It’s that time of year where everyone has zucchini and usually more than they know what to do with. This summer I’ve experimented and created this delicious side dish, or if you’re nearly vegetarian like me, a great main dish! It’s virtues?
- uses your extra produce – or is inexpensive if you buy local
- basically cooks itself (aka EASY)
- full of healthy nutrients like vitamin C and fiber as well as low-fat protein
- tastes and feels decadent without any guilt
So when in the heat of summer the desire for a home cooked meal strikes, try this dish out! I guarantee you’ll add this to one of your favorite things you enjoy about being up to your ears with zucchini.
“Creamy” Summer Zucchini 
This dish is the summer alternative to mashed potatoes and it chocked full of healthy ingredients. Enjoy as a side dish to grilled chicken and a salad or serve as a main-dish for a stress free dinner with an ear of corn.
- 1/3 sweet onion, thinly sliced
- 2 small-medium zucchini, thinly sliced
- 1/4 red pepper, diced small
- Salt and Pepper to taste (about a 1/4t salt and 1/8t pepper)
- 1/2 cup cannellini beans, smashed with a fork
- 1/4 cup cheddar or other shredded cheese (preferably low-fat)
Directions:
(small crockpot)
Place the onion, zucchini, pepper, and seasoning in a small crockpot and turn on high for 3 hours. After 3 hours, mix in the beans and cheese placing them in the center and stirring them throughout. Enjoy!
(Stove top)
Place the onion, zucchini, pepper, and seasoning in a sauce pan with 1/4 cup water and turn on medium-high. Cook stirring occasionally until zucchini breaks down and falls apart. Mix in the beans and cheese placing them in the center and stirring them throughout. Enjoy!
