After waiting seemingly forever, I finally harvested my first zucchini of the season—tiny, tender, and so delicious stir-fried with scrambled eggs for breakfast. But if this season is anything like the last, it won't be long before I'm serving grilled zucchini, zucchini pancakes, zucchini burgers, zucchini ice cream (kidding on that one), and at least a dozen other recipes that will likely have my family screaming, "Enough!"
If your garden is overproducing (or you overdid it at the farmers market), grab your blender and give these quick recipes a try. They're so delicious, no one will know they're healthy!
Chocolate Cherry Smoothie for 2
½ cup pitted cherries (frozen, if you like your smoothies frosty)
1 cup chopped zucchini
1 tablespoon cocoa
1 – 1½ cups milk (almond, dairy, or soy)
Banana Peanut Butter Smoothie for 2
1 diced frozen banana
1 cup chopped zucchini
2 tablespoons peanut butter
1 – 1½ cups milk (almond, dairy, or soy)
Blender Gazpacho for 6
2 lbs. ripe tomatoes, peeled, seeded, and coarsely chopped
1 medium sweet onion, or 1 cup chives or onion scapes
1 large cucumber, peeled and chopped
1 chopped bell pepper (color of your choice)
3 garlic cloves
1/3 cup olive oil
3 tablespoons vinegar
1-2 teaspoons hot pepper sauce
1 teaspoon ground cumin
½ – 1 cup tomato juice
Blend tomatoes, adding each ingredient to the blender in order, using the tomato juice to thin to the desired consistency. Season to taste with salt and pepper. Cover and refrigerate several hours before serving.
Fresh Salsa
½ medium sweet or red onion
1 jalapeno pepper, seeded
juice of 1 lime
3 crushed garlic cloves
1½ – 2 lbs. Roma tomatoes, halved, seeds removed
1 teaspoon sea salt
½ teaspoon sugar
fresh cilantro
Blend first four ingredients until finely chopped. Add remainder of ingredients and blend until desired consistency is reached. Serve immediately, or refrigerate for up to three days.
Watermelon Margaritas
(Maybe this doesn't qualify as "health food," but aren't cocktails with friends good for the soul?)
1½ cups cubed watermelon
1 cup tequila
juice of 1 lime
½ cup Triple Sec
1 – 2 tablespoon sugar
3 cups ice (or freeze 4 cups watermelon in advance and skip the ice)
salt to edge glasses
Raspberry Sorbet
1 cup frozen raspberries
1 cup vanilla Greek yogurt
Written by Jennifer Reynolds, an amateur gardener and West Michigan Woman staff writer.
Photos courtesy of Grand Rapids CVB and Holland Farmers Market.
