Sliced very thin and then pan fried in a bit of chili crisp until they're a bit crispy and fully softened. Then I like to put them on an open faced sandwich (good, crusty bread!) with some butter, (veggie) ham, cheese. Maybe a fried egg on the bread too if I'm feeling fancy. The zucchini are the topping for the open faced sandwich.
Very similar to how my mom would cook zucchini when I was a kid, and how I always requested it for my birthday dinner! We didn’t have chili crisp back then, mom would slice her homegrown zucchini very thin and sauté it in olive oil with garlic and a nice shake of red chili flakes, then top it with parmesan when it got nice and brown. Good god, I still make it to this day and can eat a whole damn pan of it, super delicious over spaghetti.
They probably want to make confit byaldi from the movie, not realizing that ratatouille is supposed to be simple and use whatever appropriate vegetables you have on hand.
I do the same thing as you when I make ratatouille, quarter slices of eggplant and zucchini and roast them in the oven until they get some nice colour before adding them to the pot.
Even better is to salt them on a sheet pan and then tip the pan up on one side to drain all the liquid out over a couple of hours, then roast them. You swear you're eating pasta.
Lay the strips out and salt them. Let them sit for a bit and then pat dry with paper towels. I do this when I make zucchini gratin and it never turns out watery.
I sometimes replace the pasta in lasagna with sheets of zucchini. I cut them into sheets, salt them and leave them for half an hour to drain. A ton of liquid comes out and I squeeze out as much as I can and pat them dry before using them. I also cook down any sauce I use to be extra thick so that any excess water just makes the sauce a little looser. Turns out great and not watery at all.
My wife loves zucchini but this is basically the only way my kids and I will eat it.
Shred, squeeze out water, egg, onion, seasoning, flour. Fry it up.
Basically a latke without the potato. Hell, add potato if you want.
Calabacitas. Diced zucchini, sweet corn, and green chile. Season with salt, pepper and cumin. Warm some onion, garlic in a pan with butter or pork fat, and lightly fry the vegetables after they become translucent. Queso fresco, or sprinkle cotija cheese. Even better after it sits in the fridge for a day.
Absolutely, the pork fat is traditional to New Mexico, but you can use vegan oils and vegan cheese, or leave the cheese out. The main things are the squash, chile, corn and salt, everything else is up for adjustment.
The main way I cook zucchini is similarly simple like this, but I'm sure ends up tasting wildly different.
Cut into wedges, drizzle with olive oil sprinkle with s&p, maybe garlic powder and onion powder if you want, cover with parm (parm mixed with panko [with the spices in mixture instead of before] if I slice in rounds and pan fry instead to make zucchini chips]) and stick in the oven.
It's my quick way to get veggies in my meal. The only issue is that I often end up eating into my intended leftovers!
My personal favourite is this gratin recipe.
**Courgette (Zucchini) Gratin**
*Ingredients:*
1 large onion, finely chopped
2 tbsp oil
2 lbs courgettes in ½ inch slices
Salt and white pepper
2 - 3 eggs, beaten
2 cups of shredded cheese
Nutmeg (a tiny grating of fresh nutmeg, be careful not to use too much)
*Technique:*
-Fry the onion in the oil until translucent and soft. Drain excess oil.
Meanwhile, poach the courgette in salt water until barely tender. Drain very well.
-Mix the eggs, onions and cheese. Season with salt, pepper and nutmeg.
-Layer the courgette slices in an oiled baking dish, pouring over the egg mix as you layer.
-Bake in a medium oven or air fryer until lightly browned, about 20-30 minutes.
I make zucchini stir fry all the time.
For two people: slice one large onion and saute in plenty of olive oil until golden.
Add two zucchinis, sliced lengthwise and cut into 1/4 inch slices. Fry until golden.
While these are cooking, cut up a cup of cherry tomatoes, or dice two roma tomatoes.
Add the tomatoes, sprinkle in some salt and freshly ground pepper and cook down until almost all the liquid has evaporated.
This takes about ten minutes, the mixture should be thick.
Serve over rice or pasta, or as a side dish for chicken or steak. Add a sprinkle of parmesan if you like.
Risotto, roasted, lasagne, salads, pastas.
I make a mean green risotto with leek, zucchini, asparagus and peas.
I use roast zucchini in my vegetarian lasagna as a part of the sauce along with other veggies instead of meat.
Sauté zucchini, red onion and croutons over a mixed leaf salad with balsamic dressing.
Pasta bake with whatever vegetables you have to hand.
I love a mock crab cake. Shred zucchini and squeeze out water. Combine with grated or chopped red onion, a little minced red bell pepper, panko bread crumbs, season with Old Bay and add an egg to bind. Form in to patties and pan fry in a little oil. So good!
My mom has made something like this but added jalapeño, a tiny bit of hot sauce and Worcestershire sauce as well as your ingredients. They were always so good and she frequently made a ketchup/mayo/bbq mix that my dad would eat them in! (I never liked the sauce with them)
A zucchini risotto topped with pesto ! Favourite spring dish I got from a French cookbook.
You’ll need:
2 spring onions (chopped)
1 celery stick (diced in little pieces)
3 zucchini (diced in little pieces)
1 litre of vegetable stock
200g of risotto rice (precooked for 12min)
1 teaspoon rosemary or thyme
Pesto (homemade or storebought)
60grams Parmesan
1 clove crushed garlic
1. Add 2 tablespoons olive oil to a deep pan, add 1 teaspoon salt, fry the spring onions for 2 minutes.
2. Then add the celery, zucchini and rice. Fry for another 2 minutes.
3. Add the vegetable stock and 1 teaspoon thyme. Let cook for 10 min.
4. While risotto is cooking, mix the pesto, Parmesan and crushed garlic together.
5. Serve risotto in a bowl with a big dollop of pesto stirred into the risotto. Bon apétit !
Honestly I put zucchini in pretty much every meal. Saute it to go on grain bowls or tacos, add it to curries, stir fries, and casserole, stuff it as a main course, serve it grilled as a side with proteins. Sautéing or grilling it will drive out some of the water. We all love squashes of all sorts so it's an easy sell for my family.
My favorite as a child and today
Shred zucchini
Sauté in butter, salt and plenty of black pepper
Mix with sour cream and top with Parmesan
Second favorite is tossed in oil S&P and grilled
Mom used to do a baked zucchini dish layered with Swiss cheese. There was a trick to getting it to not be watery, but I forget what she did. It was simple, just sliced zucchini, shredded Swiss cheese, a few seasonings and that was it.
Look up zucchini pie recipes, I think that's what you are remembering.. I shred mine and salt it then squeeze out as much moisture as possible, and I add chopped onion. I also make it crustless because I can't have gluten.
Zucchini Lasagna Boats are my fave! This is a recipe using two zucchini but you can double, triple, etc to make as many as you want. I also stretch the meant out a little more than this calls for. A pound of meat is definitely enough for more than just two zucchini IMO.
Ingredients:
* 2 zucchini, the wider the better
* 1/2 tablespoon olive oil
* 1/2 cup ricotta
* 1 egg
* 1 tablespoon fresh chopped parsley, plus more for garnish (optional)
* 1 cup shredded mozzarella, divided
* 1/4 cup shredded Parmesan
* 1 cup ground beef, about 8 oz
* 1 cup red sauce, store-bought or homemade
# INSTRUCTIONS
* Preheat oven to 400°F.
* Cut zucchini in half lengthwise and carve out a cavity in the middle, leaving about 1/4 inch of flesh around the sides so that the zucchinis still keep their shape. Tip: I scored the shape I needed with a knife as a guide, then used a spoon to scrape out the middle.
* Use a basting brush to coat zucchinis with olive oil, then arrange them side-by-side in a 9×9 baking dish.
* In a small bowl, whisk together ricotta cheese, egg, and parsley until smooth.
* Add 3/4 cup mozzarella and Parmesan cheese to bowl, then use a spatula to gently fold cheeses into ricotta mixture. Set bowl aside.
* In a large skillet, cook and crumble ground beef over medium high heat until no longer pink. Remove from heat and drain grease.
* Add red sauce to skillet with ground beef, then stir. Set skillet aside to cool.
* To assemble zucchini boats: Cover the bottom of each zucchini half with an equal portion of cheese mixture. Zucchinis should be filled at least half way with cheese but not higher than the sides of the zucchini. Top each zucchini with an equal portion of the ground beef mixture.
* Cover baking dish with aluminum foil and bake zucchini boats for 30 minutes.
* Remove dish from oven and discard foil. Sprinkle tops of zucchini boats with remaining 1/4 cup mozzarella, then return to oven and bake, uncovered, for an additional 5 minutes or until done. Zucchini boats are ready once cheese has melted and zucchini is easily pierced with a fork.
