5 Easy Recipes with Zucchini

Zucchini is a wonderfully adaptable vegetable that can add flavor and nutrition to a range of dishes. These five easy recipes highlight zucchini’s versatility, from fresh zucchini noodles and savory stuffed boats to crispy fritters and sweet zucchini bread. Whether you’re looking for a quick side dish, a healthy snack, or a delightful way to use up your summer bounty, these recipes are perfect for showcasing zucchini in delicious and simple ways. Enjoy experimenting with this versatile veggie!

Zucchini Noodles with Pesto

Use a spiralizer to turn zucchini into noodles. Toss them with homemade or store-bought pesto for a light, low-carb pasta alternative.

Ingredients:

• 4 medium zucchinis
• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ½ cup grated Parmesan cheese
• 2 cloves garlic
• ½ cup olive oil
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional, for garnish)
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Prepare the Zucchini Noodles:
   Use a spiralizer or a vegetable peeler to create noodles from the zucchinis. If using a peeler, slice the zucchini into thin ribbons. Pat the noodles dry with a paper towel to remove excess moisture.
2. Make the Pesto:
   In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, slowly stream in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
3. Cook the Zucchini Noodles:
   Heat a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, stirring frequently, until they are tender but still slightly crisp. Be careful not to overcook them as they can become too soft.
4. Combine and Serve:
   Toss the cooked zucchini noodles with the pesto until well coated. If desired, add cherry tomatoes for a burst of freshness. Garnish with additional fresh basil and Parmesan cheese if you like.
5. Enjoy:
   Serve immediately as a light and refreshing meal or side dish.

This Zucchini Noodles with Pesto recipe is a delicious, low-carb alternative to traditional pasta, offering a burst of fresh flavors and a satisfying meal.

Stuffed Zucchini Boats

Halve zucchinis lengthwise and scoop out the center. Fill with a mixture of cooked ground meat, vegetables, and cheese, then bake until tender.

Ingredients:

• 4 medium zucchinis
• 1 cup cooked ground meat (beef, turkey, or sausage)
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped bell peppers (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Prepare the Zucchini Boats:
   Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the center with a spoon to create boats. Place the zucchini halves in a baking dish, cut side up. Lightly season with salt and pepper.
2. Cook the Filling:
   In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, and sauté until softened. Add the cooked ground meat and bell peppers (if using), and cook until heated through. Stir in the marinara sauce, dried oregano, dried basil, salt, and pepper. Simmer for a few minutes to blend the flavors.
3. Stuff the Zucchini Boats:
   Spoon the meat mixture evenly into the hollowed-out zucchini halves. Sprinkle shredded mozzarella cheese and grated Parmesan cheese on top of each boat.
4. Bake:
   Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender. Remove the foil and bake for an additional 5 minutes to melt and lightly brown the cheese.
5. Garnish and Serve:
   Remove from the oven and let cool slightly. Garnish with fresh parsley or basil before serving.

These Stuffed Zucchini Boats are a flavorful and satisfying dish that can be enjoyed as a main course or a hearty side. They’re also a great way to use up summer zucchinis and can be customized with your favorite ingredients!

Zucchini Fritters

Grate zucchini and mix with eggs, flour, and your favorite herbs. Pan-fry until golden brown for a tasty and crunchy side or snack.

Ingredients:

• 2 medium zucchinis
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• ½ cup all-purpose flour (or gluten-free flour)
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh dill or parsley, chopped (optional)
• Salt and pepper, to taste
• Olive oil or vegetable oil, for frying

Instructions:

1. Prepare the Zucchini:
   Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
2. Mix the Ingredients:
   In a large bowl, combine the grated zucchini, chopped onion, minced garlic, egg, flour, Parmesan cheese, and fresh dill or parsley (if using). Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
3. Form the Fritters:
   Heat a tablespoon of oil in a large skillet over medium heat. Scoop a heaping tablespoon of the zucchini mixture and flatten it into a patty shape in the skillet. Repeat with the remaining mixture, making sure not to overcrowd the pan.
4. Cook the Fritters:
   Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning. Add more oil to the skillet if necessary for subsequent batches.
5. Drain and Serve:
   Remove the cooked fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm with a dollop of Greek yogurt or sour cream for dipping, or as a side dish with your favorite meal.

These Zucchini Fritters are crispy on the outside and tender on the inside, making them a delicious and versatile addition to any meal. Enjoy them as a snack, appetizer, or side dish!

Zucchini Bread

Incorporate grated zucchini into a moist and flavorful bread. Add nuts or chocolate chips for extra texture and sweetness.

Ingredients:

• 1 ½ cups all-purpose flour (or whole wheat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 large eggs
• 1 cup granulated sugar (or coconut sugar for a healthier option)
• ½ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 cup grated zucchini (about 1 medium zucchini)
• ½ cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix the Wet Ingredients:
   In a large bowl, beat the eggs. Stir in the sugar, oil, and vanilla extract until well combined.
4. Combine Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Fold in the grated zucchini and nuts or chocolate chips, if using.
5. Pour and Bake:
   Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

This Zucchini Bread is moist, flavorful, and perfect for breakfast or a snack. It’s a great way to use up fresh zucchini and adds a delightful touch of sweetness and spice.

Sautéed Zucchini and Cherry Tomatoes

Quickly sauté sliced zucchini and cherry tomatoes in olive oil with garlic and herbs. Serve as a side dish or over pasta for a quick meal.

Ingredients:

• 2 medium zucchinis, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 2 tbsp fresh basil or parsley, chopped (optional, for garnish)
• 1 tbsp balsamic vinegar (optional, for extra flavor)

Instructions:

1. Heat the Oil:
   In a large skillet, heat the olive oil over medium heat.
2. Sauté the Garlic:
   Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant. Be careful not to burn it.
3. Cook the Zucchini:
   Add the sliced zucchini to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the zucchini is tender and starting to brown.
4. Add the Tomatoes:
   Stir in the cherry tomatoes, dried oregano, and dried basil. Cook for another 3-4 minutes, or until the tomatoes are slightly softened.
5. Season and Finish:
   Season with salt and pepper to taste. If desired, drizzle with balsamic vinegar for added depth of flavor.
6. Garnish and Serve:
   Remove from heat and garnish with fresh basil or parsley if using. Serve warm as a side dish or over pasta, rice, or quinoa.

This Sautéed Zucchini and Cherry Tomatoes recipe is a quick and flavorful way to enjoy fresh vegetables. It’s perfect as a light side dish or a healthy addition to your favorite main courses.