Mark Bittman Zucchini Bread Recipe & Sausage + Zucchini Pasta

Today Show Mark Bittman: Eat Vegan Before 6

The author of Eat Vegan Before 6, Mark Bittman said on Today Show that the food of the moment is zucchini. Often overlooked or looked down upon, the zucchini can be something great. He said it’s a cheap veggie and has a lot of potential.

When you go to the store, you want a smaller zucchini. They come in sizes from about the length of your hand, to from finger tip to elbow. Bittman said that if you get one that is bigger and slightly mushy, you can still make good use of the outside by scooping out the seeds.

Here are some creative ways to eat zucchini this summer, from Bittman and Today Show:

Today: Mark Bittman Barbecue Zucchini Recipe

• 1 1/2 pounds zucchini
• 1/2 cup ketchup
• 2 tablespoons dry red wine/water
• 1 tablespoon wine/rice vinegar
• 1 teaspoon Worcestershire/soy sauce
• 1 teaspoon ground mustard
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• Parsley, for garnish

Heat your charcoal or gas grill to medium-low. Stir the ketchup, red wine or water, wine or rice vinegar, Worchestershire or soy sauce, ground mustard, brown sugar, and chili powder into a paste. Season to taste with salt and pepper.

Cut your zucchini lengthwise and then into wedges. Brush with the prepared sauce and grill. Cook and turn once, until browned and tender. Garnish with parsley.

Today Show: Mark Bittman’s Crostini with Zucchini, Ricotta and Mint Recipe

• 1 pound zucchini
• 1/4 cup olive oil
• Juice of one lemon
• 1 cup ricotta
• Toasted crostini, bruschetta, or any crusty bread
• Salt and freshly ground black pepper, to taste
• Mint, for garnish

Julienne your zucchini and put in a bowl. Whisk the olive oil and lemon juice together, then toss with the zucchini and ricotta. Serve on toasted, crusty bread, garnished with mint, salt and pepper if desired.

Today: Mark Bittman’s Pasta Recipe with Sausage & Zucchini

• 2 garlic cloves, minced
• 8 ounces Italian sausage, sliced
• 1 tablespoon olive oil, plus more to taste
• 1 1/2 pounds zucchini, cubed
• 1 pound cooked pasta
• Salt and freshly ground black pepper, to taste
• Parsley, for garnish

Super simple. Cook the garlic and Italian sausage in olive oil in a large skillet over medium heat. Remove that and then cook the zucchini until tender and lightly brown. Return the sausage to the pan, along with the cooked pasta, salt and pepper. Toss it up, garnish with parsley and olive oil!

Today Show: Mark Bittman’s Zucchini Bread Recipe

• 1 stick butter, plus butter for the pan
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 2 eggs
• 1 packed cup grated zucchini
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans

Who doesn’t love a warm zucchini bread? Preheat the oven to 350 F and grease a 9×5 loaf pan.

Mix your dry ingredients together. With a hand mixer, whisk or food processor, cream your butter and beat the eggs. Stir in the zucchini to the butter and eggs. Stir in the dry ingredients and combine. Last, add the vanilla and nuts gently.

Pour your batter in the pan and bake for 45 to 60 minutes. The zucchinis will stay more moist than the rest of the bread, but a toothpick in the center of the bread should come out clean when done.