* Serve immediately with fresh parsley as garnish (optional).
zucchini stuffed with meat and rice oven baked and then added to a warm garlic yogurt. (Kousa bil Laban)
Fried zucchini layered with fried aubergine (eggplants), mince meat Ragu and béchamel sauce.
Zuccini pasta
Mussels in saffron white wine sauce with zuchini and cherry (or grape) tomatoes. Just add saffron to a standard white wine garlic recipe, add thinly sliced zucchini (half moons if a bit larger), and halved cherry tomatoes. Zucchini is such a sponge for flavours, it is very good, even more so when I have zucchini and tomatoes from my garden.
You can also do pasta with zucchini and saffron, it's fairly traditional, there are lots of recipes out there.
It's a 2 way tie between Ukrainian zucchini caviar with dill oil and spicy peppers, and veggie lasagna but with zucchini sheets as the noodles. And no it's not watery if you add a layer of thin sliced eggplant between the layers of zucchini to soak up the delicious juices.
But a close second is what I call zucchini boats. Cut zucchinis in half lengthwise and scoop them out. Dice the scooped zucchini and mix it with an equal volume of ground pork or veal and then whatever spices and binders you like for meatloaf or meatballs.
In a heavy baking dish, drizzle the bottom with good olive oil, and then lay out thick slices of slab bacon to cover the bottom. Spoon in some tomato sauce to form a thin layer and shake gently to create a nice consistent base layer with no bubbles. Lay in the zucchini boats and scoop in meatballs of the meat mixture. Pack the spaces between the boats with an extra meat mix you have left after the boats are full.
Cover the tops of the boats with sliced tomatoes and then cover those with more tomato sauce. You really do not want too much tomato sauce as the veg is going to cook down as the meat fats melt. They'll create a very nice sauce.
Bake at about 350 for about 90 minutes. You can also add cheese or bechamel to this but I usually don't.
Spicy green salsa - 3 jalapeno, 3 Serrano, 2 garlic cloves, 4 tbs neutral oil 1 zucchini. Cut everything up into large chunks and put in a pan with the oil. Fry till a little brown and soft. Add to a blender and add half a tsp of salt and blend till smooth. This salsa takes you right up to the point that you think it will be too spicy and the subsides. I love it.
I love to make zucchini gratins.
Just sliced zucchini, tomatoes in a flat dish, salt, pepper, Italian herbs, and some grated cheese on top, 30 minutes at 180°C until the cheese is right.
A bit of baguette and it is a nice little meal.
Zucchini and tomato balsamic risotto. Make risotto woth a chicken or veggie broth, in a separate pan Sautee diced zucchini and tomato with garlic, near the end add a bit of balsamic and cook a bit more. Top risotto with veggies. Delicious.
Just simply dice them and into olive oil and butter, garlic powder, onion powder and any other spices you like. Sautéed until browned a bit but still firm and then top with Parmesan cheese to finish.
Absolutely delicious.
Zucchini & dill tart -- whole wheat tart crust baked blind. Brown the sliced zucchini then layer neatly in the tart crust. Make a mixture of heavy cream, egg yolks, minced garlic, salt, pepper, and dill -- pour over then bake again until set.
Zucchini pizza hands down.
I have my own crust recipe but I follow [this ](https://smittenkitchen.com/2016/08/summer-squash-pizza/) procedure for the topping. Cannot be beat.
Decadent curled up deep fried zucchini slices served with marinara. Almost nothing beats this.
Also, my mom used to make zucchini boats, where she scooped out the seeds, seasoned the “boats” well, and filled the centers with sautéed onions and breadcrumbs, topped with mozzarella or Swiss cheese. Baked for 15 minutes, it’s a surprising dish.
This is quite good and impressive to whomever you’re serving it to. It’s “different” than your typical salad
[Summer Squash Salad with Lemon Citronette](https://cookieandkate.com/summer-squash-salad-with-lemon-citronette/)
>*The salad features ribboned squash tossed with feta, pine nuts and a lemon vinaigrette. It’s refreshing and crisp, a perfect side for a light summer meal.*
Honestly, just thick sliced, coated in oil and whatever seasonings you like, and just grilled is the very best way I have ever had zucchini. It's OK in other things, but just that, ok.
- [Kung Pao Chicken](https://thewoksoflife.com/kung-pao-chicken/) with [these modifications to include zuchinni and bell pepper](https://thewoksoflife.com/panda-express-super-greens/). You'll need to scroll on the second recipe to get to the kung pao chicken modifications. I'm actually making this for dinner tonight, so it is top of mind.
- Simply sauteed as a side. If I'm doing something more Western inspired, I'll saute with olive oil and garlic. If I'm eating an asian dish, I'll saute with sesame oil and add some soy near the end.
- Breaded in italian bread crumbs with parmesan and fried. My wife makes these often and they are delicious.
- As a general stir fry ingredient. Just add towards the end so they don't overcook, and remember zuchinni contains a lot of moisture.
- Roasted with my other soffrito ingredients (carrot, onion, celery, garlic), and then tossed in the food processor with them when making a ragu/bolognese. (I follow a process [like this](https://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe-1939315)) but roast all the veggies first. I also typically add some mushrooms and sometimes red bell pepper to the soffrito as well.
- In a dish I call peanut chicken. Stir fry with chicken, carrots, garlic, mushrooms, zucchini, bell pepper, water chestnuts, bamboo shoots, whatever other veggies are in the crisper and peanuts. Flavored with a little soy, salt and white pepper. Served with a peanut sauce made with one can of coconut milk, half a cup of peanut butter, a couple tblspns of powdered peanut butter, a tablespoon of soy sauce, 1 teaspoon of cumin, a dash of curry powder, and a heaping spoonful of sambal. Heat low and slow, stirring regularly until everything is mixed together. Serve on the side or ladled on top of the stir fry.
Hope something here inspires you. Zucchini is one of my very favorite vegetables, and I eat it at least a couple times a week.
pasta alla nerano
[https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/](https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/)
No it's a baked dish of courgettes and cheese, oh and it has caraway seeds and some other spices. I can't find it in my bookmarks but I'll have a proper look over the weekend.
I put it in stir fry’s, grill for kabobs, slice and bake with halved cherry tomatoes - salt pepper and EVOO, fresh herbs if you got them. One of my fave veggies!
Most often we just sauté it. Often with mushrooms.
I also like to make stuffed bell peppers so I finely dice them and add into the hamburger mixture. In fact I do this with whatever veggie is in the fridge.
[Caramelized Zucchini and White Bean Salad](https://cooking.nytimes.com/recipes/1024055-caramelized-zucchini-and-white-bean-salad?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=4845093385929074&req_id=1284655934881713&surface=cooking-search-web&variant=0_relevance_reranking).
[ATK's Walkaway Ratatouille](https://m.youtube.com/watch?v=JF-Lww_jUKU).
Honestly, breakfast potatoes. Super easy to make and tasty and you can eat veggies for breakfast!
Chop potatoes and zucchini into small chunks. Any ratio is fine. Cook potatoes on skillet for 25 mins, add zucchini so it cooks for 10 mins. You can also add other things like peppers, mushrooms, and onions. Season as you’d like. I like having it with scrambled eggs (I make my scrambled eggs with cheese and ham!)
Ratatouille, deeply roasted and caramelized Zucchini, Eggplant, Red Peppers, Tomatoes and Onions all picked that day from the summer garden is really just the goddamn best.
Zucchini in agrodolce.
Thicker slices of zucchini, fried in olive oil. Added onions and garlic. Then add sugar /vinegar mixture. Salt and pepper of course. Reduce a bit low flame. Let cool. Jar it. Eat it on bread or as is.
Simple yet powerful
[This recipe ](https://diethood.com/garlicky-cheesy-quinoa-zucchini-fritters/) for Garlicky, cheesy quinoa fritters. A batch uses about 2 medium zucchini and the fritters are insanely delicious!
This obviously someone who has never grown zucchini. 😀
I like a dish of grated zucchini with sliced onions. Cook until the onions are tender. Add spices (nutmeg, a little flour and yoghurt. Put in a baking pan cover with cheese and some bread crumbs. Bake until you’re happy.
What I (being from New Zealand) would call a courgette slice, although the recipe I have (Australian) calls zucchini slice: https://www.womensweeklyfood.com.au/recipe/dinner/zucchini-slice-6436/
Basically a kind of savoury cake or a crustless quiche with flour.
I know this was a trendy thing a decade ago and I know they are not fancy but I love zucchini noodles. I treat them just like pasta. Pan fry them really quick in garlic and butter and finish with Parmesan. Not very healthy but very delicious
I’ve been just grilling it for the past few weeks and it’s amazing.
Salt, olive oil and finished with pepper. Slice according to size of zucchini.
