Zucchini .....zucchini .....and more zucchini!

I planted just one zucchini plant this year (I've learned from experience to limit the number of seeds planted in spring!); yet this one plant is very prolific (our rainy start to our summer seems to have contributed) and today I harvested several. So what to do with them? In the past I have baked zucchini bread in all shapes, sizes and flavours, froze several packages to be used later in soups and stews ....or more zucchini bread, given it away ....only to have more given to me! This year I decided to let google help me out and found several recipes that look awesome. Now I can't say I've tested all these recipes but have tried a couple already - they were great so want to share.

I also researched the health benefits of zucchini (which I learned is actually a fruit). Some of these claims seem somewhat inflated, but this vegy/fruit certainly isn't going to hurt us and if it does all that it says below, we better start eating!

• Zucchini helps cure asthma, as it contains Vitamin C, which is a powerful antioxidant and has anti-inflammatory properties.
• The vegetable is known to help prevent diseases like scurvy and bruising, caused by the deficiency of vitamin C.
• Regular intake of zucchini effectively lowers high homocysteine levels in the human body.
• The vegetable can help prevents risk of having multiple sclerosis (MS).
• Zucchinis have high water content (over 95%), high nutritious value and contain a very low amount of calories, so they make the perfect snack item for people on diet.
• The vegetable contains useful amounts of folate, potassium, and vitamin A, necessary for proper functioning of the human body.
• Zucchini contains Vitamin C and lutein, both of which are known to be good for the eyes.
• The vegetable is a good source of vitamin B6, riboflavin, manganese and a lot of other nutrients.
• Eating zucchini is known to help the body in supporting the arrangement of capillaries.
• Regular consumption of the vegetable can help protect the body against colon cancer.
• Zucchini is believed to be beneficial in preventing heart disease and related symptoms, such as high cholesterol.
• The rind of zucchini contains the nutrient beta-carotene, which is known to be full of antioxidant properties and thus, helps protect cells against oxidation damage.
• The vegetable proves to be a good source of magnesium and phosphorus, the nutrients essential for building and maintaining healthy bones.
• Zucchini is rich in vitamin C, another powerful antioxidant that can provide protection against cardiovascular disease.

These simple zucchini recipes will make quick work of even the most prolific zucchini and summer squash plants. They have the ease and lightness needed during the hot months with zucchini is in season.

1. Zucchini Frittata

Photo © Molly Watson

This Zucchini Frittata – an Intalian-style omelet – is simple and tasty. Make it as the centerpiece of an elegant brunch, a healthy lunch, or quick dinner. Just add a fresh salad and a bit of bread to complete the meal.

2. Zucchini Fritters

Photo © Molly Watson

Zucchini Fritters are a quick and tempting appetizer – although I've been known to make a salad and call the whole thing dinner!

3. Grilled Zucchini

Photo © Molly Watson

Small and medium zucchini can be simply halved lengthwise, brushed with oil, sprinkled with salt, and set on the grill. Larger specimens can be but into thick diagonal slices. Serve drizzled with balsamic vinegar or a bit of basil dressing to great effect.

4. Zucchini Pickles

Photo © Molly Watson

These Zucchini Pickles are inspired by the ones made and served at Zuni Café in San Francisco. They are easy, refrigerator pickles, so there is no need to boil or "can" them. A bit of turmeric is responsible for the brillirant chartreuse color.

5. Zucchini Mint Pesto

Photo © Molly Watson

Zucchini Mint Pesto is delicious on hot pasta, as a dressing for pasta salad, or spooned over simply cooked chicken or fish. It freezes beautifully, so it's a great way to use up those piles of zucchini that start to show up in some gardens come August and September.

6. Zucchini Salad

Photo © Molly Watson

Shaved Zucchini Salad is quick and impressive. Bonus: it can be prepared a bit ahead of basic tossed salads with no ill effect. Mix things up a bit and make this Zucchini Mint Salad, too.

7. Zucchini Pasta

Photo © Molly Watson

Strips of zucchini tangle up with the twists and turns of fussili (corkscrew) pasta in this easy, tasty pasta dish.

8. Early Summer Ragout With Zucchini

Photo © Molly Watson

The key to this ragout is to use very tiny carrot and zucchini. Ideally, you would only need to quarter them lengthwise to get "bite-size" pieces. Larger specimens will work just fine, but the stew (oops, I mean ragout) will have a less refined air and it will involve a bit more prep work as you cut the vegetable to the right size.

9. Mid-Summer Vegetable Pesto Soup With Zucchini

Photo © Molly Watson

This pesto soup (or soupe au pistou to be French about it) simmers the ripe vegetables of summer into a light soup flavored with a dollop of fresh made pesto.

10. Late Summer Vegetable Stew With Zucchini

Photo © Molly Watson

When the garden goes crazy or you haul home just a few too many veggies from the farmers market, try this Late Summer Vegetable Stew to make quick and tasty work of your bounty. It's delicious on its own, it doesn't mind being turned into a topping for polenta either.