September Veggie Spotlight: Zucchini

If you’re any sort of a backyard gardener, there’s half a chance that you’ve been tending a zucchini patch for the last few months. It’s this time of year when it seems everyone’s neighbour is desperately trying to gift away their surpluses of the squash. Many different varieties of squash can be found at our local farmers market, but most of the harder, winter squashes (such as butternut & acorn) are prepared much differently than this soft spongy delight.

Zucchini’s neutral taste makes it a versatile ingredient diced in stirfry’s or spaghetti sauce, spiralized as pasta, shredded in zucchini bread, cakes or muffins, or cut into strips & baked like fries. Of the huge array of culinary uses for this humble squash, I think my favorite is for breakfast…

An unnoticeable yet healthier touch on a classic bacon & eggs style morning meal, shredded zucchini mixed with an equal part shredded potato disguise the former leaving only the green flecks from the skin to tell its secret. I like serving a poached egg or two atop these hashbrowns (I also like the idea of getting a serving of vegetables in at breakfast!) for a relaxed weekend brunch.

Zucchini Hash Brown Potatoes

Directions

Preheat skillet with oil on medium high heat (electric to 350°F).

In a large bowl mix potatoes, onion and zucchini together and slightly coat with oil. Spraying about 3 times as tossing with spray olive oil works, as well. Salt and pepper to taste.

Once skillet is hot, add the above mixture and brown on one side for about 8 minutes; turn over in sections; continue to cook for about 8 more minutes and turn over any sections that are not brown or not brown enough. Continue to cook for about another 5-10 minutes or until potatoes are tender.

Serve immediately. Allow each individual to top with butter, ketchup, or leave plain.

Store left overs in an air-tight container and refrigerate for up to 5 days. To reheat either microwave, fry in a little oil to make crispy again or steam if you desire it soft.