Frugal Veggies: Zucchini

Everyone likes to make fun of zucchini. This is the vegetable that tends to overwhelm gardens  in late summer and has everyone passing around recipes with zucchini where they try to make the dish taste like anything but zucchini.  I enjoy zucchini brushed with olive oil and balsamic vinegar and grilled, or added to soups and pasta sauces.  Zucchini is a nice low calorie ingredient that has vitamin C, potassium, and beta carotene in the bright green skin.  Plus, if you have some (or a lot) from your garden, or from your neighbor’s garden, it’s pretty frugal. The recipe below is if you want to take a break from zucchini breads and muffins and try a recipe that celebrates other fresh treats from the garden:

Spicy Gazpacho

1 1/2 cups spicy vegetable juice (like V8)
3 tomatoes, coarsely chopped
1 red onion, coarsely chopped
2 small Persian cucumbers, coarsely chopped
2 medium zucchini, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
tobasco, to taste
1 T olive oil
1 T red wine vinegar
ice cubes for serving

In a blender or food processer blend the vegetables in 2 or 3 batches with vegetable juice and olive oil.  Don’t blend too long, I like to have visible chunks of vegetables.  In a large bowl, stir the puree with tobasco and red wine vinegar.  If too thick, thin with cold water.  Chill and serve cold.  If serving for an outdoor picnic or party, I like to keep the gazpacho very thick and serve it with a couple of ice cubes stirred in to keep it cold and fresh tasting. Garnish with parsley, dill, or cilantro.

see other ideas at Frugal Friday, Grocery Cart Challenge, and Food Renegade