I love to cook with seasonal fresh ingredients. During the summer, our gardens provide us with abundance of summer veggies, like cucumbers, eggplants, tomatoes, and of course, zucchinis.
I’m always looking for creative ways to eat zucchinis because they usually come in such abundance.
I have a few go-to zucchini recipes, but I get bored of them after a while… 😀 And before you know it, your crisper gets so full of them! You can’t fit anything else in there, and when you try to jam in your lettuce, they end up getting smushed by the firm zucchinis. I’m sure I’m not the only one who occasionally resents how prolific they are!!
During the summer our tiny apartment gets overheated due to the big west facing windows and the subpar insulation. We try to cook outside on our BBQ grill whenever possible so we don’t have to turn on the oven or the stovetop.
I was delighted to find this raw zucchini hummus recipe on The Detoxinista because 1) it uses the zucchinis raw and 2) I love hummus!
(BTW, I love The Detoxinista so much! Probably my #1 favorite cooking/recipe blog right now. Everything Megan posts there is pretty easy to make, and it gives great options to accommodate many food allergies/sensitivities!)
I have allergy to several kinds of beans, and chickpeas, depending on how they were prepared, are sometimes hard to digest… so this zucchini hummus is a great bean-free alternative!
It’s light and refreshing and goes great with your favorite veggies and crackers! YUM.
And I love how easy it is to put together. Just chop up the ingredients and blend them together! That’s my kind of cooking… 😀
What’s your favorite zucchini recipe? Tell me in the comment below and help me keep up with our zucchini production this summer!!