Delicious Seasonal Fruit and Veg to Try This August
Gourmandize Staff,
© GettyImages-lsantilli
Zucchini
Pumpkin's little sister, zucchini has a high water content and is rich in vitamins. It can be mixed into a ratatouille, grilled and placed onto skewers at a barbecue, or turned into "zoodles" which are particularly popular at the moment.
Instead of using pasta in a pasta dish, why not try making "zoodles"? Some say that they're a healthier option because they're gluten-free and are made without wheat, flour, or grains. They're the perfect alternative for people who are Celiac or have a gluten sensitivity. Try our recipe here.
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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!