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….

“If only my tongue was 2 inches longer”

Riesling would be able to reach the bottom of the jar, but she is afraid of containers. Don’t ask.

Have a good night!