It’s just about getting to be the season of SQUASHENANGST, when huge sacks of unwanted baseball bat-size zucchinis start showing up on doorsteps in the dead of night. But you — yes, you! — have the power to conquer this vegetal scourge, and feed yourself very well in the process. Here’s how…
ZUCCHINI FOR BREAKFAST:
ZUCCHINI FOR LUNCH:
ZUCCHINI FOR SNACKING:
Pro fritter tip: Make sure you salt and squeeze.
Sometimes you want the moisture zucchini gives off (that’s why it makes such nice cakes) but in fritters or other fried situations, all that oozy squash-water is a big, soggy problem. The solution? SALT.
After you shred/grate/slice your zucchini, toss it with a generous amount of salt (this will draw out the water in the squash) and let it sit in a colander to drain for about 30 minutes. After that you can rinse it to get the extra salt off and then squeeze it with your hands or twisted up in clean dishtowel to wring out as much water as you can. Now proceed!
This trick works with other recipes too; raw zucchini salads will be less leaky (and thus keep better) if you salt, drain, rinse, and pat-dry the sliced squash before dressing it.
ZUCCHINI FOR DINNER:
ZUCCHINI FOR DESSERT:
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