Zucchini, as most gardeners know, is one of the most prolific vegetables. Knowing this, I usually plant only one zucchini plant, with the intention of sharing the squash with friends and neighbors. But I’ve discovered my friends and neighbors have the same idea, which results in a vast oversupply of this wonderful vegetable, as well as many requests for recipes for the overproducing zucchinis.
Zucchini has no fat, and it is high in fiber and an excellent source of vitamin C and low in calories. Each 100 grams of zucchini contains 60 calories.
Every country’s cuisine has a variety of ways to cook zucchini. The Turks taught us how to hollow them out and stuff them with meat and rice before cooking. The Italians use them as appetizers, in frittatas and in soup. American chefs make excellent zucchini bread.
This recipe is my favorite.
Zucchini and lima beans bulgur pilaf
4 Tablespoons olive oil
4 medium zucchini, diced
1 pound frozen baby lima beans, thawed
1 cup coarse bulgur wheat or #3
1 clove garlic, mashed
1/2 cup chopped fresh cilantro
salt and pepper to taste
-In a heavy pot, heat the olive oil and saute the onion for couple of minutes.
-Add the zucchini, stir, cover and cook over medium heat for 1o minutes.
-Add the lima beans, 2 cups of water, salt and pepper. Bring to a boil.
-Add the bulgur, stir, cover and cook over low heat for 5 minutes. Add the garlic and cilantro, stir, cover and continue to cook for another 5 minutes. Turn off the heat, leave the lid on for ten minutes and spoon into shallow serving platter and serve.