Cooking in Season: Zucchini

By Lois Anne

“This batch of Creamy Zucchini Carrot Spread looks a bit purple because I used a large purple carrot & a tiny orange one. The spread in the bowl on the right was whizzed in the food processor to make it extra creamy. The one on the left features the grated veggies for a bit of texture.”

Photo by Lois Anne

Zucchini recipes seem to be as abundant as the zucchini currently are. These summer squash can be made into everything from appetizers, breads & brownies to supper main dishes, tarts & terrines. In the busy warm days of late summer & early autumn, I often want a quick and simple recipe — something that is nutritious & tasty to eat immediately yet will also keep for a few days in the refrigerator. So, I experimented and came up with this creamy zucchini spread.

CREAMY ZUCCHINI CARROT SPREAD

Ingredients:

1 medium onion – diced

1 large carrot or more if you prefer – grated

1 medium zucchini – grated

½ cup cream cheese – I use a non-dairy product

1 or 2 cloves of garlic – minced

3 tbsp fresh dill – 1 tbsp dried dill if that’s what you have

Cooking oil – I use olive oil

Salt & Pepper to taste

Directions:

Heat 1-2 tbsp oil in a skillet [medium heat] & sauté onion until soft. Add

grated carrot, sauté until softened, then mix in grated zucchini & cook until

soft. Stir in the cream cheese, dill, garlic, S & P. Cook over low heat, stirring

until the mixture becomes thick & creamy. Serve on bread, crackers, rice

cakes or corn chips.

Enjoy!!

~ Lois Anne

Good Tern Co-op member since 1981