Pretty soon zucchinis are gonna be coming out of our ears! Really, more like coming out of the ground and shooting into our ears and mouths, and tummies, until everyone’s just sick of it and is ready for the world to end. BUTTTT……. Don’t do that! Instead, scope these zucchini recipes for some unique and delicious uses for the everbearing fruit.
Zucchini bread, of course! Try this easy zucchini bread recipe for a start.
One of my favorite things to do with these summery squashes is to grate them up and make them into little “cakes”, similar to latkes, but with Feta cheese! Zucchini Pancakes make a great light lunch, snack, or appetizer this way. They are also fast to make.
My easy no-boil vegetarian lasagne recipe as another way to use at least a couple of those zucchini you got laying around.
Some other zucchini recipes sans video: Zucchini Casserole with Walnuts and Mint; Indian Spiced Vegetable Medley will happily accept any and all vegetables you have around, including the zucchini that’s overstayed its welcome.
If you’ve got a copy of my Learn to Cook book, take a look at the Creamy Zucchini Soup recipe, Green Beans Giachini, and Veggie Tacos, too.
Vegan Fried “Catfish”
My friend Tasha — The Sweetest Vegan — has this recipe for a fake fried “catfish” sandwich using sliced zucchini seasoned with Old Bay and mustard, lightly dredged in flour and fried.
Zucchini Masala Curry
This Zucchini Masala from EatEastIndian looks fabulous, too! I could see this as a great accompaniment to a simple grilled chicken or even lamb chops.
You’ve probably heard of zucchini “noodles” by now with all the low-carb, no-carb diets around, but this zucchini noodle with guacamole-coconut sauce seriously looks fantastic.
These baked, crunchy zucchini “chips” from Betty’sKitchen are breaded with a mixture of crumbs and French’s fried onions. They are probably the best things ever.
Zucchini also make perfect canoes to fill with stuff! Try these awesome, cheesy mushroom-stuffed zucchini from Rob at Nicko’sKitchen.
Savory Zucchini Bread
Everyone is familiar with sweet zucchini bread, but this cheese and bacon zucchini bread is a new one to me.
And, just for fun, here’s a timelapse video of zucchini seeds sprouting. 🙂
What are your favorite ways to use zucchini? Leave me a comment below!
I usually make zucchini as a side dish with other veggies, just sauteed until soft, but the other day I used shredded zucchini to make oatmeal cookies! They were fantastic.
Ooh, yes! That does sound good, and seems like they would just blend right in and no one would be the wiser. Thanks, Lizz!
My son claimed he didn’t enjoy zucchini until he had this, now he asks for this often:
best recipe besides a good curry!
Love those noodles though, brilliant idea!
thanks! great post (bookmarked!)
Yum! Thanks, Jennifer! That does sound really good, and a great way to use up a surplus of tomatoes at the same time. Let me know how you like the curry and the noodles!
Wow, that time-lapse really was fun! What sweet little dopey creatures they are 🙂
Gonna try out a bunch of these recipes pronto!
Yay! Report back with your findings, Amanda! 🙂
here ya go Hilah,
My favorite Zucchini recipes, which I won two contests with this one.
Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce.
1cup bread crumbs
3/4 cup Parmigiano reggiano (grated) plus 1 tablespoon (for egg wash)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1 teaspoon garlic powder
1 pound zucchini (sliced into sticks approx 4 inches long)
salt and pepper to taste
3 eggs (lightly beaten)
1. Mix the bread crumbs with the Parmigiano reggiano, oregano, and basil and garlic powder in a bowl.
2. Season the zucchini with salt and pepper.
3. Mix the eggs with 1 tablespoon Parmigiano cheese and parsley.
3. Dip the zucchini in the egg and then dredge in the bread crumb mixture.
4. Place the zucchini on a baking sheet in a single layer with the skin side down.
5. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.
Homemade Marinara Sauce
1 can (28 oz) Italian San Marzano imported (squeezed well)
2 tablespoons Garlic (chopped)
6 oz can Tomato Paste
1/3 cup Olive Oil
2 tsp Basil (dried)
1/2 tsp (sweet and low) or sugar
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Red Pepper flakes
Place the olive oil in a large pan and warm to medium heat. Add the garlic and cook until garlic is slightly brown. Then, stir in the rest of the ingredients. Bring the sauce to a slow boil then reduce the heat to low. Let the marinara sauce simmer for about 20 minutes and you are done. Serve the sauce immediately or let it cool to room temperature and place it the refrigerator. You could also freeze this sauce for later use.
Oh, yeah! Thank you, Raymond!
These both look incredible. I love the idea of these crunchy zucchini sticks. Kind of like fried mozzarella sticks, but WAY healthier. Can’t wait to try this out. Thanks for sharing! 😀
One recipe i’ve used is zucchini mash. It’s zucchini’s sauted with onions(12-15min) then you add chilis and salt and cook it for another minute. After that you put it into a bowl and add sharp chedder and mash it a bit until its chunky. It doesn’t look extremely appitizing but it tastes really good!!
Holy moly, that DOES sound good, Monica! Great thinking. I love the chilies and cheese in there and I bet it would be a great low-carb sub for mashed potatoes.
Thanks Hilah! A cooking group that I post in has been collecting zucchini and sumer squash recipes.
This is a great addition!
Perfect! Thanks, Lucinda!