Zucchini season is upon us here in the Western hemisphere, that time when gardeners large and small wrestle with an abundance of ripe summer squash. To help you take advantage of this bounty, this month we will explore the culinary and health benefits of this ubiquitous vegetable (technically a fruit). Zucchini is rich in vitamins and minerals as well as antioxidant carotenoids like lutein, zeaxanthin, and beta carotene, which can help protect skin from the harmful rays of the sun and may play a role in preventing cancer and heart disease.
This week’s recipe for Steamed Carrots and Zucchini is as simple as it is satisfying. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Cooking is the ultimate giving.”
–Jamie Oliver
Notes
The sweetness of the carrots is a great counterpoint to the zucchini.
Ingredients
- 2 large or 3 medium carrots (cut into coins)
- 2 or 3 zucchini (also cut into coins)
- Thyme, fresh or dried
- Butter
- Salt and pepper to taste
Instructions
- Steam carrots for about 5–10 minutes, depending on the thickness of the coins. Add thyme and zucchini, and steam about 5 more minutes. Take care not to overcook the zucchini, making it mushy. Put the vegetables into a bowl or the warm, dried cooking pot, and add salt, pepper, and butter to taste.