Ingredient of the Week: Zucchini

This week’s ingredient can be found in abundance this time of year, and is probably one of the most versatile green veggies. From cakes to salads – it adds a nice fresh flavour and texture wherever you add it, but never takes over. The most popular kind of summer squash, zucchinis are sometimes called courgettes and pack serious amounts of vitamin C, fiber, potassium, and folate.

Opt for zucchinis with dark green skin for the maximum amount of nutrients, and don’t go peeling it off! Keep the skin, as that’s where the majority of the nutrients are.

Here are the recipes that Laura and I are going to be giving a test-run this week. I’m really excited about the Blueberry Zucchini Loaf because I don’t think I’ve ever tried that particular combination. What will you be cooking?

• Grilled Chicken and Ratatouille {Epicurious}
• Blueberry Zucchini Loaf {Allrecipes}
• Sausage Stuffed Zucchini Boats {Skinnytaste}
• Zucchini Ribbon Salad {Proud Italian Cook}

This week, join us in trying out these or other zucchini recipes and sharing your results. We are looking for tried-and-true zucchini recipes to add to our recipe book. Share your favourites below!

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