Wednesday, May 13, 2015

Zucchini yumminess, #recipe from @DarylWoodGerber


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.

Enjoy!

PS  Figure 1 zucchini per person. I made this recipe for 2. Do your math when it comes to the butter, Parmesan, etc.

Zucchini Yumminess

(serves 2)

2 zucchini, chopped fine
1 tablespoon butter
1 teaspoon salt
1/4 cup Parmesan cheese, grated
4 tablespoons sour cream
1/4 teaspoon nutmeg

Directions:


Chop zucchini fine and set aside. Heat butter and salt in a sauté pan on medium-high.



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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10 comments:

  1. Zucchini is such a user friendly food. It works in almost any setting.
    Great stuff.
    Oddly, my husband doesn't particularly ncare for it so I have to ration it out.

    ReplyDelete
    Replies
    1. What's great is its a good honing in other things food.

      Daryl /Avery

      Delete
  2. I plan to have zucchini for dinner tonight - going to try it your way, except I am going to use the spiralizer that I received for Mother's Day. As for growing zucchini.....we seem to only grow the gargantuan ones too. I keep asking my husband to get the type that is small, but haven't found it yet!

    ReplyDelete
  3. I love this, Daryl! Love the zukes and always looking for new ways with them.

    Yummeee is right.

    XO

    MJ

    ReplyDelete
  4. It is very hard to find the smaller zucchinis. They grow a foot when your back is turned! Hopefully we will have a chance to catch some small ones and try this, it sounds good!

    ReplyDelete
  5. Daryl/Avery - Like you, this brings back great summer memories. For me, zucchini will always remind me of my Italian father's garden. We ate those zukes all summer long. This is a lovely recipe to make good use of them, perfect for a light summer lunch. And I like your tips on the benefits of small vs. large. Thanks for sharing with us today!

    ~ Cleo

    ReplyDelete
  6. I love zucchini but I've never tried it with sour cream and nutmeg. That really dresses it up! Last year we had tons of zucchini in the garden. This year, I can't find a single plant! Go figure!

    ReplyDelete