September is your last chance to get the best zucchini, which is a welcome addition to any senior meal because of its high levels of vitamin C and magnesium. Enjoy the late-season offerings with these three tasty recipes.
1. Grilled Zucchini And Marinated Squash Salad
This dish is a perfect appetizer, or it can work on its own as a light entree.
The night before, combine 1/4 tsp. salt, vinegar and sugar in a bowl. Cut the squash into thin slices, submerge them in the mixture and chill overnight. The next day, cut zucchini into flat strips, brush them with olive oil and season with salt and pepper. Grill for about 10 minutes or until the zucchini is soft and browned. Meanwhile, drain the squash. In a small bowl, stir together olive oil with dried basil to taste and add a dash of lemon juice.
After the zucchini is cooled, divide it and the squash between the plates. Serve with basil oil on the side.
2. Zucchini Spaghetti
Zucchini strips add flavor and color to your regular pasta night.
Cook the spaghetti noodles according to the directions on the box, then drain and set aside.
With a vegetable peeler, slice your zucchini into thin strips, then cut these to resemble spaghetti noodles. In a skillet, heat the olive oil and cook the zucchini for 1 minute while stirring constantly to avoid burning. Add water and cook for 5 minutes or until tender.
Toss the noodles and zucchini together and top with cheese, salt and pepper.
3. Grilled Zucchini Rolls
Here's an appetizer that's visually impressive, yet easy to make.
Slice your zucchini into strips with a 1/4-inch thickness. Brush the strips with olive oil, season with salt and pepper, then place on the grill for 2 minutes per side or until tender. Let the strips cool on a baking sheet, then transfer them to the refrigerator.
In a bowl, combine lemon juice, goat cheese, basil and mint with a dash of salt and pepper each. Stir until it becomes a consistent mixture. At this point, you can either begin to assemble your rolls or put the cheese in the refrigerator for later use.
To finish, spread a 1/2 tsp. of the mixture onto 3/4 of a zucchini strip and roll it up.