Have Too Much Zucchini? Some Easy Recipe Ideas
I recently asked our GreenSmoothieGirl community on Facebook what they do with extra zucchini, and boy did they deliver! I’m excited to share some of the ideas with you.
Wendy Ray likes to slice young zucchini into a quart jar, then add:
- 1/3 cup raw apple cider vinegar
- 1 tbsp sea salt
- 2+ tbsp raw honey
- 2 tbsp fresh basil
- 1 cup water
- sliced onions (optional)
Marinate at least 30 minutes. Lasts a month or more in the fridge.
Trystan Alexander Knight-Timm suggests putting some zucchini in your raw hummus. Tastes amazingly like the real thing only healthier and raw. Feel free to play around with adding zucchini and other favorite veggies to the hummus recipes in 12 Steps to Whole Foods.
Kathy Chastain Culp prefers to juice zucchini with celery, cucumbers, lemons, and ginger, then add a little liquid stevia.
And several people mentioned my favorite thing to do with zucchini: spiral it as “pasta” noodles and serve with a marinara made chunky in your blender, with raw tomatoes and onions and garlic!
Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.