There is no end to the different things you can do with zucchini, one of our favorite summer vegetables. This time, instead of baking it into a cheesy casserole or a loaf of spiced bread, try zucchini in this colorful summertime salad, from Virginia Willis's column Cooking with Virginia. It's a perfect quick partner to a main dish of seafood or rotisserie chicken. Simply combine spiralized zucchini, cooked lady peas, thinly sliced sweet onion, chopped garlic clove, and fresh chopped parsley together in a bowl. Then make a dressing out of feta cheese, buttermilk, lemon zest, and black pepper, and dress the zucchini noodle mixture right before serving. As you can see, this salad lends itself to many variations. Toss in whatever vegetables you have on hand, such as cherry tomatoes, sugar snap peas, or carrots. If you don’t have a spiralizer, you can use a julienne vegetable peeler. Nearly every summer garden has zucchini and yellow crookneck squash growing, not only because they are easy to grow, but you can use them in so many different recipes. All they need are good soil and water, and before long, you have more green and yellow squash than you know what to do with. Embrace this abundant summer vegetable and make all the zucchini noodles you can.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.