The Zucchini season is one of my favorite times of the year. I love going to the farmer’s market, picking up a few zucchini, and then coming home and cooking up a storm with them. Last year was my first year of gardening, and I got a little carried away with planting zucchini seeds. I ended up with 50 little zucchini plants and gave away 17.
I cooked zucchini three ways last year – stuffed and cooked in a tomato sauce, seasoned with garlic and dry mint; stuffed and cooked in a big pot with stuffed grape leaves and lamb; or sauteed with onion, garlic, and cumin for breakfast. This year I learned the lesson that I had only 15 plants.
So far, we harvested over 150 zucchini. I could call myself an expert in cooking zucchini, so I am dilated to share with you 9 of my favorite ways to use zucchinis:
1. Zucchini Pancakes:
These pancakes are light and fluffy, and a great way to use up zucchini. Simply shred zucchini and mix it into your pancake batter. Top with maple syrup or your favorite fruit.
2. Zucchini Fritters:
These fritters are crispy on the outside and soft on the inside. They’re perfect for a quick snack or appetizer. Simply shred zucchini and mix it with some flour, salt, pepper, and egg. Fry in hot oil until golden brown.
3. Zucchini Bread:
This bread is moist and delicious, and a great way to use up zucchini. Simply shred zucchini and mix it into your favorite quick bread recipe. Bake as directed. Slice and serve with butter or cream cheese.
4. Roasted garlic Parmesan zucchini:
This is a simple but flavorful side dish that goes well with almost any meal. Simply slice zucchini into rounds, drizzle with olive oil, season with garlic powder, Parmesan cheese, and salt/pepper to taste. Roast in a 425 degree oven for about 15-20 minutes or until tender and slightly browned. Serve immediately.
5. Grilled zucchini:
Grilling brings out the natural sweetness of zucchini and gives it a nice smoky flavor. Simply slice zucchini into rounds or spears, drizzle with olive oil, season with salt/pepper to taste. Grill over medium heat for about 5-7 minutes per side or until tender and slightly browned. Serve immediately.
6. Zucchini noodles:
Zucchini noodles are a great healthy alternative to pasta made from refined flour . You can make them using a spiralizer or simply by slicing zucchinis thinly lengthwise using a knife or vegetable peeler . Season zucchini noodles with olive oil, garlic , salt/pepper to taste . Or , if you want a creamier option , mix zoodles with alfredo sauce. Serve immediately.
This is a great way to use up larger zucchinis from your garden . Cut zucchinis in half lengthwise and scoop out the seeds using a spoon . Fill each zucchini half with your favorite stuffing , such as quinoa , rice , veggies , ground beef , etc . Bake in a 350 degree oven for 20-30 minutes or until tender .
8 . Ratatouille:
This classic French dish is typically made with tomatoes , eggplant , peppers , and onions . But adding zucchini is a great way to bulk it up and add some extra nutrients . Simply dice all veggies into small pieces and sauté in olive oil until tender . Add some crushed tomatoes (fresh or canned) , garlic , salt/pepper to taste . Simmer for 200 0 minutes until all veggies are cooked through . Serve over rice quinoa or pasta .
9 . Chocolate chip zucchini bread:
This is a delicious twist on traditional zucchini bread. Simply follow your favorite recipe but add chocolate chips (or another type of nut ) to the batter before baking . Enjoy !
Hi, I’m Rana and I blog at ranasrecipe.com. My passion for food began very early in my life. And after managing a cafe, a granola business and helping other food businesses scale up, I found my true calling in creating wonderful recipes so that everyone can enjoy cooking as much as I do! Don’t forget to follow me on my social channels- instagram and pinterest.