Zucchini is overflowing in the bins at the farmers markets in Alexandria this time of year.  It is a versatile vegetable for the health conscious cook.  It can be eaten raw, pureed, cooked, or baked into sweet or savory treats.  Zucchini is cooling and diuretic.  Here are some of my favorite zucchini recipes:


Raw Beanless Hummus by Matt Amsden of Rawvolution
2 zucchini, peeled and chopped
3/4 c. tahini
1/2 c. fresh lemon juice
1/2 c. olive oil
1-4 cloves garlic, peeled
1 1/2-2 1/2 teaspoons sea salt
1/2 Tbls. ground cumin
Blend until creamy.  Great as a dip for your favorite raw vegetables.


Almond Flour Zucchini Muffins (adapted from Elaine Gottschall's Breaking the Vicious Cycle)
3 c. almond flour (or other nut flour, or you can try rice or other grain flour)
2 teas. cinnamon
1 teas. baking soda
1/2 teas. salt
1/4 c. yacon powder+1teas liquid stevia (or 1/2-2/3c honey, or 1/2 c. agave)
3 c. grated zucchini (peel if you don't want them to be green)
3 eggs, beaten
1/3 c. coconut oil, grapeseed oil, or melted butter
Mix dry ingredients.  Mix wet ingredients.  Mix all together.  Pour into muffin cups in a muffin tin.  Bake at 350 degrees for 20-25 minutes.


Zucchini Noodles
Peel zucchini.  Use a vegetable peeler to make wide noodles, or consider buying a Spiral Slicer Saladacco to make angel hair pasta out of zucchini.  Top with your favorite sauce: marinara, pesto, etc.  Delicious low-carb, whole-food, low calorie option.