Zucchini Egg Salad
Ah, zucchini. It sounds wonderful in March when you tuck the slender, white seeds into wee beds of starting mix. It satisfies by germinating quickly, springing into robust seedings in a matter of days. It fills your June garden with glorious green. Bright blossoms unfurl, birthing the first fruits. You carry them triumphantly to the kitchen. Summer at last!
But they keep coming. No sooner do you pluck a squash than three more grow in its place. You grill them, stuff them, bake them in breads, grate and freeze them for winter soups, pile them by the sink, haul boxes of them to work to foist on your co-workers, and still they come. By mid-August, you’ve given up picking them, let weeds spring up around them, threatened the sprawling vines with rototiller and hoe…and still they come. What are you going to do?
Try this salad. Not only is it fast and easy, but it’s a great way to use up zucchini while reaping the nutritional benefit of eating the squash raw. The texture of raw zucchini is remarkably like that of hard-boiled eggs, especially if you peel the squash before dicing it (I don’t). You can use some eggs in the recipe (I do) or replace them with additional zucchini. This version reflects a bit of Italian influence, but feel free to experiment with more traditional egg salad ingredients instead, or branch out and create a zucchini potato salad instead.
Zucchini Egg Salad
6 hard-boiled eggs, diced
3 cups raw zucchini squash, diced
1/4 cup green olives, sliced
1/4 cup sundried tomatoes, diced small
1/4 cup pickled pepperocini peppers, sliced
1/2 cup plain, full-fat yogurt
2 Tbs mayonaise
2 Tbs honey mustard
2 tsp white wine vinegar
1/4 – 1/2 tsp black pepper, coursely ground
Combine all ingredients in a bowl and stir gently. Serve as a side dish, or with spinach in tortillas or pitas for a light meal. Serves 6.