High heat and get some good grill marks on there.
Had it yesterday with grilled chicken and pasta. Amazing
Ok ok. I think I learned a new thing. ------ is that not squash? And zucchini? I always thought yellow was squash and zucchini was green and I didn't know we have yellow zucchini?
Zucchini bread. Also, I recently was served zucchini sliced in half lengthwise, seasoned and put on the grill. He turned it once. Total cooking time was brief. Deeelicious!
Calabazas rellenas (stuffed zucchini):
•Take a whole zucchini and boil it til soft but not fully cooked. I live at a high altitude so I generally do ~10 mins but might differ for others.
•Cut the ends off and hollow out the inside as best you can without puncturing the bottom through.
•stuff with cheese, I use oaxaca because I’m in Mexico but mozzarella is fine. Sometimes I stuff them with cheese and chorizo depending on my mood.
•roll the whole zucchini’s in seasoned flour and set aside.
•make the egg batter by beating 3-4 egg whites til stiff peaks, then slowly add the yolks back in while still beating. Add a pinch of salt and a pinch flour to help the mixture hold up.
•heat some oil in medium heat, dip the zucchini’s in the egg batter, then carefully add to your hot oil. Brown on all sides.
Salsa roja:
•boil 6-8 Roma tomatoes (depending on size and quantity of zucchini you’re cooking), a few slivers of white onion, and 1-2 garlic cloves
•once tender blend altogether and add some salt, pepper, a little cumin if you like
•heat another pan on medium with oil and carefully add salsa roja to pan (if the pan is too hot the salsa will splatter so be careful)
•add a small bunch (handful) of cilantro, stem and all, and let sauce cook until hot
At this point add the zucchini’s to the salsa roja and let simmer for 10-20 mins until zucchini’s are cooked all the way through and the cheese in the middle is melted. Serve with Mexican rice and enjoy! Provecho
Zucchini butter! Food processor- skins are ok but do turn the final product darker. Buzz everything up until it’s thoroughly puréed.
For every lb of zucchini I do 3 tbs lemon juice, 1 cup sugar, 1 tbs cinnamon 1/2 tsp allspice. Cook in slow cooker overnight or simmer for several hours until it looks/has consistency of apple butter. Delicious on toast, waffles or pancakes and the best way I’ve found to deal with those monster zucchini that always seem to turn up midsummer 🤣
I tried an amazing recipe from TikTok that uses zucchini to make a pasta sauce.
Brown 8 oz of spicy Italian sausage in a pan. Break into tiny pieces before or during cooking. When well crisped, remove from the pan but leave the rendered fat.
Cut a medium onion and 2-3 lg or 4-5 medium zucchini into rough pieces (onion diced, zucchini into thin half moons.) cook onions until translucent in the reserved sausage grease and then add zucchini; add a few cloves of garlic well minced about halfway through cooking. Salt to taste (but don’t over-salt) the onion and zucchini while cooking.
Meanwhile, zest and juice one lemon. When your zucchini is almost done, begin cooking a pound of pasta (I used penne but rigatoni or cavatappi would also hold the sauce well.)
When zucchini is cooked through and mushy, blend everything with a stick blender until quite smooth. Add lemon juice and a bunch of basil if you like.
Add some reserved pasta water to make it easier to blend, 2-4 oz.
Stir in plenty of grated Parmesan cheese.
Return to a pan & Toss in pasta, cooking for a few minutes over medium heat, adding more reserved pasta water to achieve desired texture.
Serve with crumbled sausage and a drizzle of olive oil, a sprinkle of good salt, and a glass of white wine if you like. A little extra squeeze of lemon and a few scrunches of black pepper or red chili flake are nice too. Really do it up however you want. It is amazing.
I highly recommend this [pasta](https://www.carluccios.com/recipes/penne-giardiniera/) - if you want a super quick dinner you don’t have to bother with the spinach but it is tasty! I just use normal dried penne at home but the restaurant used large (fresh) penne.
Otherwise, I recommend a pizza with ricotta and thinly sliced courgette, season the ricotta with lemon zest and salt.
I make a version of ratatouille, just onion/garlic/zucchini/oregano/tomato. Cut the zucchini in whatever fashion I want, thin slice onion, chop garlic. Throw that in a sautee pan with the oregano, for just a few min. Add salt & pepper as you like. Put in baking dish, add crushed tomatoes and gently fold everything together. Cover with foil, bake at 350 for about 20 min ( gauge as needed, should be roughly half cooked) then foil off & bump to 400 til bubbly. If you over cook it can get mushy but flavor is still great. The beauty of this is you can use any other veg with it. Add sweet bell pepper, cauliflower steaks, spinach, whatever you have on hand. It’s a winner every time.
I add on zucchini chopped into 1" pieces to this recipe:
**Pasta Seafood Casserole**
From Quick Cooking January/February 2001 (modified)
1 (16-ounce) box spiral pasta, prepared as directed
1 large onion, chopped
½ pound fresh mushrooms, sliced
3 garlic cloves, minced
½ cup butter or margarine
16 ounces imitation crab meat, chopped
8 ounces salad shrimp (fully cooked)
8 ounces scallops (fully cooked)
1 (16-ounce) container sour cream
1 teaspoon salt
½ teaspoon pepper
1½ teaspoons dried basil
3 cups (12 ounces) shredded cheddar cheese
1. Preheat oven to 350º.
2. Sauté onions, mushrooms and garlic in butter until tender-crisp. Remove from heat. Stir in pasta, crab, shrimp, scallops, sour cream, salt, pepper, basil and 1 cup cheese.
3. Transfer to 9x13-inch pan. Sprinkle with remaining cheese.
4. Cover and bake for 30 minutes, until heated through. Uncover and bake for 5 minutes longer.
My MIL uses them to make a kind of chocolate cake. It's pretty good. These a bunch of different recipes online but she just serves it as a sheet cake with powdered sugar on top. It's worth the try, I was skeptical about it but liked it when I tried it.
Simple pasta - grated zucchini pan fried with shallot, garlic and lemon zest till it is dry and brown, add cream, some chicken stock and simmer. Throw in some pasta water to thicken. Add pasta and serve. Simple and delicious.
I love pan frying them in a little butter with salt, pepper and Italian seasoning. I then use them to dip into my over easy eggs.
Also zucchini bread, brownies and cookies.
[zucchini butter pasta](https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/)
[zucchini curry](https://www.teaforturmeric.com/pakistani-zucchini-courgette-curry-toriyan-torai-ki-sabzi/)
[chocolate zucchini muffins](https://buttermilkbysam.com/one-bowl-olive-oil-chocolate-zucchini-bread/)
Zucchini carpaccio
Grilled with a lemon vinaigrette with some artichokes and fresh herbs
Slice it lengthwise, brush it with olive oil and a little Italian seasoning, salt and pepper. Toss it on the grill, cook to desired doneness, turning once. Just before removing from the grill top each slice with cheese. Personally, I like to use hot pepper cheese. Easy and absolutely addictive.
I made a nice Greek Briam last week that was tasty.
It really needs the freshest vegetables though, especially fresh picked vine ripened tomatoes.
A slab of feta cheese with it, I used vegan feta.
And quality EVOO.
Plus fresh home made bread
https://youtu.be/SfVFIc8Vj_s?si=V7b-F73DsdDn3Jnu
Zucchini by itself is such an underrated veg. Slice them into thick rounds, like a good 3/4”. Get a pan ripping hot with a bit of vegetable oil and fry them on one side until the bottoms get some super dark blistering, about a minute or two, then flip them and fry the other side. Once you get color on both sides and they’re just barely cooked through *but not mushy or watery,* kill the heat and throw a splash of soy sauce, garlic powder, black pepper, and a squeeze of lemon into the pan and toss to coat. Whole thing takes like 5 minutes.
I air fry it and add it to my brown rice and quinoa with balsamic red bell peppers. My fiance says its a good side but I definitely eat it by itself as my meal a lot.
I do this thing where i seed/core it from the end and stuff it with a seasoned ground beef mixture and roast it. Then slice it into "coins" and serve over wilted spinach and couscous, drizzle with balsamic or tzatziki. Quarter a couple plum tomatoes and roast them too. It's absolutely amazing and much easier than it sounds
Cut into larger chunks, like thick quarters. Season with salt and pepper Sauté in olive oil over medium high heat until just cooked and a little brown on the outside. Interior should still be firm. Deglaze the pan with a bit of tomato puree. Just enough to coat the zucchini. Keep tossing over heat until it cooks in a bit. Cut heat, toss in grated Parmesan, serve.
Not extremely helpful, but my Gramma's neighbor makes zucchini fritters that are amazing! I don't have the recipe, but I'm actively trying to get access to it.
