From Daryl aka Avery:
Zucchini. I love it. It's so versatile. It works as a veggie. It goes into pastas and risottos. It goes into breads and muffins. It's good raw. It's tasty in a salad.
And it's so healthy for you, too.
It is low calorie. No saturated fats, no cholesterol. A good source of dietary fiber. It is also a good source of potassium and is an important intra-cellular electrolyte. Zucchini is rich in vitamin A and has moderate amounts of C and B. What's not to love!
This easy-peasy recipe is a go-to for me pretty much every week. All you need is a firm hand when chopping (or a fun chopping tool where you can pound out your aggressions).
Now if only I could figure out how to grow zucchini without it taking over my entire garden. I remember as a girl we would grow zucchini. We had a lot of acreage, and it was good thing we did. Every zucchini plant we ever had was about 6 feet wide and produced huge - no, gargantuan-sized - zucchini. Personally, when eating as a veggie and not using in breads and such, I prefer the smaller sized zucchini. Much more flavorful, not as much pulp.
PS Figure 1 zucchini per person. I made this recipe for 2. Do your math when it comes to the butter, Parmesan, etc.
2 zucchini, chopped fine
1 tablespoon butter
1 teaspoon salt
1/4 cup Parmesan cheese, grated
4 tablespoons sour cream
1/4 teaspoon nutmeg
Add the chopped zucchini. Cook, stirring often, for about 2 minutes. Add in the Parmesan cheese. Stir for 1-2 minutes more.
Remove from heat. Set on plates and decorate with sour cream and nutmeg.
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