Cucumber Zucchini Bonanza. Eat, Drink and Be Merry

By on September 8, 2015

squash that ate new jersey 5 vines fruit on the ground


OMG! This year’s garden has produced a bumper crop of cukes and zukes.. I’ve pickled ’em and quickled ’em, and served ’em cold with rice vinegar, and made a detox water out of em,  even made a tetherball for the neighbor’s chickens with ’em,  but by far, the best thing to do with all this bounty, is drink it.

Still hot as summer here in New Jersey so a refreshing cocktail made with Pinnacle Cucumber Vodka is certainly welcome.  Served them last night out under the arbor.  That was terrific.cucumber detox graphic

But it didn’t even make a dent in the cucumber and zucchini crop, so I just made a pasta dish using the zucchini that inter-grows with the cucumber in the overgrown looking like a a new version of the Little Shop of Horrors garden.

But it’s been one of the best years for gardening in a long time.  I’ve enjoyed every minute of it.cucumber tetherball with chickens in the pen

Use one of the new Sprilizers to turn zukes and cukes into a freeform pasta and you’ve got it made.  Great for vegetarians and vegans.  Yum.

And did I remind you  what a great diet dinner this is?  so few calories, it’s practically free.  Now that’s my kind of end of season dinner.  Yum.


Pinnacle® Cucumber Refresherpinnacle vodka cucumber splash drinkPinnacle cucumber vodka bottle shot

1 part Pinnacle® Cucumber Vodka

2 parts Tonic

1 part Fresh Lime Juice

Pour all ingredients in a glass over ice and garnish with a lime wedge.







2 medium zucchini

2 medium cucumbers
1/2 cup chopped fresh basil + basil leaves for garnish
1 ripe avocado, pitted and skin removed
1/2 cup walnut pieces
1 Tablespoon lemon juice + grated zest of the lemon

1 tablespoon black sesame seeds
2 garlic buds, smashedcucumber-mint-noodles03-645x928
¼ teaspoon sea salt
1/2 cup extra-virgin olive oil
Ground pepper to taste
¼ cup fresh or frozen peas
For the Noodles
Use a spiralizer or Julienne peeler to make zucchini and cucumber noodles (according to device directions).
For the Avocado Pesto
Remove stems from basil. Add basil leaves, avocado, walnuts, lemon juice and zest, sesame seeds, garlic, salt and pepper to a food processor or mortar and pestle; pulse until finely chopped. Add the oil and continue to process (should form a thick paste). Add fresh ground pepper to taste.
For the peas: place in a microwave safe bowl with 2 tablespoons water. Cook 2 minutes, then rinse and drain.
To Assemble
Mix zucchini and cucumber noodles with pesto until all noodles are coated. Top with peas, and chopped walnuts.
Garnish with whole basil leaves.

And if you’re still long on cucumber,  just whack them into pieces, soak in ice water then put them all over  your face and body.  Ahh.

cucumber facial

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”