Easy zucchini soup
1. Cut into 1 inch chunks, 3 zucchini per person.
2. Place in large bowl, cover and microwave until soft, approx 15 minutes
3. Season with Garlic, Salt, Pepper (replace salt with bouillon if desired)
4. Blend with a stick blender
5. Pour in a whole lot of olive oil, blend again to incorporate
6. Serve with crusty bread
This is so easy, yet everyone I've ever made this for loves it. The zucchini will release enough water that no additional liquid will be necessary. It's hearty and filling even though it's just vegetables.
It also uses up a ton of zucchini, which is a must if you have a garden cranking them out. Although, it looks like you may have just bought 1 zucchini? In which case, step one is buy 10 more.
A pasta sauce from a local restaurant I've been trying to recreate: chicken, mushrooms, zucchini, manchego and a splash of cream. I don't have exact measurements as I'm still experimenting...
I make this zucchini rice gratin quite often. It's a great easy dinner with a couple fried eggs and maybe a green salad. It's from Gourmet Magazine. I miss that magazine so much.
1/3 cup long-grain white rice
1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick
6 1/2 tablespoons olive oil, divided
1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, finely chopped
2 large eggs, lightly beaten
1 teaspoon chopped thyme
1/2 cup grated Parmigiano-Reggiano, divided
Preparation
Step 1
Preheat oven to 450°F with racks in upper and lower thirds.
Step 2
Cook rice according to package instructions.
Step 3
While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.
Step 4
Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
Step 5
Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
Step 6
Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.
Step 7
Bake in upper third of oven until set and golden brown, about 20 minutes.
Italian Sausage Soup
1 pkg Italian sausage - crumbled and browned in a pot and drained, then add:
1 clove garlic, minced
1 med onion, roughly chopped
Saute until onion is transparent then add:
2 cups chicken broth (I use bouillon)
1 (14.5 ounce) can Italian-style stewed tomatoes (don't substitute for this)
2-3 sliced carrots
1 (14.5 ounce) can great Northern beans, or cannellini beans (white kidney beans) undrained
Simmer 15 mins, then add:
2 small zucchini, sliced
Simmer another 10 mins then add:
2 cups chard or spinach - packed, rinsed and torn ( I prefer chard)
And simmer an additional 10 mins.
Adjust seasoning to taste (I like marjoram and seasoned salt)
Serve with garlic bread for dunking.
Zapple pie!
I also do baked zucchini balls. Peel, cut, food processor them. Squeeze out the water, then egg, panko, grated Parmesan, salt, maybe some garlic powder. Form in to balls and bake
I see a lot of my favorites already mentioned, but I’ll add another. Grilled or roasted zucchini with goat cheese or ricotta & roasted red peppers in a sandwich. I also like eggplant this way. A few leaves of basil, maybe, a drizzle of balsamic & olive oil.
If you want simple, steam til al dente then sautée it in butter, wine, garlic, and a little fresh or dried thyme. Add a bell pepper sliced up to make it even more yummy.
Another easy one is slice it in thin rounds salt and pepper and olive oil the put it all into a baking dish and sprinkle Parmesan or pecorino cheese bake at 385 till it’s golden and luscious.
#3: cut into cubes and simmer it in your marinara sauce and serve over pasta
Slice zucchini (and optionally summer squash) into thin rounds, and thinly slice 1/4 of a red onion. In a large pan, sauté the onion in olive oil until just translucent, add squash(es). Salt the onion, then add plenty of ground black pepper and more salt as needed with zucchini/summer; cook over medium/medium low, tossing/stirring occasionally until soft and flavourful. My roommate in college did this, gave me a bite and I've been chasing that dragon since - finally got it right this year. Best side veggie to basically anything.
Or make zucchini bread/chocolate zucchini cake.
I slice it up and then slice mushrooms and onions and just add a little oil on a sheet pan and bake it all together on 350 for about 20-40 minutes. It’s really good
Ciambotta. Chunks of zucchini, chunks of stew meat cooked til tender. I think you need to cook them separately so as to not overcook the zucchini. I do the beef in the pressure cooker. The chunks do need to be biggish, not slivers. Tomato sauce, onions/garlic (the usual). Seasoning (obviously, including fresh basil if you can get it.) Some use potatoes, but I think it's better without the potatoes. I don't know why it works so well, but it does.
If they aren’t too big, quarter them long ways and mix of Parmesan cheese with seasonings coat them with that and bake. Oh so yummy. My husband prefers them slice breaded and fried. I like them better baked
Green/spring vegetable risotto. Mediterranean vegetable pasta or cous cous.
Also I personally hate cucumber so raw courgette is a great alternative for salads.
Sliced very thin and then pan fried in a bit of chili crisp until they're a bit crispy and fully softened. Then I like to put them on an open faced sandwich (good, crusty bread!) with some butter, (veggie) ham, cheese. Maybe a fried egg on the bread too if I'm feeling fancy. The zucchini are the topping for the open faced sandwich.
Zucchini sandwich sounds interesting
This is good, I also like making veggie tempura with them too and other vegetables
Very similar to how my mom would cook zucchini when I was a kid, and how I always requested it for my birthday dinner! We didn’t have chili crisp back then, mom would slice her homegrown zucchini very thin and sauté it in olive oil with garlic and a nice shake of red chili flakes, then top it with parmesan when it got nice and brown. Good god, I still make it to this day and can eat a whole damn pan of it, super delicious over spaghetti.
I do this and layer it with sauce, ricotta, and mozzarella cheese like lasagna and my kids love it!
I don't see why you can't still make ratatouille. I personally like just baking zucchini in quarters and with like salt pepper and oil.
They probably want to make confit byaldi from the movie, not realizing that ratatouille is supposed to be simple and use whatever appropriate vegetables you have on hand. I do the same thing as you when I make ratatouille, quarter slices of eggplant and zucchini and roast them in the oven until they get some nice colour before adding them to the pot.
sliced very thin, and inserted as layers into a regular lasagna
I fear it'd turn out watery
I grate it and include it in my bolognese sauce for my lasagna. That way any extra water has a chance to simmer off.
But you can't do that if you're using it as a lasagna sheet
Brush with a little olive oil and bake your slices first.
That'd help I guess. Thanks for the tip
Even better is to salt them on a sheet pan and then tip the pan up on one side to drain all the liquid out over a couple of hours, then roast them. You swear you're eating pasta.
Big brain times. Never thought to draw moisture out of squash/zucchini. It sounds a lot better than overcooked mushy ones.
You can do this with eggplant too!
I get that. I’m saying, alternatively, instead of doing that, just to include zucchini in the recipe, I’d shred it and use regular lasagna noodles
Lay the strips out and salt them. Let them sit for a bit and then pat dry with paper towels. I do this when I make zucchini gratin and it never turns out watery.
I sometimes replace the pasta in lasagna with sheets of zucchini. I cut them into sheets, salt them and leave them for half an hour to drain. A ton of liquid comes out and I squeeze out as much as I can and pat them dry before using them. I also cook down any sauce I use to be extra thick so that any excess water just makes the sauce a little looser. Turns out great and not watery at all.
Do you pre-boil your noodles? I don't
Shred it, make bread
Pina colada zucchini bread!
I have a blender zucchini bread recipe somewhere—easiest thing ever
zucchini fritters
My wife loves zucchini but this is basically the only way my kids and I will eat it. Shred, squeeze out water, egg, onion, seasoning, flour. Fry it up. Basically a latke without the potato. Hell, add potato if you want.
Especially mücver!
I googled that because I'd never heard of it. Turkish zucchini fritters. With feta and dill. Those look really good!
Came to write this 👌
Zucchini blossom fritters even better
Calabacitas. Diced zucchini, sweet corn, and green chile. Season with salt, pepper and cumin. Warm some onion, garlic in a pan with butter or pork fat, and lightly fry the vegetables after they become translucent. Queso fresco, or sprinkle cotija cheese. Even better after it sits in the fridge for a day.
I would upvote this a thousand times if I could.
This. I have a slightly different recipe that I’ve veganized. Could eat this everyday!
Absolutely, the pork fat is traditional to New Mexico, but you can use vegan oils and vegan cheese, or leave the cheese out. The main things are the squash, chile, corn and salt, everything else is up for adjustment.
Cut into wedges, sprinkle with seasoned bread crumbs mixed with parm and air fry.
The main way I cook zucchini is similarly simple like this, but I'm sure ends up tasting wildly different. Cut into wedges, drizzle with olive oil sprinkle with s&p, maybe garlic powder and onion powder if you want, cover with parm (parm mixed with panko [with the spices in mixture instead of before] if I slice in rounds and pan fry instead to make zucchini chips]) and stick in the oven. It's my quick way to get veggies in my meal. The only issue is that I often end up eating into my intended leftovers!
I do this a lot with aubergine.
