, so I figured since I had a lot of it, something was bound to turn out good. I use zucchini in my veggie burgers. I love how they are so easy to cut and grate, which gave me the idea to make a shredded zucchini salad.
I shredded two big zucchinis with a cheese grater
Peeled and chopped 3 cloves of garlic and cut up a large spring onion/scallion.
Into the wok went some olive oil garlic, scallions and once heated for about 3 minutes a lot of zucchini.
Too much? After about 5 minutes I threw in some basil. It is an odd mix, but I also had 4 ounces of basil that was about to go bad.
I am not able to keep basil long! I came home from the market with 3 – 4oz bags. I already made a pint of pesto and froze it. I used 2 out of the 3 – 4 ounce bags. I needed to use the last bag somehow.
For the main meal I heated up some of these fish burger in the skillet.
The white sauce is a tzatziki sauce that Matt made to go with a lamb dinner last night. For the tzatziki sauce Matt combined plain yogurt, cucumbers and feta cheese in a food processor.
The salad alone was good, the salad on top of the fish burgers were awesome! I also added left over salad to my rice and beans for lunch, it added a really good taste to the rice.
Let’s talk Zucchini.
Zucchini is a summer squash and is very versatile. I can be eaten raw shredded on a salad, steamed, baked and grilled. It is a low calorie food that is loaded with wonderful vitamins and minerals. It is a good source of anti-oxidants (Vitamin C, manganese), fiber (from the skin) and B vitamins (help make energy and red blood cells).
So my oven is should be fixed tomorrow. Yay! I think I am going to celebrate it with freshly oven baked cookies!
Dempsey wants to celebrate with an empty jar of peanut butter. Or tried….
Riesling would be able to reach the bottom of the jar, but she is afraid of containers. Don’t ask.
Have a good night!