Skip to footer

21 Zucchini recipes

Zucchini is so versatile you can "hide" it anything from chocolate cake to pancakes to slow-simmered ratatouille.

9. Chipotle corn and zucchini salad

Beyond The Peel
Summer seasonings like mint and lime make this corn and zucchini salad a perfect July dish.

By France Morissette, The Restless Palate

For the Chipotle Chili Oil

1/2 cup olive oil
1 dried chipotle pepper, roughly chopped

In a small pan over low heat, gently warm the oil and the chilies. Be careful not to heat the olive oil too much, warm to the touch is what we’re after, so as not to ruin the healthy properties of olive oil. Remove from the heat source and allow the chilies to soak in the oil while the soup is cooking. Taste the oil and adjust the spiciness by adding more oil if it’s too hot. If it’s not hot enough, return to the stove and warm it up one more time. The flavor will develop the longer it sits.

Chipotle Corn And Zucchini Salad

2 ears of corn
1/2  cup diced cucumber
1/2 cup dice celery
2 small green onions or 1 large
1 tablespoon Chipotle Chili Oil (see above)
Juice of 1 lime
1/2 teaspoon cumin
Salt to taste
1 medium sized zucchini
1/4 cup mint leaves
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar

1. Peel away the leaves of the corn. Put the corn in a large pot with approximately 4 inches of water. Cover with a lid. Bring to a boil. Once the water starts to boil, reduce the heat to a simmer and cook for 10 minutes. Remove the corn from the water and place in a cold water bath. Cut the kernels of the corn and place in a bow. Add the remaining ingredients and toss to coat. Add salt to taste and set aside.

2. Using a mandoline or a sharp knife, thinly slice the zucchini. Toss the sliced zucchini and mint with olive oil and balsamic vinegar.

3. Top the zucchini mixture with the Chipotle Corn Salsa or mix the corn into the zucchini and serve cold.

See the full post on Stir It Up! 

9 of 21
Mark Sappenfield
Editor

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.

Subscribe to insightful journalism

You've read  of  free articles. Subscribe to continue.