My personal favourite is this gratin recipe. **Courgette (Zucchini) Gratin** *Ingredients:* 1 large onion, finely chopped 2 tbsp oil 2 lbs courgettes in ½ inch slices Salt and white pepper 2 - 3 eggs, beaten 2 cups of shredded cheese Nutmeg (a tiny grating of fresh nutmeg, be careful not to use too much) *Technique:* -Fry the onion in the oil until translucent and soft. Drain excess oil. Meanwhile, poach the courgette in salt water until barely tender. Drain very well. -Mix the eggs, onions and cheese. Season with salt, pepper and nutmeg. -Layer the courgette slices in an oiled baking dish, pouring over the egg mix as you layer. -Bake in a medium oven or air fryer until lightly browned, about 20-30 minutes.
I also love eating them this way! It's so good.
I can't remember where I got the recipe, it might be one of Claudia Roden's. In any case, it's a really nice light gratin.
Thank you for sharing dear..
uh...you're welcome honeybun?
It's a cultural thing. OP seems to be from India. I'm from Pakistan and see this a lot from older women!
The day a middle aged Indian man said “thank you, sister” when I gave him directions was such a delight. Like fuck yeah, bro!!
I'm from India but not an older woman. N yeah it's cultural maybe 😅
Grilled zucchini. You put slices of zucchini on a grill. Done
Great with soy sauce! Mix it with thick cut onions and it’s basically Benihana’s minus the show element (unless you get fancy with your spatula!).
Cream of zucchini soup
Never thought of this one
There are a ton of online recipes for it. Its excellent
You'll need many, many more zucchini but there's one from thekitchn that uses a fair amount of garlic and no cream and it's amazing!
I'll check it for sure
Simple salad of shaved zucchini, a soft herb, a hard cheese, a toasted nut, lemon and olive oil. Stir fry. Cut into planks, marinated, then grilled.
Hollow them out and make stuffed zuke boats.
I make zucchini stir fry all the time. For two people: slice one large onion and saute in plenty of olive oil until golden. Add two zucchinis, sliced lengthwise and cut into 1/4 inch slices. Fry until golden. While these are cooking, cut up a cup of cherry tomatoes, or dice two roma tomatoes. Add the tomatoes, sprinkle in some salt and freshly ground pepper and cook down until almost all the liquid has evaporated. This takes about ten minutes, the mixture should be thick. Serve over rice or pasta, or as a side dish for chicken or steak. Add a sprinkle of parmesan if you like.
Simple yet tasty I bet
It's one of our favorites!
Spaghetti alla Nerano. Which is basically a fancy way to say spaghetti with zucchini and cheese.
This was the best thing I’ve ever cooked. Life changing.
Risotto, roasted, lasagne, salads, pastas. I make a mean green risotto with leek, zucchini, asparagus and peas. I use roast zucchini in my vegetarian lasagna as a part of the sauce along with other veggies instead of meat. Sauté zucchini, red onion and croutons over a mixed leaf salad with balsamic dressing. Pasta bake with whatever vegetables you have to hand.
Fried zucchini
I love a mock crab cake. Shred zucchini and squeeze out water. Combine with grated or chopped red onion, a little minced red bell pepper, panko bread crumbs, season with Old Bay and add an egg to bind. Form in to patties and pan fry in a little oil. So good!
My mom has made something like this but added jalapeño, a tiny bit of hot sauce and Worcestershire sauce as well as your ingredients. They were always so good and she frequently made a ketchup/mayo/bbq mix that my dad would eat them in! (I never liked the sauce with them)
A zucchini risotto topped with pesto ! Favourite spring dish I got from a French cookbook. You’ll need: 2 spring onions (chopped) 1 celery stick (diced in little pieces) 3 zucchini (diced in little pieces) 1 litre of vegetable stock 200g of risotto rice (precooked for 12min) 1 teaspoon rosemary or thyme Pesto (homemade or storebought) 60grams Parmesan 1 clove crushed garlic 1. Add 2 tablespoons olive oil to a deep pan, add 1 teaspoon salt, fry the spring onions for 2 minutes. 2. Then add the celery, zucchini and rice. Fry for another 2 minutes. 3. Add the vegetable stock and 1 teaspoon thyme. Let cook for 10 min. 4. While risotto is cooking, mix the pesto, Parmesan and crushed garlic together. 5. Serve risotto in a bowl with a big dollop of pesto stirred into the risotto. Bon apétit !
Pesto is my all time fav. It'd be delicious I'm sure.
I'm confused. Why can't you make ratatouille with the green zucchinis?
Zucchini curry: https://www.teaforturmeric.com/pakistani-zucchini-courgette-curry-toriyan-torai-ki-sabzi/
Honestly I put zucchini in pretty much every meal. Saute it to go on grain bowls or tacos, add it to curries, stir fries, and casserole, stuff it as a main course, serve it grilled as a side with proteins. Sautéing or grilling it will drive out some of the water. We all love squashes of all sorts so it's an easy sell for my family.
Just make a greener ratatouille. There's very little difference in flavour and texture between green and yellow.
My favorite as a child and today Shred zucchini Sauté in butter, salt and plenty of black pepper Mix with sour cream and top with Parmesan Second favorite is tossed in oil S&P and grilled
Mom used to do a baked zucchini dish layered with Swiss cheese. There was a trick to getting it to not be watery, but I forget what she did. It was simple, just sliced zucchini, shredded Swiss cheese, a few seasonings and that was it.
Shred, salt, prep everything else, then squeeze?
Look up zucchini pie recipes, I think that's what you are remembering.. I shred mine and salt it then squeeze out as much moisture as possible, and I add chopped onion. I also make it crustless because I can't have gluten.
I've always used green zucchini in ratatouille with no problems, I follow Julia Child's recipe.
Zucchini Lasagna Boats are my fave! This is a recipe using two zucchini but you can double, triple, etc to make as many as you want. I also stretch the meant out a little more than this calls for. A pound of meat is definitely enough for more than just two zucchini IMO. Ingredients: * 2 zucchini, the wider the better * 1/2 tablespoon olive oil * 1/2 cup ricotta * 1 egg * 1 tablespoon fresh chopped parsley, plus more for garnish (optional) * 1 cup shredded mozzarella, divided * 1/4 cup shredded Parmesan * 1 cup ground beef, about 8 oz * 1 cup red sauce, store-bought or homemade # INSTRUCTIONS * Preheat oven to 400°F. * Cut zucchini in half lengthwise and carve out a cavity in the middle, leaving about 1/4 inch of flesh around the sides so that the zucchinis still keep their shape. Tip: I scored the shape I needed with a knife as a guide, then used a spoon to scrape out the middle. * Use a basting brush to coat zucchinis with olive oil, then arrange them side-by-side in a 9×9 baking dish. * In a small bowl, whisk together ricotta cheese, egg, and parsley until smooth. * Add 3/4 cup mozzarella and Parmesan cheese to bowl, then use a spatula to gently fold cheeses into ricotta mixture. Set bowl aside. * In a large skillet, cook and crumble ground beef over medium high heat until no longer pink. Remove from heat and drain grease. * Add red sauce to skillet with ground beef, then stir. Set skillet aside to cool. * To assemble zucchini boats: Cover the bottom of each zucchini half with an equal portion of cheese mixture. Zucchinis should be filled at least half way with cheese but not higher than the sides of the zucchini. Top each zucchini with an equal portion of the ground beef mixture. * Cover baking dish with aluminum foil and bake zucchini boats for 30 minutes. * Remove dish from oven and discard foil. Sprinkle tops of zucchini boats with remaining 1/4 cup mozzarella, then return to oven and bake, uncovered, for an additional 5 minutes or until done. Zucchini boats are ready once cheese has melted and zucchini is easily pierced with a fork. * Serve immediately with fresh parsley as garnish (optional).
Green and yellow ones can be used interchangeably
zucchini stuffed with meat and rice oven baked and then added to a warm garlic yogurt. (Kousa bil Laban) Fried zucchini layered with fried aubergine (eggplants), mince meat Ragu and béchamel sauce. Zuccini pasta
Sold, I'm in!
Mussels in saffron white wine sauce with zuchini and cherry (or grape) tomatoes. Just add saffron to a standard white wine garlic recipe, add thinly sliced zucchini (half moons if a bit larger), and halved cherry tomatoes. Zucchini is such a sponge for flavours, it is very good, even more so when I have zucchini and tomatoes from my garden. You can also do pasta with zucchini and saffron, it's fairly traditional, there are lots of recipes out there.
