Rooftop Diaries: Zucchini

Our zucchinis have appeared on the rooftop! Zucchini is a good source of vitamin c and potassium, and can be eaten raw or cooked, though it is more commonly eaten cooked. Try slicing a few zucchini into long pieces and coating with olive oil, black pepper and dried basil, then roasting in the oven or grilling on the barbecue! If you’d like to try it raw, use a spiralizer or vegetable peeler to make zucchini noodles and pair with a marinara sauce or a creamy avocado dressing (see below for recipe!)

The bright yellow flowers that appear on the tips of the zucchini are also edible! If you have zucchini flowers in your garden, try adding them to a homemade pizza, pasta or soup for a pop of colour and a subtle taste.

Recipe-Summer Zucchini Alfredo

Serves 2-3 people

4 cups spiralized zucchini 10-15 fresh cherry or grape tomatoes Two large ripe avocados 2 tbsp olive oil ¼ cup sundried tomatoes One clove garlic Handful of fresh basil, to taste 1 tbsp lemon juice Ground black pepper to taste

Spiralize the zucchini and set aside in a large bowl. Blend the other ingredients (except the fresh tomatoes) in a blender at high speed for 2-3 minutes, stopping occasionally to scrape the sides with a spatula. When creamy, pour the sauce over the zucchini and toss to coat all the noodles. Garnish with fresh basil and fresh cherry tomatoes.

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