turmeric rice, zoodles and kale!

What should we do with zucchini? Here are 3 (cheap) tools that help make zucchini fun and versatile! Plus a stunning plant-based bowl featuring the infamous zoodle.

Zucchini — hate it or love it?

I want to love it, because I’m a self-declared veggie lover (technically zucchini is a fruit but we eat it like a veggie), but honestly I have flip flopped over the years. I’ve been in between. Sometimes I’m excited by its versatility and other times I’m bored by its blah-ness.

But after recipe testing with zucchini consistently for two months, the verdict is in — I’m a zucchini enthusiast. And I hope to make you one too!

Let’s unpack my (and maybe your) mixed feelings about zucchini!

Zucchini, also known as courgette, is a type of summer squash that’s widely available in late summer and early autumn. Zucchinis grow wonderfully in the home garden so come September; we’ll all have a lot of them. Too many maybe?

I’m guessing yes because the one request I’ve received more than any other is ‘more zucchini recipes please!’. And I want to get a head start and help you prepare for the onslaught of zucchini coming your way.

Let’s take a deep dive into the zucchini!

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Why do we love zucchini?

We love zucchini because when it’s in season, its abundant and cheap. And we can do things with zucchini that seem to defy culinary logic. We can turn it into ribbons and noodles (see below). We can enjoy it raw or cooked. We can make it work in a lot of cuisines — Italian, Indian, Middle Eastern, Asian. It’s easily along for the ride and plays nicely with a lot of other whole foods.

Why do we not love zucchini?

Exactly because it’s along for the ride. Zucchini isn’t the most flavorful vegetable, so it often doesn’t upgrade a dish — it’s usually the side kick. In other words, zucchini can be a bit boring. And for some, the slightly bitter (or slightly sweet) taste or tender texture can be off-putting. But personal preferences aside, I think the biggest complaint about zucchini is that it becomes a nuisance. A lot of us don’t know what to do with it and you can only make so many zucchini breads!

If you’ve ever felt this way, you’re in good company. A lot of people (me included) aren’t always stoked to get six zucchinis in the CSA box.

Until now!

The recipes I’m going to share over the following weeks are all about making zucchini the headlining act. Yes, it can be chopped, sliced, roasted, and stir-fried but if you want to really showcase zucchini or prepare it in different and more interesting ways, stay tuned for what’s coming. I’ll focus on the most popular variety — green zucchini — and we’ll be stuffing, blending, pickling, and even dehydrating it. Stay tuned!

Turmeric Rice, Zoodles, and Kale (oil-free, gluten-free, vegan)

Tools for Preparing Zucchini

First I want to share some simple tools you can purchase (you might already have on hand) that will make zucchinis more fun and versatile. See the video below for pricing and demo!

1. Spiralizer — ‘Zoodles’

This is where zucchinis shine! Their soft flesh and long, narrow shape, make them perfect for spiralizing into a sort of spaghetti. This is done with a spiralizer. Once spiralized you can use them any way you would spaghetti. Toss them with some pesto, marinara, or cream sauce. You can also use them raw or lightly cooked (too much cooking will encourage disintegration). I like to use zucchini noodles, also called zoodles or courgetti, in combination with cooked pasta. Just recently I made this walnut and tomato Bolognese and mixed it with a 50/50 blend of spiralized zucchini and just cooked brown rice linguine.

Note that most spiralizers come with different blades — curly fry, parpadelle, linguine — and you can choose whichever blade you prefer.

2. Veggie Peeler — Ribbons

Zucchini ribbons add a little elegance to any dish in my opinion. You make them by peeling a zucchini into long, wide strips with a vegetable peeler. A Y type veggie peeler works well. You can use zucchini ribbons the same way you would zucchini noodles and mix with a pasta sauce but I like to add them to salads or grain bowls for a little whimsy and extra texture.