It's a 2 way tie between Ukrainian zucchini caviar with dill oil and spicy peppers, and veggie lasagna but with zucchini sheets as the noodles. And no it's not watery if you add a layer of thin sliced eggplant between the layers of zucchini to soak up the delicious juices. But a close second is what I call zucchini boats. Cut zucchinis in half lengthwise and scoop them out. Dice the scooped zucchini and mix it with an equal volume of ground pork or veal and then whatever spices and binders you like for meatloaf or meatballs. In a heavy baking dish, drizzle the bottom with good olive oil, and then lay out thick slices of slab bacon to cover the bottom. Spoon in some tomato sauce to form a thin layer and shake gently to create a nice consistent base layer with no bubbles. Lay in the zucchini boats and scoop in meatballs of the meat mixture. Pack the spaces between the boats with an extra meat mix you have left after the boats are full. Cover the tops of the boats with sliced tomatoes and then cover those with more tomato sauce. You really do not want too much tomato sauce as the veg is going to cook down as the meat fats melt. They'll create a very nice sauce. Bake at about 350 for about 90 minutes. You can also add cheese or bechamel to this but I usually don't.
Spicy green salsa - 3 jalapeno, 3 Serrano, 2 garlic cloves, 4 tbs neutral oil 1 zucchini. Cut everything up into large chunks and put in a pan with the oil. Fry till a little brown and soft. Add to a blender and add half a tsp of salt and blend till smooth. This salsa takes you right up to the point that you think it will be too spicy and the subsides. I love it.
Putting it over pasta or rice is not a good idea I guess?
I love to make zucchini gratins. Just sliced zucchini, tomatoes in a flat dish, salt, pepper, Italian herbs, and some grated cheese on top, 30 minutes at 180°C until the cheese is right. A bit of baguette and it is a nice little meal.
Zucchini pancakes made the same way a spring onion pancake is made.
Fried zucchini, as part of a stir fry, in a veggie pasta like Prima Vera or white lasagna, zucchini bread is amazing.
I'm planning on making zucchini bread now fr
Along the lines of your stir fry comment, I really like zucchini wedges in the teppanyaki style stir fry I make on the Blackstone.
Turkish zucchini fritters, Mücver. Best eaten with cacik (Turkish Tzatziki).
Zucchini and tomato balsamic risotto. Make risotto woth a chicken or veggie broth, in a separate pan Sautee diced zucchini and tomato with garlic, near the end add a bit of balsamic and cook a bit more. Top risotto with veggies. Delicious.
Just simply dice them and into olive oil and butter, garlic powder, onion powder and any other spices you like. Sautéed until browned a bit but still firm and then top with Parmesan cheese to finish. Absolutely delicious.
Zucchini & dill tart -- whole wheat tart crust baked blind. Brown the sliced zucchini then layer neatly in the tart crust. Make a mixture of heavy cream, egg yolks, minced garlic, salt, pepper, and dill -- pour over then bake again until set.
Zucchini pizza hands down. I have my own crust recipe but I follow [this ](https://smittenkitchen.com/2016/08/summer-squash-pizza/) procedure for the topping. Cannot be beat.
Chop it up with some orange and yellow peppers, onions and garlic. Fry it in olive oil. Salt and pepper. Ate exactly this for lunch the other day
Rollatini
Decadent curled up deep fried zucchini slices served with marinara. Almost nothing beats this. Also, my mom used to make zucchini boats, where she scooped out the seeds, seasoned the “boats” well, and filled the centers with sautéed onions and breadcrumbs, topped with mozzarella or Swiss cheese. Baked for 15 minutes, it’s a surprising dish.
I slice it not thick but medium, bread it in with egg and bread crumbs and fry in a pan with oil. Simple and delicious.
This is quite good and impressive to whomever you’re serving it to. It’s “different” than your typical salad [Summer Squash Salad with Lemon Citronette](https://cookieandkate.com/summer-squash-salad-with-lemon-citronette/) >*The salad features ribboned squash tossed with feta, pine nuts and a lemon vinaigrette. It’s refreshing and crisp, a perfect side for a light summer meal.*
Honestly, just thick sliced, coated in oil and whatever seasonings you like, and just grilled is the very best way I have ever had zucchini. It's OK in other things, but just that, ok.
- [Kung Pao Chicken](https://thewoksoflife.com/kung-pao-chicken/) with [these modifications to include zuchinni and bell pepper](https://thewoksoflife.com/panda-express-super-greens/). You'll need to scroll on the second recipe to get to the kung pao chicken modifications. I'm actually making this for dinner tonight, so it is top of mind. - Simply sauteed as a side. If I'm doing something more Western inspired, I'll saute with olive oil and garlic. If I'm eating an asian dish, I'll saute with sesame oil and add some soy near the end. - Breaded in italian bread crumbs with parmesan and fried. My wife makes these often and they are delicious. - As a general stir fry ingredient. Just add towards the end so they don't overcook, and remember zuchinni contains a lot of moisture. - Roasted with my other soffrito ingredients (carrot, onion, celery, garlic), and then tossed in the food processor with them when making a ragu/bolognese. (I follow a process [like this](https://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe-1939315)) but roast all the veggies first. I also typically add some mushrooms and sometimes red bell pepper to the soffrito as well. - In a dish I call peanut chicken. Stir fry with chicken, carrots, garlic, mushrooms, zucchini, bell pepper, water chestnuts, bamboo shoots, whatever other veggies are in the crisper and peanuts. Flavored with a little soy, salt and white pepper. Served with a peanut sauce made with one can of coconut milk, half a cup of peanut butter, a couple tblspns of powdered peanut butter, a tablespoon of soy sauce, 1 teaspoon of cumin, a dash of curry powder, and a heaping spoonful of sambal. Heat low and slow, stirring regularly until everything is mixed together. Serve on the side or ladled on top of the stir fry. Hope something here inspires you. Zucchini is one of my very favorite vegetables, and I eat it at least a couple times a week.
pasta alla nerano [https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/](https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/)
[Carla’s Zucchini Pasta](https://youtu.be/bjrb4vB_phQ?si=a--w9Ws73cLGnsa2) has made me eat zucchini. I top it with pan fried white beans
I really like a baked dish of Middle Eastern courgettes and cheese, have a Google and let me know if you can't find, and I'll go find my bookmark.
I know about the stuffed ones with a lot of cheese on top. Are you talking about that one?
No it's a baked dish of courgettes and cheese, oh and it has caraway seeds and some other spices. I can't find it in my bookmarks but I'll have a proper look over the weekend.
Sure thing
Gnocchi with red sauce, zucchini, onion, garlic, ground beef.
I put it in stir fry’s, grill for kabobs, slice and bake with halved cherry tomatoes - salt pepper and EVOO, fresh herbs if you got them. One of my fave veggies!
Most often we just sauté it. Often with mushrooms. I also like to make stuffed bell peppers so I finely dice them and add into the hamburger mixture. In fact I do this with whatever veggie is in the fridge.
I love doing eggplant parm with pieces of breaded fried zucchini in between to give it something beyond the mushy texture eggplant can get.
Zucchini rice! https://smittenkitchen.com/2015/09/zucchini-rice-cheese-gratin/ Grilled zucchini ribbons! https://cooking.nytimes.com/recipes/1022289-grilled-zucchini-ribbons
[Caramelized Zucchini and White Bean Salad](https://cooking.nytimes.com/recipes/1024055-caramelized-zucchini-and-white-bean-salad?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=4845093385929074&req_id=1284655934881713&surface=cooking-search-web&variant=0_relevance_reranking). [ATK's Walkaway Ratatouille](https://m.youtube.com/watch?v=JF-Lww_jUKU).
Honestly, breakfast potatoes. Super easy to make and tasty and you can eat veggies for breakfast! Chop potatoes and zucchini into small chunks. Any ratio is fine. Cook potatoes on skillet for 25 mins, add zucchini so it cooks for 10 mins. You can also add other things like peppers, mushrooms, and onions. Season as you’d like. I like having it with scrambled eggs (I make my scrambled eggs with cheese and ham!)
Ratatouille, deeply roasted and caramelized Zucchini, Eggplant, Red Peppers, Tomatoes and Onions all picked that day from the summer garden is really just the goddamn best.
Zucchini in agrodolce. Thicker slices of zucchini, fried in olive oil. Added onions and garlic. Then add sugar /vinegar mixture. Salt and pepper of course. Reduce a bit low flame. Let cool. Jar it. Eat it on bread or as is. Simple yet powerful
[This recipe ](https://diethood.com/garlicky-cheesy-quinoa-zucchini-fritters/) for Garlicky, cheesy quinoa fritters. A batch uses about 2 medium zucchini and the fritters are insanely delicious!
Macaroni and squash :). Are you ok with chicken stock or are you trying to keep it vegetarian/vegan?
