Zucchini Goes Skinny

Ingredients

4 large zucchini

Dressing:

2 satsumas, clementines, or oranges peeled
1 teaspoon ras el hanout (Morrocan seasoning) parsley, cilantro and mint
1 2-inch piece fresh ginger, peeled
2 cloves garlic
1 Fresh red chile (1 inch long), seeded
1/4 cup olive oil
1/3 cup each chopped fresh parsley and cilantro
Sea salt
freshly ground white pepper
Juice of 1 lemon

Preparation

1. Create zucchini noodles with a spiralizer according to your model’s instructions or peel the zucchini lengthwise into noodles using a vegetable peeler. Place the noodles in a large bowl and set aside.

2. In a blender, combine all dressing ingredients and blend well.

3. Pour the dressing over the zucchini noodles, toss to combine, and adjust the seasonings to taste. Marinate at room temperature for 1 hour or overnight in the refrigerator.

Chocolate Sour Cream Zucchini Cake with Chocolate Glaze

Grated zucchini makes this cake super moist, and of course is abundant this time of year. This recipe is excerpted from The Harvest Baker by Ken Haedrich with photography by Johnny Autry.

Emily’s Zucchini Bread

Zucchini Pecan Bread

I've never really had a go to zucchini bread. I use different recipes all the time. This time, I pulled out the classic Silver Palate cookbook. Their recipe, that oddly enough I've never made, is pret...

Double-Pesto Zucchini Noodles

Perfect as an accompaniement to a grilled steak, this dish uses summer's bounty of zucchini, basil and tomatoes.

Ingredients

4 large zucchini

Dressing:

2 satsumas, clementines, or oranges peeled
1 teaspoon ras el hanout (Morrocan seasoning) parsley, cilantro and mint
1 2-inch piece fresh ginger, peeled
2 cloves garlic
1 Fresh red chile (1 inch long), seeded
1/4 cup olive oil
1/3 cup each chopped fresh parsley and cilantro
Sea salt
freshly ground white pepper
Juice of 1 lemon

find your edible

find your edible