This time of year, gardeners are starting to search for people to take the avalanche of zucchini that invariably comes to gardens across the country. So if a co-worker or relative approaches you bearing a long, green gift - don't say no! You've got some Clean Eating goodness in store!
1. Make pickles
Zucchini pickles are every bit as delicious as their cucumber counterparts.
Combine 4 cups 1/8-inch zucchini slices, 1 cup slivered sweet onion, and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, 1/2 cup sugar, 3/4 teaspoon crushed red pepper, 1 teaspoon mustard seeds, and 3/4 teaspoon kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours.
Note: don't shy away from the sugar in this case. Remember, you aren't going to drink the pickling liquid ( hopefully! ) Most of the sugar will remain in the liquid.
2. Reinvent coleslaw
The neutral flavor and crisp texture of raw zucchini make it a great base for slaw. Try this savory-sweet version: Combine 1/4 cup organic canola mayonnaise , 1 tablespoon cider vinegar, 2 teaspoons sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss with 4 cups shredded zucchini, 1 cup matchstick-cut carrots, 1/2 cup dried cranberries, and 1/2 cup slivered red onion.
3. Moisten a lean meat loaf
Use the inherent moisture of shredded zucchini to make a juicy lower-fat meat loaf. Take your favorite beef-based meat loaf recipe, and substitute lean ground turkey breast for the beef. For every pound of meat, add 2 cups shredded zucchini. Bonus: Extra veggies in your dinner! Even in traditional beef meatloaf - added zucchini allows you to use a leaner beef mixture without the fat but with all the moisture.