cdkitchen > cooking experts > pamela chester
This summer has packed quite a heat punch so far, with temperatures at or over 100 degrees across the land. If you have a backyard garden that you have been able to water faithfully, then you are probably realizing the bounty of an early summer harvest!
While my little garden consists of tomato plants and herbs only, we are lucky to be the recipients of fresh veggies from some of our very generous neighbors and relatives. This seems to be the year of the zucchini. Anyone I know who planted this veggie is literally swimming in gigantic summer squash, some as big as a small child.
Zucchini are part of the squash family. Although, like tomatoes, they are considered a vegetable and usually cooked in savory preparations, they are botanically a fruit. They are easy to grow and produce abundantly in home gardens if you have the space for them.
One way to control their production so as not to be overwhelmed with zucchini is to harvest some of the pretty yellow zucchini flowers that appear early on in the season. If you have never tried squash blossoms, you are in for a treat. These edible flowers can be deep fried, stuffed and sautéed, or made into soup that showcases their delicate flavor.
If you have zucchini coming out of your ears this summer, then you’ve probably done your fair share of grilling sautéing, and broiling. Maybe you’ve even made a ratatouille that combines all the fresh flavors of summer. Another way to use small, fresh grown zucchini is by slicing them into ribbons with a vegetable peeler or food processor’s slicing blade, crisping in ice water, and lightly cooking. Add carrot ribbons, thinly sliced lengthwise for a nice color contrast that makes a refreshing summer side dish.
If you’ve got a ten pounder you’re not quite sure what to do with, then the natural solution is to make zucchini bread. As zucchini grow larger, they become more fibrous and tough, and while they may not be suitable for grilling or sautéing, they are perfect for shredding and adding as a moist addition to cakes, breads, and even brownies.
Again the food processor is your friend, and you can shred dozens of zucchini in mere moments using a shredding blade. Otherwise, a box grater is the next best thing. To make a lighter crumbed bread, simply roll the grated zucchini in a clean dishtowel to remove some of the moisture, before adding to your recipe.
Fresh zucchini bread is so good, you can barely evenly tell it’s healthy! I made a loaf last week and even my picky two year old happily gobbled up slices of the bread, slathered with cream cheese. For a change of pace, you can try adding lemon zest, walnuts or pecans, dried fruit such as raisins or cranberries, or chocolate chips to your favorite zucchini bread recipe. It makes a yummy quick breakfast or snack, especially when spread with cream cheese or peanut butter.
Homemade bread is not the only healthful baked good you can make with zucchini. Similar to applesauce, you can substitute pureed zucchini for oil one for one in packaged brownie or cake mixes. It’s an easy way to sneak some added nutrition into sweet treats!
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1277-zucchini-harvest/
A Midsummer's Harvest Treat
While my little garden consists of tomato plants and herbs only, we are lucky to be the recipients of fresh veggies from some of our very generous neighbors and relatives. This seems to be the year of the zucchini. Anyone I know who planted this veggie is literally swimming in gigantic summer squash, some as big as a small child.
Zucchini are part of the squash family. Although, like tomatoes, they are considered a vegetable and usually cooked in savory preparations, they are botanically a fruit. They are easy to grow and produce abundantly in home gardens if you have the space for them.
One way to control their production so as not to be overwhelmed with zucchini is to harvest some of the pretty yellow zucchini flowers that appear early on in the season. If you have never tried squash blossoms, you are in for a treat. These edible flowers can be deep fried, stuffed and sautéed, or made into soup that showcases their delicate flavor.
If you have zucchini coming out of your ears this summer, then you’ve probably done your fair share of grilling sautéing, and broiling. Maybe you’ve even made a ratatouille that combines all the fresh flavors of summer. Another way to use small, fresh grown zucchini is by slicing them into ribbons with a vegetable peeler or food processor’s slicing blade, crisping in ice water, and lightly cooking. Add carrot ribbons, thinly sliced lengthwise for a nice color contrast that makes a refreshing summer side dish.
If you’ve got a ten pounder you’re not quite sure what to do with, then the natural solution is to make zucchini bread. As zucchini grow larger, they become more fibrous and tough, and while they may not be suitable for grilling or sautéing, they are perfect for shredding and adding as a moist addition to cakes, breads, and even brownies.
Again the food processor is your friend, and you can shred dozens of zucchini in mere moments using a shredding blade. Otherwise, a box grater is the next best thing. To make a lighter crumbed bread, simply roll the grated zucchini in a clean dishtowel to remove some of the moisture, before adding to your recipe.
Fresh zucchini bread is so good, you can barely evenly tell it’s healthy! I made a loaf last week and even my picky two year old happily gobbled up slices of the bread, slathered with cream cheese. For a change of pace, you can try adding lemon zest, walnuts or pecans, dried fruit such as raisins or cranberries, or chocolate chips to your favorite zucchini bread recipe. It makes a yummy quick breakfast or snack, especially when spread with cream cheese or peanut butter.
Homemade bread is not the only healthful baked good you can make with zucchini. Similar to applesauce, you can substitute pureed zucchini for oil one for one in packaged brownie or cake mixes. It’s an easy way to sneak some added nutrition into sweet treats!
Carrot and Zucchini Ribbon Salad
Made with zucchini, olive oil, carrots, parsley, salt and freshly ground pepper
Made with zucchini, olive oil, carrots, parsley, salt and freshly ground pepper
Serves/Makes: 6
- 6 small zucchini
- 4 large carrots, peeled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon flat leaf parsley, finely chopped
- salt and freshly ground pepper, to taste
Trim zucchini lengthwise to remove seeds from the center. Slice zucchini and carrots into thin lengthwise strips using a food processor fitted with a slicing blade or vegetable peeler. Place in a bowl of ice water to crisp. Drain vegetables and pat dry.
Warm olive oil in a large saute pan over medium heat. Add carrots and zucchini and saute until tender, about 3-4 minutes, until just tender. Sprinkle with chopped parsley and serve immediately.
share this article:
related articles
Write a comment:
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1277-zucchini-harvest/