The Versatility of Zucchini story and photography by NATALIE FINDLAY
These three recipes will help you fall in love with zucchini. Green or yellow zucchini (also known as courgette) is a summer squash, and although commonly referred to and used as a vegetable, it is botanically considered a fruit. Here are three easy ways that you can incorporate this fruit into every course of your meal.
Zucchini Dip
2. Roast the zucchini for 1 hour, the
Serves 2 – 3
garlic may take 10 minutes longer.
This delicious dip will be the star. You can add as much or as little roasted garlic as you like.
Remove tray from the oven and let rest until cool enough to handle.
3 medium zucchini, cut in half lengthwise 7 cloves garlic, roasted 1 Tbs (15 mL) lemon juice 1 Tbs (15 mL) olive oil 40 g pine nuts, toasted 1 lemon, zested To Taste sea salt and pepper Garnish parsley, finely chopped Garnish chilli flakes (optional)
and set in a strainer placed above a bowl, so the zucchini can drain off its extra liquid (about 15-20 minutes). Squeeze out any remaining liquid.
Preheat oven to 375Âş F
olive oil, lemon zest, parsley and pine nuts. Serve with your favourite crackers or bread.
1. Cover a baking sheet with foil.
Place zucchini and garlic on foil, and season with salt and pepper. Drizzle with olive oil. 26
3. Scoop out the roasted zucchini flesh
4. Place zucchini in a medium bowl
along with the roasted garlic, and mash with a fork. Season with more salt, pepper and/or roasted garlic, to taste.
5. Place in serving bowl and top with
Note: this would also make a tasty and healthy spread for sandwiches.