Zucchini is so versatile and easy to cook. Organic zucchini and summer squash is now coming in from our local farmers. There are practically endless ways to prepare zucchini…in stir fries, stuffed and baked, shredded in baked goodies, sautéed, in frittatas and omelets, and many more. Here are just a few recipes for what to do with your zucchini.
Zucchini Fries with Chipotle Dipping Sauce
2 medium zucchini and/or summer squash
1/4 cup milk
1/2 cup finely shredded parmesan
1/2 cup seasoned fine bread crumbs (not panko)
1/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon chipotle in adobo sauce
1/2 teaspoon lime juice
pinch sea salt
- Heat oven to 425°F. Whisk together the dip ingredients in a small bowl.
- Whisk egg and milk in a small bowl.
- Combine parmesan cheese and seasoned bread crumbs in a separate bowl.
- Cut zucchini into 3-inch sticks. Dip sticks in egg mixture and then roll in bread crumb mixture.
- Lightly coat a baking sheet with cooking spray and place zucchini on sheet, with sides not touching. Spray lightly with cooking spray. Bake for 30 minutes or until nicely browned. Serve immediately with dipping sauce.
Corn Zucchini Galette
for the crust:
3/4 cup whole wheat flour
1/4 cup cornmeal
1/2 teaspoon sea salt
6 tablespoons cold unsalted butter, cubed
4-6 tablespoons ice water
for the filling:
2 tablespoons olive oil
1 medium leek, white and green parts only, washed well, sliced
1 8 oz. package cremini mushrooms, cleaned, quartered
1 cup frozen corn, thawed
1 medium zucchini, diced
½ cup cherry tomatoes, halved
1 teaspoon dried thyme
salt and pepper
1 cup white cheddar cheese, shredded
1 tablespoon cold butter, diced small
- In a food processor, pulse the flour, cornmeal, and salt. Add the cold butter, and pulse until crumbly. Add the water and pulse until combined. Slowly drizzle in the cold water and pulse until the mixture comes together. Add enough water so that the dough comes together and is not crumbly, but not sticky or wet. You may need to use more or less cold water.
- Dump the dough onto the counter and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes or more.
- Heat the oven to 375ºF. Place 2 tablespoons olive oil in a large skillet over medium heat. Add the leeks and mushrooms and season with salt and pepper. Sauté until mushrooms are cooked and leeks are soft, about 15 minutes. Add to a large bowl. Add the corn, zucchini, tomatoes, and thyme, and toss it all together. Season with salt and pepper and toss again. Add the cheese and toss once more.
- Remove the dough from the fridge. Place the dough onto a piece of parchment paper. Lightly flour the surface of the paper and the dough. Roll out the dough into a 12-inch circle. Mound the filling in the middle of the circle, leaving at least a 2 inch border of dough around the edges. Flatten the pile slightly with your hand. Fold up the sides of the dough and overlap the dough as you go around and pleat the dough together. Dot the filling with the cold butter. Lift the parchment paper and galette and place onto a large rimmed baking sheet.
- Bake the galette for 1 hour or until the crust is golden brown. Let cool about 15 minutes before cutting. Can also be served at room temperature.
Zucchini Feta Scramble
1/2 a medium zucchini, cubed
1 tablespoon chopped onion
1-2 teaspoons oil, butter, or lard
2 eggs, beaten with sea salt and pepper to taste
1/4 cup crumbled feta cheese
optional: chopped fresh herbs such as parsley, chives
- Heat fat in a cast iron skillet over medium heat. Add onion and cook a few minutes until beginning to brown. Add the zucchini and saute until tender, about 2-3 minutes.
- Pour eggs in pan and sprinkle feta over egg. Cook until just set. Serve immediately. Serves 1.
2 cups packed, shredded zucchini, extra liquid squeezed out
1/2 teaspoon sea salt
2 tablespoons shallot, minced
2 tablespoons flour
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt or to taste
pepper to taste
oil for frying
1/2 cup sour cream
1 tablespoon chopped fresh chives
- Place zucchini in a colander set on a pie plate and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel.
- Combine all ingredients in a bowl except oil. Heat oil in a large cast iron skillet and drop rounded tablespoons zucchini mixture in hot oil and spread around to make a small pancake. Fry over medium heat until edges begin to brown. Carefully flip and cook until browned on the other side. While fritters cook, stir together the sour cream and chives in a small bowl.
- Remove fritters from pan and drain on paper towels. Keep fritters warm on a cookie sheet in the oven at around 250°F. Serve fritters warm with chive sour cream or plain Greek yogurt.
Grilled Zucchini, Corn, & Quinoa Salad
by Ali Lopez
2-3 small zucchinis, sliced in half lengthwise
1-2 ears of corn
1 tablespoon extra virgin olive oil
1 cup cooked quinoa
1/4 cup extra virgin olive oil
1/8 cup white balsamic vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste
1/4 cup chopped walnuts
1 cup cherry tomatoes, sliced in half
fresh basil, chiffonade, to taste
3 oz. crumbled goat cheese (optional)
- To cook quinoa: In a saucepan combine 1/2 cup quinoa with 1 cup water. Bring to a boil, then reduce heat to low. Cook uncovered until the quinoa absorbs the liquid, about 15 minutes. Remove from heat and set aside covered for 5-10 minutes. Let cool.
- Preheat grill. Oil the cut side of the zucchini and put on the grill for 4-5 minutes per side until cooked. Slather corn with oil and grill for 5-7 minutes until cooked. When they come off the grill, cut the zucchini into half moons and cut the corn off the cob.
- Meanwhile, combine dressing ingredients. Mix zucchini and corn with quinoa and add half the dressing. Before serving mix in tomatoes, walnuts, basil, and cheese. Can be served room temperature or warm.
- If you want to add protein to this dish for a heartier main course, grilled shrimp or chicken work well. Or for a vegan option add a can of cannellini or garbanzo beans.
Gluten Free Zucchini Brownies
1 cup almond butter
¼ cup cocoa
1 cup shredded zucchini
1/3 cup honey, heated
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup dark chocolate chips.
- Heat oven to 350°F. Combine almond butter and honey in a bowl. Beat in the egg and vanilla. Stir in zucchini. Sift in the cocoa, cinnamon, and baking soda and mix well. Stir in chocolate chips.
- Pour into a greased 9 x 9 baking pan and bake for 30-35 minutes or until a toothpick comes out clean.