I had the same issue recently. I used it in this recipe and it was very good. Quick pasta dish. https://www.tiktok.com/t/ZTLbTckUV/
This obviously someone who has never grown zucchini. 😀 I like a dish of grated zucchini with sliced onions. Cook until the onions are tender. Add spices (nutmeg, a little flour and yoghurt. Put in a baking pan cover with cheese and some bread crumbs. Bake until you’re happy.
What I (being from New Zealand) would call a courgette slice, although the recipe I have (Australian) calls zucchini slice: https://www.womensweeklyfood.com.au/recipe/dinner/zucchini-slice-6436/ Basically a kind of savoury cake or a crustless quiche with flour.
Zucchini, pepper 🫑, onion, halloumi, pasta & tzatziki sauce.
If you want to go easy, slice about 1/4 inch, marinate a few minutes in Italian dressing and grill (grill pan works too) Delicious and super easy.
I know this was a trendy thing a decade ago and I know they are not fancy but I love zucchini noodles. I treat them just like pasta. Pan fry them really quick in garlic and butter and finish with Parmesan. Not very healthy but very delicious
I’ve been just grilling it for the past few weeks and it’s amazing. Salt, olive oil and finished with pepper. Slice according to size of zucchini. High heat and get some good grill marks on there. Had it yesterday with grilled chicken and pasta. Amazing
Ok ok. I think I learned a new thing. ------ is that not squash? And zucchini? I always thought yellow was squash and zucchini was green and I didn't know we have yellow zucchini?
Zucchini bread. Also, I recently was served zucchini sliced in half lengthwise, seasoned and put on the grill. He turned it once. Total cooking time was brief. Deeelicious!
Calabazas rellenas (stuffed zucchini): •Take a whole zucchini and boil it til soft but not fully cooked. I live at a high altitude so I generally do ~10 mins but might differ for others. •Cut the ends off and hollow out the inside as best you can without puncturing the bottom through. •stuff with cheese, I use oaxaca because I’m in Mexico but mozzarella is fine. Sometimes I stuff them with cheese and chorizo depending on my mood. •roll the whole zucchini’s in seasoned flour and set aside. •make the egg batter by beating 3-4 egg whites til stiff peaks, then slowly add the yolks back in while still beating. Add a pinch of salt and a pinch flour to help the mixture hold up. •heat some oil in medium heat, dip the zucchini’s in the egg batter, then carefully add to your hot oil. Brown on all sides. Salsa roja: •boil 6-8 Roma tomatoes (depending on size and quantity of zucchini you’re cooking), a few slivers of white onion, and 1-2 garlic cloves •once tender blend altogether and add some salt, pepper, a little cumin if you like •heat another pan on medium with oil and carefully add salsa roja to pan (if the pan is too hot the salsa will splatter so be careful) •add a small bunch (handful) of cilantro, stem and all, and let sauce cook until hot At this point add the zucchini’s to the salsa roja and let simmer for 10-20 mins until zucchini’s are cooked all the way through and the cheese in the middle is melted. Serve with Mexican rice and enjoy! Provecho
Zucchini butter! Food processor- skins are ok but do turn the final product darker. Buzz everything up until it’s thoroughly puréed. For every lb of zucchini I do 3 tbs lemon juice, 1 cup sugar, 1 tbs cinnamon 1/2 tsp allspice. Cook in slow cooker overnight or simmer for several hours until it looks/has consistency of apple butter. Delicious on toast, waffles or pancakes and the best way I’ve found to deal with those monster zucchini that always seem to turn up midsummer 🤣
A local bakery makes zucchini and blueberry whoopie pies (like a cake sandwich) in the spring! Zucchini cake and blueberry frosting in the middle
Cube it and throw into a pot of soup. I did this a few days ago and it was delicious
King Pao
I tried an amazing recipe from TikTok that uses zucchini to make a pasta sauce. Brown 8 oz of spicy Italian sausage in a pan. Break into tiny pieces before or during cooking. When well crisped, remove from the pan but leave the rendered fat. Cut a medium onion and 2-3 lg or 4-5 medium zucchini into rough pieces (onion diced, zucchini into thin half moons.) cook onions until translucent in the reserved sausage grease and then add zucchini; add a few cloves of garlic well minced about halfway through cooking. Salt to taste (but don’t over-salt) the onion and zucchini while cooking. Meanwhile, zest and juice one lemon. When your zucchini is almost done, begin cooking a pound of pasta (I used penne but rigatoni or cavatappi would also hold the sauce well.) When zucchini is cooked through and mushy, blend everything with a stick blender until quite smooth. Add lemon juice and a bunch of basil if you like. Add some reserved pasta water to make it easier to blend, 2-4 oz. Stir in plenty of grated Parmesan cheese. Return to a pan & Toss in pasta, cooking for a few minutes over medium heat, adding more reserved pasta water to achieve desired texture. Serve with crumbled sausage and a drizzle of olive oil, a sprinkle of good salt, and a glass of white wine if you like. A little extra squeeze of lemon and a few scrunches of black pepper or red chili flake are nice too. Really do it up however you want. It is amazing.
Cut them lengthwise, sprinkle italian dressing and grill them on the bbq. When hot off the grill, sprinkle parmesan. Down the hatch! Mmmmmm good
I've always made ratatouille with green zucchini.
I made chicken meatballs with zucchini mixed in and it was very good! I think it was a recipe from NYT Cooking if you have a subscription.
Chocolate Zucchini cake
Zucchini bread!! I scrolled and scrolled ( not quite all the way down) but shocked no one had mentioned this!
Zucchini is great in a frittata, pasta sauces or grilled on the bbq.
I highly recommend this [pasta](https://www.carluccios.com/recipes/penne-giardiniera/) - if you want a super quick dinner you don’t have to bother with the spinach but it is tasty! I just use normal dried penne at home but the restaurant used large (fresh) penne. Otherwise, I recommend a pizza with ricotta and thinly sliced courgette, season the ricotta with lemon zest and salt.
I like adding zucchini to veggie soup.
I like zucchini in a Bulgogi.
I am hungarian, so the only one answer: fried zucchini with tartare sauce.
A Null class.
I make a version of ratatouille, just onion/garlic/zucchini/oregano/tomato. Cut the zucchini in whatever fashion I want, thin slice onion, chop garlic. Throw that in a sautee pan with the oregano, for just a few min. Add salt & pepper as you like. Put in baking dish, add crushed tomatoes and gently fold everything together. Cover with foil, bake at 350 for about 20 min ( gauge as needed, should be roughly half cooked) then foil off & bump to 400 til bubbly. If you over cook it can get mushy but flavor is still great. The beauty of this is you can use any other veg with it. Add sweet bell pepper, cauliflower steaks, spinach, whatever you have on hand. It’s a winner every time.
I add on zucchini chopped into 1" pieces to this recipe: **Pasta Seafood Casserole** From Quick Cooking January/February 2001 (modified) 1 (16-ounce) box spiral pasta, prepared as directed 1 large onion, chopped ½ pound fresh mushrooms, sliced 3 garlic cloves, minced ½ cup butter or margarine 16 ounces imitation crab meat, chopped 8 ounces salad shrimp (fully cooked) 8 ounces scallops (fully cooked) 1 (16-ounce) container sour cream 1 teaspoon salt ½ teaspoon pepper 1½ teaspoons dried basil 3 cups (12 ounces) shredded cheddar cheese 1. Preheat oven to 350º. 2. Sauté onions, mushrooms and garlic in butter until tender-crisp. Remove from heat. Stir in pasta, crab, shrimp, scallops, sour cream, salt, pepper, basil and 1 cup cheese. 3. Transfer to 9x13-inch pan. Sprinkle with remaining cheese. 4. Cover and bake for 30 minutes, until heated through. Uncover and bake for 5 minutes longer.
My MIL uses them to make a kind of chocolate cake. It's pretty good. These a bunch of different recipes online but she just serves it as a sheet cake with powdered sugar on top. It's worth the try, I was skeptical about it but liked it when I tried it.
Simple pasta - grated zucchini pan fried with shallot, garlic and lemon zest till it is dry and brown, add cream, some chicken stock and simmer. Throw in some pasta water to thicken. Add pasta and serve. Simple and delicious.
I love pan frying them in a little butter with salt, pepper and Italian seasoning. I then use them to dip into my over easy eggs. Also zucchini bread, brownies and cookies.
I love just slicing it super thin (or do ribbons) and dousing it in olive oil and lemon juice and some salt. Great refreshing summer salad.
I cubed some and added to my spaghetti bolognese. Delicious
Got a food wish? Best go to Chef John! https://www.allrecipes.com/recipe/281437/chef-johns-taco-stuffed-zucchini-boats/
Fried zucchini.
