Even though it's officially fall, my refrigerator still has quite a bit of summer produce- especially summer squash and zucchini. And so, I thought it was time to share one of my vegetable-based components: spiced zucchini. It's simple and is the perfect companion to grain bowls, quesadillas, and eggs. I typically roast vegetables but the zucchini does best with high-heat and I've found I tend to saute it more often than not. Add to that freshly ground spices and you have yourself a good start to dinner.
Herbs: At the end of cooking, stir in a handful of chopped cilantro, parsley, or even basil.
Spice: If you like things on the spicier side, add a pinch of cayenne or crushed red pepper. You could also use ground chili peppers.
Garlic: Before adding the spices to the zucchini, add 1 clove of minced garlic and cook until golden.
Quesadillas/Tacos: Add the cooked zucchini to quesadillas or use as a taco filling. The zucchini works well with beans (especially pinto and black beans) as well as lentils.
Enchiladas: Use the zucchini as enchilada filling along with beans or other vegetables.
Grain Bowls: Top grain bowls with a few spoonfuls of the zucchini and finish with a fried egg, crumbly, salty cheese and/or salsa.
Omelette: Use the zucchini as a filling for an omelette. I love doing an herb-heavy omelette with zucchini and cheese tucked inside.
Dip: Blend the zucchini with yogurt or cashew cream to make a creamy zucchini dip. Serve with crackers or toasted bread.
Seems like an amazing side ... will have to make some for dinner this week!