Zucchini is a nutrient-dense vegetable that’s widely available in the warm summer months. The squash contains many essential vitamins, minerals, and antioxidants that will keep you healthy and energized. As a bonus, the zucchini plant often yields a very healthy harvest every summer, so it’s one of the cheapest vegetables you can find!
This versatile vegetable is great in a huge variety of dishes. From sweet cakes to savory pasta, the sky’s the limit when it comes to cooking with zucchini.
This sweet corn and zucchini pie is easy to throw together and makes for the perfect light lunch. This recipe combines all the flavors of summer into a healthy, gluten-free, cheesy quiche that everyone will love. To make the pie, \ sauté half a yellow onion, two large zucchinis, two cups of sweet corn, and eight ounces of sliced cremini mushrooms in butter. Once the vegetables are tender, remove the pan from the heat.
In a separate bowl, whisk together four eggs with a half teaspoon of salt. Add 12 ounces of shredded mozzarella, one tablespoon dried oregano, and ¼ cup chopped fresh basil. Stir in cooked vegetables and mix until the ingredients are combined. Pour the egg mixture into a greased pie pan and cook at 375 degrees Fahrenheit for about 25 minutes. Let the quiche cool slightly before cutting into slices.
This is one of the simplest, and tastiest, ways to enjoy zucchini. Serve this as an appetizer with an aioli dipping sauce or have it as a side dish. Baked parmesan zucchini goes well with red meat, chicken, or fish, and can even add a wonderful savory element to a green salad.
To prepare this dish, take a large zucchini and slice it into thick coins. Layer the slices on a greased baking tray and sprinkle with a good quality parmesan cheese. Top with garlic salt, thyme, and black pepper. Bake at 425 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is brown and bubbly.
Fresh, seasonal, and crisp, this grilled zucchini recipe will be a summer staple for years to come. This recipe can be whipped up in less than 15 minutes, but make it a few hours ahead and let the zucchini marinate if you have the extra time!
In a glass bowl whisk together four tablespoons of extra virgin olive oil with ¼ cup chopped shallots, two cloves of minced garlic, two tablespoons each of chopped fresh rosemary and parsley, a pinch of salt and a pinch of pepper. Cut a large squash into thick round slices and brush the slices with the herb sauce. Grill the zucchini until charred on both sides. Drizzle with more herb sauce before serving.
Stuffed zucchini boats are popular with kids and adults alike! Serve these on their own or add a side salad to make it a full, healthy meal.
To make these zucchini boats, take 2 large zucchinis and cut them in half lengthwise. Scoop out the middle and parboil the zucchini halves until slightly tender. In a large pot, make a meat sauce by sauteeing onion and minced garlic in oil. Add one pound of mild Italian sausage with the casing removed so that the meat crumbles. Once the sausage has cooked, add two cups of your favorite marinara sauce, half a teaspoon dried Italian seasoning, chopped parsley, and salt and pepper to taste.
Place your zucchini halves in a glass baking tray and fill each half with the sausage sauce. Top the stuffed zucchini with shredded cheese and bake at 400 degrees Fahrenheit for about 20 minutes.
Zucchini hides perfectly in this sweet, moist, and chocolatey dessert loaf. It might seem like a weird combination at first, but no one will guess this bread has vegetables in it!
To make this zucchini bread, preheat your oven to 375 degrees Fahrenheit. In a glass mixing bowl, combine ¾ cup all-purpose flour, ¼ cup cocoa powder, one teaspoon baking powder, ½ teaspoon baking soda, one teaspoon salt, and ¼ teaspoon cinnamon. In a separate bowl, whisk together one egg with ¼ cup apple sauce, ¼ cup plain yogurt, and ½ cup brown sugar. Stir in one cup of grated zucchini.
Pour the zucchini mixture into the dry ingredients and mix until well combined. Mix in ½ cup dark chocolate chips. Pour batter into a greased loaf pan and bake for 35 to 45 minutes.
If you’re looking for a way to sneak more vegetables into your kid’s diet, then these zucchini fritters are the answer. Tasty, lightly fried, and a bit addictive, these fritters will be a family favorite in no time.
Grate two medium zucchinis and spread them out on a large tea towel. Sprinkle with salt and let sit for about twenty minutes. Fold up the towel and wring out any excess water from the zucchini.
In a large bowl, mix together one large egg, ¼ cup of chopped chives, ½ teaspoon salt, ½ cup all-purpose flour, one tablespoon cornstarch, ½ teaspoon baking powder, and the grated zucchini. Heat ¼ cup vegetable oil in a large skillet over medium heat. Drop in the zucchini mixture and fry on both sides until golden brown. Place cooked fritters on paper towels until they’re drained of any excess oil. Serve with sour cream.
If you’re trying to cut down on carbohydrates, then you probably already know that zucchini makes a great noodle substitute. This recipe combines your classic bolognese sauce with zucchini noodles, also known as zoodles.
To prepare this dish, make a bolognese sauce by sauteing yellow onion, carrot, celery, and minced garlic in olive oil. Add one pound of ground beef and cook until browned. Add crushed tomatoes, fresh basil, and salt and pepper to taste. Simmer until the beef is cooked and vegetables are tender.
For the noodles, use a spiralizer or slice the zucchini by hand to make large flat noodles, similar to tagliatelle or pappardelle. Steam the zoodles until tender or spoon the bolognese sauce straight onto them raw. Sprinkle with parmesan and serve hot!
This lasagna also uses zucchini as a low-carb noodle replacement. To make these lasagna noodles, slice a large zucchini into thin sheets. Sprinkle with salt to draw out extra water and pat dry with a paper towel.
Cook a bechamel sauce by browning flour in equal parts butter. Slowly stir in milk and add grated cheese and bay leaves. Simmer the sauce on low heat until thick and creamy. In a separate saucepan, make a simple marinara using crushed tomatoes, tomato paste, garlic, oregano, basil, red wine, and extra virgin olive oil.
Spoon some of the marinara sauce onto the bottom of a glass baking dish. Add a layer of the noodles followed by a layer of bechamel, a layer of the marinara, and another layer of noodles. Repeat until the ingredients are gone. Top with grated cheese and bake until noodles are tenders and the cheese is nicely brown.
So simple yet so delicious! Roasted zucchini coins are a great side dish to any meal and can be prepared early and baked right before dinner. Slice a large zucchini into thick round coins. In a small bowl, whisk together two large eggs. Add Italian-seasoned breadcrumbs to another dish.
Dip the zucchini into the egg, coat it with breadcrumbs, and place onto a greased baking tray. Once all of the coins have been prepared, spray them with cooking oil and bake at 425 degrees Fahrenheit for about 20 minutes, or until brown and crispy. Serve these with your favorite dipping sauce!
A zesty lemon and thyme sauce brings out the flavor of both chicken and zucchini in this summery dish. In a small bowl, combine fresh thyme with the zest and juice of two lemons. Coat chicken cutlets with the mixture and let them marinate while you prepared the zucchini.
Sauté cubed zucchini with two cloves minced garlic. Add one tablespoon fresh thyme and the zest and juice of one lemon. Deglaze the pan with ¼ cup chicken broth and gently simmer until zucchini is tender. Once the zucchini is cooked, fry the chicken cutlets in olive oil until golden brown and cooked through. Serve the sliced chicken and zucchini over couscous or any grain that will soak up the sauce.