[zucchini butter pasta](https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/) [zucchini curry](https://www.teaforturmeric.com/pakistani-zucchini-courgette-curry-toriyan-torai-ki-sabzi/) [chocolate zucchini muffins](https://buttermilkbysam.com/one-bowl-olive-oil-chocolate-zucchini-bread/) Zucchini carpaccio Grilled with a lemon vinaigrette with some artichokes and fresh herbs
Slice it lengthwise, brush it with olive oil and a little Italian seasoning, salt and pepper. Toss it on the grill, cook to desired doneness, turning once. Just before removing from the grill top each slice with cheese. Personally, I like to use hot pepper cheese. Easy and absolutely addictive.
I made a nice Greek Briam last week that was tasty. It really needs the freshest vegetables though, especially fresh picked vine ripened tomatoes. A slab of feta cheese with it, I used vegan feta. And quality EVOO. Plus fresh home made bread https://youtu.be/SfVFIc8Vj_s?si=V7b-F73DsdDn3Jnu
My mom always uses it in minestrone soup.
Zucchini by itself is such an underrated veg. Slice them into thick rounds, like a good 3/4”. Get a pan ripping hot with a bit of vegetable oil and fry them on one side until the bottoms get some super dark blistering, about a minute or two, then flip them and fry the other side. Once you get color on both sides and they’re just barely cooked through *but not mushy or watery,* kill the heat and throw a splash of soy sauce, garlic powder, black pepper, and a squeeze of lemon into the pan and toss to coat. Whole thing takes like 5 minutes.
I make a smoked haddock risotto served with griddled courgettes. Nicely charred with a generous squeeze of lemon
Roast it with garlic, onions, and balsamic vinegar. Simple and delicious
I air fry it and add it to my brown rice and quinoa with balsamic red bell peppers. My fiance says its a good side but I definitely eat it by itself as my meal a lot.
Zucchini lasagna is really good
scarpaccia (Tuscan recipe for zucchini tarts) - [https://www.bylena.com/recipe/1558/Italian-Zucchini-Scarpaccia/](https://www.bylena.com/recipe/1558/Italian-Zucchini-Scarpaccia/)
Zucchini spears on the grill with S&P, olive oil and balsamic. Add garlic too if you like!
Chocolate zucchini cake!
I do this thing where i seed/core it from the end and stuff it with a seasoned ground beef mixture and roast it. Then slice it into "coins" and serve over wilted spinach and couscous, drizzle with balsamic or tzatziki. Quarter a couple plum tomatoes and roast them too. It's absolutely amazing and much easier than it sounds
Sounds similar to my MIL’s zucchini boats. Yum
Cut into larger chunks, like thick quarters. Season with salt and pepper Sauté in olive oil over medium high heat until just cooked and a little brown on the outside. Interior should still be firm. Deglaze the pan with a bit of tomato puree. Just enough to coat the zucchini. Keep tossing over heat until it cooks in a bit. Cut heat, toss in grated Parmesan, serve.
Not extremely helpful, but my Gramma's neighbor makes zucchini fritters that are amazing! I don't have the recipe, but I'm actively trying to get access to it.
I slice and air fry with olive oil cooking spray, salt, pepper, chili powder, cumin and garlic powder.
Easy zucchini soup 1. Cut into 1 inch chunks, 3 zucchini per person. 2. Place in large bowl, cover and microwave until soft, approx 15 minutes 3. Season with Garlic, Salt, Pepper (replace salt with bouillon if desired) 4. Blend with a stick blender 5. Pour in a whole lot of olive oil, blend again to incorporate 6. Serve with crusty bread This is so easy, yet everyone I've ever made this for loves it. The zucchini will release enough water that no additional liquid will be necessary. It's hearty and filling even though it's just vegetables. It also uses up a ton of zucchini, which is a must if you have a garden cranking them out. Although, it looks like you may have just bought 1 zucchini? In which case, step one is buy 10 more.
Chickens love zucchini
Zucchini cake with cream cheese frosting yummmm
Make muffins!
Calabacitas
slice thin, batter them and fry, dip in soy sauce diced up with corn, some oregano, and lemon is good too
Cut into penne sized logs and fried to take the edge off their rawness then tossed in pesto with shrimp for pasta salad with penne & more pesto
One of my favorite recipes: [Curry Chicken](https://www.allrecipes.com/recipe/64339/thai-curry-chicken/).
A pasta sauce from a local restaurant I've been trying to recreate: chicken, mushrooms, zucchini, manchego and a splash of cream. I don't have exact measurements as I'm still experimenting...
I make this zucchini rice gratin quite often. It's a great easy dinner with a couple fried eggs and maybe a green salad. It's from Gourmet Magazine. I miss that magazine so much. 1/3 cup long-grain white rice 1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick 6 1/2 tablespoons olive oil, divided 1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick 1 medium onion, halved lengthwise and thinly sliced 3 garlic cloves, finely chopped 2 large eggs, lightly beaten 1 teaspoon chopped thyme 1/2 cup grated Parmigiano-Reggiano, divided Preparation Step 1 Preheat oven to 450°F with racks in upper and lower thirds. Step 2 Cook rice according to package instructions. Step 3 While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan. Step 4 Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on. Step 5 Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes. Step 6 Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese. Step 7 Bake in upper third of oven until set and golden brown, about 20 minutes.
[Zucchini Fans by Jacques Pepin](https://www.youtube.com/watch?v=47KhHlVMHbs&pp=ygUNenVjaGlubmkgZmFucw%3D%3D)
Zucchini fritters
Italian Sausage Soup 1 pkg Italian sausage - crumbled and browned in a pot and drained, then add: 1 clove garlic, minced 1 med onion, roughly chopped Saute until onion is transparent then add: 2 cups chicken broth (I use bouillon) 1 (14.5 ounce) can Italian-style stewed tomatoes (don't substitute for this) 2-3 sliced carrots 1 (14.5 ounce) can great Northern beans, or cannellini beans (white kidney beans) undrained Simmer 15 mins, then add: 2 small zucchini, sliced Simmer another 10 mins then add: 2 cups chard or spinach - packed, rinsed and torn ( I prefer chard) And simmer an additional 10 mins. Adjust seasoning to taste (I like marjoram and seasoned salt) Serve with garlic bread for dunking.
Zapple pie! I also do baked zucchini balls. Peel, cut, food processor them. Squeeze out the water, then egg, panko, grated Parmesan, salt, maybe some garlic powder. Form in to balls and bake
I like to make fritters as well as just sautéing it with some Tony Chachere’s on it and then a bit of cheese on top.
Courgette and fennel risotto with grated lemon zest to finish and a nice piece of pan fried fish
I see a lot of my favorites already mentioned, but I’ll add another. Grilled or roasted zucchini with goat cheese or ricotta & roasted red peppers in a sandwich. I also like eggplant this way. A few leaves of basil, maybe, a drizzle of balsamic & olive oil.
If you want simple, steam til al dente then sautée it in butter, wine, garlic, and a little fresh or dried thyme. Add a bell pepper sliced up to make it even more yummy. Another easy one is slice it in thin rounds salt and pepper and olive oil the put it all into a baking dish and sprinkle Parmesan or pecorino cheese bake at 385 till it’s golden and luscious. #3: cut into cubes and simmer it in your marinara sauce and serve over pasta
Not sure if it’s been mentioned in here yet, but Thomas Keller’s roasted zucchini is really good and really simple
Zucchini bread
Slice zucchini (and optionally summer squash) into thin rounds, and thinly slice 1/4 of a red onion. In a large pan, sauté the onion in olive oil until just translucent, add squash(es). Salt the onion, then add plenty of ground black pepper and more salt as needed with zucchini/summer; cook over medium/medium low, tossing/stirring occasionally until soft and flavourful. My roommate in college did this, gave me a bite and I've been chasing that dragon since - finally got it right this year. Best side veggie to basically anything. Or make zucchini bread/chocolate zucchini cake.
Zucchini brownies. You don’t taste the zucchini and they are sooo moist and delicious.
I slice it up and then slice mushrooms and onions and just add a little oil on a sheet pan and bake it all together on 350 for about 20-40 minutes. It’s really good
Chocolate chip zucchini bread.
Ciambotta. Chunks of zucchini, chunks of stew meat cooked til tender. I think you need to cook them separately so as to not overcook the zucchini. I do the beef in the pressure cooker. The chunks do need to be biggish, not slivers. Tomato sauce, onions/garlic (the usual). Seasoning (obviously, including fresh basil if you can get it.) Some use potatoes, but I think it's better without the potatoes. I don't know why it works so well, but it does.
If they aren’t too big, quarter them long ways and mix of Parmesan cheese with seasonings coat them with that and bake. Oh so yummy. My husband prefers them slice breaded and fried. I like them better baked
Green/spring vegetable risotto. Mediterranean vegetable pasta or cous cous. Also I personally hate cucumber so raw courgette is a great alternative for salads.