Zucchini is one of my favorite vegetables to grill. Normally I just spray on some olive oil and some Italian spices and leave it at that, eating it as a side dish for such main courses as swordfish, tilapia, salmon and Fourth of July cookout favorites.
So I was excited to see a recent New York Times Cooking headline: Our 10 Most Popular Zucchini Recipes. I expected there would be some in there that are not low-salt, low-fat or low-sugar and I was right.
But looking beyond that caveat, a few got my interest and might be worth trying. A zucchini salad from famed French chef Jacques Pépin looked tasty. I’d leave off the salt, however, and substitute olive oil for the corn oil in the 1991 recipe. Times have changed and so have oil choices.
A second I plan to try is grated zucchini and scrambled eggs, although I think it could easily be a zucchini omelette too. Again, I’d leave out the salt and use fat-free milk instead of low-fat. I’d also just use egg whites instead of whole eggs.
If you try any of these, let me know how they turn out.
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