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Sep 24, 2018







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 3 things to do with zucchini

Grate and Freeze Keeping the peels on (more nutrition this way), shred your zucchini and freeze. Since most breads call for 2 cups, freeze in that amount, too. According to multiple sources on the Internet (Oprah.com to name one!), frozen vegetables will keep for about 8 months.
 
Slice and Fry While this isn’t the healthiest way to cook your zucchini, it sure is good! Coat zucchini slices in a egg and dip in flour. Fry in olive oil. A lighter and, I imagine, easier version of tempura.
 
Cut and Bake Cut your zucchini into spears and coat in olive oil. Sprinkle panko crumbs and grated Parmesan over top and roast at 425 until golden brown, around 20 minutes.




Zucchini
Perishables

07/24/14
By Allison Willson Dudas



 I’ve figured out that I was a bit overzealous when planting my garden. Maybe it was because it’s my first garden ever or maybe there are WAY too many seeds in one packet for a single season, but I planted way too much. 

Take the zucchini: A small family like mine would probably be well set up with one plant, but we have four. FOUR! What was I thinking? So I’m going to feed the neighborhood. 
Zucchini is a summer squash with a wonderful array of nutrients. It’s quite watery (just puree it and you’ll see) and filled with vitamins A and C. Zucchini is ubiquitous this time of year and, even at major market chains like Hannaford, is sourced locally. Take advantage of these in-season vegetables and enjoy my tips to maximize their uses. Buy (or grow) a bunch and go nuts!
 — Allison Willson Dudas 





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