By Marissa Bognanno, Professional Chef & Zumba Instructor, and Author / Owner of THE BOOT BLOG
First, make sure it's not bigger than 30 centimeters (11 inches) and that it's nice and firm. The inside should be white and not spongey. The fewer the seeds, the better.
For me, summer is zucchini. Zucchini is summer. Grilled with olive oil and parsley, raw ribbons over a salad, chopped into a quick frittata; I'll eat it in any way possible. This is my new favorite, and I love serving it when the girls come over for aperitivo on Friday nights.
Zucchini Roll Ups
1 medium zucchini (makes about 8-10 rolls)
2 heaping tablespoons greek yogurt
1 tablespoon feta cheese, chopped
1 tablespoon fresh parsley
1/4 teaspoon dried mint
pinch salt and pepper
Slice the zucchini in long strips. Grill on a grill pan or outdoor grill until soft. Mix the greek yogurt with the other ingredients. Spread teaspoon amounts of the filling on each zucchini and roll up, not too tight or all the filling will come out.
Did you know that zucchini are also rich in phosphorous, magnesium and potassium? My fruit vendor/greengrocer/guy who sells fruits and vegetables was just full of info today. :)