besides "pasta," what do you do with zucchini?

[rileysmama]

thanks!:heart:

[DebB]

I like dicing it into my gazpacho. *Ü*

[speltrong]

I like dicing it into salads. I also sometimes put it into things I'm going to dehydrate (breads, crackers, etc). I think you can also make hummus out of it, though I've not tried that yet.

[Mary Kay]

I have some of the hummus with zukes, and it tasted like hummus! However, it wasn't as rich, and was a bit more watery.

When I have an abundance in my garden, I make dehydrated zucchini chips.

I've also --in a pinch, frozen some, and then in the winter, put it into smoothies, or even once juiced some frozen ones after they thawed.

Oh, and then don't forget....GORILLA SANDWICHES!!! These are good. Do a search, there was a whole thread on them that was resurrected several times.

This is where you cut it in half, or if small, cut out one end ---then stuff it with other things and eat like a sandwich. Depending on your imagination and what you stuff it with, they're good!

HTH,

Mary Kay

[T-Bird]

Mary Kay,

what do you season your zucchini chips with?

[joyfulyogi]

I make a salad out of them. I slice the zuke (about 1/4 - 1/2") and then quarter the slices and toss them into a bowl with chunks of avocado, apple, onion, parsley, cukes, tomatoes, red pepper and usually I toss with lime juice, cilantro and sea salt, but you could use a vinegar dressing, if you'd rather. I put it all into a bowl with a lid and shake it several times during the day (I usually make it in the morning and eat by late-lunchtime) to soften the zukes and disperse the avocado a bit.

:eat

[DandelionPuff]

I once made a raw macadamia nut cheese, and I spread a little bit on slices of zucchini, put some kale on that, then topped it with a tomato slice to make little sandwichy-pizza like things. They were soo good, but I wound up eating them in a McDonald's, ironically enough -__-

(I was on a bird watching trip, and that happened to be the place we stopped for lunch- thank god I brought my own!!)

[Shona]

If you are wary of eating too much fat, you can blend zucchini and use it in place of oil in salad dressing recipes. This works with cucumber as well.

[DawnD]

You can take a vege peeler and make ribbon noodles. Just keep slicing til you get to the seeds, turn adn slice some more. The noodles can be up to an inch wide. Cool stuff. I use these for a Raw Pad Thai salad.

Lasagne is another use for zucchini. I slice it into discs with a mandoline.

[Mary Kay]

T-Bird,

My son and dh like them this way, but my dd doesn't care for them no matter what way I make them!

Oh, I also forgot to mention they're made in the dehydrator ---

I just mix a little

tamari (I use one that's not raw, but you could use a little truly raw miso mixed with a little water) or haven't tried it yet ' but what about coconut aminos?

tiny bit of sweetener - like one blended date, or I use a teeny splash of maple syrup

lemon

tiny bit of olive oil

Slice with a mandolin slicer - thin, but not super thin.
Marinade in the sauce. Taste the sauce. If you like it, chances are it will be good on the zuke slices.

then I put on the mesh sheet in the d and sprinkle with a little salt.

Note it's really easy to use too much oil and too much lemon! They're pretty good without much marinade on them --almost plain. So that I don't use so much salt, I find if I sprinkle salt on top/and or bottom, when you eat it, you taste the salt on the surface.

***********

I'll also sometimes begin to dehydrate some zuke slices, and begin to dehydrate some tomato slices (which are smaller than the zukes and seasoned with a little Italian spices, and maybe a sprinkle of salt on top), then I'll put the tomatoes on the zukes and finish them off that way.

Sometimes I also use some leftover sauce from "Cheezy Kale chips" on the zuke chips. Only I make my cheezy sauce with tomatoes instead of peppers. Instead of the juice of lemons, like most recipes, I use about 3/4 of a lemon, and just cut off the outer skin, so that I get all the white nutrient-rich pith.

HTH,

Mary Kay

[MysticTree]

tamari (I use one that's not raw, but you could use a little truly raw miso mixed with a little water) or haven't tried it yet ' but what about coconut aminos?

Mary Kay

Even unpasteurised Tamari isn't raw because the soy is cooked in the process.
I too am interested in the coconut aminos; as long as they float about in the coconut sap then it should be ok ... I am still researching.

[T-Bird]

Mystic!

Do let us know your research results!!!

[MysticTree]

it's looking good so far but I am skeptical nonetheless :o


eta ... I am skeptical because the coconut aminos that I have seen advertised, which claim to be raw are dark like soy. Coconut sap is not dark and the salt they add isn't either as far as I know. So how does it get dark?

[Aleesha Sattva]

i make a gorgeous juice with it and spice it up... and use it as a soup! mmmm yummy.

zucchini, kale, parsley, garlic, ginger, celery... and then some lovely spices!